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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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There are similarities in the recipes of arabesqye countries but each has it’s own version of the various dishes and they can be significantly different. Unfortunately, no nutritional information is published with the recipes.

In her chapter on this small country “less than half the size of Wales,” Roden traces the gastronomical influence of previous rulers, from the Crusaders to the Ottomans. Many of the recipes are illustrated with beautiful photos. What are your favorite spices to cook with? 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.

The pistachio cake was worth the price of the book. In my first book I put recipes from the various countries of the Middle East and North Africa together partly because this reflected my world in Egypt, which at the time was a mixed community of people from around those regions. Starting orden a painter she was drawn to the subject of food partly through a desire to evoke a lost heritage – one of the pleasures of a happy life in Egypt.

But when asked how he suggested cooking it, the factory owner demurred.

I am particularly thankful for being introduced to orange blossom water from this book. Dec 18, Pages. I have very mixed feelings about this book.

As she said in an interview with Moment Magazine”When my publishers and I were first discussing [ Arabesque ], they wanted three or four countries to focus on. They are studies of food in the context of peoples’ lives and environment; their traditions and their history. Gorgeous photos and the print looks nice. Aug 08, Allison rated it really liked it Shelves: Interweaving history, stories, and her own observations, she gives us of the most delectable recipes: The photos alone are worth browsing the entire book.


Goodreads helps you keep track of books you want to read. View all 3 comments. Roden is primarily a cultural anthropologist who deploys recipes as artefacts. From Morocco, the most exquisite and refined cuisine of North Africa: With Arabesque, I wanted to focus on the three great cuisines—Morocco, Syria, and Lebanon—separately so as to be able to tell their particular stories, and so that readers could decide to cook an entire meal from one.

I thought it would be difficult, but it turned out really well. Her Book of Middle Eastern Food has been my primary culinary resource and I have dissicated through over use a copy of the book for each of those decades.

In a July Harper’s book review, late Columbia professor and Palestinian activist Edward Said recounted an anecdote about an interview he gave to a Danish journalist after Arabesqke. Want to Read saving…. I’ve made a few recipes from this, and mostly they’ve turned out well. I am a beginner to Middle Eastern cooking, and I would have liked to see more photos of the finished dishes.

Now, claydia her enchanting new book, Arabesqueshe revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon.

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 Arabfsque, Berber, and sub-Saharan African cultures.

I love this book, I have used a lot of the recipes and each one I have tried has been great.

This might seem normal to Americans. The photos are beautiful enough to make this a coffee table book. Ours is claudix country built on immigration and almost all our favorite foods, from falafel and hummus to hot dogs and pizza, were brought over by immigrants. Nov 18, Caroline rated it liked it Shelves: At the beginning of the tour, Berber women offered Roden and the other visitors a colorful demonstration of traditional couscous preparation, rolling it out by hand and then sifting the grains according to size.


The recipes are also easily adaptable when you have trouble getting an ingredient.

Claudia Roden’s new cookbook, Arabesque, an excellent primer on the Middle East.

Also claudoa Claudia Roden. It was the only title I could find that could represent the cultures all three cuisines share. While every Middle Eastern country has had its share of invasion and imperial powers, clsudia has seen as many conquerors as Lebanon, a history which is reflected in Lebanon’s cosmopolitan and multifarious cuisine.

Everything I’ve tried so far has turned out well. The trick is that you have to work with the dough as little as possible while also working very quickly before the dough can start to crumble.

I wanted a discussion on Turkish food — my current passion — and Roden delivers with her usual flare for a well placed anecdote. And in Germany, doner a Turkish meat sandwich is as prevalent as bratwurst. I was blessed to know what each recipe looks like! Roden is extremely precise in the language she has chosen to explain each recipe, orden the details are never so pedantic that they take away from the taste and texture of each ingredient.

Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden

Dec 09, Millicent rated it really liked it Shelves: As the Turks say, “Food feeds the essence of life. But Arabesque is no history textbook. Thanks for telling us about the problem.

Adabesque try again later. Dec 18, Pages Buy. She also includes bits and pieces of information about culinary history, traditions and practices in each area.

I know that it is probably directed to westerns and not middle easterns, but there is no real difference between that and a local cookbook. This is my go to cookbook for Middle Eastern food.