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A New Book of Middle Eastern Food (Cookery Library) [Paperback]

Claudia Roden
4.7 out of 5 stars  See all reviews (28 customer reviews)
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Book Description

30 Oct 1986 Cookery Library

Discover Claudia Roden's classic recipes in The New Book of Middle Eastern Food.

In 1968, Claudia Roden wrote her Book of Middle Eastern Food for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to her books.

Since the publication of her classic bestseller, 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. The New Book of Middle Eastern Food is Claudia Roden's ultimate collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.

Praise for Claudia Roden:

'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ...' Simon Schama

'Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson

'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer

As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. 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. Her other books include Arabesque, The Food of Italy, Mediterranean Cookery and The Food of Spain.

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A New Book of Middle Eastern Food (Cookery Library) + The Food of Spain + Arabesque: A Taste of Morocco, Turkey and Lebanon
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Product details

  • Paperback: 560 pages
  • Publisher: Penguin; 2Rev Ed edition (30 Oct 1986)
  • Language: English
  • ISBN-10: 014046588X
  • ISBN-13: 978-0140465884
  • Product Dimensions: 13.5 x 3.1 x 21.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Bestsellers Rank: 29,803 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 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 her bestselling classic, A Book of Middle Eastern Food (Penguin 1970, revised edition A New Book of Middle Eastern Food, 1985), first published in 1968, Claudia Roden revolutionised Western attitudes to the cuisines of the Middle East. Her intensely personal approach and her passionate appreciation of the dishes delighted readers, while she introduced them to a new world of foods, both exotic and wholesome. The book received great critical acclaim, and the publication of the enlarged edition was enthusiastically welcomed.

Mrs Roden has continued to write about food with a special interest in the social and historical background of cooking. In 1981 Penguin reissued Coffee, which was followed in 1982 by Picnic. Then came the BBC television series, Mediterranean Cookery with Claudia Roden, and the accompanying book, Claudia Roden's Mediterranean Cookery, a new, expanded edition of which was recently published. This was followed by The Food of Italy and then The Book of Jewish Food. In 1992, Claudia Roden won the Glenfiddich Trophy, the top prize of the Glenfiddich Awards.

The Book of Jewish Food was awarded the 1998 Jewish Quarterly/Wingate Book Prize for Non-Fiction, was the 1998 Glenfiddich Food Book of the Year and the 1997 André Simon Memorial Fund Food Book.

