The New Book of Middle Eastern Food
by Claudia Roden
Editor: Alfred A. Knopf
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In this update and considerably enlarged edition of her Middle East cookbook, Claudia Roden re-creates a classicThe book was originally published here in 1972 and was hailed by James Beard as “a turning point in the field of cooking”; this new version represents the author’s 30-year accumulation, as well as numerous journeys through the ever-changing landscape of the Middle East, collecting recipes and stories.Now, Mrs. Roden gives us more than 800 recipes, including aromatic variations that accent a dish and define the country of origin: fried with garlic and cumin and coriander, Egypt, cinnamon and Jamaican chili pepper from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Lebanon and Syria.She has worked on simpler approaches to traditional dishes, using healthier and time-saving ingredients for methods without ever sacrificing anything of the extraordinary flavor, freshness and texture that distinguish the cuisine of this part of the world.Throughout these pages, it draws on all four of the region’s four main cooking styles: -The refinement of Iran’s haute cuisine, based on exquisite rice prepared and garnished with a range of meats, vegetables, fruit, nuts and -Arabic cuisine, Syria, Lebanon and Jordan–it’s the most beautiful today, and a good source for the most famous of them all.
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