| Arabesque: A Taste of Morocco, Turkey, and Lebanon: A Cookbook Contributor(s): Roden, Claudia (Author) |
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ISBN: 030726498X ISBN-13: 9780307264985 Publisher: Knopf Publishing Group OUR PRICE: $40.50 Product Type: Hardcover - Other Formats Published: October 2006 Annotation: In this enchanting cookbook filled with history, stories, and more than 150 recipes, the leading authority on Middle Eastern and North African food revisits the three countries with the most exciting cuisine, discovering new dishes and reworking classics to make them easier to make--and more delicious--for today's home cook. 100 color photos. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Mediterranean - Cooking | Regional & Ethnic - Middle Eastern - Cooking | Regional & Ethnic - Turkish |
| Dewey: 641.592 |
| LCCN: 2006045258 |
| Physical Information: 1.19" H x 7.66" W x 9.9" (2.82 lbs) 352 pages |
| Themes: - Cultural Region - Mediterranean |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |