A New Book Of Middle Eastern Food Cookery Library
Originally published in 1968, Rodens acknowledged classic helped change the Western perception of Middle Eastern cuisine. This revised edition includes old favourites as well as new dishes; Stuffed Vine Leaves, Baklava and Morroccan Mint Tea sit alongside the more exotic Chicken Stuffed With Dried Nuts and Sweet and Sour Aubergine Salad. Alongside many helpful tips and techniques, the clearly explained recipes are interspersed with riddles, poems and proverbs, and often given a rich cultural or historical context.
Paperback. Pub Date: 1986 Pages: 560 Publisher: Penguin Since the book first came out in 1968. Claudia Roden has continued to collect recipes and Culinary wisdom from the Middle East. AS a result of talking and writing to many people. tasting their food and watching them cook.