Arabesque: A Taste of Morocco, Turkey and Lebanon
1.548,44 TL
Kategori
Yayınevi
Barkod
9780718145811
Yazar
Roden, Claudia
Yayın Yılı
2005
Sayfa Sayısı
352
Kapak Tipi
Sert Kapak
Piyasa Fiyatı
35,00 GBP
Discover the enchanting Arabesque by Claudia Roden.
Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Praise for Claudia Roden:
'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ...' Simon Schama
'Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson
'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer
As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing. Her other books include A Book of Middle Eastern Food, The Food of Italy, Mediterranean Cookery and The Food of Spain.
Prizes: Winner of Andre Simon Memorial Fund Book Award and Glenfiddich Food and Drink Best Food Book.
Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Praise for Claudia Roden:
'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ...' Simon Schama
'Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson
'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer
As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing. Her other books include A Book of Middle Eastern Food, The Food of Italy, Mediterranean Cookery and The Food of Spain.
Prizes: Winner of Andre Simon Memorial Fund Book Award and Glenfiddich Food and Drink Best Food Book.
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