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 recipes: 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 Africa:...

In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers, and gathering the stories that spice this remarkable book. During her travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She...

One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award-winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and ...