Arabesque
Sumptuous Food from Morocco, Turkey and Lebanon
1st Edition
Published on 13. August 2020
352 pages
978-1-4059-4851-7 (ISBN)
Description
FOR ANYONE WHO LOVES THE FOOD OF THE MIDDLE EAST
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson
________
Arabesque is a tribute to the culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco.
Inside you will find carefully curated histories, anecdotes and - most importantly - delicious recipes:
From Morocco . . .
? Tomatoes Stuffed with Roast Peppers, Tuna, Capers And Olives
? Lamb Tagine with Potatoes and Peas
? Walnut Pastries in Honey Syrup
From Turkey . . .
? Creamy Filo Spinach Pie
? Roast Chicken With Pine Nut And Raisin Pilaf
? Pistachio Cake
From Lebanon . . .
? Traditional Tabbouleh
? Pan-Fried Red Mullet With Tahini Sauce
? Almond Puff Pastry Pies
In her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Praise for Claudia Roden:
'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer
'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . . .' Simon Schama
'Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson
________
Arabesque is a tribute to the culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco.
Inside you will find carefully curated histories, anecdotes and - most importantly - delicious recipes:
From Morocco . . .
? Tomatoes Stuffed with Roast Peppers, Tuna, Capers And Olives
? Lamb Tagine with Potatoes and Peas
? Walnut Pastries in Honey Syrup
From Turkey . . .
? Creamy Filo Spinach Pie
? Roast Chicken With Pine Nut And Raisin Pilaf
? Pistachio Cake
From Lebanon . . .
? Traditional Tabbouleh
? Pan-Fried Red Mullet With Tahini Sauce
? Almond Puff Pastry Pies
In her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Praise for Claudia Roden:
'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer
'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . . .' Simon Schama
'Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke
More details
Language
English
Place of publication
London
United Kingdom
File size
193,89 MB
ISBN-13
978-1-4059-4851-7 (9781405948517)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
10/2005
Michael Joseph Ltd
€43.50
Shipment within 10-20 days
Person
Claudia Roden is a cookbook writer and anthropologist based in the UK. She grew up in Cairo and studied in both Paris and London.
She has published multiple bestsellers including the international award-winning The Book of Jewish Food, and she revolutionised Western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food.
Aside from her writing career Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery.
She has published multiple bestsellers including the international award-winning The Book of Jewish Food, and she revolutionised Western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food.
Aside from her writing career Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery.
