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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I really hate it, but if you can master it, these are really good and not too hard to make.
Apr 23, Louise Davy rated it it was amazing Shelves: Return to Book Page. Made only a few recipes. What I’ve made so far: I was an art student in London when my parents joined me and my two brothers.
Claudia Roden was born and raised in Cairo. I’ve made a few recipes from this, and mostly they’ve turned out well. Morocco, Turkey, and Lebanon. Sep 13, Hannah rated it really liked it Recommends it for: Claudia Roden gives a brief introduction to each recipe including suggestions lebqnon accompaniment, something sorely missing in most cookbooks. 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.
But I like to go over a cookbook cover to cover. Claudia Roden knows this part of the world so lebbanon 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. In general I don’t like cookbooks without a photo of each recipe. Not rating, because I didn’t make any of the receipes – just wanted to warn people off of the e-edition.
Read it Forward Read it first. Found three recipes I want to try: Jan 13, Matthew Gatheringwater rated it really liked it Shelves: Just a moment while we sign you in to your Goodreads account. Want to Read Currently Reading Read. To see what your friends thought of this book, please sign up. I liked how she noted the differences btwn the various cuisines.
She travels extensively as a food writer.
Mar 06, Carolyne Thornton rated it really liked it. There are no discussion topics on this book yet. A good overview of the cooking of North Africa and Lebanon. I like to use different spices and aromatics for particular dishes. Also by Claudia Roden.
Dec 18, Pages Buy. Oct 07, Juliana Haught rated it it was amazing Shelves: As expected, another gem from Claudia Roden.
Review: ‘Arabesque: A Taste of Morocco, Turkey, & Lebanon’ – Food – The Austin Chronicle
Many of these recipes andd simple and quickly made and there are lots of great salads and vegetable dishes. I have tried a few recipes, and have many more bookmarked Interweaving lebamon, stories, and The word arabesque has a cultural and artistic connotation. This failing is made up for in this book. I am a beginner to Middle Eastern cooking, and I would have liked to see more photos of the finished dishes. Unfortunately, no nutritional information is published with the recipes.
Now, in her enchanting new book, Arabesqueshe revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. The trick is that you have to work with the dough as little as possible while also working very quickly before the dough can start to crumble. All the recipes I have tried have been very good and even excellent.
Dec 09, Millicent rated it really liked it Shelves: Refresh and try again.
Arabesque: A Taste of Morocco, Turkey, and Lebanon
Feb 24, Elizabeth Theiss rated it really liked it Shelves: Books by Claudia Roden. Among them are ginger, saffron, cinnamon, cumin, coriander, allspice, pomegranate concentrate, mastic, orange blossom and rosewater. I highly recommend this book. It lacks nutritional information and measures are imprecise but that’s in keeping with the spirit of the book. Jul 25, Jerzy rated it really liked it Shelves: Starting as a painter she was drawn to the subject of food mkrocco through a desire to evoke a aand heritage – one of the pleasures of a happy life in Egypt.
While Turkey is not technically Arabic, it is Muslim, and all three regions turke ingredients from a relatively common palette while producing dishes that are unique and distinctive. With Arabesqueshe concentrates on three regions: The photos alone are worth browsing the entire book.
Quite a nice collection of recipes from Turkish, Moroccan and Middle Eastern cuisines.