A Classic for Middle Eastern & North African Cookery
Featured Review
Pros: Totally enjoyable read; easy recipes, clearly written; well organized contents
Cons: Some ingredients (some) may be difficult for many folks to find in a local store - but are worth seeking out
Claudia Rodan is a culinary giant. Her books, Mediterranean Cookery and The Good Food of Italy - Region by Region are must-haves for anyone who loves elegant, yet down to earth cooking. The New Book of Middle Eastern Food is an magnum opus, comprehensive, yet so simply presented that I believe a cook with no familiarity with the region or cuisines would set a splendid table on the first attempt. And there is something for everyone in its pages. The dishes of the Middle East (from Turkey, through Syria, Lebanon and Jordan) and North Africa (Morocco to Egypt, along the coast), to the very elegant and refined cuisine of Iran...
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