Book of Middle Eastern Food

by Claudia Roden

Book Overview

More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0394719484
• ISBN13: 9780394719481
• Release Date: February 1974
• Publisher: Vintage Books USA
• Length: 480 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.9" x 5.2" x 8.0"

Customer Reviews

Best book on the subject

Frankly, there isn't a better book on Middle Eastern cooking. If you want healthy, mediterranean style cooking and are tired of Italian food, this is a great book to use.

A rich and wide-ranging collection

This cookbook celebrates the culinary diversity of the Middle East with a wealth of traditional recipes from many countries. The author's enthusiasm for the dishes she describes is evident throughout, and the recipes span the spectrum from everyday meals to more elaborate preparations for holidays and special occasions. Most of the ingredients are readily available, and the food is nutritious, flavorful, and economical. Whether you are an experienced cook or only a beginner, this book has something for you.Also recommended: "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This seminal work captures the essence of the region's traditional foods in hundreds of distinctive recipes interspersed with superlative cultural and culinary background material, including unparalleled information on ingredients and utensils.

Again, my copy fell apart!

One of my favorite cookbooks in the sense of creative cookery -- it gives me starting points for my own innovations, although the recipes would be reasonably easy for beginners to follow. The book goes far beyond recipes, with valuable information on the culture, and the origins of foods. It's as valuable to read before a trip to a Middle Eastern restaurant as it is as a companion in my own kitchen.

The Classic!

I have a dog-eared copy of this that is over 20 years old, and it remains one of my favorite cookbooks. The recipes are well written and for the most part approachable. The scope of the book is comprehensive. There may be better books on individual cuisines (Lebanon, Morrocco, Iran, etc.) but nothing can compare to this for its depth and breadth. The chapters on appetizers, salads, soups and substantial dishes are perhaps the best. The book is also a joy to read, and gives you a good idea of the cultures that produced the cuisines.

I've worn out one copy and am ready for another.

I've had Claudia Roden's book since shortly after it was first published. It was invaluable at a time that I was looking to learn how to present enticing "healthy" foods which, at that time, meant a broad range of vegetables, grains and legumes. It was my best friend at a time when my cooking time was limited and I was looking for easy-to-prepare, delicious meals. It was, and remains, a great help when I am looking for a different approach to chicken (or beef or lamb). Finally, in addition to the recipes, it contains historical and social commentary on the dishes presented. After Julia Childs' "Art of French Cooking," it is the cookbook that I have used for the longest period and still refer to on a regular basis.