A book of Middle Eastern food

Claudia Roden First published 1968

About this book

The subtle, spicy, varied cuisine of the Middle East, ranging from the inexpensive but tasty peasant fare to elaborate banquet dishes, is featured in this easy-to-use cookbook which has been translated into workable Western terms.

480 pages, Paperback

First published January 1, 1968

Subjects

  • cookery, middle eastern
  • cookery, near east
  • cooking, middle eastern
  • middle eastern cookery
  • middle eastern cooking
  • near east cookery