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Claudia Roden
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Arabesque: A Taste of Morocco, Turkey, And Lebanonby Claudia RodenISBN 030726498X (0-307-26498-X)
Hardcover, Alfred a Knopf Inc
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› Find signed collectible books: 'Arabesque: A Taste of Morocco, Turkey, And Lebanon'Book summary:In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines todayMorocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishesall of them made even more accessible and delicious for todays home cook.
From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; 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. [via]More editions of Arabesque: A Taste of Morocco, Turkey, And Lebanon:
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The Book of Jewish Food: An Odyssey from Samarkand to New Yorkby Claudia RodenISBN 0394532589 (0-394-53258-9)
Hardcover, Alfred a Knopf Inc
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› Find signed collectible books: 'The Book of Jewish Food: An Odyssey from Samarkand to New York'Book summary:Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes--she has produced a history of the Jewish diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia, and the Americas. Both Ashkenazi and Sepharidic cooking are well represented here: hallah bread, bagels, blintzes, and kugels give way to tabbouleh, falafel, and succulent lamb with prunes, which are, in turn, succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savory bracelets).
Interwoven throughout the text are Roden's charming asides--the history of certain foods, definitions (Kaimak, for instance, is the cream that rises to the top when buffalo milk is simmered), and ways of preparing everything from an eggplant to a quince. In addition, Roden tells you everything you've ever wanted to know about Jewish dietary laws, what the ancient Hebrews ate, and the various holidays and festivals on the Jewish calendar. Detailed sections on Jewish history are beautifully illustrated with archival photographs of families, towns, and, of course, food. The Book of Jewish Food is one that any serious cook--Jewish and non-Jewish alike--would gladly have (and use often) in the kitchen. [via]
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A Book of Middle Eastern Foodby Claudia RodenISBN 0394719484 (0-394-71948-4)
Softcover, Knopf Publishing Group
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› Find signed collectible books: 'A Book of Middle Eastern Food'Book summary:More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. [via]
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Claudia Roden's Invitation to Mediterranean Cooking : 150 Vegetarian and Seafood Recipesby Claudia Roden , Gus FilgateISBN 0333628047 (0-333-62804-7)
Softcover, Macmillan Publishers Limited
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- Claudia Roden's Invitation to Mediterranean Cooking : 150 Vegetarian and Seafood Recipes: ISBN 0330391690 (0-330-39169-0)
Hardcover, Pan Macmillan - Claudia Roden's Invitation to Mediterranean Cooking : 150 Vegetarian and Seafood Recipes: ISBN 0333628047 (0-333-62804-7)
Softcover, Macmillan Publishers Limited
- Claudia Roden's Invitation to Mediterranean Cooking : 150 Vegetarian and Seafood Recipes: ISBN 0330391690 (0-330-39169-0)
Coffeeby Claudia RodenISBN 0140464891 (0-14-046489-1)
Softcover, Viking Pr
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Everything Tastes Better Outdoorsby Claudia Roden , Alta A. ParkinsISBN 0394532597 (0-394-53259-7)
Hardcover, Knopf Publishing Group
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The Good Food of Italy: Region by Regionby Claudia RodenISBN 0394582500 (0-394-58250-0)
Hardcover, Knopf Publishing Group
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Jewish Foodby Claudia RodenISBN 0140466096 (0-14-046609-6)
Softcover, Penguin Group (Canada)
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Mediterranean Cookeryby Claudia RodenISBN 039454434X (0-394-54434-X)
Hardcover, Riverside Book Co
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The New Book of Middle Eastern Foodby Claudia Roden , Murray ZanoniISBN 014046588X (0-14-046588-X)
Softcover, Penguin Group (Canada)
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Picnic: The Complete Guide to Outdoor Foodby Claudia RodenISBN 0140463232 (0-14-046323-2)
Softcover, Northwestern University Press
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Reader's Digest/Perrier Guide to the Greek Menuby Claudia Roden , Lizzie Boyd, Reader's Digest Association StaffISBN 034028532X (0-340-28532-X)
Softcover, Reader's Digest Association, Limited
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Tamarind and Saffron : Favourite Recipes from the Middle Eastby Claudia RodenISBN 0140466940 (0-14-046694-0)
Softcover, Penguin Group (Canada)
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› Find signed collectible books: 'Tamarind and Saffron : Favourite Recipes from the Middle East'Book summary:The ravishing cover of Tamarind and Saffron, brilliant yellow quinces in a blue-glazed dish, hints at the pleasures within its covers. Claudia Roden has subtitled the book "Favourite Recipes from the Middle East", and it is no more and no less than this. Eschewing the broad historical and geographical panorama that so enriched The Book of Jewish Food, she concentrates solely on the food, putting together a collection of recipes from the Middle East that are light, fresh, delicious and immensely evocative. The enticing aromas of North Africa rise from its pages, expressed in the differing spice-dialects of the national cuisines--the coriander, cinnamon, cumin, honey, orange-blossom water, preserved lemon, mint. The dishes range from the simplest of mezze to elaborate feast dishes but there is nothing that is remotely difficult. At the minimalist end of the scale, "Squid with Garlic and Chillies" is just that--the three briefly fried together; "Artichokes, Broad Beans and Almonds" combines unexpected ingredients to exquisite effect; and the Quince Dessert simply poaches the fruit in a light syrup, allowing its magical flavour to predominate. More demanding dishes include the spectacular " Pigeons Stuffed with Cous cous", the very elegant "Turkish Lamb Stew with Aubergine Cream Sauce" and "Roast Leg of Lamb with Meat, Rice and Nut Stuffing" (standing for that grandest of Arab dishes, whole stuffed baby lamb). And then there are the sweet dishes. This is an endlessly fascinating book, its deceptive simplicity masking a profound knowledge of the region's food. Really, as critics tend to say, one could cook from it forever. --Robin Davidson [via]
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