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Synopsis
Collects recipes from Mediterranean countries for foods such as yogurt soup, stuffed sweet-and-sour fish, lamb kebabs, and duck with pears
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About the Author
Claudia Roden was born and brought up in Cairo. She finished her education in Paris and then moved to London to study art. Since her childhood she has travelled extensively throughout the Mediterranean. Her other books include: THE NEW BOOK OF MIDDLE EASTERN FOOD, COFFEE, PICNIC: GUIDE TO OUTDOOR FOOD and THE BOOK OF JEWISH FOOD.She lives in London, NW11.
From Publishers Weekly
This lively collection, abundantly illustrated with color pictures, explores the diverse homestyle cookery of the cities and towns that dot the Mediterranean coastline. Accompanied by brief notes on places of origin, the offerings require only a bit of confidence in the kitchen and a willingness to experiment with new flavors. Spanish sweet pepper and potato omelette, Tunisian pumpkin puree made with a fiery paste of chilis and garlic, Israeli avocado and citrus salad, and Nicean onion tart with anchovies are among the appetizers and "little dishes." Fish and seafood are represented by a variety of recipes, such as Syrian sweet-and-sour fish stuffed with rice, scallops Provencal, Greek stuffed squid and Turkish sea bass in paper parcels. Tunisian lamb stew with dates and apricots, Moroccan chicken with tomatoes and honey or that country's traditional bisteeya (pigeon or chicken pie) demonstrate the range of meat and poultry recipes. An enticing asssortment of desserts and sweetsan Arab-inspired recipe for apricots stuffed with almond paste, Catalan cream and Italian chocolate cream cakewill crown the meals. Cairo-born and bred, food writer Roden teaches Middle Eastern cooking in London.
Copyright 1987 Reed Business Information, Inc.
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- PublisherKnopf
- Publication date1992
- ISBN 10 067972835X
- ISBN 13 9780679728351
- BindingPaperback
- Number of pages224
- Rating
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