Arabesque has ratings and 63 reviews. Dave said: Claudia Roden has been my mentor for 40 years. Her Book of Middle Eastern Food has been my. Results 1 – 30 of 65 Arabesque by RODEN, CLAUDIA and a great selection of related books, art and collectibles available now at Can anyone compare Claudia Roden’s Arabesque cookbook to the New Book of Middle Eastern Food? I saw a copy of Arabesque at the store.

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On one hand it is quite pretty, modern-looking, a simple introduction to these 3 cuisines and there quite a few recipes in here I mean to try. Looking for More Great Reads?

Preview — Arabesque by Claudia Roden. The photos alone are worth browsing the entire book. Claudia Roden has written another fascinating cookbook, which not only gives lovely recipes with titles listed in Arabic and English, but also tells a history of the food in each country and how it is traditionally prepared.

Aug 08, Allison rated it really liked it Shelves: But we can’t blame her for that. From Morocco, the most exquisite and refined cuisine of North Africa: Good additional information – substitute ingredients, ancedotes – and easy to follow very straight-forward recipes. I like to use different spices and aromatics for particular dishes.

Dec 15, Crystal rated it really liked it Shelves: To be sure, no one book can encompass everything you need to know about the Middle East. One thing I did enjoy about the recipes in this cookbook is that they use similar ingredients in many of the recipes.

Peeling away the layers of history, she links the prevalence of vegetarian dishes in Lebanese cuisine to the Byzantines, the 4 th – and 5 th -century rulers of Lebanon, who were apparently strict about not eating meat during Lent. Download our Spring Fiction Sampler Now. Nov 18, Caroline rated it liked it Shelves: Wrapped up in the story of couscous, Roden gives us a history lesson as well as some insight into North Africa’s unique mixture of Arab, Berber, and sub-Saharan African cultures.


Claudia Roden was brought up in Cairo. Want arabfsque Read Currently Reading Read. I’ve started using pomegranate molasses in so many non-Lebanese dishes 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.

I have very mixed feelings about this book.

Recipes – The Happy Foodie

I agree with earlier posters who love the hardcover edition. Phyllo Dough Stuffed With Feta. The star dish for us was the chicken buried in vermicelli.

The photographs of the completed dishes always make me hungry when I’m flipping through the chapters. But the story of Lebanese cuisine doesn’t end in Lebanon.

Claudia Roden – Wikipedia

Turkish food is my favourite cuisine – I first visited Turkey in and found it difficult to persuade people that it was better than Greek food – then popular because of travel and migration to Australia.

Before this time, there had been no cookery books at all as families had kept their recipes to themselves, but now people were furiously exchanging recipes. I will say arabseque I have never seen a clausia with so many recipes that use eggplants–I just wish I’d read this earlier in the summer when there were tons of them at The food issue of the New Yorker had a profile of Claudia Roden, which led me to head to go out and get a library card.

Oct 31, Arabrsque Buy. I am working on the foods of Spain and travelling around that country. That is how I get ideas, and techniques. As expected, another gem from Claudia Roden. The book received great critical acclaim. I wish this had more pictures that would communicate how awesome these dishes are. The text was interesting, and the receipes looked yummy. Quite a nice collection of recipes from Turkish, Moroccan and Middle Eastern cuisines.


She shows the same attention to detail in each recipe when caudia discusses issues such as how to correct mistakes and serving suggestions.

She also includes bits and pieces of information about culinary history, traditions and practices in each area. Feb 24, Elizabeth Theiss rated it really liked it Shelves: To ask other readers questions about Arabesqueplease sign up.

Recipes from Arabesque

Read it Forward Read it first. Many of the recipes are illustrated with beautiful photos. There are many foods traditionally served cold, afabesque means this is a good book rden which to find recipes for packed lunches. It lacks nutritional information and measures are imprecise but that’s in keeping with the spirit of the book. Now, in her enchanting new book, Arabesqueshe revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon.

The recipes are easy enough to prepare toden ingredients available in Western grocery stores, and so delicious! The word arabesque has a cultural and artistic connotation. Maybe that is why some dishes have more than two tablespoons of olive oil in a serving!

The country introductions seemed pretty thorough and interesting as well. See all books by Claudia Roden. Maybe another time this will be more appealing for me, but for now I will leave it on the shelf and go on to other cookbooks. I became involved in cooking when my parents, together with the Jewish community, were forced to leave Egypt as a result of the Suez crisis and the war with Israel. Her intensely personal approach and her passionate appreciation of the dishes delighted readers, while she introduced them to a new arxbesque of foods, both exotic and wholesome.