The New Book of Middle Eastern Food Book Reviews
The New Book of Middle Eastern Food by Claudia Roden Book Summary
The definitive volume on Middle Eastern cooking, a modern classic from the award-winning, bestselling author of The Book of Jewish Food and Claudia Roden's Mediterranean
Originally published in 1972 and hailed by James Beard as "a landmark in the field of cookery," this new version represents the accumulation of the author's years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.
Now featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.
Throughout these pages she draws on all four of the region's major cooking styles:
• The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts
• Arab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes
• The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries
• North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines
From the tantalizing mezze—succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking.
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| Book Name | The New Book of Middle Eastern Food |
| Genre | Regional & Ethnic |
| Author | Claudia Roden |
| Published | 26 September 2000, Tuesday |
| Language | English |
| E-Book Size | 27.68 MB |
The New Book of Middle Eastern Food (Claudia Roden) Book Reviews 2024
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Where are the photos??. I love this cookbook and have been cooking recipes from the original version since the early 90s. The single star relates only to the ibook version... the color photos are missing, one of the main reasons I upgraded to this new edition. The content of an ibook (which by the way cost nearly as much as the hardcover version in this case), should be identical to that of the print version. Just want to warn any unsuspecting potential buyers since ibooks can't be returned.
Good book..photos needed. The publisher should include photos that were in the print edition. Otherwise , excellent book.
Very disappointing edition. As mentioned by another reviewer, the omission of the photos is very disappointing. Quite frankly, since no mention is made of this omission by the publisher, it practically amounts to fraud. Beyond that, however, the preparation of the epublication version of the book is one of the worst I have ever encountered. Typographical errors are rife throughout the text. This is especially problematic in the recipes where missing spaces and line breaks create confusion in the ingredient list and directions. The publishers should be ashamed of themselves for producing such a shoddy edition. I am amazed that such a wonderful writer as Ms. Rosen would allow such a slipshod work to be perpetrated on the public in her name.
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Summary of The New Book of Middle Eastern Food by Claudia Roden
The The New Book of Middle Eastern Food book written by Claudia Roden was published on 26 September 2000, Tuesday in the Regional & Ethnic category. A total of 101 readers of the book gave the book 2.5 points out of 5.
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