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New Book of Middle Eastern Food The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes

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ISBN-10: 0375405062

ISBN-13: 9780375405068

Edition: 2000

Authors: Claudia Roden

List price: $55.00
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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate…    
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Book details

List price: $55.00
Copyright year: 2000
Publisher: Knopf Doubleday Publishing Group
Publication date: 9/26/2000
Binding: Hardcover
Pages: 528
Size: 7.90" wide x 9.72" long x 1.66" tall
Weight: 2.772
Language: English

Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.

Flavorings, Aromatics, Condiments, and Oils
On Using the Book
Appetizers, Salads, and Cold Vegetables
Savory Pies
Egg Dishes
Fish and Seafood
Meat Dishes
Bulgur, Couscous, and Pasta
Desserts, Pastries, and Sweetmeats
Pickles and Preserves
Jams and Fruit Preserves
Drinks and Sherbets
About Early Culinary Manuals