Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include the James Beard Award–winning The Book of Jewish Food and the seminal A Book of Middle Eastern Food, as well as The Good Food of Italy—Region by Region, Everything Tastes Better Outdoors, and Mediterranean Cookery. In Britain Arabesque has won the Andre Simon Memorial Fund Award for Best Food Book, the Glenfiddich Best Food Book Award, and the Gourmand World Media Special Award of the Jury. Ms. Roden lives in London.
Introduction | p. 3 |
Morocco | |
Introduction | p. 14 |
Starters and Kemia | p. 39 |
Main Courses | p. 75 |
Desserts | p. 123 |
Turkey | |
Introduction | p. 140 |
Starters and Meze | p. 153 |
Main Courses | p. 187 |
Desserts | p. 217 |
Lebanon | |
Introduction | p. 234 |
Starters and Mezze | p. 247 |
Main Courses | p. 287 |
Desserts | p. 319 |
Acknowledgments | p. 333 |
Index | p. 334 |
Table of Contents provided by Ingram. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
Excerpted from Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.