Claudia Roden's A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . .
'Meticulously collected, compellingly assembled, lovingly told . . . Informative, delectable and incredibly useful' YOTAM OTTOLENGHI
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' NIGELLA LAWSON
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When it first published, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionised Western attitudes to the cuisines of the Middle East.
Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of the Middle East, including Syria, Lebanon, Egypt, Turkey, Greece and Morocco.
Inside there's a delicious array of dishes to enjoy, including . . .
· Hot Stuffed Vine Leaves
· Sweet and Sour Aubergine Salad
· Courgette Meatballs
· Persian Lamb
· Moroccan Tagine with Fruit and Honey
· Hummus & Tabbouleh
· Turkish Delight
· Coconut Orange Blossom and Lemon Cake.
Now in this beautiful new edition, Roden's timeless work continues to inform and inspire as the next generation of cooks discovers its riches.
Autorentext
Claudia Roden
Zusammenfassung
'Meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful' Yotam OttolenghiClaudia Roden's A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . . As heard on BBC Radio 4's new 5-part series. First published in 1968, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionized Western attitudes to the cuisines of The Middle East. Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of countries including Syria, Lebanon, Egypt, Turkey, Greece and Morocco. Inside there's a delicious array of dishes to try: Hot Stuffed Vine Leaves, Sweet and Sour Aubergine Salad, Courgette Meatballs, Persian Lamb, Moroccan Tagine with Fruit and Honey, Hummus, Tabbouleh, Turkish Delight and Coconut Orange Blossom and Lemon Cake. Now in this beautiful new edition, Roden's timeless work will continue to inform and inspire as the next generation of cooks discovers its riches. 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson