MARC record from Internet Archive

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050 00 $aTX725.M628$bR638 2000
082 00 $a641.5956$221
084 $a49.25$2bcl
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100 1 $aRoden, Claudia,$eauthor.
245 14 $aThe new book of Middle Eastern food /$cClaudia Roden.
250 $aRevised edition.
264 1 $aNew York :$bAlfred A. Knopf,$c[2014]
264 4 $c℗♭2000
300 $ax, 513 pages, 24 unnumbered pages of plates :$bcolor illustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
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504 $aIncludes bibliographical references (pages 493-494) and index.
505 0 $aAcknowledgments -- Introduction -- Flavorings, aromatics, condiments, and oils -- On using the book -- Appetizers, salads, and cold vegetables -- Yogurt -- Savory pies -- Soups -- Egg dishes -- Fish and seafood -- Poultry -- Meat dishes -- Vegetables -- Rice -- Bulgar, couscous, and pasta -- Breads -- Desserts, pastries, and sweetmeats -- Pickles and preserves -- Jams and fruit preserves -- Drinks and sherbets -- Appendix about early culinary manuals -- Bibliography -- Index.
520 $aIn 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. 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. Claudia Roden's seminal book on Middle Eastern cooking, which James Beard called "a landmark in the field of cookery" when it was first published in 1972, is made new-with additional recipes, extensive variations, & new techniques, the fruit of 30 years of travel & research. There are now more than 800 recipes (including variations) from Morocco & Tunisia, Turkey & Greece, Lebanon, Syria, Egypt, Persia, & other Middle Eastern countries. They represent the best of the Middle East, & they stress simple dishes, healthful ingredients, & time-saving methods, with no sacrifice of extraordinary variety or delectable flavor. Richly infused with Roden's own memories of growing up in Egypt & with stories of her travels, the book is an excursion not merely into the cuisine of the region but into its culture as well. It is a book that both preserves the past & is alive with the present: a masterpiece made even more masterly-the quintessential Middle Eastern cookbook. 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.
650 0 $aCooking, Middle Eastern.
650 7 $aCooking, Middle Eastern.$2fast$0(OCoLC)fst01753397
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651 7 $aMittlerer Osten.$2swd
655 7 $aCookbooks$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
856 41 $3Sample text$uhttp://catdir.loc.gov/catdir/samples/random042/00708864.html
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/bios/random052/00708864.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/random044/00708864.html
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