A Book of Middle Eastern Food

Front Cover
Vintage Books, 1974 - Cooking - 453 pages
2 Reviews
The subtle, spicy, varied cuisine of the Middle East, ranging from the inexpensive but tasty peasant fare to elaborate banquet dishes, is featured in this easy-to-use cookbook which has been translated into workable Western terms.

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I always have loved A Book of Middle Eastern Food even though I have never cooked anything out of it. My affection stemmed from the fact that it has qualities no long found in most cook books. Roden ... Read full review

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About the author (1974)

Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.

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