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First Sentence
This is an updated and very much enlarged edition of A Book of Middle Eastern Food-my first book, which came out in 1968. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
88 of 88 people found the following review helpful
5.0 out of 5 stars If you buy one Middle Eastern cookery book... 23 Nov 2002
...make it this one. The recipes easy to follow, and Roden's writing style is peppered with amusing anecdotes about her childhood in Egypt and historical information that make this book a good read outside the kitchen as well as in.
Whereas many Middle Eastern cookbooks leave out ingredients (presumably to make the dishes seem less scary to Western palates), Roden's recipes are authentic. Many include alternate suggestions and regional variations from family recipes submitted by her friends and readers from across the region, so chances are you'll always have the proper ingredients to hand.
I cook from this regularly, both for everyday meals and special occasions (the appetiser section has loads of dishes that are great for parties). Middle Eastern cooking seems to be designed to make expensive ingredients like meat go a long way, and (although they're not flagged as such) there's some great recipes here if you're on a tight budget.
In other words...absolutely essential.
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107 of 108 people found the following review helpful
5.0 out of 5 stars The best book on middle-eastern kitchen! 12 May 2000
By A Customer
I had one of the earlier editions of this book and it taught me how to cook. The new edition is even better than the previous. How is that possible? Maybe I have, with age, learned to appreciate culinary culture more than I used to.
I am a Turkish woman and most of the recepies Roden explains in her marvellous book are no strangers to me. I have ben living abroad now for many years. Every time I open Roden's book I can smell my grandmother's kitchen.
Here is a personal "thank you" to Claudia Roden from me. Maashallah, forty one times, as we say back home.
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29 of 29 people found the following review helpful
5.0 out of 5 stars A rich and wide-ranging collection 22 Jan 2000
By A Customer
This cookbook celebrates the culinary diversity of the Middle East with a wealth of traditional recipes from many countries. The author's enthusiasm for the dishes she describes is evident throughout, and the recipes span the spectrum from everyday meals to more elaborate preparations for holidays and special occasions. Most of the ingredients are readily available, and the food is nutritious, flavorful, and economical. Whether you are an experienced cook or only a beginner, this book has something for you.
Also recommended: "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This seminal work captures the essence of the region's traditional foods in hundreds of distinctive recipes interspersed with superlative cultural and culinary background material, including unparalleled information on ingredients and utensils.
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54 of 55 people found the following review helpful
I have always been a fan of Claudia Roden's books but this is her best yet. The background text is fascinating and the recipes are always reliable, which is not always the case with this type of book. I was a bit dubious about buying a cookery book without any photographs of the food, but quite honestly it doesn't need them - the descriptions are more than enough to give a picture of how it should look. It is the most used book in my kitchen and never fails to inspire me when I'm having trouble deciding what to cook. If you only buy one Middle Eastern cookery book, make sure it is this one.
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52 of 54 people found the following review helpful
5.0 out of 5 stars Adam and a Packet of Chick Peas 5 Jan 2003
I bought Claudia Roden's original book in 1973 (the year my son was born) and have used it regularly ever since. He has just rung me for a "hummus" recipe and to ask what to do with the extra chick peas he has soaked. Naturally, I immediately turned to my copy of "A Book of Middle Eastern Food", found a recipe for "Chick peas with Potatoes and Tomatoes" which I handed on to him, and, hoping it was still in print, decided to order him a copy. I am delighted to find there is a new book, and feel sure he will enjoy it as much as I have the old one.
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33 of 35 people found the following review helpful
By A Customer
I bought the original edition many years ago, and I found it so useful and delightful to read that I bought the new one as soon as it came out. The author mixes folk tales with personal anecdotes, an outline of the origins of certain dishes and of course, a bounty of clear and wonderful recipes. Each one of them is the best I have ever found for the dish in question, well explained, and comes out perfect every time. Thanks to Mrs Roden I have opened a treasure chest, her book is a voyage of discovery of Middle Eastern food, tradition, way of life, folklore, etc. The sun shines on every page!
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27 of 30 people found the following review helpful
5.0 out of 5 stars perfect 19 Oct 2005
What a delight to find this book. All of the other reviewers are spot on with their championing of this treasure-trove of gorgeous recipes. As with her other books, Roden gives amusing and interesting anecdotes while relating the recipes and you can imagine the communities and individuals whence the recipes derive.
It is a must for any kitchen, with informal and easy to follow recipes making effortlessly delicious meals and treats.
Highly recommended!
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4 of 4 people found the following review helpful
5.0 out of 5 stars Delicious 15 Nov 2011
By Sabrina
What a great cookbook! It's not like one of those new cookbooks full of fancy images but it's "oldschool"- full of tasty recipes (it also contains some nice images). The book is full of easy to follow recipes that produce utterly delicious food. Highly recommended to everybody!
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Most Recent Customer Reviews
1.0 out of 5 stars One Star
no pictures but more to the point, all sound the same
Published 14 days ago by miss malta
5.0 out of 5 stars an excellent
it replaced my old copy which was worn out,an excellent book
Published 1 month ago by maxime paris
4.0 out of 5 stars Great Recipes
Loved the recipes but I would have liked pictures as well.I came across lots of new dishes to add to scrapbook
Published 7 months ago by patricia bleasdale
4.0 out of 5 stars review
It is an interesting book with a lot of recipes I've never attempted. Would have got 5 stars if there were pictures
Published 8 months ago by Ann Limond Mullin
4.0 out of 5 stars Good compact recipe book
This is a penguin compact paperback without pics, beware. But lovely street scene sketches throughout the book. Read more
Published 9 months ago by flynn sophie
5.0 out of 5 stars Really great cookbook
Apart from the fantastic recipes this is a really interesting book. It is full of little stories and ancient middle-eastern tales. Read more
Published 11 months ago by J GILMOUR
5.0 out of 5 stars new book of middle eastern food
claudia roden's books are always a joy. if you love middle eastern food, her recipes are wide ranging and reliable as well as being delicious. Read more
Published 12 months ago by patricia anne court
5.0 out of 5 stars delicious book
This is an updated copy of an old favourite of mine and it doesn't disappoint. Lovely to have a hardback too. I am a fan of Claudia Roden's cookery books
Published 13 months ago by Greenky
5.0 out of 5 stars Excellent
Not just a recipe book, but also an interesting insight into the history of this region. The recipes are presented simply and clearly, and they work!
Published 13 months ago by Valerie Traill
5.0 out of 5 stars Would never be without it!
This was a perfect gift to pass on the Arabic heritage of cooking to my daughter-in-law and her friend for her wedding. Read more
Published 13 months ago by elizabeth
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