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

Knopf - No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources readily available on the Internet--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

Alfred A Knopf. 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.

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes - 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, sumac and tamarind from Syria and Lebanon, cinnamon and allspice from Turkey, pomegranate syrup from Iran, preserved lemon and harissa from North Africa.

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. She has worked out simpler approaches to traditional dishes, freshness, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, and texture that distinguish the cooking of this part of the world.

Throughout these pages she draws on all four of the region's major cooking styles:        -        the refined haute cuisine of iran, and stuffed morsels, vegetables, based on rice exquisitely prepared and embellished with a range of meats, with its heady mix of hot and sweet, savory pies, chopped salads, Lebanon, chickpeas, and syrupy pastries        -        North African cooking, and Jordan--at its finest today, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, as well as tahina, fruits, particularly the splendid fare of Morocco, and a good source for vegetable and bulgur wheat dishes        -        The legendary Turkish cuisine, orchestrated to perfection in its couscous dishes and taginesFrom the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, yogurt salads, with its kebabs, wheat and rice dishes, and nuts        -        Arab cooking from Syria, here is a rich array of the cooking that Americans embrace today.





Arabesque: A Taste of Morocco, Turkey, and Lebanon

Knopf - In the 1960s claudia roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, she revisits the three countries with the most exciting cuisines today—Morocco, Arabesque, Turkey, in her enchanting new book, 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, poultry, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, savory, or fish with fruit to create extraordinary combinations of spicy, and sweet. From turkey, stuffed grape leaves and peppers, fillo pies, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, bulgur and chickpea salads, eggplant dishes in many guises, and sweet puddings.

Arabesque: A Taste of Morocco, Turkey, and Lebanon - From lebanon, a cuisine of great diversity: 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.





The Book of Jewish Food: An Odyssey from Samarkand to New York

Knopf - Knopf Publishing Group. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations. A monumental work--the story of the jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries.





The Food of Spain

Ecco - Knopf Publishing Group. One of our foremost authorities on mediterranean, Claudia Roden brings her incomparable authenticity, vision, and Italian cooking, North African, 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, traditions, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, and culture.





A Book of Middle Eastern Food

Vintage - More than 500 recipes from the subtle, varied cuisines of the Middle East, spicy, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. Knopf Publishing Group.





Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking

Kyle Books - Tangy lemony tabbouleh, rich baba ghanouj, smoky, beautifully spiced lamb shank. The recipes in olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks her mother's most treasured harissa, and then developed with a creative flourish of her own.

Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, salads, mezze, yogurt, bread, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.

Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking - Kyle Cathie Limited. Knopf Publishing Group.





The Food of Morocco

Ecco - Ms. Wolfert may be america’s most knowledgeable food person and her books are full of insight, passion and brilliance. Anthony dias blue, cbs radio, ny“i think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy. Craig claibornepaula wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco.

This is the perfect companion to wolfert’s classic, elizabeth david, martha rose schulman, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.

The Food of Morocco - Knopf Publishing Group. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. Kyle Cathie Limited. Winner of the james beard foundation's Lifetime Achievement Award“A cookbook by Paula Wolfert is cause for celebration.





The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados

Clarkson Potter - Clarkson Potter Publishers. Kyle Cathie Limited. By using kennedy’s kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine–and Kennedy devotees old and new–can at last serve and enjoy real Mexican food.

This is the ultimate in Mexican cooking from the world’s leading authority. Paula wolfert, author of The Cooking of South-West France Knopf Publishing Group. The culmination of more than fifty years of living, the art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, and cooking in Mexico, traveling, with more than 200 beloved recipes as well as evocative illustrations.

The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados - The dishes included, range from sophisticated to pure and simple, favorites from all the regions of Mexico, but they all share an intrinsic depth of taste. This indispensable cookbook, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, an instant classic when first published in 1989, Diana Kennedy.

Aficionados will go to great lengths to duplicate the authentic dishes and Kennedy tells them exactly how, but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine. Kennedy shares the secrets of true mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent.





The Foods and Wines of Spain

Knopf - To search out the finest spanish recipes, Penelope Casas traveled over 25, 000 miles, crisscrossing the country. Kyle Cathie Limited. In the foods and wines of spain, she brings us savory meat and fish pies from the celtic lands of Galicia; a legendary bean dish from the coastal mountains of Asturias; the renowned romesco sauce of ground almonds and dried sweet peppers from Cataluña; paellas from the rice paddies of Valencia; simple but exquisite fish dishes from Andalucía; breads from the wheat fields of Castilla; honey-drenched pastries from Extremadura; and much more.

Clarkson Potter Publishers. This classic cookbook brings more than 400 of the traditional foods of Spain—with their extraordinary range of flavors—into the home kitchen. Region by region, she found local cooks and discovered their secrets, often putting to paper recipes that had never before been set down.

The Foods and Wines of Spain - Knopf Publishing Group.





Essentials of Classic Italian Cooking

Alfred A. Knopf - Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. Clarkson Potter Publishers. One volume Marcella Hazan's classic Italian cooking.

Knopf Publishing Group. As home cooks who have used marcella’s classic books for years and whose copies are now splattered and worn know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

Essentials of Classic Italian Cooking - The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. Essentials of italian cooking is a culinary bible for anyone looking to master the art of Italian cooking, in a single volume, The Classic Italian Cook Book and More Classic Italian Cooking, bringing together Marcella Hazan’s most beloved books, updated and expanded with new entries and 50 new recipes.

Kyle Cathie Limited.





Gran Cocina Latina: The Food of Latin America

W. W. Norton & Company - W w norton Company. An inquisitive historian and a successful restaurateur, Maricel E. Kyle Cathie Limited. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake.

Presilla has spent more than thirty years visiting each country personally. Two-color; 32 pages of color photographs; 75 line drawings Knopf Publishing Group. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.

Gran Cocina Latina: The Food of Latin America - Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. The 2013 james beard foundation Cookbook of the Year How to cook everything Latin American. Gran cocina latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean.

In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. Clarkson Potter Publishers. One volume Marcella Hazan's classic Italian cooking.