"The island of Sicily is a sun-drenched jewel splashed by the surrounding azure waters of the Tyrrhenian, Ionian, and Mediterranean seas. Known since antiquity as the island in the sun, it has a distinctly "eastern" air in its dusty and languid towns, its baroque cities, its bou…
Dutch writers and cooks Nadia Zerouali and Merijn Tol are in love with the culture and foods of the Mediterranean-Arabian world. They set out on a journey that took them across Morocco and Tunisia, Syria and Lebanon, Sicily and Spain, to experience the rich, exotic flavors of th…
Front Matter -- Copyright page -- -- Preface -- Acknowledgments -- List of Figures -- Notes on Translating the Text -- Introduction -- Infinite Benefits of Variety at the Table, Containing Twenty-Three Chapters on Cooking Foods, by Various Knowing Experts1 -- -- Indispensable In…
The Kanz al-fawāʼid fī tanwīʿ al-mawāʼid , a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshi…
"Born and raised in Cairo, Claudia Roden introduced Americans to a new world of Middle Eastern tastes with her 1968 classic cookbook. Here she revisits the three countries with the most exciting cuisines today--Morocco, Turkey, and Lebanon. Interweaving history, stories, and her…
Born and raised in Cairo, Claudia Roden introduced Americans to a new world of Middle Eastern tastes with her 1968 classic cookbook. Here she revisits the three countries with the most exciting cuisines today--Morocco, Turkey, and Lebanon. Interweaving history, stories, and her …
In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today'Morocco, Turkey, and Lebanon. Interweaving hi…