The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
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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 Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Vintage
ISBN: 9780394719481
Category: Cooking
Page: 453
View: 3722

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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.

Arabesque

A Taste of Morocco, Turkey, and Lebanon
Author: Claudia Roden
Publisher: Knopf
ISBN: 0307493970
Category: Cooking
Page: 352
View: 9077

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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 Complete Middle East Cookbook


Author: Tess Mallos
Publisher: Tuttle Publishing
ISBN: 9780804838764
Category: Cooking
Page: 470
View: 3768

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The cuisine of the Middle East has always had its devotees, and eating at Lebanese, Syrian, Turkish or Greek restaurants has delighted many people in recent years. But relatively few have tackled these dishes in their own kitchens. Now, with The Complete Middle East Cookbook, anyone can produce delectable meals from the exotic worlds of Homer, Omar Khayyam and the Arabian Nights. Author Tess Mallos provides carefully tested recipes set out in easy-to-follow steps, with many of the dishes illustrated in eighty superb color photographs. Including regional dishes from Greece, Turkey, Lebanon, Egypt, Syria, Afghanistan, Cyprus and Kuwait, to name a few, this is the definitive book for anyone interested in Middle Eastern cooking. Praise for the hardcover edition: "Astonishing in its scope."-Craig Claiborne, The New York Times "A tasteful tour of the Middle East. Each country is introduced with a short history, and descriptions are given of typical cooking methods and ingredients. The food is beautifully photographed, and recipes are easy to follow.."School Library Journal

The Food of Spain


Author: Claudia Roden
Publisher: Harper Collins
ISBN: 0062091689
Category: Cooking
Page: 624
View: 3330

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One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

The Book of New Israeli Food

A Culinary Journey
Author: Janna Gur
Publisher: Kuperard (Bravo Limited)
ISBN: 0805212248
Category: Cooking
Page: 303
View: 8890

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Brings together a collection of kosher recipes and culinary history in a volume that captures the broad diversity of modern-day Israeli cuisine, with dishes ranging from new interpretations of traditional classics to innovative exotic specialities.

Artichoke to Za'atar

Modern Middle Eastern Food
Author: Greg Malouf,Lucy Malouf
Publisher: Univ of California Press
ISBN: 9780520254138
Category: Cooking
Page: 336
View: 3795

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Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.

Scents and Flavors

A Syrian Cookbook
Author: N.A
Publisher: NYU Press
ISBN: 1479843938
Category: Literary Collections
Page: 352
View: 8645

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This popular 13th-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup—an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike.

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: 2980

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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

Malouf

New Middle Eastern Food
Author: Greg Malouf,Lucy Malouf
Publisher: N.A
ISBN: 9781742701455
Category: Cooking
Page: 416
View: 4377

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Following on from the success of their award-winning books, Saha, Turquoise and Saraban, Greg and Lucy Malouf now offer a must-have collection of their delicious recipes. Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. The book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder, making it easy to find the recipe you're after. Discover the joy of Middle Eastern cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef. With over 300 recipes included, this comprehensive recipe collection is sure to become a classic.

The Book of Useless Information


Author: Noel Botham
Publisher: Penguin
ISBN: 9780399532696
Category: Humor
Page: 286
View: 9585

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Provides a compilation of offbeat trivia and little-known and pointless facts that range from how much Elvis weighed at the time of his death, to how many Quarter Pounders can be made from a single cow and what the suits in a deck of cards represent.

The Middle Eastern Cookbook


Author: Maria Khalifé,Stuart West
Publisher: Interlink Publishing Group Incorporated
ISBN: 9781566566759
Category: Cooking
Page: 160
View: 9625

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Over 120 traditional recipes from the Middle East, including: Bahrain, Egypt, Iran, Iraq, Jordan, Kuwait, Lebanon, Saudi Arabia, Syria, the United Arab Emirates, and Yemen.

Children of Jihad

A Young American's Travels Among the Youth of the Middle East
Author: Jared Cohen
Publisher: Penguin
ISBN: 9781592403240
Category: History
Page: 278
View: 4791

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Documents the author's travels to the Middle East in search of an understanding of radical Islamic violence, journeys during which he focused his research on Muslim youth and learned about his interviewees' perspectives and experiences at the risk of his own life.

A Middle Eastern Feast


Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0241951119
Category: Cooking
Page: 102
View: 2764

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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.

New Feast

Modern Middle Eastern Vegetarian
Author: Lucy Malouf,Greg Malouf
Publisher: Hardie Grant
ISBN: 9781743793213
Category: Cooking
Page: 272
View: 3640

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The Middle East has long had a vibrant tradition of home-style vegetarian cuisine – from their abundant fresh salads, dips and breads to their delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's approach to vegetarian food comes from their love of traditional Middle Eastern flavor combinations. The recipes in New Feast are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing that characterizes the region. Think glazed apple-raisin fritters, zucchini blossom and preserved lemon risotto with ricotta and parmesan or griddled broccolini with almonds and harissa butter. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes – this is a beautiful cookbook for anyone wanting to take vegetarian cuisine to new, flavorsome heights.

Power, Faith, and Fantasy: America in the Middle East: 1776 to the Present


Author: Michael B. Oren
Publisher: W. W. Norton & Company
ISBN: 0393341526
Category: History
Page: 864
View: 9802

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“Will shape our thinking about America and the Middle East for years.”—Christopher Dickey, Newsweek Power, Faith, and Fantasytells the remarkable story of America's 230-year relationship with the Middle East. Drawing on a vast range of government documents, personal correspondence, and the memoirs of merchants, missionaries, and travelers, Michael B. Oren narrates the unknown story of how the United States has interacted with this vibrant and turbulent region.

The Food of Italy


Author: Claudia Roden
Publisher: Random House
ISBN: 022409601X
Category: Cooking
Page: 432
View: 5549

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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.

House of Stone

A Memoir of Home, Family, and a Lost Middle East
Author: Anthony Shadid
Publisher: Houghton Mifflin Harcourt
ISBN: 0547524331
Category: Biography & Autobiography
Page: 256
View: 1100

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“Wonderful . . . One of the finest memoirs I’ve read.” — Philip Caputo, Washington Post In the summer of 2006, racing through Lebanon to report on the Israeli invasion, Anthony Shadid found himself in his family’s ancestral hometown of Marjayoun. There, he discovered his great-grandfather’s once magnificent estate in near ruins, devastated by war. One year later, Shadid returned to Marjayoun, not to chronicle the violence, but to rebuild in its wake. So begins the story of a battle-scarred home and a journalist’s wounded spirit, and of how reconstructing the one came to fortify the other. In this bittersweet and resonant memoir, Shadid creates a mosaic of past and present, tracing the house’s renewal alongside the history of his family’s flight from Lebanon and resettlement in America around the turn of the twentieth century. In the process, he memorializes a lost world and provides profound insights into a shifting Middle East. This paperback edition includes an afterword by the journalist Nada Bakri, Anthony Shadid’s wife, reflecting on his legacy. “A poignant dedication to family, to home, and to history . . . Breathtaking.” — San Francisco Chronicle “Entertaining, informative, and deeply moving . . . House of Stone will stand a long time, for those fortunate enough to read it.” — Telegraph (London)

A Rage for Order

The Middle East in Turmoil, from Tahrir Square to ISIS
Author: Robert F. Worth
Publisher: Farrar, Straus and Giroux
ISBN: 0374710716
Category: Political Science
Page: 288
View: 7354

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The definitive work of literary journalism on the Arab Spring and its troubled aftermath In 2011, a wave of revolution spread through the Middle East as protesters demanded an end to tyranny, corruption, and economic decay. From Egypt to Yemen, a generation of young Arabs insisted on a new ethos of common citizenship. Five years later, their utopian aspirations have taken on a darker cast as old divides reemerge and deepen. In one country after another, brutal terrorists and dictators have risen to the top. A Rage for Order is the first work of literary journalism to track the tormented legacy of what was once called the Arab Spring. In the style of V. S. Naipaul and Lawrence Wright, the distinguished New York Times correspondent Robert F. Worth brings the history of the present to life through vivid stories and portraits. We meet a Libyan rebel who must decide whether to kill the Qaddafi-regime torturer who murdered his brother; a Yemeni farmer who lives in servitude to a poetry-writing, dungeon-operating chieftain; and an Egyptian doctor who is caught between his loyalty to the Muslim Brotherhood and his hopes for a new, tolerant democracy. Combining dramatic storytelling with an original analysis of the Arab world today, A Rage for Order captures the psychic and actual civil wars raging throughout the Middle East, and explains how the dream of an Arab renaissance gave way to a new age of discord.