A book of Middle Eastern food

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Knopf; [distributed by Random House], Sep 12, 1972 - Cooking - 453 pages
3 Reviews
A guide to Middle Eastern cooking that contains an assortment of recipes for both traditional and modern dishes as well as providing a background on the history and lore of specific foods

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User Review  - LibraryThing

I have known for some time about the updated version but didn't become curious about it until recently. For one thing, I wasn't cooking from this book, which is perhaps all to the good as many of the ... Read full review

LibraryThing Review

User Review  - jaine9 - LibraryThing

The original book 'Middle Eastern Food' was one of the first cookery books I ever bought. I moved onto this as soon as it came out and it is still one of my favourite books. As well as having great recipes it also a good read with history and folk tales in between the recipes. Read full review

Contents

Contents
25
EGG DISHES Beid
136
C E Roz 336
356
Copyright

1 other sections not shown

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About the author (1972)

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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