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Descrizione libro Hardcover. Condizione: new. New Copy. Customer Service Guaranteed. Codice articolo think0375405062
Descrizione libro Condizione: New. Codice articolo 468446-n
Descrizione libro Hardcover. Condizione: new. Brand New Copy. Codice articolo BBB_new0375405062
Descrizione libro Condizione: new. Codice articolo newMercantile_0375405062
Descrizione libro Hardcover. Condizione: new. New. Fast Shipping and good customer service. Codice articolo Holz_New_0375405062
Descrizione libro Hardcover. Condizione: new. New. Codice articolo Wizard0375405062
Descrizione libro Hardcover. Condizione: New. Rev ed. The definitive volume on Middle Eastern cooking, a modern classic from the award-winning, bestselling author of The Book of Jewish Food and Claudia Roden's MediterraneanOriginally published in 1972 and hailed by James Beard as "a landmark in the field of cookery," this new version represents the accumulation of the author's years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.Now featuring 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, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, 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, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts Arab cooking from Syria, Lebanon, and Jordan-at its finest today, and a good source for vegetable and bulgur wheat dishes The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and taginesFrom the tantalizing mezze-succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises-to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking. Codice articolo DADAX0375405062
Descrizione libro Condizione: New. Codice articolo 468446-n
Descrizione libro Hardcover. Condizione: new. Codice articolo 9780375405068
Descrizione libro Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!. Codice articolo OTF-9780375405068