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Arabesque: A Taste of Morocco, Turkey and Lebanon Hardcover – 27 Oct 2005


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Product details

  • Hardcover: 352 pages
  • Publisher: Michael Joseph; First Edition edition (27 Oct 2005)
  • Language: English
  • ISBN-10: 071814581X
  • ISBN-13: 978-0718145811
  • Product Dimensions: 20.1 x 3.4 x 25.1 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Bestsellers Rank: 29,971 in Books (See Top 100 in Books)

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Product Description

About the Author

Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. Starting out as a painter, she was drawn to the subject of food partly through a desire to evoke a lost heritage - one of the pleasures of a happy life in Egypt. The local delight in food, like the light, colour and smells and the special brand of hospitality, warmth and humour, has left a permanent impression.

With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing.


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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

86 of 87 people found the following review helpful By J. C. Hiskins on 12 Mar 2006
Format: Hardcover
This is a truly wonderful cookbook - my book of the year so far. Claudia Roden writes beautifully and there is not a recipe in this book that I don't want to cook. A book of three parts, Turkey, Lebanon and Morroco, the differences in these cuisines are quite marked even when using similar ingredients. There are some delicious tagine recipes along with pilafs and fish dishes and the desserts are sublime (try the Turkish yoghurt cake!), but for me the mezze recipes are a real standout. You can easilly make a full meal out of a handful of recipes from this great collection and I often do. The variety of the dishes and their stunning flavour is remarkable. I cannot say enough good things about Claudia Roden and this incredible book. If you enjoy cooking something a little out of the ordinary you won't regret buying this book for a second.
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14 of 14 people found the following review helpful By sophie leonard on 13 April 2010
Format: Hardcover
my mother is from lebanon and i originally bought this book for her, then ended up keeping it and buying a second copy, then two more for my sisters, and we all use them several times a week. this is perfect food for big families or gatherings where you have a lot of hungry mouths to satisfy, lovely big meals, luxurious and deeply flavoured, impressive looking but, secretly, rather easy to knock up.

i have cooked perhaps seventy or eighty percent of the recipes in here and haven't encountered a bad one yet. if you love italien food but haven't taken the plunge south yet this is the perfect starting place, and if you already love north african and middle eastern cuisine this will probably still throw up a couple of new gems.
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106 of 113 people found the following review helpful By Dogfael on 17 Aug 2006
Format: Hardcover
I can't praise this book enough. Not only is it a delight to read and to hold but it also is a teasurehouse of practical recipes that work. This is the third book by Claudia Roden that I have read and it certainly maintains the standard set in the others. In this book she concentrates on the cooking of Moroco, Lebanon and Turkey giving plenty of background information about the place of food with the cultures of the different countries. The recipes themselves are easy to follow, and produce what they say they will. Excellent, just what a perfect cookery book should be.
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8 of 8 people found the following review helpful By Kentish Woman VINE VOICE on 27 July 2008
Format: Hardcover
Arabesque is written in similar vein to The Book of Jewish Food. There is, again, a lot of socioligical and historical context and the recipes are utterly realiable. The layout is lovely, and the book well indexed. Faultless.
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62 of 67 people found the following review helpful By Kirsten Petersen on 12 Feb 2006
Format: Hardcover
This is a beautiful book, and I will definitely be cooking from it.
It is divided into 3 sections - Morocco, Turkey and Lebanon, with chapters within each sections - Introduction, Starters & Mezze, Main Courses and Desserts. The introduction to each section is very thorough and tells about the traditions and cultures in each country.

It has many chicken recipes (yay!) - Roast chicken with pine nut and raisin pilaf, chicken with fresh figs and walnuts sounds good to me, and many vegetable recipes and side-dishes - little puff-pastry cheese pies, beetroot with yoghurt, tagines etc. Of course there are dishes we know already - fattoush, hoummus and such, but many of them in a new style.
I don't think I'll regret having bought this book. If you want a book about Middle-Eastern cuisine, you will love this one!
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52 of 56 people found the following review helpful By D. Owen on 4 Oct 2006
Format: Hardcover
Claudia Roden is a wonderful writer of food. She envokes the fragrances, tastes and cultures of the recipes she tells you about. Each recipe is easy to cook and every dish i've tried has come out beautiful. This is not only a cookery book, its a travel book aswell! As I cooked, the aroma of the food just took me to a places i've never been. I'd highly recommend this book and couldnt praise it any higher.
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7 of 7 people found the following review helpful By Amazon Customer on 20 May 2009
Format: Hardcover
The recipies are really reliable and her instructions are clear and usable . Its become the book I use most often and almost all of the ingredients are available from larger supermarkets as well as specilist food stores . I cant reccomend it too highly to anyone who enjoys cooking !
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69 of 75 people found the following review helpful By eviltoaster on 25 Nov 2006
Format: Hardcover
To address the comments of the misinformed "REAL WORLD COOK" - Of the two examples mentioned, sumac is an everyday ingredient in Turkish cooking, typically used in salads. And "gum mastic" ice cream is again a very popular desert and such "sakizli" (gum-based) ice creams are a norm. Further rose water has many every day applications in turkish cooking, and rose ice cream is a perfectly common widespread flavour. These are versatile ingredients found in the cupboards and spice racks of all Turkish homes much as you might find rosemary and thyme in yours. A commendable effort and highly recommended book reflecting authentic Turkish cooking. I can only assume the same can be said of the Morrocan and Lebanese sections.
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