New Book Of Middle Eastern Food Enlarged And Revised (Cookery Library)

Valutazione media 4,11
( su 3.084 valutazioni fornite da Goodreads )
 
9780140465884: New Book Of Middle Eastern Food Enlarged And Revised (Cookery Library)

Discover Claudia Roden's classic recipes in The New Book of Middle Eastern Food. In 1968, Claudia Roden wrote her Book of Middle Eastern Food for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to her books. Since the publication of her classic bestseller, Claudia Roden has continued to collect recipes and culinary wisdom from the Middle East, as a result of talking and writing to many people, tasting their food and watching them cook. The New Book of Middle Eastern Food is Claudia Roden's ultimate collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. Praise for Claudia Roden: 'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ...' Simon Schama 'Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson 'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing. Her other books include Arabesque, The Food of Italy, Mediterranean Cookery and The Food of Spain.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Review:

Claudia Roden has updated and expanded her popular 1968 cookbook for a more savvy and knowledgeable audience. While still filled with old favorites, the third edition acknowledges food processors and other handy kitchen tools, as well as this generation's preference for lower-fat recipes. Not that every recipe is changed; many are not, but Roden does attempt not to rely too much on butter and oils.

Begin your meal with mezze, derived from the Arabic t'mazza, meaning "to savor in little bites." Try Cevisli Biber (Roasted Pepper and Walnut Paste) spread on warm pita bread. Serve with Salata Horiatiki (Greek Country Salad) and then move on to a main dish of Roast Fish with Lemon and Honeyed Onions or Lamb Tagine with Artichokes and Fava Beans. The cookbook wouldn't be complete without sections on rice, couscous, and bulgur--try Addis Polow (Rice with Lentils and Dates) or Kesksou Bidaoui bel Khodra (Beber Couscous with Seven Vegetables). Finish with a traditional dessert like Orass bi Loz (Almond Balls).

Mixed in with the recipes are Roden's personal experiences as a cook and recipe archivist, and Middle Eastern tales that illustrate the history of a particular recipe or food group. "It was once believed olive oil could cure any illness except the one by which a person was fated to die," Roden writes. "People still believe in its beneficial qualities and sometimes drink it neat when they feel anemic of tired." She also includes a detailed introduction to the terrain, history, politics, and society of the Middle East so her readers can more fully understand why the cuisine has evolved the way it has. "Cooking in the Middle East is deeply traditional and nonintellectual," she says, "an inherited art." It's our good fortune to inherit such a rich tradition. --Dana Van Nest

From the Inside Flap:

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--thosesucculent 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.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Claudia Roden
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi Quantità: 4
Da
BWB
(Valley Stream, NY, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97801404658840000000

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 18,33
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

2.

Claudia Roden
Editore: Penguin Books Ltd, United Kingdom (1997)
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi Paperback Quantità: 10
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Penguin Books Ltd, United Kingdom, 1997. Paperback. Condizione libro: New. Language: English . Brand New Book. Discover Claudia Roden s classic recipes in The New Book of Middle Eastern Food. In 1968, Claudia Roden wrote her Book of Middle Eastern Food for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to her books. Since the publication of her classic bestseller, Claudia Roden has continued to collect recipes and culinary wisdom from the Middle East, as a result of talking and writing to many people, tasting their food and watching them cook. The New Book of Middle Eastern Food is Claudia Roden s ultimate collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. Praise for Claudia Roden: Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . Simon Schama Every one of Claudia s books introduced us to a delicious new world Sam and Sam Clarke Roden s great gift is to conjure up not just a cuisine but the culture from which it springs Nigella Lawson Claudia Roden s writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures Observer As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing. Her other books include Arabesque, The Food of Italy, Mediterranean Cookery and The Food of Spain. Codice libro della libreria APG9780140465884

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 20,18
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

3.

Claudia Roden
Editore: Penguin Books Ltd, United Kingdom (1997)
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi Paperback Quantità: 10
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Penguin Books Ltd, United Kingdom, 1997. Paperback. Condizione libro: New. 2 ed.. Language: English . Brand New Book. Discover Claudia Roden s classic recipes in The New Book of Middle Eastern Food. In 1968, Claudia Roden wrote her Book of Middle Eastern Food for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to her books. Since the publication of her classic bestseller, Claudia Roden has continued to collect recipes and culinary wisdom from the Middle East, as a result of talking and writing to many people, tasting their food and watching them cook. The New Book of Middle Eastern Food is Claudia Roden s ultimate collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. Praise for Claudia Roden: Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . Simon Schama Every one of Claudia s books introduced us to a delicious new world Sam and Sam Clarke Roden s great gift is to conjure up not just a cuisine but the culture from which it springs Nigella Lawson Claudia Roden s writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures Observer As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing. Her other books include Arabesque, The Food of Italy, Mediterranean Cookery and The Food of Spain. Codice libro della libreria APG9780140465884

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 20,30
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

4.

