In the 1960s Claudia Roden launched People in america to a new planet of tastes in her traditional A Book of Center Eastern Meals. Now, in her enchanting new ebook, Arabesque, she revisits the a few international locations with the most fascinating cuisines today—Morocco, Turkey, and Lebanon. Interweaving background, stories, and her possess observations, she provides us one hundred fifty of the most delectable recipes: some of them new discoveries, some reworkings of traditional dishes—all of them made even much more accessible and scrumptious for today’s residence cook.
From Morocco, the most superb and refined cuisine of North Africa: couscous dishes multilayered pies delicately flavored tagines ways of marrying meat, poultry, or fish with fruit to develop extraordinary combinations of spicy, savory, and sweet.
From Turkey, a very sophisticated cuisine that dates back to the Ottoman Empire yet reflects numerous new influences these days: a scrumptious array of kebabs, fillo pies, eggplant dishes in a lot of guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.
From Lebanon, a cuisine of wonderful diversity: a vast variety of mezze (individuals tempting appetizers that can make a meal all on their possess) dishes featuring sun-drenched Center Eastern veggies and dried legumes and nationwide specialties this sort of as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.
Claudia Roden knows this component of the entire world so intimately that we delight in currently being in this sort of very good hands as she translates the delicate play of flavors and easy cooking strategies to our possess home kitchens.
More Products Details: Arabesque: A Flavor of Morocco, Turkey, and Lebanon
Value: $ 21.97
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Istanbul, Turkey