Description - A New Book of Middle Eastern Food by Claudia Roden
Claudia Roden's first and best-known cookery title refreshed with a beautiful new cover
Originally published in 1968, Claudia Roden's bestselling classic Book of Middle Eastern Food introduced British readers to the food of the region for the very first time. Containing over 500 recipes, brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of Syria, Lebanon, Egypt, Iran, Turkey, Greece, Iraq, Saudi Arabia, Yemen, Sudan, Algeria, Tunisia and Morocco.
Now in a beautiful new edition, this timeless work from one of the most respected prize-winning food writers will continue to inform and inspire as the next generation of cooks discovers its riches.
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
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs.' Nigella Lawson
'Beyond the evocative stories and buoyant style ... there is always information ... meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful.' Yotam Ottolenghi
Buy A New Book of Middle Eastern Food by Claudia Roden from Australia's Online Independent Bookstore, Boomerang Books.
Format: Paperback / softback
(216mm x 135mm x 31mm)
Penguin Books Ltd
Publisher: Penguin Books Ltd
Country of Publication:
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Author Biography - Claudia Roden
Claudia Roden is a cookbook writer and anthropologist based in the UK. She grew up in Cairo and studied in both Paris and London.
She has published multiple bestsellers including the international award-winning The Book of Jewish Food, and she revolutionised Western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food.
Aside from her writing career Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery.
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