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Begin your meal with mezze, derived from the Arabic t'mazza, meaning "to savor in little bites." Try Cevisli Biber (Roasted Pepper and Walnut Paste) spread on warm pita bread. Serve with Salata Horiatiki (Greek Country Salad) and then move on to a main dish of Roast Fish with Lemon and Honeyed Onions or Lamb Tagine with Artichokes and Fava Beans. The cookbook wouldn't be complete without sections on rice, couscous, and bulgur--try Addis Polow (Rice with Lentils and Dates) or Kesksou Bidaoui bel Khodra (Beber Couscous with Seven Vegetables). Finish 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 olive oil could cure any illness except the one by which a person was fated to die," Roden writes. "People still believe in its beneficial qualities and sometimes drink it neat 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 understand 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 good fortune to inherit such a rich tradition. --Dana Van Nest
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Book Description Paperback. Condition: new. Paperback. Claudia Roden's first and best-known cookery title refreshed with a beautiful new coverOriginally 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 As well as writing cookbooks and presenting cooking shows on the BBC, the author is also a cultural anthropologist based in the United Kingdom. This title features a collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780140465884
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