Arabesque: A Taste of Morocco, Turkey, and Lebanon. Claudia Roden, Author. Knopf $35 (p) ISBN Editorial Reviews. From Publishers Weekly. Starred Review. Roden, a leading authority on Twitter Pinterest. Kindle App Ad. Look inside this book. Arabesque: A Taste of Morocco, Turkey, and Lebanon by [Roden, Claudia. Arabesque by Claudia Roden (Hardback) [Claudia Roden] on * FREE* shipping on qualifying offers. In this enchanting book, Claudia Roden.

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Gorgeous photos and the print looks nice. I wanted a discussion on Turkish food — my current passion — and Roden delivers with her usual flare for a araabesque placed anecdote. It gave you a broad range of recipes to chose from. I picked up this atabesque at the library for the Lebanese recipes, but I had to orden it in order to try some of the Moroccan and Turkish dishes, too. Her Book of Middle Eastern Food has been my primary culinary resource and I have dissicated through over use a copy of the book for each of those decades.

Apr 19, Pam rated it really liked it Shelves: Jul 26, Heidi rated it liked it. Jan 13, Matthew Gatheringwater rated it really liked it Shelves: ComiXology Thousands of Digital Comics.

Claudia Roden

It was the only title I could find that could represent the cultures all three cuisines share. May 07, Hirondelle rated it liked it Shelves: Made only a few recipes. The trick is that you have to work with the dough as little as possible while also working very quickly claudoa the dough can start to crumble.


Her intensely personal approach and her passionate appreciation of the dishes delighted readers, while she introduced them to a new world of foods, both exotic and wholesome. There are many foods traditionally served cold, which means this is a good book in which to find recipes for packed lunches.

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What I’ve made so far: I know that it is probably directed to westerns and not middle easterns, but clxudia is no real difference between that and a local cookbook.

Quite a nice collection of recipes from Turkish, Moroccan and Middle Eastern cuisines. I highly recommend this Middle Eastern cookbook.

Phyllo Dough Stuffed With Feta. Both turned out well. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: A Taste of Morocco, Turkey, and Lebanon.

Lists with This Book. Not rating, because I didn’t make any of clausia receipes – just wanted to warn people off of the e-edition. Easy to read recipes with lots of background and historical information on the three countries. Claudia Roden knows this part of the cludia 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.


The food issue of the New Yorker had a profile of Claudia Roden, which led me to head to go out and get a library card. This is a must have book if you like reading about the history of a region where a specific recipe originated AND if you want to eat authentic dishes.

Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden

I like to use different spices and aromatics for particular dishes. Mrs Roden continued to write about food with a special interest in the social aravesque historical background of cooking.

That is how I get ideas, and techniques. I checked this out as an e-book through my library’s subscription to Overdrive. Dec 18, Clauddia. The grocery store has to stock more eggplant to keep up with how much of it I am roasting for these recipes.

Claudia Roden is a cookbook writer and cultural anthropologist based in the United Kingdom. Couscous and Other Good Food from Morocco.