The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 8745

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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

A New Book of Middle Eastern Food

The Essential Guide to Middle Eastern Cooking. As Heard on BBC Radio 4
Author: Claudia Roden
Publisher: Penguin UK
ISBN: 1405937785
Category: Cooking
Page: 560
View: 1631

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'Meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful' Yotam Ottolenghi Claudia Roden's A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . . As heard on BBC Radio 4's new 5-part series. First published in 1968, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionized Western attitudes to the cuisines of The Middle East. Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of countries including Syria, Lebanon, Egypt, Turkey, Greece and Morocco. Inside there's a delicious array of dishes to try: Hot Stuffed Vine Leaves, Sweet and Sour Aubergine Salad, Courgette Meatballs, Persian Lamb, Moroccan Tagine with Fruit and Honey, Hummus, Tabbouleh, Turkish Delight and Coconut Orange Blossom and Lemon Cake. Now in this beautiful new edition, Roden's timeless work will continue to inform and inspire as the next generation of cooks discovers its riches. 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson

A Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Vintage
ISBN: 9780394719481
Category: Cooking
Page: 453
View: 2617

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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.

A Middle Eastern Feast


Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0141966017
Category: Cooking
Page: 112
View: 5223

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Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.

Jerusalem

Das Kochbuch
Author: Yotam Ottolenghi,Sami Tamimi
Publisher: N.A
ISBN: 9783831023332
Category:
Page: 318
View: 7839

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Arabesque

A Taste of Morocco, Turkey, and Lebanon
Author: Claudia Roden
Publisher: Knopf
ISBN: 0307493970
Category: Cooking
Page: 352
View: 4508

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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 today—Morocco, 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 dishes—all of them made even more accessible and delicious for today’s 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.

The Food of Spain


Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0241961130
Category: Travel
Page: 512
View: 9453

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Discover Spain's culture and cuisine Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

American Sniper

Die Geschichte des Scharfschützen Chris Kyle
Author: Chris Kyle,Scott McEwen,Jim DeFelice
Publisher: Riva Verlag
ISBN: 3864138027
Category: Biography & Autobiography
Page: 416
View: 1614

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Chris Kyle diente von 1999 bis 2009 bei den US Navy SEALs und verzeichnete in jener Zeit die höchste Zahl an tödlichen Treffern in der amerikanischen Militärgeschichte. 160 gezielte Liquidationen schreibt ihm das Pentagon offiziell zu. Seine Kameraden nannten ihn "Die Legende", seine Feinde "Teufel" ... In dieser eindringlichen Autobiografie erzählt der geborene Texaner, der 2013 erschossen wurde, die Geschichte seiner außergewöhnlichen Karriere. Nach dem 11. September 2001 wurde er im Kampf gegen den Terror an die Front geschickt und fand seine Berufung als Scharfschütze. Hart und ehrlich spricht Kyle über die Schattenseiten des Krieges und das brutale Handwerk des Tötens. Seine Frau Taya schildert in bewegenden Einschüben, wie der Krieg sich nicht nur auf ihre Ehe und ihre Kinder auswirkte, sondern auch auf ihren Mann. American Sniper ist das Psychogramm eines Scharfschützen und ein fesselnder Augenzeugenbericht aus dem Krieg, den nur ein Mann erzählen kann.

Der Geschmacksthesaurus

Ideen, Rezepte und Kombinationen für die kreative Küche
Author: Niki Segnit
Publisher: ebook Berlin Verlag
ISBN: 3827074835
Category: Cooking
Page: 544
View: 790

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Warum schmeckt gerade Apfel und Zimt so gut zusammen, Käse und Weintraube oder auch Schokolade und Chili? Die Antwort darauf liefert Niki Segnit mit ihrem Geschmacksthesaurus: Sie teilt 99 Lebensmittel in verschiedene Kategorien wie senfig, erdig, fruchtig, paart sie miteinander und kommentiert die Ergebnisse in kleinen unterhaltsamen Beiträgen. Da wird Gurke mit Minze kälter als ein Auftragskillerpärchen und Avocado mit Limette zu Lee Hazlewood und Nancy Sinatra, die »Some Velvet Morning« singen, wobei Lee die samtige Avocadonote beisteuert und Nancy den hohen Limettenton, der die Weichheit genau dann durchdringt, wenn es allzu gemütlich wird. Mit literarischen Anekdoten, leckeren Rezepten und persönlichen Präferenzen ist der Thesaurus eine gelungene Mischung aus Aromalexikon, Kochbuch und Reisebericht und eignet sich als unterhaltsame Bettlektüre ebenso wie als ernstzunehmende Rezeptesammlung.

