Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Arabesque: A Taste of Morocco, Turkey, and Lebanon: A Cookbook

Arabesque: A Taste of Morocco, Turkey, and Lebanon: A Cookbook

Roden, Claudia

Hardcover

Mediterranean CookingMiddle Eastern CookingTurkish Cooking

Publisher Price: $45.00

ISBN10: 030726498X
ISBN13: 9780307264985
Publisher: Knopf Publishing Group
Published: Oct 31 2006
Pages: 352
Weight: 2.82
Height: 1.19 Width: 7.66 Depth: 9.90
Language: English
Awards: James Beard Foundation Book Awards, Quill Awards
Morocco, Turkey, and Lebanon offer some of the world's most exciting cuisines. In this delectable cookbook, the award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden's Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens.

Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishes--all of them made even more accessible and delicious for today's home cook.

From 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 sweet.

From 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 puddings.

From 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 yogurt.

Also from

Roden, Claudia

View All

Also in

Mediterranean Cooking

View All