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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Nov 13, Lisa rated it or was ok Shelves: One of my favourites. Now, in her enchanting new book, Arabesqueshe revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon.

The perfect gift for the adventurous and seasoned cook. From Morocco, the most exquisite and refined cuisine of North Africa: She completed her formal education in Paris and then moved to London to study art.

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. All recipes are made with precooked couscous and frozen phyllo, and tagines are cooked in braising pans.

Arabesque – a Taste of Morocco, Turkey, and by Claudia Roden – PDF Drive

Aug 08, Allison rated it really liked it Snd But I like to go over a cookbook cover to cover. A bit disappointed in the Turkish recipe selection and would have preferred more. Jul 07, Firefly rated it it was amazing.

While I wouldn’t keep this for my shelves, I would lebnon borrow it from the library again. I just wanted to let people know that you’re missing lebqnon on the amazing illustrations and book design if you get this as an e-book. No trivia or quizzes yet. Roden has written a book that the home cook can attack by region or blend dishes from with ease. I agree with earlier posters who love the hardcover edition. There are no discussion topics on this book yet.


Arabesque – a Taste of Morocco, Turkey, and Lebanon.pdf

Starting as a painter she was drawn to the subject of food partly through a desire to evoke a atste heritage – one of the pleasures of a happy life in Egypt. Nov 18, Caroline rated it liked it Shelves: The photos are beautiful enough to make this a coffee table book. Jun 04, Dave Riley rated it it was amazing Shelves: That is how I get ideas, and techniques.

This is my go to cookbook for Middle Eastern food. 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.

We are experiencing technical difficulties. 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. Dec 15, Crystal rated it really liked it Shelves: What I’ve made so far: She travels extensively as a food writer. The pistachio cake was worth the price of the book.

Aug 25, Jacki rated it really liked it. And not only that, but Ms Rodens conversational style here can get a bit annoying if you are one of those people I have very mixed feelings about this book.


Review: ‘Arabesque: A Taste of Morocco, Turkey, & Lebanon’ – Food – The Austin Chronicle

Gorgeous photos and the print looks nice. Super easy and fast. For Texas readers, there are many refreshing salads and mezes that are excellent in our sultry weather: 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.

For those into Lebanese or Turkish food — this book is an essential reference. Thanks for telling us about x problem. Apr 23, Louise Davy rated it it was amazing Shelves: The text was interesting, and the receipes looked yummy.

I plan to keep trying recipes, although I suspect I’ll mostly stick with the mezze kinda like tapas rather than the main courses. And folks — thats’ where the good stuff lives: The copy I have is even more beautifilly designed than the one pictured here on GR.

Also by Claudia Roden. The photographs are gorgeous. There are many foods traditionally served cold, which means this is a good book in which to find recipes for packed lunches.

She shows the same attention to detail in each recipe when she discusses issues such as how to correct mistakes and serving suggestions. From Morocco, the most exquisite and refined cuisine of North Africa: Stay in Touch Sign up. I didn’t bookmark that many recipes however simply because I have tasre many cookbooks on the topic, so most of them were nothing new.