New Book of Middle Eastern Food

Informationen zum Autor Claudia Roden is a cookbook writer and anthropologist based in the UK. She grew up in Cairo and studied in both Paris and London. She has published multiple bestsellers including the international award-winning The Book of Jewish Food , and she revolutionised Western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food. Aside from her writing career Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery. Klappentext Claudia Roden is a cookbook writer and anthropologist based in the UK. She grew up in Cairo and studied in both Paris and London. She has published multiple bestsellers including the international award-winning The Book of Jewish Food ! and she revolutionised Western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook! A Book of Middle Eastern Food. Aside from her writing career Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery. Zusammenfassung As well as writing cookbooks and presenting cooking shows on the BBC, the author is also a cultural anthropologist based in the United Kingdom. This title features a collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.

Product details

• Authors: Claudia Roden, Roden Claudia
• Publisher: Penguin Books Uk
• Languages: English
• Product format: Paperback / Softback
• Released: 30.10.1986
• EAN: 9780140465884
• ISBN: 978-0-14-046588-4
• No. of pages: 560
• Dimensions: 135 mm x 216 mm x 31 mm
• Subjects: Guides > Food & drink > International cuisine; COOKING / Methods / Baking, Vegetarian cookery, COOKING / Regional & Ethnic / International, COOKING / Individual Chefs & Restaurants, COOKING / Regional & Ethnic / Jewish & Kosher, COOKING / Regional & Ethnic / Asian, COOKING / Specific Ingredients / Herbs, Spices, Condiments, COOKING / Regional & Ethnic / Mediterranean, COOKING / Regional & Ethnic / Turkish, Middle East, COOKING / Regional & Ethnic / European, Travel writing, General cookery & recipes, Cooking with herbs & spices, Vegan Cookery and veganism, Cookery dishes and courses: main courses, Cookery dishes and courses: soups and starters, Cookery / food by ingredient: meat and game, Cultural studies: food and society, Travel guides: food and drink regions