In this richly written, deeply inspired cookbook, celebrated food writer Claudia Roden covers the cuisines of three key players in its culture: Morocco, Turkey and. In the s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her. lay down, using the book he had just finished sheep than from books,” he answered. During the two abashed, and said.

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Dec 18, Pages Buy. Oct 31, Pages. Dec 18, Pages. Now, in her enchanting new book, Arabesqueshe revisits the three countries with the moroocco exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us of the most delectable recipes: From Morocco, the most exquisite and refined cuisine of Znd Africa: From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: From Lebanon, a cuisine of great diversity: 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.

Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study morodco.


She travels extensively as a food writer. In my first book I lebaanon recipes from the various countries of the Middle East and North Africa together arabssque because this reflected my world in Egypt, which at the time was a mixed community of people from around those regions.

With Arabesque, I wanted to focus on the three great cuisines—Morocco, Syria, and Lebanon—separately so as to be able to tell their particular stories, and so that readers could decide to cook an entire meal from one. Also as people are now more familiar with these cuisines, I felt they would be interested in finding out more and in trying new recipes from the countries I was revisiting. The word arabesque has a cultural and artistic connotation.

It is used for design, such as in Moorish ceramics and damask cloth, and also in music and dance. It was the only title I could find that could represent the cultures all three cuisines share.

What are your favorite spices to cook with? I like to use different spices and aromatics for particular dishes. Among them are ginger, saffron, cinnamon, cumin, coriander, allspice, pomegranate concentrate, mastic, orange blossom and rosewater. It is impossible for me to give a favorite recipe as I love many.

How did you originally become so involved with the art of cooking? I became involved in cooking when my parents, together with the Jewish community, were forced to leave Egypt tudkey a result of the Suez crisis and the war with Israel.


I was an art student in London when my parents joined me and my two brothers. Waves of people leaving Egypt and passing through London came to see us on their way to new homelands. tirkey

Arabesque: A Taste of Morocco, Turkey, and Lebanon – Claudia Roden – Google Books

Before this time, there had been no cookery books at all as families had kept their recipes to themselves, but now people were furiously exchanging recipes.

I thought that was one part of our cultural heritage that I had to record and preserve.

What are you currently working on? I am working on the foods of Spain and travelling around that country. Also by Claudia Roden. See all books by Claudia Roden. Inspired by Your Browsing History.

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‘Arabesque: A Taste of Morocco, Turkey, & Lebanon’

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