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The New Book of Middle Eastern Food

First published: 1968
Pages: 716

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About this book

A thorough guide to Middle Eastern cuisine is "The New Book of Middle Eastern Food," written by Claudia Roden. More than 800 contemporary and approachable recipes are included, all of which are enhanced by fascinating tales, recollections, and gastronomic knowledge.

A gastronomic journey across the Middle East, including Syria, Lebanon, Egypt, Turkey, Greece, and Morocco, is provided to readers in this book. It examines the four main culinary traditions of the area and offers quicker and healthier versions of classic recipes utilizing local ingredients.

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About the author

Claudia Roden

Claudia Roden connects recipes with migration, memory, and regional tradition. Born and raised in Cairo, she studied in Paris and London before beginning the interviews and recipe collecting that shaped her career.

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