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The new book of Middle Eastern food

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In this updated and greatly enlarged edition of her Book of Middle Eastern Food , Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us 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. She 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 region's 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 Jordan--at 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 mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.
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ISBN:
9780375405068
9780307558565
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Grouping Information

Grouped Work ID c24e57a8-e3db-f1f3-dbbf-29067cfc474a
Grouping Title new book of middle eastern food
Grouping Author roden claudia
Grouping Category book
Last Grouping Update 2018-11-13 23:59:58PM
Last Indexed 2018-11-14 00:58:00AM

Solr Details

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accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Roden, Claudia.
author_display Roden, Claudia
available_at_catalog Main Kids, Main Library, Southeast
collection_catalog Non-Fiction
detailed_location_catalog Main Library - Adult Non-Fiction, Southeast - Adult Non-Fiction
display_description

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.

Now Ms. Roden gives us 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. She 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 region's 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 Jordan--at 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 mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

From the Hardcover edition.

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local_callnumber_catalog 641.5956 R687n
owning_library_catalog Nashville Public Library
owning_location_catalog Main Kids, Main Library, Southeast
primary_isbn 9780375405068
publishDate 2000, 2008
record_details ils:CARL0000153218|Book|Books|Rev. ed.|English|Knopf,|c2000.|x, 513 p., [24] p. of plates : col. ill. ; 24 cm., overdrive:cd54edc0-6db4-4c1f-84e0-c0b8f9f6a754|eBook|eBook||English|Knopf Doubleday Publishing Group|2008|
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subject_facet Cooking, Middle Eastern
title_display The new book of Middle Eastern food
title_full The New Book of Middle Eastern Food, The new book of Middle Eastern food / Claudia Roden
title_short The new book of Middle Eastern food
title_sub
topic_facet Cooking & Food, Cooking, Middle Eastern, Nonfiction