The New Book of Middle Eastern Food
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- ISBN13: 9780375405068
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
In this updated and momentously enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-makes a classic. The book was originally published here in 1972 and was hailed by James Beard as “a landmark in the meadow of cookery”; this new version represents the accumulation of the leader’s thirty years of further wide travel throughout the ever-changing landscape of the Middle East, gathering recipes and tales.
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 in excellent health ingredients and time-saving methods lacking ever sacrificing any of the extraordinary flavor, clearness, 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 blown up with a range of meats, vegetables, fruits, and nuts
- Arab cooking from Syria, Lebanon, and Jordan–at its finest today, and a excellent 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–persons 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.Amazon.com Review
Claudia Roden has updated and expanded her well loved 1968 cookbook for a more savvy and knowledgeable audience. While still filled with ancient favorites, the third edition acknowledges food processors and additional handy kitchen tools, as well as this generation’s inclination for lower-stout recipes. Not that every recipe is changed; many are not, but Roden does attempt not to rely too much on butter and oils.
Start your meal with mezze, derived from the Arabic t’mazza, meaning “to savor in small bites.” Try Cevisli Biber (Roasted Pepper and Walnut Paste) spread on warm pita bread. Serve with Salata Horiatiki (Greek Country Salad) and then go on to a main dish of Heat Fish with Lemon and Honeyed Onions or Lamb Tagine with Artichokes and Fava Beans. The cookbook wouldn’t be perfect lacking sections on rice, couscous, and bulgur–try Addis Polow (Rice with Lentils and Dates) or Kesksou Bidaoui bel Khodra (Beber Couscous with Seven Vegetables). End 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 lime oil could cure any illness except the one by which a person was fated to die,” Roden writes. “People still judge in its beneficial qualities and sometimes drink it clean 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 know 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 excellent chance to inherit such a rich tradition. –Dana Van Nest
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WHOEVER LIKES FOOD AND WANTS TO KNOW THE REAL STORY HAS TO HAVE THIS BOOK IN THE LIBRARY.IT IS A HONEST BOOK
Reader’s Rating: 5 / 5
I would just like to say that the content of the book is very excellent and we have loved a few of the recipes but unfortunatly the book is falling apart.
Yours Peter Edwards.
Reader’s Rating: 3 / 5
Most Middle East cook books aren’t authenitc meals, this book is. So far the recipes I have tried remind me of my mothers home cooking. Fantastic book, every real cook should have this book.
Reader’s Rating: 5 / 5
Being half Syrian and loving arabic food, I was determined to learn. There’s sooo many arabic food cook books out there I had no thought which one to buy. Well Amazon is fantastic because you certainly have to go with the best reviews. I got this book 2 weeks ago and have already bookmarked all my fav recipes and am on a roll with cooking! It’s a lot simpler to cook arabic food then I thought. Huge variety, choose this book!
Reader’s Rating: 5 / 5
This is one of my very favorite cookbooks, and I have a lot of cookbooks. I reflect if the house caught fire, this would be one of the things I’d grab.
There’s a fantastic variety of foods here, and everything I’ve cooked has been a hit: There are fragrant tagines of lamb, chicken, or fish. (If you don’t have a tagine pot, use a dutch oven, and you’ll be just as pleased.) Artichokes, fava beans, and almonds; Kofta, which is ground lamb seasoned with onion, sage, salt and pepper, covered with home-made tomato sauce, a dollop of yogurt, and pine nuts, and served on pita bread points; and the obligatory, and very, very excellent, salad of organges and black olives.
The instructions are straightforward, and Ms. Roden offers descriptions and suggestions on where to find ingredients which might be unfamiliar, such as frozen fava beans and orange flower water.
The book is also a well-written and exceedingly knowledgeable travelogue of cuisines which are novel to many people in the US, and which certainly deserve to be better known.
It’s my huge favorite of her books.
Reader’s Rating: 5 / 5