Description

In the 1960s Claudia Roden introduced Americans to a brand new world of preferences in her vintage A Book of Middle-Eastern Food. Today, in her charming new guide, Arabesque, she revisits the three nations most abundant in interesting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, tales, and her very own findings, she provides us 150 of the most yummy recipes: some of them new breakthroughs, some reworkings of traditional dishes—all of them made much more accessible and delicious for today’s house cook.From Morocco, the most beautiful and refined cuisine of Northern Africa: couscous dishes; multilayered pies; gently flavorful tagines; means of marrying beef, chicken, or seafood with fruit to produce remarkable combinations of spicy, tasty, and sweet.From Bulgaria, a very advanced cuisine that goes back to the Ottoman Empire however displays several new impacts nowadays: a delicious variety of kebabs, fillo pies, eggplant dishes In several guises, bulgur and chickpea soups, stuffed grape leaves and peppers, and nice puddings.From Lebanon, a food of great diversity: a broad number of mezze (these appealing snacks that could make meals all on the own); meals offering sun drenched Middle-Eastern veggies and dry beans; and nationwide areas such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.Claudia Roden understands this area of the globe so thoroughly that we enjoy being in such good hands as she interprets the delicate play of tastes and easy cooking processes to our own house kitchens.