Discover the enchanting Arabesque by Claudia Roden.
Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
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 A Book of Middle Eastern Food, 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.
Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. Starting out as a painter, she was drawn to the subject of food partly through a desire to evoke a lost heritage - one of the pleasures of a happy life in Egypt. The local delight in food, like the light, colour and smells and the special brand of hospitality, warmth and humour, has left a permanent impression.
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.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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EUR 10,47
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Descrizione libro Hardcover. Condizione: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Codice articolo 9780718145811-GDR
Descrizione libro Hardcover. Condizione: new. Hardcover. A sumptuous collection of delicious recipes chosen by the doyenne of Middle Eastern cuisine.In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food. The author returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced readers to these cuisines in the 1960s. In this book, she pays tribute to the different culinary histories and contemporary food of these countries. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780718145811
Descrizione libro Condizione: New. In eng. Codice articolo ria9780718145811_new
Descrizione libro hardback. Condizione: New. Language: ENG. Codice articolo 9780718145811
Descrizione libro Hardback. Condizione: New. New copy - Usually dispatched within 4 working days. The author returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced readers to these cuisines in the 1960s. In this book, she pays tribute to the different culinary histories and contemporary food of these countries. Codice articolo B9780718145811
Descrizione libro Condizione: New. Codice articolo 3469210-n
Descrizione libro Hardcover. Condizione: Brand New. 352 pages. 9.76x7.56x1.42 inches. In Stock. Codice articolo __071814581X
Descrizione libro Hardcover. Condizione: new. Codice articolo 9780718145811
Descrizione libro HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo GB-9780718145811
Descrizione libro Condizione: New. 2005. First Edition. Hardcover. The author returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced readers to these cuisines in the 1960s. In this book, she pays tribute to the different culinary histories and contemporary food of these countries. Num Pages: 352 pages, illustrations. BIC Classification: 1FB; 1HB; WBN. Category: (G) General (US: Trade). Dimension: 252 x 198 x 36. Weight in Grams: 1210. . . . . . Books ship from the US and Ireland. Codice articolo V9780718145811