Originally published in 1968, this current edition represents the accumulation of Claudia Roden's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. The book includes over 800 recipes for classic dishes from the region's major cooking traditions, including the North African cuisines of Morocco, Tunisia, and Egypt; classic Turkish kebabs and meze; Arab traditions from Syria, Lebanon, and Jordan; as well as dishes from across the historic Persian empire.
Claudia Roden (b. 1936) was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer and cultural anthropologist. Her books have won numerous awards around the world, including the James Beard Award.
Updated edition published in 2000 Hardcover 528 pages