In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries .

A collection of recipes and culinary wisdom from the Middle East.

This cookbook's recipes are drawn from many Middle Eastern countries, including Morocco, Egypt, Turkey, Lebanon, Algeria and Iran for every occasion, from simple snacks or mezze to grand feasts. It also includes classics of Middle Eastern cuisine and homely everyday foods.

A guide to the food the Mediterranean has to offer, from the dishes of Morocco to the flavours of Spain. This work includes 40 recipes, and the dishes range from Tunisian Roasted Salad and Aubergines Parmigiana to Lamb Tagine and Bulgar Pilaf. It has colour photographs and simple instructions. It is for both the beginners and experienced cooks.

A food book - a feast of the Jewish experience.

This book was written after Claudia Roden spent a year in Italy researching the subject of food. It covers: regional recipes; country cooking; the bravura of grand dishes; pastas; seafood; rice dishes; and authentic Italian desserts.

With clear and easy-to-follow methods, plus colour illustrations accompanying each stage of the recipe, Claudia Roden's foolproof instructions will guarantee the absolute beginner excellent results every time.

Contains recipes which are accompanied by photos of the real people whom the author interviewed and extracts from their personal testimonies.

Originally published in 1981, as Picnic this revised and expanded edition is a celebration of the tradition of preparing and savouring meals in the open. It reveals a world of simply prepared and delicious foods and stimulates the imagination with tales from far and near in Claudia Roden's elegant, discursive style. It offers the conventional and the exotic: from the street food of the Middle ...

Roden vividly communicates the pleasure of cooking and eating the Mediterranean way. The book features 150 recipes, collected in the course of extensive travels in France, Spain, Italy, Greece, Turkey, Tunisia, Morocco, Syria and the Lebanon.