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Arabesque: A Taste of Morocco, Turkey, and Lebanon (Anglais) Relié – 31 octobre 2006

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Relié, 31 octobre 2006
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Descriptions du produit

Extrait

Zucchini FrittersIngredients:1 large onion, coarsely chopped3 tablespoons vegetable or sunflower oil, plus more for frying1 pound zucchini, finely chopped3 eggs3 tablespoons all-purpose flourblack pepper2 to 3 sprigs of mint, chopped2 to 3 sprigs of dill, chopped7 ounces feta cheese, mashed with a forkServes 4Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated. Fry the onion in 3 tablespoons oil over medium heat until it is soft and lightly colored. Add the zucchini and sauté, stirring, until they, too, are soft.In a bowl, beat the eggs with the flour until well blended. Add pepper (there is no need of salt because the feta cheese is very salty) and the chopped herbs, and mix well. Fold the mashed feta into the eggs, together with the cooked onions and zucchini.Film the bottom of a preferably nonstick frying pan with oil and pour in the mixture by the half ladle (or 2 tablespoons) to make a few fritters at a time. Turn each over once, and cook until both sides are browned a little. Drain on paper towels.

Présentation de l'éditeur

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 history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.

From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.

From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.

From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 4.6 étoiles sur 5 56 commentaires
5.0 étoiles sur 5 Five Stars 7 avril 2017
Par Tess B. - Publié sur Amazon.com
Format: Relié Achat vérifié
Great recipes. Easy to follow. Love to learn about the country as well as the food.
5.0 étoiles sur 5 Five Stars 15 mars 2017
Par J. Igo - Publié sur Amazon.com
Format: Relié Achat vérifié
I love every recipe! I bought one fore my daughter, too and shell loves the book!
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 This book is a must have for people who like to cook food from this part of the Mediterranean ... 27 septembre 2014
Par jeanmarie - Publié sur Amazon.com
Format: Relié Achat vérifié
My husband and I are big fans of Claudia Roden, and have been for years. This book is a must have for people who like to cook food from this part of the Mediterranean world!
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Recipes for authentic and delightful Mediterranean cuisine 16 avril 2010
Par Jaroslav Melgr - Publié sur Amazon.com
Format: Relié Achat vérifié
This is an excellent cookbook packed with many recipes for making authentic Mediterranean cuisine. Our family is very fond of Mediterranean cuisine and at times we have tried other recipes (not from this book) to make various dishes at home. None of them really turned out the way we expected them to. They did not taste the same as those made in authentic Mediterranean restaurants.

That all changed once we got this book. I've tried several dishes and they all turn out pretty much the same as we expect and the way we like them from eating out. Whether is hummus or baba ghanouj they turn out just like in the restaurant. It's a wonderful book, nicely bound with lots of nice color pictures. I highly recommend this book.
5.0 étoiles sur 5 Worth having in your library of cookbooks 10 août 2014
Par Cathie - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
This book was more of a history lesson about the various regions. It was quite interesting and informative. The actual recipes, especially the Lebanese ones are magnificent. They took me back to Toledo OH, were I lived for almost nine years until I turned thirteen (13). This is a must have book if you like reading about the history of a region where a specific recipe originated AND if you want to eat authentic dishes.
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