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Arabesque: A Taste of Morocco, Turkey and Lebanon by: Claudia Roden List Price: £25.00 City Travel Guides Price: £16.25 You Save: £8.75 (35%)Prices subject to change. |
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Availability: Usually dispatched within 24 hours
Binding: Hardcover EAN: 9780718145811 ISBN: 071814581X Label: Michael Joseph Ltd Manufacturer: Michael Joseph Ltd Number Of Pages: 352 Publication Date: October 27, 2005 Publisher: Michael Joseph Ltd Studio: Michael Joseph Ltd Sales Rank: 12526 Related Items:
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Customer Reviews
Average Rating:
 Rating:  - GorgeousAnother great book by Claudia Roden. Lovely recipes, easy to follow. A great complement to The Book of Jewish Food. Rating: - Could improve layout but not recipesThe book is split into sections by country, which I think can make it difficult to navigate - if you want to cook a main course with lamb you have to look in each of the three different country chapters to see all the recipes. But the recipes themselves (which is after all the most important thing) are wonderful - inspiring, clear, manageable and delicious, so with a different layout and perhaps a list of mail order suppliers, this could be perfect. Rating: - garygaryThis book leads like a dream.The only difficult bit is actually putting it down to cook the recipes. If you are interested in foods from these regions then start with this book and it will fuel your imagination. Rating:  - Lovely recipes but not enough photosNothing annoys me more than recipe books that don't have lots of photos! I like to try new things all the time and the photos help me know what I'm trying to achieve and also give me ideas when I'm browsing for menus for having guests over etc. The recipes I've tried in this book are fabulous though. Rating: - A good guide to authentic turkish cooking...To address the comments of the misinformed "REAL WORLD COOK" - Of the two examples mentioned, sumac is an everyday ingredient in Turkish cooking, typically used in salads. And "gum mastic" ice cream is again a very popular desert and such "sakizli" (gum-based) ice creams are a norm. Further rose water has many every day applications in turkish cooking, and rose ice cream is a perfectly common widespread flavour. These are versatile ingredients found in the cupboards and spice racks of all Turkish homes much as you might find rosemary and thyme in yours. A commendable effort and highly recommended book reflecting authentic Turkish cooking. I can only assume the same can be said of the Morrocan and Lebanese sections. |
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