Arabesque: A Taste of Morocco, Turkey, and Lebanon
Description:
Roden triumphs again, this time with a closer look at three different traditions within Arab cuisine: Moroccan, Turkish, and Lebanese. Although these cooking styles share many common traits, each is unique, distinctive, and worth exploring in an American kitchen. Moroccan food features fragrant braised stews called tagines that Roden shows how to re-create without elaborate equipment. She also contributes a useful method for making preserved lemons that reduces their preparation from a month to four days. Vegetarians can profit from exploring the many Turkish dishes based on eggplant, beans, and other vegetables. Little Lebanon has much to recommend beyond its fragrantly spiced, savory national dish of lamb and cracked wheat called kibbee. All three cuisines call for special attention to fine pastry in creating appetizers, entrees, and desserts. In addition to her recipes, Roden offers intriguing descriptions of regional specialties and street food that expand readers' understanding of these national traditions while enticing them into the kitchen.
Book Details
- Hardcover: 352 pages
- Publisher: Knopf (October 31, 2006)
- Language: English
- ISBN-10: 030726498X
- ISBN-13: 978-0307264985
Size: 34.66 Mb
FileType: RAR
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