Arabesque: Sumptuous Food from Morocco, Turkey and Lebanon
About this ebook
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson
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Arabesque is a tribute to the culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco.
Inside you will find carefully curated histories, anecdotes and - most importantly - delicious recipes:
From Morocco . . .
· Tomatoes Stuffed with Roast Peppers, Tuna, Capers And Olives
· Lamb Tagine with Potatoes and Peas
· Walnut Pastries in Honey Syrup
From Turkey . . .
· Creamy Filo Spinach Pie
· Roast Chicken With Pine Nut And Raisin Pilaf
· Pistachio Cake
From Lebanon . . .
· Traditional Tabbouleh
· Pan-Fried Red Mullet With Tahini Sauce
· Almond Puff Pastry Pies
In her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Praise for Claudia Roden:
'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer
'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . . .' Simon Schama
'Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke
About the author
Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. Starting out as a painter, she was drawn to the subject of food partly through a desire to evoke a lost heritage - one of the pleasures of a happy life in Egypt. The local delight in food, like the light, colour and smells and the special brand of hospitality, warmth and humour, has left a permanent impression.
With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing.
