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The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on,New
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The definitive volume on Middle Eastern cooking, a modern classic from the awardwinning, bestselling author of The Book of Jewish Food and Claudia Roden's MediterraneanOriginally published in 1972 and hailed by James Beard as 'a landmark in the field of cookery,' this new version represents the accumulation of the author's years of extensive travel throughout the everchanging landscape of the Middle East, gathering recipes and stories.Now featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and timesaving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.Throughout these pages she draws on all four of the region's major cooking styles: The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts Arab cooking from Syria, Lebanon, and Jordanat its finest today, and a good source for vegetable and bulgur wheat dishes The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and taginesFrom the tantalizing mezzesucculent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guisesto the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What type of cuisine does this cookbook focus on? A: This cookbook focuses on Middle Eastern cuisine, featuring traditional recipes and contemporary variations from various countries in the region.
- Q: How many recipes are included in the book? A: The book includes more than 800 recipes, showcasing a wide range of dishes from the Middle East.
- Q: Is this cookbook suitable for beginners? A: Yes, the cookbook offers simpler approaches to traditional dishes, making it accessible for beginners while still providing depth for experienced cooks.
- Q: What is the binding type of this edition? A: This edition is hardcover, providing durability and a classic look for your cookbook collection.
- Q: Who is the author of this cookbook? A: The author of this cookbook is Claudia Roden, an award-winning and bestselling author known for her expertise in Middle Eastern cooking.
- Q: When was this edition of the book published? A: This revised edition was published on September 26, 2000.
- Q: What are some key features of Middle Eastern cooking highlighted in the book? A: The book highlights key features such as the refined haute cuisine of Iran, traditional Arab cooking, Turkish cuisine, and North African cooking, with detailed recipes for each.
- Q: Are there vegetarian options in the cookbook? A: Yes, the cookbook includes a variety of vegetarian dishes, especially from Arab cooking and bulgur wheat recipes.
- Q: How many pages does the cookbook have? A: The cookbook has a total of 528 pages, providing extensive content on Middle Eastern cuisine.
- Q: Can this cookbook help with meal planning? A: Yes, the diverse range of recipes can assist with meal planning by offering options for appetizers, main courses, and sides from Middle Eastern cuisine.