- Print Length: 352 Pages
- Publisher: Knopf; First Edition
- Publication Date: October 31, 2006
- Language: English
- ISBN-10: 030726498X
- ISBN-13: 978-0307264985
- File Format: EPUB, MOBI
This is an excellent cookbook packed with many recipes for making authentic Mediterranean cuisine. Our family is very fond of Mediterranean cuisine and at times we have tried other recipes (not from this book) to make various dishes at home. None of them really turned out the way we expected them to. They did not taste the same as those made in authentic Mediterranean restaurants.
That all changed once we got this book. I’ve tried several dishes and they all turn out pretty much the same as we expect and the way we like them from eating out. Whether is hummus or baba ghanouj they turn out just like in the restaurant. It’s a wonderful book, nicely bound with lots of nice color pictures. I highly recommend this book.
In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.
From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.
From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.
From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.
Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.