Für mein Mädchen

Eine Liebeserklärung an dich - Für alle kleinen und großen Mädchen
Author: Amy Krouse Rosenthal,Paris Rosenthal
Publisher: cbj Verlag
ISBN: 3641237386
Category: Juvenile Fiction
Page: 48
View: 2128

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Mein Mädchen. Glaub an dich, folge deinem Herzen und höre niemals auf zu staunen. Für mein Mädchen ist eine Liebeserklärung an all die Mädchen dieser Welt. Auf jeder einzelnen Seite feiert es die Einzigartigkeit eines jeden Mädchens und ermuntert dazu, stolz und stark man selbst zu sein; aus der Reihe zu tanzen, wenn es nötig ist, und Nein zu sagen, wenn man »Nein« denkt. Es ist ein inspirierender Mutmacher, Starkmacher und Glücklichmacher, das jedes (kleine und große) Mädchen wie eine liebevolle Umarmung daran erinnern soll, dass es geliebt wird und etwas ganz Besonderes ist.

The Food Of Italy


Author: Claudia Roden
Publisher: Random House
ISBN: 1409015491
Category: Cooking
Page: 432
View: 2361

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Like Elizabeth David, Claudia Roden can write about anything. Whether it's Middle Eastern, Spanish or Italian food, she is the cook to turn to. She is world renowned for her classic books like Arabesque and the Book of Jewish Food. These draw on her Egyptian Jewish roots so it's no wonder Middle Eastern chefs like Ottolenghi are among her biggest fans. But it is interesting to see that Russell Norman of Polpo cites Food of Italy as his favourite cookbook. Polpo is very cool, very modern, very Italian and yet still Claudia Roden's classic is his go-to cookbook. Food of Italy was first published 25 years ago next year. But the recipes are so fresh yet timeless they are hard to date. For this edition she has updated over 30% of the recipes to fit modern tastes with new inclusions like farro salad and burrata. The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. With over 300 short recipes it is an incredible repertoire, and it is completely approachable for home cooks. This fully illustrated edition includes recipe photos as well as local Italy scenes. This is the first time it has had photos since it was originally published.

The Book of Jewish Food

An Odyssey from Samarkand and Vilna to the Present Day
Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0140466096
Category: Cooking
Page: 592
View: 756

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'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday

The Book of Jewish Food

An Odyssey from Samarkand to New York
Author: Claudia Roden
Publisher: Alfred a Knopf Incorporated
ISBN: N.A
Category: Cooking
Page: 668
View: 2940

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Eight hundred recipes from around the world represent the finest in traditional and contemporary Jewish cookery, featuring dishes from Russia, Syria, India, North and South America, Africa, the Mediterranean, and Israel

Tajine

würzige Eintöpfe aus Marokko
Author: Ghillie Başan
Publisher: N.A
ISBN: 9783775005227
Category:
Page: 64
View: 6658

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Made in Italy

das Kochbuch
Author: Giorgio Locatelli
Publisher: N.A
ISBN: 9783884727997
Category:
Page: 615
View: 6884

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Middle Eastern Food and Drink


Author: Christine Osborne
Publisher: Bookwright Pr
ISBN: 9780531182000
Category: Beverages
Page: 48
View: 1279

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Describes, in text and illustrations, the food and beverages of the Middle East in relation to the region's history, geography, and culture. Also includes recipes and information about specialities and festive foods from specific Middle Eastern countries.

Salz. Fett. Säure. Hitze

Die vier Elemente guten Kochens.
Author: Samin Nosrat
Publisher: Antje Kunstmann
ISBN: 3956142829
Category: Cooking
Page: 472
View: 3168

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Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.

Tamarind and Saffron

Favourite Recipes from the Middle East
Author: Claudia Roden
Publisher: Penguin UK
ISBN: 9780140466942
Category: Cookery, Middle Eastern
Page: 209
View: 8073

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With A Book of Middle Eastern FoodClaudia Roden revolutionized Western attitudes to the cuisine of the Middle East. Now enormously popular, such food can be found not only in fashionable restaurants but on supermarket shelves across the country. With this superb collection of new and updated recipes Claudia Roden gives us the very best of Middle-Eastern cookery - healthy, simple to prepare, and full of exotic flavours and aromas.

Honey & Co

Food from the Middle East
Author: Itamar Srulovich,Sarit Packer
Publisher: Hachette UK
ISBN: 1444754688
Category: Cooking
Page: 304
View: 5552

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*Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards* *Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015* *Sunday Times Food Book of the Year 2014* 'Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.' BBC Good Food Magazine *Best Newcomer in the Observer Food Monthly Awards 2013* This is our food, this is our restaurant - fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything. Squeeze in, grab a chair, ignore or enjoy the noise, the buzz, and tuck in. Leave room for dessert - cheesecake, a marzipan cookie with a Turkish coffee. Let us look after you - welcome to Honey & Co. Chapters include: Mezze; Fresh Salads; Light Dinners; Balls & stuff; Slow cooked; Veggie; Dessert; Drinks