The New Book of Middle Eastern Food: The Classic Cookbook Expanded and Updated with New Recipes and Contemporary Variations on Old Themes

The definitive volume on Middle Eastern cooking a modern classic from the award-winning bestselling author of The Book of Jewish Food and Claudia Rodens Mediterranean Originally published in 1972 and hailed by James Beard as "a landmark in the field of cookery " this new version represents the accumulation of the authors years of extensive travel throughout the ever-changing landscape of the Middle East gathering recipes and stories. Now featuring more than 800 recipes including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt cinnamon and allspice from Turkey sumac and tamarind from Syria and Lebanon pomegranate syrup from Iran preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor freshness and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the regions major cooking styles: The refined haute cuisine of Iran based on rice exquisitely prepared and embellished with a range of meats vegetables fruits and nuts Arab cooking from Syria Lebanon and Jordanat its finest today and a good source for vegetable and bulgur wheat dishes The legendary Turkish cuisine with its kebabs wheat and rice dishes yogurt salads savory pies and syrupy pastries North African cooking particularly the splendid fare of Morocco with its heady mix of hot and sweet orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezzesucculent bites of filled fillo crescents and cigars chopped salads and stuffed morsels as well as tahina chickpeas and eggplant in their many guisesto the skewered meats and savory stews and hearty grain and vegetable dishes here is a rich array of Middle Eastern cooking.