· Arabesque: A Taste of Morocco, Turkey, and Lebanon ì Download by ð Claudia Roden

· Arabesque: A Taste of Morocco, Turkey, and Lebanon ì Download by ð Claudia Roden In The S Claudia Roden Introduced Americans To A New World Of Tastes In Her Classic A Book Of Middle Eastern Food Now, In Her Enchanting New Book, Arabesque, She Revisits The Three Countries With The Most Exciting Cuisines Today Morocco, Turkey, And Lebanon Interweaving History, Stories, And Her Own Observations, She Gives Us Of The Most Delectable Recipes Some Of Them New Discoveries, Some Reworkings Of Classic Dishes All Of Them Made Even Accessible And Delicious For Today S Home CookFrom Morocco, The Most Exquisite And Refined Cuisine Of North Africa Couscous Dishes Multilayered Pies Delicately Flavored Tagines Ways Of Marrying Meat, Poultry, Or Fish With Fruit To Create Extraordinary Combinations Of Spicy, Savory, And SweetFrom Turkey, A Highly Sophisticated Cuisine That Dates Back To The Ottoman Empire Yet Reflects Many New Influences Today A Delicious Array Of Kebabs, Fillo Pies, Eggplant Dishes In Many Guises, Bulgur And Chickpea Salads, Stuffed Grape Leaves And Peppers, And Sweet PuddingsFrom Lebanon, A Cuisine Of Great Diversity A Wide Variety Of Mezze Those Tempting Appetizers That Can Make A Meal All On Their Own Dishes Featuring Sun Drenched Middle Eastern Vegetables And Dried Legumes And National Specialties Such As Kibbeh, Meatballs With Pine Nuts, And Lamb Shanks With YogurtClaudia Roden Knows This Part Of The World So Intimately That We Delight In Being In Such Good Hands As She Translates The Subtle Play Of Flavors And Simple Cooking Techniques To Our Own Home Kitchens I ve only checked it out from the library and didn t get to cook much from it, but the Chicken with Caramelized Baby Onions and Pears is delicious The country introductions seemed pretty thorough and interesting as well.
Quite a nice collection of recipes from Turkish, Moroccan and Middle Eastern cuisines Our favorites are in the dessert section The pistachio cake was worth the price of the book.
This book provides an excellent introduction to the world of Mediterranean ME cuisine Roden is extremely precise in the language she has chosen to explain each recipe, yet the details are never so pedantic that they take away from the taste and texture of each ingredient She also includes bits and pieces of information about culinary history, traditions and practices in each area The book contains several beautiful photographs of different dishes my mouth watered than once while trying to decide which recipe to attempt The book is divided into three parts each dedicated to one of the title countries, and further divided into starter appetizer, main course and dessert sections Roden gives the traditional recipe, as well as useful information on regional varieties thus the Lebanese knafe is equated with the Greek kataifi , etc Another bonus in the book she readily suggests substitutions for particular ingredients that might be difficult to find outside of areas with a large influx of people of Med ME descent I found this particularly useful as I would otherwise have had to order some of these things online.
All in all, a great cookbook by any measure, but especially for those who have an interest in Med ME cuisine This is a solid introduction to these cuisines, but I overall found this cookbook a little basic, meat reliant, and wordy.
Such a beautiful book I ve made a few recipes from this, and mostly they ve turned out well Her method for making couscous results in the fluffiest, tastiest couscous ever.
I picked up this book at the library for the Lebanese recipes, but I had to renew it in order to try some of the Moroccan and Turkish dishes, too Many of these recipes are simple and quickly made and there are lots of great salads and vegetable dishes There are some hard to find specialty ingredients such as sumac or preserved lemon Substitutions are suggested but I think it is worth locating the recommended ingredients I ve started using pomegranate molasses in so many non Lebanese dishes that I wonder how I managed without it for so long.
Unfortunately, no nutritional information is published with the recipes Maybe that is why some dishes have than two tablespoons of olive oil in a serving Since I m on a reduced calorie diet, I was pleased to find that most of the recipes I tried weren t spoiled by using half or even a quarter as much oil as recommended.
There are many foods traditionally served cold, which means this is a good book in which to find recipes for packed lunches.
The food issue of the New Yorker had a profile of Claudia Roden, which led me to head to go out and get a library card I was happy to discover that Arabesque wasn t checked out So far, I ve tried two thingsa tomato spread from the Morocco section and baba ganoush, which I think was in the Lebanese section Both turned out well I will say that I have never seen a cookbook with so many recipes that use eggplants I just wish I d read this earlier in the summer when there were tons of them at the local farmer s market I plan to keep trying recipes, although I suspect I ll mostly stick with the mezze kinda like tapas rather than the main courses.
I have very mixed feelings about this book On one hand it is quite pretty, modern looking, a simple introduction to these 3 cuisines and there quite a few recipes in here I mean to try On the other hand, it is so much weaker than her The New Book of Middle Eastern Food It s like a summary of The New Book of Middle Eastern Food for Dummies but with prettier styling and great photos And not only that, but Ms Roden s conversational style here can get a bit annoying if you are one of those people who reads cookbooks cover to cover I do, I admit, if not too large and always with skimming when i feel like it But I like to go over a cookbook cover to cover That is how I get ideas, and techniques There was this dinner with these people here, or this event here and that is repeated so very often it s not even really personal, it just seems so trivial, and not inducing to great trust that the writer is very familiar with the cuisine she is writing about, and I prefer to hear about history details or medieval tales in The New Book of Middle Eastern Food.
I wish this had pictures that would communicate how awesome these dishes are I was blessed to know what each recipe looks like Overall, it s a REALLY good cookbook with authentic recipes I know that it is probably directed to westerns and not middle easterns, but there is no real difference between that and a local cookbook I actually love accurate universal measurements, so I prefer this one.
Can t wait to attempt Lahma Bel Ajeen and most of the salads D