Arabesque 1 csillagozás

A Taste of Morocco, Turkey and Lebanon
Claudia Roden: Arabesque

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: couscous dishes; multilayered pies; delicately flavored tagines; 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 today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea… (tovább)

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Knopf, New York, 2006
352 oldal · keménytáblás · ISBN: 9780307264985

Kívánságlistára tette 1


Népszerű idézetek

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The women arrive, heads tied in fringed and floral scarves, with their helpers and their pots and pans, and stay several days with the families. They shop, slaughter sheep and pigeons, prepare the warka for bstilla, set up the big, copper pand on braziers, and prepare all the dishes while tha ladies of the house and their relatives busy themselves with the sweet pastries. These dadas pass on the oral traditions of grand cooking to each other. They also pass, from one kitchen to another, the inside stories and scandals of the top families. Their stories of sorcerers and devils frighten the children who gather to watch the activities around the giant pans and to see the dadas throw a grain of incense in the fire to drive away the jnoun (devil).

Claudia Roden: Arabesque A Taste of Morocco, Turkey and Lebanon


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