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• Roden, Claudia

Claudia Roden's seminal book on Middle Eastern cooking, which James Beard called a landmark in the field of cookery when it was first published in 1972, is made new—with additional recipes, extensive variations and new techniques, the fruit of 30 years of travel and research. There are now more than 800 recipes (including variations) from Morocco and Tunisia, Turkey and Greece, Lebanon, Syria, Egypt, Persia, and other Middle Eastern countries. They represent the best of the Middle East and they stress simple dishes, healthful ingredients and time-saving methods, with no sacrifice of extraordinary variety or delectable flavor. Richly infused with Roden's own memories of growing up in Egypt and with stories of her travels, the book is an excursion not merely into the cuisine of the region but into its culture as well. It is a book that both preserves the past and is alive with the present: a masterpiece made even more masterly—the quintessential Middle Eastern cookbook.

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