EBOOK NEW Arabesue A Taste of Morocco Turkey and Lebanon by Claudia Roden
The food issue of the New Yorker had a profile of Claudia Roden which led me to head to go out and get a library card I was happy to discover that Arabesue wasn t checked out So far I ve tried two thingsa tomato spread from the Morocco section and baba ganoush which i think was and baba ganoush which I think was the Lebanese section Both turned out well I will say that I have never seen a cookbook with so many recipes that use ggplants I just wish I d This is much than a cookbook More ven than culinary history It is a gorgeous book with a history geography and anthropology section for ach country I may
not recreate a single recipe but it was worth the few days I recreate a single recipe but it was worth the few days I spent reading
This book provides an xcellent introduction to the world of MediterraneanME book provides an xcellent introduction to the world of MediterraneanME Roden is Foraging for Survival extremely precise in the language she has chosen toxplain Fragments each recipe yet the details are never so pedantic that they take away from the taste and texture ofach ingredient She also includes bits and pieces of information about culinary history traditions and practices in ach area The book cont. In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food Now in her nchanting new book Arabesue she revisits the three countries with the most xciting cuisines today Morocco Turkey and Lebanon Interweaving history stories and her own observations she gives us 150 of the most delectable recipes some of them new discoveries some reworkings of classic dishes all of them made ven accessible and delicious for today’s home cookFrom Mor. S useful sp her culinary tour of
This one however fills a niche Roden is primarily a cultural anthropologist who deploys recipes as artefacts To her work cookbooks is both a misnomer and to sell them short They are studies of food in the context of peoples lives and nvironment their traditions and their historyI wanted a discussion on Turkish food my current passion and Roden delivers with her usual flare for a well placed anecdote Her Book of Middle Eastern Food is weak on both Lebanon and Turkey This failing is made up for in this book What she writes about Turkey the demographic shift the culinary traditions and the cultural pretences makes a lot of culinary sense in the light of what may be offered in your locale The conundrum of Istanbul tucker begins to unravel as she gives you a sense of regional cuisineAnd folks thats where the good stuff lives a rich and varied platter indeed that has only been bought to the metropolis over the last fifty years For those into Lebanese or Turkish food this book is an ssential referenc. IngsFrom Lebanon a cuisine of great diversity a wide variety of mezze those tempting appetizers that can make a meal all on their own; dishes featuring sun drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh meatballs with pine nuts and lamb shanks with yogurtClaudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniues to our own home kitche. Ains several beautiful photographs of different dishes my
however a Roden is primarily a cultural anthropologist who deploys recipes as artefacts To
One However Fills A
mouth watered than once while trying to decide which recipe to attemptThe book is divided into three parts watered than once while trying to decide which recipe to attemptThe book is divided into three parts dedicated to one of the title countries and further divided into starterappetizer main course and dessert sections Roden gives the traditional recipe as Well As Useful Information as useful information regional varieties thus the Lebanese knafe is uated with the Greek kataifi One Ticket To Texas etc Another bonus in the book she readily suggests substitutions for particular ingredients that might be difficult to find outside of areas with a large influx of people of MedME descent I found this particularly useful as I would otherwise have had to order some of these things onlineAll in all a great cookbook by any measure butspecially for those who have an interest in MedME cuisine Claudia Roden has been my mentor for 40 years 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 Helpmate each of those decades Her other books are OK but alway. Occo the mostxuisite and refined cuisine of North Africa couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat poultry or fish with fruit to create Art, Culture, and Cuisine: Ancient and Medieval Gastronomy extraordinary combinations of spicy savory and sweetFrom Turkey a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today a delicious array of kebabs fillo piesggplant dishes in many guises bulgur and chickpea salads stuffed grape leaves and peppers and sweet pudd.