description: In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque , she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.From Morocco, the most exquisite and refined cuisine of North couscous dishes; multilayered pies; delicately flavored tagine s; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.From Lebanon, a cuisine of great a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh , meatballs with pine nuts, and lamb shanks with yogurt.Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.
language: English
title: Arabesque: Sumptuous Food From Morocco Turkey And Lebanon
titlecomplete: Arabesque: Sumptuous Food From Morocco Turkey And Lebanon
genres: Africa, Cooking, Wine, Nonfiction, Food, Cookbooks, Reference, Food and Drink, Lebanon, Morocco
ratings_count: 1849
places: Morocco, Lebanon, Turkey
awards: awardedAt: 1104566400000
name: André Simon Award
category: Food
publisher: Michael Joseph