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Tamarind & Saffron: Favourite Recipes from the Middle East (Penguin Cookery Library) Paperback – 2 Nov 2000

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Tamarind & Saffron: Favourite Recipes from the Middle East (Penguin Cookery Library) + Arabesque: A Taste of Morocco, Turkey and Lebanon + A New Book of Middle Eastern Food (Cookery Library)
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Product details

  • Paperback: 224 pages
  • Publisher: Penguin; New Ed edition (2 Nov. 2000)
  • Language: English
  • ISBN-10: 0140466940
  • ISBN-13: 978-0140466942
  • Product Dimensions: 18.7 x 1.5 x 24.5 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 20,516 in Books (See Top 100 in Books)

More About the Author

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Product Description

Amazon Review

The ravishing cover of Tamarind and Saffron, brilliant yellow quinces in a blue-glazed dish, hints at the pleasures within its covers. Claudia Roden has subtitled the book "Favourite Recipes from the Middle East", and it is no more and no less than this. Eschewing the broad historical and geographical panorama that so enriched The Book of Jewish Food, she concentrates solely on the food, putting together a collection of recipes from the Middle East that are light, fresh, delicious and immensely evocative. The enticing aromas of North Africa rise from its pages, expressed in the differing spice-dialects of the national cuisines--the coriander, cinnamon, cumin, honey, orange-blossom water, preserved lemon, mint. The dishes range from the simplest of mezze to elaborate feast dishes but there is nothing that is remotely difficult. At the minimalist end of the scale, "Squid with Garlic and Chillies" is just that--the three briefly fried together; "Artichokes, Broad Beans and Almonds" combines unexpected ingredients to exquisite effect; and the Quince Dessert simply poaches the fruit in a light syrup, allowing its magical flavour to predominate. More demanding dishes include the spectacular " Pigeons Stuffed with Cous cous", the very elegant "Turkish Lamb Stew with Aubergine Cream Sauce" and "Roast Leg of Lamb with Meat, Rice and Nut Stuffing" (standing for that grandest of Arab dishes, whole stuffed baby lamb). And then there are the sweet dishes. This is an endlessly fascinating book, its deceptive simplicity masking a profound knowledge of the region's food. Really, as critics tend to say, one could cook from it forever. --Robin Davidson

About the Author

Claudia Roden has won many prestigious prizes including six Glenfiddich awards, including the Glenfiddich Trophy for "having single-handedly introduced the Western palate to Middle Eastern cuisine". Her seminal books include A BOOK OF MIDDLE EASTERNFOOD and THE BOOK OF JEWISH FOOD. She lives in Finchley, North London.

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Most Helpful Customer Reviews

49 of 51 people found the following review helpful By A Customer on 15 July 2001
Format: Hardcover
I wanted to try Moroccan cookery and was delighted to be given this book as a present. The recipes are clear and easy to follow, many of them can be cooked in advance and the illustrations are lovely - and almost realistic. None of the ones I have tried have failed to delight (my partner asks me to mention especially the Saffron Caramel Cream on p 187). Most of the ingredients have been readily available - even in the provincial outreaches of Leeds (OK so I can't find frozen artichoke bottoms but that's my fault, right, for not living in London - use fresh ones instead from local allotments garden shop!) I have been inspired to ask - and receive - a tagine cooking pot for Christmas and to move on to more dedicated books on specific cuisine such as Moroccan Cuisine by Paula Wolfert. An excellent follow up to, if not in the same league as, The Book of Jewish Food.
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38 of 40 people found the following review helpful By A Customer on 8 Sept. 2001
Format: Paperback
This is a wonderful book full of easy to cook recipes that taste delicious and will impress your family and friends. The dishes taste exotic but use ingredients that are easily available in most supermarkets. The book includes recipes for salads, soups, main dishes, vegetables and desserts. My sister spent years learning how to cook like this in the Middle East. I can now (almost) reach her standard by using this book.
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20 of 22 people found the following review helpful By oberkampf95@yahoo.com on 7 Mar. 2000
Format: Hardcover
This is the first time that I read a book by Claudia Roden and I was very impressed by it. I have tried about half a dozen recipes from this book within a two week period. The instructions are very simple to follow and the end results are delicious. The only suggestion that I would like to make is to insert a section with explanations of all the spices and ingredients somewhere in the book.
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Format: Paperback Verified Purchase
Claudia Roden's books have been available for many years and have always been recognised as among the best. My earliest one is a soft-covered Penquin, much used and much revered. Modern books have got larger, with better paper and fantastic pictures. The text is very good, I prefer it to that of Elizabeth David, who is sometimes patronising. The Mediterranean seems to be the centre of attention these days, but Ms Roden has the right to discuss the cuisine of the region due to her experience, family connections and writing skills. Her new Spanish book is also excellent, with a great sense of history, and not the feeling of the writer rushing around in a camper-van hardly stopping to write down the next recipe.
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By aw on 23 Jan. 2014
Format: Paperback Verified Purchase
Got this for a friend who was interested in cooking middle eastern food but is an amateur cook. She found the book inspiring and everything was really easy to make, easy to follow recipes, and the way it is written makes you want to eat everything in it. Would really recommend this to anyone wanting to cook middle eastern food.
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6 of 8 people found the following review helpful By J. Fryman on 17 Sept. 2009
Format: Hardcover Verified Purchase
We already owned a copy of this. A friend came to stay and we recommended and bought one for her. Had to Amazon to find a copy as it's now out of print. This is just the kind of food we like, not too pretentious and high on taste.
Certainly worth a reprint.
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