First published: 1968
Publisher: Thomas Nelson & Sons Ltd,
A New Book of Middle Eastern Food
When it was first published, Claudia Roden’s bestselling classic ‘Book of Middle Eastern Food’ revolutionised Western attitudes to the cuisines of the Middle East.
Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook’s tour of the Middle East, including Syria, Lebanon, Egypt, Turkey, Greece and Morocco.
Inside there’s a delicious array of dishes to enjoy, including. . . hot stuffed vine leaves, sweet and sour aubergine salad, courgette meatballs, Persian lamb, Moroccan tagine with fruit and honey, hummus & tabbouleh, Turkish delight and coconut orange blossom and lemon cake.
Now in this beautiful new edition, Roden’s timeless work continues to inform and inspire as the next generation of cooks discovers it’s riches.
A New Book of Middle Eastern Food cover gallery
