A BOOK OF MIDDLE EASTERN FOOD by Claudia Roden
"More than 500 recipes from the subtle, spicy, varied cuisine of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes, all translated into workable Western terms." - from the publisher.
"The recipes have been gathered from family notebooks and old manuscripts, from the mud-hut cookstoves and palace kitchens, from the street vendors' braziers and luxury restaurants of Persia, Egypt, Israel, Greece, Turkey, Arabia, Morocco, Tunisia, and other parts of the Middle east." - from the dust jacket.
Recipes include: Baklava, Moussaka, Kibbeh, Rissoles, Rutabiya, Sephardic Cakes, Couscous with Fish, Beef Stew with Fava Beans, Deep-Fried Eggs, Chicken with Olives, Persian Potato Omelet, and more.
Published by Alfred A. Knopf, 1985 7th Printing, Hardcover with Dust Jacket, 453 Pages, 6 1/4" x 8 1/2." ISBN 0-394-47181-4
Book is in Good+ condition: Edgewear; first free endpaper is separating from the first title page; binding is solid. Dust jacket is in Good+ condition: Edgewear; some minor creasing; price-clipped.
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