A book of Middle Eastern food

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Knopf; [distributed by Random House], Sep 12, 1972 - Cooking - 453 pages
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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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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 (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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