Book of Middle Eastern Food [Paperback]

Claudia Roden (Author), Alta Ann Parkins (Illustrator)

Book Description

Release date: February 12, 1974

More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.

Editorial Reviews

Review

"Mrs. Roden is an inspiring guide to a rather unusual school of cookery. Her recipes are mouth-watering and her directions clear and easy to follow. A Book of Middle Eastern Food is a landmark in the field of cookery." -- James Beard

More than 500 recipes from the subtle, spicy, varied cuisine of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes, all translated into workable Western terms.

From the Inside Flap

More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.

See all Editorial Reviews

Product Details

• Paperback: 480 pages
• Publisher: Vintage (February 12, 1974)
• Language: English
• ISBN-10: 0394719484
• ISBN-13: 978-0394719481
• Product Dimensions: 7.9 x 5.2 x 0.9 inches
• Shipping Weight: 13.6 ounces
• Average Customer Review: 4.1 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #648,857 in Books (See Top 100 in Books)

More About the Author

Claudia Roden was born in Cairo, educated in Paris and London, where she has lived for many years. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern and Mediterranean cookery and, most recently, her award-winning The Book of Jewish Food.

Most Helpful Customer Reviews

14 of 14 people found the following review helpful

5.0 out of 5 stars A rich and wide-ranging collection January 19, 2000

By A Customer

Format:Paperback

This cookbook celebrates the culinary diversity of the Middle East with a wealth of traditional recipes from many countries. The author's enthusiasm for the dishes she describes is evident throughout, and the recipes span the spectrum from everyday meals to more elaborate preparations for holidays and special occasions. Most of the ingredients are readily available, and the food is nutritious, flavorful, and economical. Whether you are an experienced cook or only a beginner, this book has something for you.

Also recommended: "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This seminal work captures the essence of the region's traditional foods in hundreds of distinctive recipes interspersed with superlative cultural and culinary background material, including unparalleled information on ingredients and utensils.

11 of 11 people found the following review helpful

4.0 out of 5 stars A classic survey of a culinary mosaic May 22, 2000

By lucas cragg

Format:Paperback

Ms. Roden casts a wide net and captures many a treasure in this indispensible survey of the many foodways and cultures of the Middle East. If all you know of Middle Eastern cookery is pita bread and fallafel, get your hands on this book ASAP! Recipes from cultures as diverse as Persia, Turkey and Morroco are included with many delectables from Ms. Roden's hometown of Cairo, along with culinary insights from the great Arab food writer of the 13th century, Al-Baghdadi. All the recipes are put together in an easy to follow format, with good information on ingredients (though it does appear that she was writing for a British rather than American audience, so some of the terminology may not be immeadiately familiar to readers in the U.S.). Sometimes I think that the book would benefit from photos of some of the finished dishes, but other than that this is a superb introduction to Middel Eastern cookery. Enjoy!

9 of 9 people found the following review helpful

5.0 out of 5 stars The Classic! December 30, 1998

By A Customer

Format:Paperback

I have a dog-eared copy of this that is over 20 years old, and it remains one of my favorite cookbooks. The recipes are well written and for the most part approachable. The scope of the book is comprehensive. There may be better books on individual cuisines (Lebanon, Morrocco, Iran, etc.) but nothing can compare to this for its depth and breadth. The chapters on appetizers, salads, soups and substantial dishes are perhaps the best. The book is also a joy to read, and gives you a good idea of the cultures that produced the cuisines.