Claudia Roden
Editore: Penguin 1986-10-30 (1986)
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi Paperback Quantità: 5
Da
Chiron Media
(Wallingford, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Penguin 1986-10-30, 1986. Paperback. Condizione libro: New. Codice libro della libreria NU-GRD-00559747

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 18,94
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,33
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

5.

Claudia Roden
Editore: Penguin Books Ltd
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi Paperback Quantità: 2
Da
THE SAINT BOOKSTORE
(Southport, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Penguin Books Ltd. Paperback. Condizione libro: new. BRAND NEW, A New Book of Middle Eastern Food, Claudia Roden, Discover Claudia Roden's classic recipes in "The New Book of Middle Eastern Food". In 1968, Claudia Roden wrote her "Book of Middle Eastern Food" for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to her books. Since the publication of her classic bestseller, Claudia Roden has continued to collect recipes and culinary wisdom from the Middle East, as a result of talking and writing to many people, tasting their food and watching them cook. "The New Book of Middle Eastern Food" is Claudia Roden's ultimate collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. Praise for Claudia Roden: "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet .". (Simon Schama). "Every one of Claudia's books introduced us to a delicious new world". (Sam and Sam Clarke). "Roden's great gift is to conjure up not just a cuisine but the culture from which it springs". (Nigella Lawson). "Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures". ("Observer"). As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, "A Book of Middle Eastern Food" in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, "The Book of Jewish Food", and has won no fewer than six Glenfiddich awards for her writing. Her other books include "Arabesque", "The Food of Italy", "Mediterranean Cookery" and "The Food of Spain". Codice libro della libreria B9780140465884

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 16,69
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 7,74
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

6.

Roden, Claudia
Editore: Penguin Books Ltd (1986)
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi Brossura Quantità: 7
Valutazione libreria
[?]

Descrizione libro Penguin Books Ltd, 1986. Condizione libro: New. 1986. 2nd. Paperback. As well as writing cookbooks and presenting cooking shows on the BBC, the author is also a cultural anthropologist based in the United Kingdom. This title features a collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. Num Pages: 560 pages, illustrations, bibliography, index. BIC Classification: 1FB; WBN. Category: (G) General (US: Trade). Dimension: 215 x 134 x 32. Weight in Grams: 462. . . . . . . Codice libro della libreria V9780140465884

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 24,68
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Irlanda a: U.S.A.
Destinazione, tempi e costi

7.

Claudia Roden
Editore: Penguin Books Ltd 1986-10-30, Harmondsworth (1986)
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi paperback Quantità: 1
Da
Blackwell's
(Oxford, OX, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Penguin Books Ltd 1986-10-30, Harmondsworth, 1986. paperback. Condizione libro: New. Codice libro della libreria 9780140465884

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 21,36
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,34
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

8.

Roden, Claudia
Editore: Penguin Books Ltd
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi Brossura Quantità: 7
Da
Kennys Bookstore
(Olney, MD, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Penguin Books Ltd. Condizione libro: New. 1986. 2nd. Paperback. As well as writing cookbooks and presenting cooking shows on the BBC, the author is also a cultural anthropologist based in the United Kingdom. This title features a collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. Num Pages: 560 pages, illustrations, bibliography, index. BIC Classification: 1FB; WBN. Category: (G) General (US: Trade). Dimension: 215 x 134 x 32. Weight in Grams: 462. . . . . . Books ship from the US and Ireland. Codice libro della libreria V9780140465884

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 25,59
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

9.

Roden, Claudia
Editore: Penguin Books Ltd (1986)
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi Quantità: > 20
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Penguin Books Ltd, 1986. PAP. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria CP-9780140465884

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 16,29
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,03
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

10.

Claudia Roden
Editore: Penguin (1986)
ISBN 10: 014046588X ISBN 13: 9780140465884
Nuovi Brossura Quantità: 7
Da
Ria Christie Collections
(Uxbridge, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Penguin, 1986. Condizione libro: New. book. Codice libro della libreria ria9780140465884_rkm

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 23,96
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 4,31
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro