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Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover. Error rating book. Refresh and try again. Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. Preview — Arabesque by Claudia Roden.
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 of the most delectable recipes: some In the s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food.
From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagine s; 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. Get A Copy. Hardcover , pages. Published October 31st by Knopf first published October 27th More Details Original Title.
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Lists with This Book. Community Reviews. Showing Average rating 4. Rating details. Sort order. Jun 04, Dave Riley rated it it was amazing Shelves: food. Claudia Roden has been my mentor for 40 years. 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. Her other books are OK but always useful -- esp her culinary tour of Italy.
This one however, fills a niche. Roden is primarily a cultural anthropologist who deploys recipes as artefacts. To call her work 'cookbooks' is both a misnomer and to sell them short.
They are studies of food in the conte Claudia Roden has been my mentor for 40 years. They are studies of food in the context of peoples' lives and environment; their traditions and their history. I wanted a discussion on Turkish food -- my current passion -- and Roden delivers with her usual flare for a well placed anecdote. This failing is made up for in this book. What she writes about Turkey -- the demographic shift, the culinary traditions and the cultural pretences makes a lot of culinary sense in the light of what may be offered in your locale.
The conundrum of Istanbul tucker begins to unravel as she gives you a sense of regional cuisine. And folks -- thats' where the good stuff lives: a rich and varied platter indeed that has only been bought to the metropolis over the last fifty years. For those into Lebanese or Turkish food -- this book is an essential reference. May 07, Hirondelle rated it liked it Shelves: food , non-fiction. I have very mixed feelings about this book.
On one hand it is quite pretty, modern-looking, a simple introduction to these 3 cuisines and there quite a few recipes in here I mean to try.
But I like to go over a cookbook cover to cover. That is how I get ideas, and techniques. Feb 24, Elizabeth Theiss rated it really liked it Shelves: cookbooks. Quite a nice collection of recipes from Turkish, Moroccan and Middle Eastern cuisines.
Our favorites are in the dessert section. The pistachio cake was worth the price of the book. Jul 26, Heidi rated it liked it. Roden is extremely precise in the language she has chosen to explain each recipe, yet the details are never so pedantic that they take away from the taste and texture of each ingredient.
She also includes bits and pieces of information about culinary history, traditions and practices in each area. The book contains several beautiful photographs of different dishes my mouth watered more than once while trying to decide which recipe to attempt!
Roden gives the traditional recipe, as well as useful information on regional varieties thus the Lebanese knafe is equated with the Greek kataifi , etc. Jul 25, Jerzy rated it really liked it Shelves: food. I've only checked it out from the library and didn't get to cook much from it, but the Chicken with Caramelized Baby Onions and Pears is delicious!
The country introductions seemed pretty thorough and interesting as well. View 2 comments. Dec 15, Crystal rated it really liked it Shelves: cookbooks. Such a beautiful book. I've made a few recipes from this, and mostly they've turned out well. Her method for making couscous results in the fluffiest, tastiest couscous ever. Dec 16, Lonnye Sue rated it really liked it. This is much more than a cookbook! More even than culinary history. It is a gorgeous book with a history, geography, and anthropology section for each country.
Mar 06, Juli Anna rated it liked it Shelves: cookbooks. This is a solid introduction to these cuisines, but I overall found this cookbook a little basic, meat-reliant, and wordy. Jan 13, Matthew Gatheringwater rated it really liked it Shelves: cookbooks.
I picked up this book at the library for the Lebanese recipes, but I had to renew it in order to try some of the Moroccan and Turkish dishes, too.
Many of these recipes are simple and quickly made and there are lots of great salads and vegetable dishes. There are some hard-to-find specialty ingredients such as sumac or preserved lemon. Substitutions are suggested but I think it is worth locating the recommended ingredients. I've started using pomegranate molasses in so many non-Lebanese dishes I picked up this book at the library for the Lebanese recipes, but I had to renew it in order to try some of the Moroccan and Turkish dishes, too.
I've started using pomegranate molasses in so many non-Lebanese dishes that I wonder how I managed without it for so long. Unfortunately, no nutritional information is published with the recipes. Maybe that is why some dishes have more than two tablespoons of olive oil in a serving! Since I'm on a reduced calorie diet, I was pleased to find that most of the recipes I tried weren't spoiled by using half or even a quarter as much oil as recommended.
There are many foods traditionally served cold, which means this is a good book in which to find recipes for packed lunches. View all 3 comments. Sep 13, Hannah rated it really liked it Recommends it for: foodies 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. I was happy to discover that Arabesque wasn't checked out. So far, I've tried two things Both turned out well.
I will say that I have never seen a cookbook with so many recipes that use eggplants--I just wish I'd read this earlier in the summer when there were tons of them at 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.
I will say that I have never seen a cookbook with so many recipes that use eggplants--I just wish I'd read this earlier in the summer when there were tons of them at the local farmer's market.
I plan to keep trying recipes, although I suspect I'll mostly stick with the mezze kinda like tapas rather than the main courses. Oct 04, Eileen rated it it was amazing Recommends it for: people who cook - all levels of experience. Bittman's How to Cook Everything, on the other hand, is more like a textbook.
Arabesque : Sumptuous Food from Morocco, Turkey and Lebanon
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Arabesque: A Taste of Morocco, Turkey, and Lebanon
Arabesque by Claudia Roden
Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the s. The result is a tribute to the different 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. In her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet Her books are treasure-houses of information and mines of literary pleasures' Observer. As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom.