The best smelling food I've ever cooked!, 08 Apr 2008
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!

I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.

This book made me hungry!, 19 Sep 2007
This is quite a thin book, which obviously limits the number of recipes inside. The ones that are included though look and sound delicious. I have bought this as a gift, but I am seriously hoping that the recipient will cook one of the recipes for me!

The photography is great, with full page colour photos of all the main recipes. There are also recipes for preserving your own lemons and an accompaniments section.

The best smelling food I've ever cooked!, 08 Apr 2008
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!

I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.

This book made me hungry!, 19 Sep 2007
This is quite a thin book, which obviously limits the number of recipes inside. The ones that are included though look and sound delicious. I have bought this as a gift, but I am seriously hoping that the recipient will cook one of the recipes for me!

The photography is great, with full page colour photos of all the main recipes. There are also recipes for preserving your own lemons and an accompaniments section.

This book saved my life!, 28 Oct 2008
This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!

What a book, 06 Aug 2008
How brilliant that grub street republished this book.
I was given it a present.
Full of fantastic, authentic recipes and background info on the cuisine & culture - a refreshing cookery book.
great for veggies and non veggies alike...
All the recipes are really well written, easy to follow and moreover utterly delicious....I am a fan and cant wait for the next book to be released.

Vegetarian Dishes from the Middle East, 29 Jul 2008
A must in every food enthusiast's kitchen. The recipes are simple and from a multicultural and multisocial part of the world. Serving a combination of dishes from the different cultures brings harmony to the table, to the eys and to the tastebuds. Very informative and easy to follow recipes. Arto shows a deep understanding of the cultures of the region. I look forward to the publication of his other books.

Practical elegance, 26 Jul 2008
Arto der Harotounian's book is far more than a collection of recipes - it is an introduction to the culture of the Middle East.

The recipes themselves - backed up with serving suggestions, proverbs, anecdotes and reminiscences - sound mouth-watering and are easy to follow.

The author's obvious love of his subject makes this book a delight.

A must for those who enjoy cooking great dishes, 17 Jul 2008
This critically acclaimed book is packed with fantastic, inspiring recipes and it's hardly surprising that it has recently received such excellent reviews. A unique and enlightening insight into Middle Eastern cookery, the book includes extensive, easy to follow recipes and is a must for vegetarian and non-vegetarians alike. Artos distinctive way of combining his mouth watering recipes with interesting stories makes this book a must for those who simply enjoy the experience of cooking great dishes. The copy I was given many years ago has seen extensive use and I'm very please to see that his `Middle Eastern Cookery' book will shortly be available.

The best smelling food I've ever cooked!, 08 Apr 2008
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!

I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.

This book made me hungry!, 19 Sep 2007
This is quite a thin book, which obviously limits the number of recipes inside. The ones that are included though look and sound delicious. I have bought this as a gift, but I am seriously hoping that the recipient will cook one of the recipes for me!

The photography is great, with full page colour photos of all the main recipes. There are also recipes for preserving your own lemons and an accompaniments section.

This book saved my life!, 28 Oct 2008
This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!

What a book, 06 Aug 2008
How brilliant that grub street republished this book.
I was given it a present.
Full of fantastic, authentic recipes and background info on the cuisine & culture - a refreshing cookery book.
great for veggies and non veggies alike...
All the recipes are really well written, easy to follow and moreover utterly delicious....I am a fan and cant wait for the next book to be released.

Vegetarian Dishes from the Middle East, 29 Jul 2008
A must in every food enthusiast's kitchen. The recipes are simple and from a multicultural and multisocial part of the world. Serving a combination of dishes from the different cultures brings harmony to the table, to the eys and to the tastebuds. Very informative and easy to follow recipes. Arto shows a deep understanding of the cultures of the region. I look forward to the publication of his other books.

Practical elegance, 26 Jul 2008
Arto der Harotounian's book is far more than a collection of recipes - it is an introduction to the culture of the Middle East.

The recipes themselves - backed up with serving suggestions, proverbs, anecdotes and reminiscences - sound mouth-watering and are easy to follow.

The author's obvious love of his subject makes this book a delight.

A must for those who enjoy cooking great dishes, 17 Jul 2008
This critically acclaimed book is packed with fantastic, inspiring recipes and it's hardly surprising that it has recently received such excellent reviews. A unique and enlightening insight into Middle Eastern cookery, the book includes extensive, easy to follow recipes and is a must for vegetarian and non-vegetarians alike. Artos distinctive way of combining his mouth watering recipes with interesting stories makes this book a must for those who simply enjoy the experience of cooking great dishes. The copy I was given many years ago has seen extensive use and I'm very please to see that his `Middle Eastern Cookery' book will shortly be available.

Original Classic!, 11 Nov 2008
Having recently bought the author's Vegetarian Dishes from the Middle East I am delighted to add this latest book to my collection. It's packed with many classic recipes that i am sure will complement those i have already made from the Vegetarian book. Both books look amazing and the format is easy to follow. I can see why this book was considered to be one of the classic books of its time and im not suprised it has been reissued by Grub Street.

Brilliant book, 29 Oct 2008
How lucky for us the public that Grubb St have reprinted this 'classic' cookbook.
Its a real gem, full of authentic, tried and tested mouth watering recipes for anyone who likes the flavours of the Middle East. With the historical & sociological background its more than just a cookery book.

Best Middle-Eastern Cookbook I have!!, 29 Jul 2007
Quite a few years ago I bought a copy of this wonderful classic. I have referred to it time and time again. It is a book containing every possible recipe from the Middle East, and has been written in the same wonderful style as Mr Arto's other classic cookbooks. I like the fact that this book seems to contain the whole gamut of near-east cooking, and it is once again peppered with anecdotes on life, food and culture.

Sadly Mr Arto passed away a number of years ago. Being an admirer of his work I tracked down his other titles through Amazon, and the recipes never ever fail to delight friends and family. The marinades, stuffed vegetables, crisp pastries and honey-doused desserts are full of Eastern Promise. I can't tell you how many times I have been asked for the recipes. This particular title contains the very best of Mr Arto der Haroutunian's unique recipes. It is a collector's item. I am also delighted to hear that this classic is going to be re-printed this year.

Great introduction to the culture of the region, 21 Dec 2005
This book is fascinating. Besides the extensive list of recipes from around the region, Arto der Haroutunian provides enough historical and social background to the food to make this a real guide to the culture of the region, through its food. This makes it more than a basic cookbook: it is an interesting read in itself. And of course, the food is good!

The best smelling food I've ever cooked!, 08 Apr 2008
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!

I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.

This book made me hungry!, 19 Sep 2007
This is quite a thin book, which obviously limits the number of recipes inside. The ones that are included though look and sound delicious. I have bought this as a gift, but I am seriously hoping that the recipient will cook one of the recipes for me!

The photography is great, with full page colour photos of all the main recipes. There are also recipes for preserving your own lemons and an accompaniments section.

This book saved my life!, 28 Oct 2008
This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!

What a book, 06 Aug 2008
How brilliant that grub street republished this book.
I was given it a present.
Full of fantastic, authentic recipes and background info on the cuisine & culture - a refreshing cookery book.
great for veggies and non veggies alike...
All the recipes are really well written, easy to follow and moreover utterly delicious....I am a fan and cant wait for the next book to be released.

Vegetarian Dishes from the Middle East, 29 Jul 2008
A must in every food enthusiast's kitchen. The recipes are simple and from a multicultural and multisocial part of the world. Serving a combination of dishes from the different cultures brings harmony to the table, to the eys and to the tastebuds. Very informative and easy to follow recipes. Arto shows a deep understanding of the cultures of the region. I look forward to the publication of his other books.

Practical elegance, 26 Jul 2008
Arto der Harotounian's book is far more than a collection of recipes - it is an introduction to the culture of the Middle East.

The recipes themselves - backed up with serving suggestions, proverbs, anecdotes and reminiscences - sound mouth-watering and are easy to follow.

The author's obvious love of his subject makes this book a delight.

A must for those who enjoy cooking great dishes, 17 Jul 2008
This critically acclaimed book is packed with fantastic, inspiring recipes and it's hardly surprising that it has recently received such excellent reviews. A unique and enlightening insight into Middle Eastern cookery, the book includes extensive, easy to follow recipes and is a must for vegetarian and non-vegetarians alike. Artos distinctive way of combining his mouth watering recipes with interesting stories makes this book a must for those who simply enjoy the experience of cooking great dishes. The copy I was given many years ago has seen extensive use and I'm very please to see that his `Middle Eastern Cookery' book will shortly be available.

Original Classic!, 11 Nov 2008
Having recently bought the author's Vegetarian Dishes from the Middle East I am delighted to add this latest book to my collection. It's packed with many classic recipes that i am sure will complement those i have already made from the Vegetarian book. Both books look amazing and the format is easy to follow. I can see why this book was considered to be one of the classic books of its time and im not suprised it has been reissued by Grub Street.

Brilliant book, 29 Oct 2008
How lucky for us the public that Grubb St have reprinted this 'classic' cookbook.
Its a real gem, full of authentic, tried and tested mouth watering recipes for anyone who likes the flavours of the Middle East. With the historical & sociological background its more than just a cookery book.

Best Middle-Eastern Cookbook I have!!, 29 Jul 2007
Quite a few years ago I bought a copy of this wonderful classic. I have referred to it time and time again. It is a book containing every possible recipe from the Middle East, and has been written in the same wonderful style as Mr Arto's other classic cookbooks. I like the fact that this book seems to contain the whole gamut of near-east cooking, and it is once again peppered with anecdotes on life, food and culture.

Sadly Mr Arto passed away a number of years ago. Being an admirer of his work I tracked down his other titles through Amazon, and the recipes never ever fail to delight friends and family. The marinades, stuffed vegetables, crisp pastries and honey-doused desserts are full of Eastern Promise. I can't tell you how many times I have been asked for the recipes. This particular title contains the very best of Mr Arto der Haroutunian's unique recipes. It is a collector's item. I am also delighted to hear that this classic is going to be re-printed this year.

Great introduction to the culture of the region, 21 Dec 2005
This book is fascinating. Besides the extensive list of recipes from around the region, Arto der Haroutunian provides enough historical and social background to the food to make this a real guide to the culture of the region, through its food. This makes it more than a basic cookbook: it is an interesting read in itself. And of course, the food is good!

perfect, 19 Oct 2005
What a delight to find this book. All of the other reviewers are spot on with their championing of this treasure-trove of gorgeous recipes. As with her other books, Roden gives amusing and interesting anecdotes while relating the recipes and you can imagine the communities and individuals whence the recipes derive.

It is a must for any kitchen, with informal and easy to follow recipes making effortlessly delicious meals and treats.

Highly recommended!

A book for body, mind and soul, 20 Jul 2005
Love of food, encyclopaedic of knowledge and matchless experience shine from every page where anectode, personal and apocryphal, share space with evocative, irresistible recipes. A book to be enjoyed for the love of cooking and reading.

Adam and a Packet of Chick Peas, 05 Jan 2003
I bought Claudia Roden's original book in 1973 (the year my son was born) and have used it regularly ever since. He has just rung me for a "hummus" recipe and to ask what to do with the extra chick peas he has soaked. Naturally, I immediately turned to my copy of "A Book of Middle Eastern Food", found a recipe for "Chick peas with Potatoes and Tomatoes" which I handed on to him, and, hoping it was still in print, decided to order him a copy. I am delighted to find there is a new book, and feel sure he will enjoy it as much as I have the old one.

If you buy one Middle Eastern cookery book..., 23 Nov 2002
...make it this one. The recipes easy to follow, and Roden's writing style is peppered with amusing anecdotes about her childhood in Egypt and historical information that make this book a good read outside the kitchen as well as in.

Whereas many Middle Eastern cookbooks leave out ingredients (presumably to make the dishes seem less scary to Western palates), Roden's recipes are authentic. Many include alternate suggestions and regional variations from family recipes submitted by her friends and readers from across the region, so chances are you'll always have the proper ingredients to hand.

I cook from this regularly, both for everyday meals and special occasions (the appetiser section has loads of dishes that are great for parties). Middle Eastern cooking seems to be designed to make expensive ingredients like meat go a long way, and (although they're not flagged as such) there's some great recipes here if you're on a tight budget.

In other words...absolutely essential.

The best book on middle-eastern kitchen!, 12 May 2000
I had one of the earlier editions of this book and it taught me how to cook. The new edition is even better than the previous. How is that possible? Maybe I have, with age, learned to appreciate culinary culture more than I used to.

I am a Turkish woman and most of the recepies Roden explains in her marvellous book are no strangers to me. I have ben living abroad now for many years. Every time I open Roden's book I can smell my grandmother's kitchen.

Here is a personal "thank you" to Claudia Roden from me. Maashallah, forty one times, as we say back home.

The ravishing cover of Tamarind and Saffron, brilliant yellow quinces in a blue-glazed dish, hints at the pleasures within its covers. Claudia Roden has subtitled the book "Favourite Recipes from the Middle East", and it is no more and no less than this. Eschewing the broad historical and geographical panorama that so enriched The Book of Jewish Food, she concentrates solely on the food, putting together a collection of recipes from the Middle East that are light, fresh, delicious and immensely evocative. The enticing aromas of North Africa rise from its pages, expressed in the differing spice-dialects of the national cuisines--the coriander, cinnamon, cumin, honey, orange-blossom water, preserved lemon, mint. The dishes range from the simplest of mezze to elaborate feast dishes but there is nothing that is remotely difficult. At the minimalist end of the scale, "Squid with Garlic and Chillies" is just that--the three briefly fried together; "Artichokes, Broad Beans and Almonds" combines unexpected ingredients to exquisite effect; and the Quince Dessert simply poaches the fruit in a light syrup, allowing its magical flavour to predominate. More demanding dishes include the spectacular " Pigeons Stuffed with Cous cous", the very elegant "Turkish Lamb Stew with Aubergine Cream Sauce" and "Roast Leg of Lamb with Meat, Rice and Nut Stuffing" (standing for that grandest of Arab dishes, whole stuffed baby lamb). And then there are the sweet dishes. This is an endlessly fascinating book, its deceptive simplicity masking a profound knowledge of the region's food. Really, as critics tend to say, one could cook from it forever. --Robin Davidson Claudia Roden's beautiful new book, Tamarind and Saffron, marks a return to the food of her origins and of her first book, the ground-breaking Book of Middle Eastern Food. It also signals something of a return, after the historical and cultural investigations of the acclaimed Book of Jewish Food, to food pure and simple. Perhaps half of the recipes in the new book are favourites from that first volume but, in recognition that Middle Eastern food is a complex and living tradition subject to national, regional, local and even family variation, many of these are given in new forms. These new versions may represent a lighter form, with oil instead of butter, with shorter cooking times and baking instead of frying; or they may illustrate the different view another national tradition might take of spicing, with Moroccan garlic, saffron, ginger and preserved lemon replaced by Syrian allspice and cinnamon, or Tunisian harissa. So, for example, you might care to try the ravishing succession of "Celeriac and Carrots with a Hazelnut and Yoghurt Sauce", "Moroccan Pumpkin Soup", "Spinach Pies with Raisins and Pine Nuts", "Squid with Garlic and Chillis", "Quails with Grapes", "Lamb with Quince", "Iranian Sweet Jewelled Rice", "Prunes Stuffed with Walnuts in Orange Juice", "Pistachio Ice Cream". This really is one of the great world cuisines, at its best representing fantastically sophisticated cooking. Claudia Roden is rightly regarded as one of its greatest exponents. --Robin Davidson

The best smelling food I've ever cooked!, 08 Apr 2008
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!

I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.

This book made me hungry!, 19 Sep 2007
This is quite a thin book, which obviously limits the number of recipes inside. The ones that are included though look and sound delicious. I have bought this as a gift, but I am seriously hoping that the recipient will cook one of the recipes for me!

The photography is great, with full page colour photos of all the main recipes. There are also recipes for preserving your own lemons and an accompaniments section.

This book saved my life!, 28 Oct 2008
This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!

What a book, 06 Aug 2008
How brilliant that grub street republished this book.
I was given it a present.
Full of fantastic, authentic recipes and background info on the cuisine & culture - a refreshing cookery book.
great for veggies and non veggies alike...
All the recipes are really well written, easy to follow and moreover utterly delicious....I am a fan and cant wait for the next book to be released.

Vegetarian Dishes from the Middle East, 29 Jul 2008
A must in every food enthusiast's kitchen. The recipes are simple and from a multicultural and multisocial part of the world. Serving a combination of dishes from the different cultures brings harmony to the table, to the eys and to the tastebuds. Very informative and easy to follow recipes. Arto shows a deep understanding of the cultures of the region. I look forward to the publication of his other books.

Practical elegance, 26 Jul 2008
Arto der Harotounian's book is far more than a collection of recipes - it is an introduction to the culture of the Middle East.

The recipes themselves - backed up with serving suggestions, proverbs, anecdotes and reminiscences - sound mouth-watering and are easy to follow.

The author's obvious love of his subject makes this book a delight.

A must for those who enjoy cooking great dishes, 17 Jul 2008
This critically acclaimed book is packed with fantastic, inspiring recipes and it's hardly surprising that it has recently received such excellent reviews. A unique and enlightening insight into Middle Eastern cookery, the book includes extensive, easy to follow recipes and is a must for vegetarian and non-vegetarians alike. Artos distinctive way of combining his mouth watering recipes with interesting stories makes this book a must for those who simply enjoy the experience of cooking great dishes. The copy I was given many years ago has seen extensive use and I'm very please to see that his `Middle Eastern Cookery' book will shortly be available.

Original Classic!, 11 Nov 2008
Having recently bought the author's Vegetarian Dishes from the Middle East I am delighted to add this latest book to my collection. It's packed with many classic recipes that i am sure will complement those i have already made from the Vegetarian book. Both books look amazing and the format is easy to follow. I can see why this book was considered to be one of the classic books of its time and im not suprised it has been reissued by Grub Street.

Brilliant book, 29 Oct 2008
How lucky for us the public that Grubb St have reprinted this 'classic' cookbook.
Its a real gem, full of authentic, tried and tested mouth watering recipes for anyone who likes the flavours of the Middle East. With the historical & sociological background its more than just a cookery book.

Best Middle-Eastern Cookbook I have!!, 29 Jul 2007
Quite a few years ago I bought a copy of this wonderful classic. I have referred to it time and time again. It is a book containing every possible recipe from the Middle East, and has been written in the same wonderful style as Mr Arto's other classic cookbooks. I like the fact that this book seems to contain the whole gamut of near-east cooking, and it is once again peppered with anecdotes on life, food and culture.

Sadly Mr Arto passed away a number of years ago. Being an admirer of his work I tracked down his other titles through Amazon, and the recipes never ever fail to delight friends and family. The marinades, stuffed vegetables, crisp pastries and honey-doused desserts are full of Eastern Promise. I can't tell you how many times I have been asked for the recipes. This particular title contains the very best of Mr Arto der Haroutunian's unique recipes. It is a collector's item. I am also delighted to hear that this classic is going to be re-printed this year.

Great introduction to the culture of the region, 21 Dec 2005
This book is fascinating. Besides the extensive list of recipes from around the region, Arto der Haroutunian provides enough historical and social background to the food to make this a real guide to the culture of the region, through its food. This makes it more than a basic cookbook: it is an interesting read in itself. And of course, the food is good!

perfect, 19 Oct 2005
What a delight to find this book. All of the other reviewers are spot on with their championing of this treasure-trove of gorgeous recipes. As with her other books, Roden gives amusing and interesting anecdotes while relating the recipes and you can imagine the communities and individuals whence the recipes derive.

It is a must for any kitchen, with informal and easy to follow recipes making effortlessly delicious meals and treats.

Highly recommended!

A book for body, mind and soul, 20 Jul 2005
Love of food, encyclopaedic of knowledge and matchless experience shine from every page where anectode, personal and apocryphal, share space with evocative, irresistible recipes. A book to be enjoyed for the love of cooking and reading.

Adam and a Packet of Chick Peas, 05 Jan 2003
I bought Claudia Roden's original book in 1973 (the year my son was born) and have used it regularly ever since. He has just rung me for a "hummus" recipe and to ask what to do with the extra chick peas he has soaked. Naturally, I immediately turned to my copy of "A Book of Middle Eastern Food", found a recipe for "Chick peas with Potatoes and Tomatoes" which I handed on to him, and, hoping it was still in print, decided to order him a copy. I am delighted to find there is a new book, and feel sure he will enjoy it as much as I have the old one.

If you buy one Middle Eastern cookery book..., 23 Nov 2002
...make it this one. The recipes easy to follow, and Roden's writing style is peppered with amusing anecdotes about her childhood in Egypt and historical information that make this book a good read outside the kitchen as well as in.

Whereas many Middle Eastern cookbooks leave out ingredients (presumably to make the dishes seem less scary to Western palates), Roden's recipes are authentic. Many include alternate suggestions and regional variations from family recipes submitted by her friends and readers from across the region, so chances are you'll always have the proper ingredients to hand.

I cook from this regularly, both for everyday meals and special occasions (the appetiser section has loads of dishes that are great for parties). Middle Eastern cooking seems to be designed to make expensive ingredients like meat go a long way, and (although they're not flagged as such) there's some great recipes here if you're on a tight budget.

In other words...absolutely essential.

The best book on middle-eastern kitchen!, 12 May 2000
I had one of the earlier editions of this book and it taught me how to cook. The new edition is even better than the previous. How is that possible? Maybe I have, with age, learned to appreciate culinary culture more than I used to.

I am a Turkish woman and most of the recepies Roden explains in her marvellous book are no strangers to me. I have ben living abroad now for many years. Every time I open Roden's book I can smell my grandmother's kitchen.

Here is a personal "thank you" to Claudia Roden from me. Maashallah, forty one times, as we say back home.

Easy to cook recipes from the Middle East, 08 Sep 2001
This is a wonderful book full of easy to cook recipes that taste delicious and will impress your family and friends. The dishes taste exotic but use ingredients that are easily available in most supermarkets. The book includes recipes for salads, soups, main dishes, vegetables and desserts. My sister spent years learning how to cook like this in the Middle East. I can now (almost) reach her standard by using this book.

A wonderful introduction to the cooking of the region, 15 Jul 2001
I wanted to try Moroccan cookery and was delighted to be given this book as a present. The recipes are clear and easy to follow, many of them can be cooked in advance and the illustrations are lovely - and almost realistic. None of the ones I have tried have failed to delight (my partner asks me to mention especially the Saffron Caramel Cream on p 187). Most of the ingredients have been readily available - even in the provincial outreaches of Leeds (OK so I can't find frozen artichoke bottoms but that's my fault, right, for not living in London - use fresh ones instead from local allotments garden shop!) I have been inspired to ask - and receive - a tagine cooking pot for Christmas and to move on to more dedicated books on specific cuisine such as Moroccan Cuisine by Paula Wolfert. An excellent follow up to, if not in the same league as, The Book of Jewish Food.

A simple yet tasty book on Middle Eastern Cooking., 07 Mar 2000
This is the first time that I read a book by Claudia Roden and I was very impressed by it. I have tried about half a dozen recipes from this book within a two week period. The instructions are very simple to follow and the end results are delicious. The only suggestion that I would like to make is to insert a section with explanations of all the spices and ingredients somewhere in the book.

The best smelling food I've ever cooked!, 08 Apr 2008
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!

I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.

This book made me hungry!, 19 Sep 2007
This is quite a thin book, which obviously limits the number of recipes inside. The ones that are included though look and sound delicious. I have bought this as a gift, but I am seriously hoping that the recipient will cook one of the recipes for me!

The photography is great, with full page colour photos of all the main recipes. There are also recipes for preserving your own lemons and an accompaniments section.

This book saved my life!, 28 Oct 2008
This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!

What a book, 06 Aug 2008
How brilliant that grub street republished this book.
I was given it a present.
Full of fantastic, authentic recipes and background info on the cuisine & culture - a refreshing cookery book.
great for veggies and non veggies alike...
All the recipes are really well written, easy to follow and moreover utterly delicious....I am a fan and cant wait for the next book to be released.

Vegetarian Dishes from the Middle East, 29 Jul 2008
A must in every food enthusiast's kitchen. The recipes are simple and from a multicultural and multisocial part of the world. Serving a combination of dishes from the different cultures brings harmony to the table, to the eys and to the tastebuds. Very informative and easy to follow recipes. Arto shows a deep understanding of the cultures of the region. I look forward to the publication of his other books.

Practical elegance, 26 Jul 2008
Arto der Harotounian's book is far more than a collection of recipes - it is an introduction to the culture of the Middle East.

The recipes themselves - backed up with serving suggestions, proverbs, anecdotes and reminiscences - sound mouth-watering and are easy to follow.

The author's obvious love of his subject makes this book a delight.

A must for those who enjoy cooking great dishes, 17 Jul 2008
This critically acclaimed book is packed with fantastic, inspiring recipes and it's hardly surprising that it has recently received such excellent reviews. A unique and enlightening insight into Middle Eastern cookery, the book includes extensive, easy to follow recipes and is a must for vegetarian and non-vegetarians alike. Artos distinctive way of combining his mouth watering recipes with interesting stories makes this book a must for those who simply enjoy the experience of cooking great dishes. The copy I was given many years ago has seen extensive use and I'm very please to see that his `Middle Eastern Cookery' book will shortly be available.

Original Classic!, 11 Nov 2008
Having recently bought the author's Vegetarian Dishes from the Middle East I am delighted to add this latest book to my collection. It's packed with many classic recipes that i am sure will complement those i have already made from the Vegetarian book. Both books look amazing and the format is easy to follow. I can see why this book was considered to be one of the classic books of its time and im not suprised it has been reissued by Grub Street.

Brilliant book, 29 Oct 2008
How lucky for us the public that Grubb St have reprinted this 'classic' cookbook.
Its a real gem, full of authentic, tried and tested mouth watering recipes for anyone who likes the flavours of the Middle East. With the historical & sociological background its more than just a cookery book.

Best Middle-Eastern Cookbook I have!!, 29 Jul 2007
Quite a few years ago I bought a copy of this wonderful classic. I have referred to it time and time again. It is a book containing every possible recipe from the Middle East, and has been written in the same wonderful style as Mr Arto's other classic cookbooks. I like the fact that this book seems to contain the whole gamut of near-east cooking, and it is once again peppered with anecdotes on life, food and culture.

Sadly Mr Arto passed away a number of years ago. Being an admirer of his work I tracked down his other titles through Amazon, and the recipes never ever fail to delight friends and family. The marinades, stuffed vegetables, crisp pastries and honey-doused desserts are full of Eastern Promise. I can't tell you how many times I have been asked for the recipes. This particular title contains the very best of Mr Arto der Haroutunian's unique recipes. It is a collector's item. I am also delighted to hear that this classic is going to be re-printed this year.

Great introduction to the culture of the region, 21 Dec 2005
This book is fascinating. Besides the extensive list of recipes from around the region, Arto der Haroutunian provides enough historical and social background to the food to make this a real guide to the culture of the region, through its food. This makes it more than a basic cookbook: it is an interesting read in itself. And of course, the food is good!

perfect, 19 Oct 2005
What a delight to find this book. All of the other reviewers are spot on with their championing of this treasure-trove of gorgeous recipes. As with her other books, Roden gives amusing and interesting anecdotes while relating the recipes and you can imagine the communities and individuals whence the recipes derive.

It is a must for any kitchen, with informal and easy to follow recipes making effortlessly delicious meals and treats.

Highly recommended!

A book for body, mind and soul, 20 Jul 2005
Love of food, encyclopaedic of knowledge and matchless experience shine from every page where anectode, personal and apocryphal, share space with evocative, irresistible recipes. A book to be enjoyed for the love of cooking and reading.

Adam and a Packet of Chick Peas, 05 Jan 2003
I bought Claudia Roden's original book in 1973 (the year my son was born) and have used it regularly ever since. He has just rung me for a "hummus" recipe and to ask what to do with the extra chick peas he has soaked. Naturally, I immediately turned to my copy of "A Book of Middle Eastern Food", found a recipe for "Chick peas with Potatoes and Tomatoes" which I handed on to him, and, hoping it was still in print, decided to order him a copy. I am delighted to find there is a new book, and feel sure he will enjoy it as much as I have the old one.

If you buy one Middle Eastern cookery book..., 23 Nov 2002
...make it this one. The recipes easy to follow, and Roden's writing style is peppered with amusing anecdotes about her childhood in Egypt and historical information that make this book a good read outside the kitchen as well as in.

Whereas many Middle Eastern cookbooks leave out ingredients (presumably to make the dishes seem less scary to Western palates), Roden's recipes are authentic. Many include alternate suggestions and regional variations from family recipes submitted by her friends and readers from across the region, so chances are you'll always have the proper ingredients to hand.

I cook from this regularly, both for everyday meals and special occasions (the appetiser section has loads of dishes that are great for parties). Middle Eastern cooking seems to be designed to make expensive ingredients like meat go a long way, and (although they're not flagged as such) there's some great recipes here if you're on a tight budget.

In other words...absolutely essential.

The best book on middle-eastern kitchen!, 12 May 2000
I had one of the earlier editions of this book and it taught me how to cook. The new edition is even better than the previous. How is that possible? Maybe I have, with age, learned to appreciate culinary culture more than I used to.

I am a Turkish woman and most of the recepies Roden explains in her marvellous book are no strangers to me. I have ben living abroad now for many years. Every time I open Roden's book I can smell my grandmother's kitchen.

Here is a personal "thank you" to Claudia Roden from me. Maashallah, forty one times, as we say back home.

Easy to cook recipes from the Middle East, 08 Sep 2001
This is a wonderful book full of easy to cook recipes that taste delicious and will impress your family and friends. The dishes taste exotic but use ingredients that are easily available in most supermarkets. The book includes recipes for salads, soups, main dishes, vegetables and desserts. My sister spent years learning how to cook like this in the Middle East. I can now (almost) reach her standard by using this book.

A wonderful introduction to the cooking of the region, 15 Jul 2001
I wanted to try Moroccan cookery and was delighted to be given this book as a present. The recipes are clear and easy to follow, many of them can be cooked in advance and the illustrations are lovely - and almost realistic. None of the ones I have tried have failed to delight (my partner asks me to mention especially the Saffron Caramel Cream on p 187). Most of the ingredients have been readily available - even in the provincial outreaches of Leeds (OK so I can't find frozen artichoke bottoms but that's my fault, right, for not living in London - use fresh ones instead from local allotments garden shop!) I have been inspired to ask - and receive - a tagine cooking pot for Christmas and to move on to more dedicated books on specific cuisine such as Moroccan Cuisine by Paula Wolfert. An excellent follow up to, if not in the same league as, The Book of Jewish Food.

A simple yet tasty book on Middle Eastern Cooking., 07 Mar 2000
This is the first time that I read a book by Claudia Roden and I was very impressed by it. I have tried about half a dozen recipes from this book within a two week period. The instructions are very simple to follow and the end results are delicious. The only suggestion that I would like to make is to insert a section with explanations of all the spices and ingredients somewhere in the book.

Delicious!!, 22 Oct 2008
This little book is packed full of delicious, authentic tasting recipes which are easy to follow and reproduce. My husband, who NEVER cooks, loves making the lemon & garlic chicken for the BBQ and my favourite are the meatballs with lemon, yoghurt sauce.
Mouthwatering soups, salads, dips, meat or veggie dishes, finished off with yum desserts all of which are light, healthy and full of fresh ingredients.
Although these books are published in Australia, the glossary in the back provides a clear explanation in the different terms (i.e Zucchini = Courgette).
I learnt to cook with the Australian Womens Weekly and thoroughly recommend any of their books.

The best smelling food I've ever cooked!, 08 Apr 2008
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!

I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.

This book made me hungry!, 19 Sep 2007
This is quite a thin book, which obviously limits the number of recipes inside. The ones that are included though look and sound delicious. I have bought this as a gift, but I am seriously hoping that the recipient will cook one of the recipes for me!

The photography is great, with full page colour photos of all the main recipes. There are also recipes for preserving your own lemons and an accompaniments section.

This book saved my life!, 28 Oct 2008
This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!

What a book, 06 Aug 2008
How brilliant that grub street republished this book.
I was given it a present.
Full of fantastic, authentic recipes and background info on the cuisine & culture - a refreshing cookery book.
great for veggies and non veggies alike...
All the recipes are really well written, easy to follow and moreover utterly delicious....I am a fan and cant wait for the next book to be released.

Vegetarian Dishes from the Middle East, 29 Jul 2008
A must in every food enthusiast's kitchen. The recipes are simple and from a multicultural and multisocial part of the world. Serving a combination of dishes from the different cultures brings harmony to the table, to the eys and to the tastebuds. Very informative and easy to follow recipes. Arto shows a deep understanding of the cultures of the region. I look forward to the publication of his other books.

Practical elegance, 26 Jul 2008
Arto der Harotounian's book is far more than a collection of recipes - it is an introduction to the culture of the Middle East.

The recipes themselves - backed up with serving suggestions, proverbs, anecdotes and reminiscences - sound mouth-watering and are easy to follow.

The author's obvious love of his subject makes this book a delight.

A must for those who enjoy cooking great dishes, 17 Jul 2008
This critically acclaimed book is packed with fantastic, inspiring recipes and it's hardly surprising that it has recently received such excellent reviews. A unique and enlightening insight into Middle Eastern cookery, the book includes extensive, easy to follow recipes and is a must for vegetarian and non-vegetarians alike. Artos distinctive way of combining his mouth watering recipes with interesting stories makes this book a must for those who simply enjoy the experience of cooking great dishes. The copy I was given many years ago has seen extensive use and I'm very please to see that his `Middle Eastern Cookery' book will shortly be available.

Original Classic!, 11 Nov 2008
Having recently bought the author's Vegetarian Dishes from the Middle East I am delighted to add this latest book to my collection. It's packed with many classic recipes that i am sure will complement those i have already made from the Vegetarian book. Both books look amazing and the format is easy to follow. I can see why this book was considered to be one of the classic books of its time and im not suprised it has been reissued by Grub Street.

Brilliant book, 29 Oct 2008
How lucky for us the public that Grubb St have reprinted this 'classic' cookbook.
Its a real gem, full of authentic, tried and tested mouth watering recipes for anyone who likes the flavours of the Middle East. With the historical & sociological background its more than just a cookery book.

Best Middle-Eastern Cookbook I have!!, 29 Jul 2007
Quite a few years ago I bought a copy of this wonderful classic. I have referred to it time and time again. It is a book containing every possible recipe from the Middle East, and has been written in the same wonderful style as Mr Arto's other classic cookbooks. I like the fact that this book seems to contain the whole gamut of near-east cooking, and it is once again peppered with anecdotes on life, food and culture.

Sadly Mr Arto passed away a number of years ago. Being an admirer of his work I tracked down his other titles through Amazon, and the recipes never ever fail to delight friends and family. The marinades, stuffed vegetables, crisp pastries and honey-doused desserts are full of Eastern Promise. I can't tell you how many times I have been asked for the recipes. This particular title contains the very best of Mr Arto der Haroutunian's unique recipes. It is a collector's item. I am also delighted to hear that this classic is going to be re-printed this year.

Great introduction to the culture of the region, 21 Dec 2005
This book is fascinating. Besides the extensive list of recipes from around the region, Arto der Haroutunian provides enough historical and social background to the food to make this a real guide to the culture of the region, through its food. This makes it more than a basic cookbook: it is an interesting read in itself. And of course, the food is good!

perfect, 19 Oct 2005
What a delight to find this book. All of the other reviewers are spot on with their championing of this treasure-trove of gorgeous recipes. As with her other books, Roden gives amusing and interesting anecdotes while relating the recipes and you can imagine the communities and individuals whence the recipes derive.

It is a must for any kitchen, with informal and easy to follow recipes making effortlessly delicious meals and treats.

Highly recommended!

A book for body, mind and soul, 20 Jul 2005
Love of food, encyclopaedic of knowledge and matchless experience shine from every page where anectode, personal and apocryphal, share space with evocative, irresistible recipes. A book to be enjoyed for the love of cooking and reading.

Adam and a Packet of Chick Peas, 05 Jan 2003
I bought Claudia Roden's original book in 1973 (the year my son was born) and have used it regularly ever since. He has just rung me for a "hummus" recipe and to ask what to do with the extra chick peas he has soaked. Naturally, I immediately turned to my copy of "A Book of Middle Eastern Food", found a recipe for "Chick peas with Potatoes and Tomatoes" which I handed on to him, and, hoping it was still in print, decided to order him a copy. I am delighted to find there is a new book, and feel sure he will enjoy it as much as I have the old one.

If you buy one Middle Eastern cookery book..., 23 Nov 2002
...make it this one. The recipes easy to follow, and Roden's writing style is peppered with amusing anecdotes about her childhood in Egypt and historical information that make this book a good read outside the kitchen as well as in.

Whereas many Middle Eastern cookbooks leave out ingredients (presumably to make the dishes seem less scary to Western palates), Roden's recipes are authentic. Many include alternate suggestions and regional variations from family recipes submitted by her friends and readers from across the region, so chances are you'll always have the proper ingredients to hand.

I cook from this regularly, both for everyday meals and special occasions (the appetiser section has loads of dishes that are great for parties). Middle Eastern cooking seems to be designed to make expensive ingredients like meat go a long way, and (although they're not flagged as such) there's some great recipes here if you're on a tight budget.

In other words...absolutely essential.

The best book on middle-eastern kitchen!, 12 May 2000
I had one of the earlier editions of this book and it taught me how to cook. The new edition is even better than the previous. How is that possible? Maybe I have, with age, learned to appreciate culinary culture more than I used to.

I am a Turkish woman and most of the recepies Roden explains in her marvellous book are no strangers to me. I have ben living abroad now for many years. Every time I open Roden's book I can smell my grandmother's kitchen.

Here is a personal "thank you" to Claudia Roden from me. Maashallah, forty one times, as we say back home.

Easy to cook recipes from the Middle East, 08 Sep 2001
This is a wonderful book full of easy to cook recipes that taste delicious and will impress your family and friends. The dishes taste exotic but use ingredients that are easily available in most supermarkets. The book includes recipes for salads, soups, main dishes, vegetables and desserts. My sister spent years learning how to cook like this in the Middle East. I can now (almost) reach her standard by using this book.

A wonderful introduction to the cooking of the region, 15 Jul 2001
I wanted to try Moroccan cookery and was delighted to be given this book as a present. The recipes are clear and easy to follow, many of them can be cooked in advance and the illustrations are lovely - and almost realistic. None of the ones I have tried have failed to delight (my partner asks me to mention especially the Saffron Caramel Cream on p 187). Most of the ingredients have been readily available - even in the provincial outreaches of Leeds (OK so I can't find frozen artichoke bottoms but that's my fault, right, for not living in London - use fresh ones instead from local allotments garden shop!) I have been inspired to ask - and receive - a tagine cooking pot for Christmas and to move on to more dedicated books on specific cuisine such as Moroccan Cuisine by Paula Wolfert. An excellent follow up to, if not in the same league as, The Book of Jewish Food.

A simple yet tasty book on Middle Eastern Cooking., 07 Mar 2000
This is the first time that I read a book by Claudia Roden and I was very impressed by it. I have tried about half a dozen recipes from this book within a two week period. The instructions are very simple to follow and the end results are delicious. The only suggestion that I would like to make is to insert a section with explanations of all the spices and ingredients somewhere in the book.

Delicious!!, 22 Oct 2008
This little book is packed full of delicious, authentic tasting recipes which are easy to follow and reproduce. My husband, who NEVER cooks, loves making the lemon & garlic chicken for the BBQ and my favourite are the meatballs with lemon, yoghurt sauce.
Mouthwatering soups, salads, dips, meat or veggie dishes, finished off with yum desserts all of which are light, healthy and full of fresh ingredients.
Although these books are published in Australia, the glossary in the back provides a clear explanation in the different terms (i.e Zucchini = Courgette).
I learnt to cook with the Australian Womens Weekly and thoroughly recommend any of their books.

My favourite cook book, 23 Nov 2008
This book is a breath of fresh air. Insights into the Persian culture and psyche are funny because they are true - I can identify with much of what Sally says. Buy this book if you want to try food which is simple, good for you and most importantly tasty! I can't imagine life without food like this anymore. Try it.

deliciously entertaining, 11 Nov 2007
A Lovely, witty and entertaining read full of gorgeous recipes and fascinating facts. The insights into the Persian way of life were as interesting as the foodie facts and could make a book of their own. I am looking forward to stocking my cupboards with some exotic ingredients and trying some (most!) of the recipes. A truly delightful book and highly recommended.

The best smelling food I've ever cooked!, 08 Apr 2008
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!

I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.

This book made me hungry!, 19 Sep 2007
This is quite a thin book, which obviously limits the number of recipes inside. The ones that are included though look and sound delicious. I have bought this as a gift, but I am seriously hoping that the recipient will cook one of the recipes for me!

The photography is great, with full page colour photos of all the main recipes. There are also recipes for preserving your own lemons and an accompaniments section.

This book saved my life!, 28 Oct 2008
This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!

What a book, 06 Aug 2008
How brilliant that grub street republished this book.
I was given it a present.
Full of fantastic, authentic recipes and background info on the cuisine & culture - a refreshing cookery book.
great for veggies and non veggies alike...
All the recipes are really well written, easy to follow and moreover utterly delicious....I am a fan and cant wait for the next book to be released.

Vegetarian Dishes from the Middle East, 29 Jul 2008
A must in every food enthusiast's kitchen. The recipes are simple and from a multicultural and multisocial part of the world. Serving a combination of dishes from the different cultures brings harmony to the table, to the eys and to the tastebuds. Very informative and easy to follow recipes. Arto shows a deep understanding of the cultures of the region. I look forward to the publication of his other books.

Practical elegance, 26 Jul 2008
Arto der Harotounian's book is far more than a collection of recipes - it is an introduction to the culture of the Middle East.

The recipes themselves - backed up with serving suggestions, proverbs, anecdotes and reminiscences - sound mouth-watering and are easy to follow.

The author's obvious love of his subject makes this book a delight.

A must for those who enjoy cooking great dishes, 17 Jul 2008
This critically acclaimed book is packed with fantastic, inspiring recipes and it's hardly surprising that it has recently received such excellent reviews. A unique and enlightening insight into Middle Eastern cookery, the book includes extensive, easy to follow recipes and is a must for vegetarian and non-vegetarians alike. Artos distinctive way of combining his mouth watering recipes with interesting stories makes this book a must for those who simply enjoy the experience of cooking great dishes. The copy I was given many years ago has seen extensive use and I'm very please to see that his `Middle Eastern Cookery' book will shortly be available.

Original Classic!, 11 Nov 2008
Having recently bought the author's Vegetarian Dishes from the Middle East I am delighted to add this latest book to my collection. It's packed with many classic recipes that i am sure will complement those i have already made from the Vegetarian book. Both books look amazing and the format is easy to follow. I can see why this book was considered to be one of the classic books of its time and im not suprised it has been reissued by Grub Street.

Brilliant book, 29 Oct 2008
How lucky for us the public that Grubb St have reprinted this 'classic' cookbook.
Its a real gem, full of authentic, tried and tested mouth watering recipes for anyone who likes the flavours of the Middle East. With the historical & sociological background its more than just a cookery book.

Best Middle-Eastern Cookbook I have!!, 29 Jul 2007
Quite a few years ago I bought a copy of this wonderful classic. I have referred to it time and time again. It is a book containing every possible recipe from the Middle East, and has been written in the same wonderful style as Mr Arto's other classic cookbooks. I like the fact that this book seems to contain the whole gamut of near-east cooking, and it is once again peppered with anecdotes on life, food and culture.

Sadly Mr Arto passed away a number of years ago. Being an admirer of his work I tracked down his other titles through Amazon, and the recipes never ever fail to delight friends and family. The marinades, stuffed vegetables, crisp pastries and honey-doused desserts are full of Eastern Promise. I can't tell you how many times I have been asked for the recipes. This particular title contains the very best of Mr Arto der Haroutunian's unique recipes. It is a collector's item. I am also delighted to hear that this classic is going to be re-printed this year.

Great introduction to the culture of the region, 21 Dec 2005
This book is fascinating. Besides the extensive list of recipes from around the region, Arto der Haroutunian provides enough historical and social background to the food to make this a real guide to the culture of the region, through its food. This makes it more than a basic cookbook: it is an interesting read in itself. And of course, the food is good!

perfect, 19 Oct 2005
What a delight to find this book. All of the other reviewers are spot on with their championing of this treasure-trove of gorgeous recipes. As with her other books, Roden gives amusing and interesting anecdotes while relating the recipes and you can imagine the communities and individuals whence the recipes derive.

It is a must for any kitchen, with informal and easy to follow recipes making effortlessly delicious meals and treats.

Highly recommended!

A book for body, mind and soul, 20 Jul 2005
Love of food, encyclopaedic of knowledge and matchless experience shine from every page where anectode, personal and apocryphal, share space with evocative, irresistible recipes. A book to be enjoyed for the love of cooking and reading.

Adam and a Packet of Chick Peas, 05 Jan 2003
I bought Claudia Roden's original book in 1973 (the year my son was born) and have used it regularly ever since. He has just rung me for a "hummus" recipe and to ask what to do with the extra chick peas he has soaked. Naturally, I immediately turned to my copy of "A Book of Middle Eastern Food", found a recipe for "Chick peas with Potatoes and Tomatoes" which I handed on to him, and, hoping it was still in print, decided to order him a copy. I am delighted to find there is a new book, and feel sure he will enjoy it as much as I have the old one.

If you buy one Middle Eastern cookery book..., 23 Nov 2002
...make it this one. The recipes easy to follow, and Roden's writing style is peppered with amusing anecdotes about her childhood in Egypt and historical information that make this book a good read outside the kitchen as well as in.

Whereas many Middle Eastern cookbooks leave out ingredients (presumably to make the dishes seem less scary to Western palates), Roden's recipes are authentic. Many include alternate suggestions and regional variations from family recipes submitted by her friends and readers from across the region, so chances are you'll always have the proper ingredients to hand.

I cook from this regularly, both for everyday meals and special occasions (the appetiser section has loads of dishes that are great for parties). Middle Eastern cooking seems to be designed to make expensive ingredients like meat go a long way, and (although they're not flagged as such) there's some great recipes here if you're on a tight budget.

In other words...absolutely essential.

The best book on middle-eastern kitchen!, 12 May 2000
I had one of the earlier editions of this book and it taught me how to cook. The new edition is even better than the previous. How is that possible? Maybe I have, with age, learned to appreciate culinary culture more than I used to.

I am a Turkish woman and most of the recepies Roden explains in her marvellous book are no strangers to me. I have ben living abroad now for many years. Every time I open Roden's book I can smell my grandmother's kitchen.

Here is a personal "thank you" to Claudia Roden from me. Maashallah, forty one times, as we say back home.

Easy to cook recipes from the Middle East, 08 Sep 2001
This is a wonderful book full of easy to cook recipes that taste delicious and will impress your family and friends. The dishes taste exotic but use ingredients that are easily available in most supermarkets. The book includes recipes for salads, soups, main dishes, vegetables and desserts. My sister spent years learning how to cook like this in the Middle East. I can now (almost) reach her standard by using this book.

A wonderful introduction to the cooking of the region, 15 Jul 2001
I wanted to try Moroccan cookery and was delighted to be given this book as a present. The recipes are clear and easy to follow, many of them can be cooked in advance and the illustrations are lovely - and almost realistic. None of the ones I have tried have failed to delight (my partner asks me to mention especially the Saffron Caramel Cream on p 187). Most of the ingredients have been readily available - even in the provincial outreaches of Leeds (OK so I can't find frozen artichoke bottoms but that's my fault, right, for not living in London - use fresh ones instead from local allotments garden shop!) I have been inspired to ask - and receive - a tagine cooking pot for Christmas and to move on to more dedicated books on specific cuisine such as Moroccan Cuisine by Paula Wolfert. An excellent follow up to, if not in the same league as, The Book of Jewish Food.

A simple yet tasty book on Middle Eastern Cooking., 07 Mar 2000
This is the first time that I read a book by Claudia Roden and I was very impressed by it. I have tried about half a dozen recipes from this book within a two week period. The instructions are very simple to follow and the end results are delicious. The only suggestion that I would like to make is to insert a section with explanations of all the spices and ingredients somewhere in the book.

Delicious!!, 22 Oct 2008
This little book is packed full of delicious, authentic tasting recipes which are easy to follow and reproduce. My husband, who NEVER cooks, loves making the lemon & garlic chicken for the BBQ and my favourite are the meatballs with lemon, yoghurt sauce.
Mouthwatering soups, salads, dips, meat or veggie dishes, finished off with yum desserts all of which are light, healthy and full of fresh ingredients.
Although these books are published in Australia, the glossary in the back provides a clear explanation in the different terms (i.e Zucchini = Courgette).
I learnt to cook with the Australian Womens Weekly and thoroughly recommend any of their books.

My favourite cook book, 23 Nov 2008
This book is a breath of fresh air. Insights into the Persian culture and psyche are funny because they are true - I can identify with much of what Sally says. Buy this book if you want to try food which is simple, good for you and most importantly tasty! I can't imagine life without food like this anymore. Try it.

deliciously entertaining, 11 Nov 2007
A Lovely, witty and entertaining read full of gorgeous recipes and fascinating facts. The insights into the Persian way of life were as interesting as the foodie facts and could make a book of their own. I am looking forward to stocking my cupboards with some exotic ingredients and trying some (most!) of the recipes. A truly delightful book and highly recommended.

'a glorious and magical feast for the senses', 22 Jul 2007
'a glorious and magical feast for the senses' (as Claudia Roden says about this book..) & I really can't say more ~ This is a wonderful book full of inspiration, a myriad feast for the senses, drawing from the rich cultures & flavours of the Mediteranian & Middle East. Just reading through & looking at this book is an evocative experience, which has a much to do with place & culture/experience as it does with flavour & tastes.

A very personal book ~ far more than just a collection of recipes, which conjures up the whole experience of places, tastes, sounds, sights, textures & smells. And reproducing the tastes contained within it's recipes transports you to these places.

A real treasure!

An exploration of the ingredients and dishes of the Mediterranean, The Middle East and North Africa., 10 May 2006
'Crazy Waters, Pickled Lemons is an exploration of the ingredients and dishes of the Mediterranean, The Middle East and North Africa, presenting recipes that combine flavours in ways long forgotten - or never even discovered - in many western kitchens.
Special ingredients - the colourful, the aromatic, and the perfumed - which are all too often overlooked in the modern kitchen, are also featured.'

This book stands out from the average cookery book because of the passion, which really flows from the author's descriptions, so the reader can almost see and taste those flavours and ingredients!

'Places, as well as tastes, are locked up in food. The clear perfumed stillness of a bottle of flower water, the sexy, velvety skin of a fig, the sunburnt blood colour of a jar of cayenne. Our love of foods has as much to do with what they represent as with what they taste like.'

'Fennel, Pomegranate and Feta Salad' combines flavours as a great starter, followed by the different, but interesting combination of ingredients in 'Greek Herb Pilaf with Prawns and Feta'.
'Spiced Quinces with Crema Catalana Ice Cream' is a great pud and to wind up... a coffee served with a 'Violet Liqueur Truffle' , a truly wonderful recipe, making a seemingly complicated sweet relatively easy to achieve, in your own kitchen!


Enchanting Dishes from the Middle East, the Mediterranean & North Africa., 09 May 2006
'Crazy Waters, Pickled Lemons is an exploration of the ingredients and dishes of the Mediterranean, The Middle East and North Africa, presenting recipes that combine flavours in ways long forgotten - or never even discovered - in many western kitchens.
Special ingredients - the colourful, the aromatic, and the perfumed - which are all too often overlooked in the modern kitchen, are also featured.'

This book stands out from the average cookery book because of the passion, which really flows from the author's descriptions, so the reader can almost see and taste those flavours and ingredients!

'Places, as well as tastes, are locked up in food. The clear perfumed stillness of a bottle of flower water, the sexy, velvety skin of a fig, the sunburnt blood colour of a jar of cayenne. Our love of foods has as much to do with what they represent as with what they taste like.'

'Fennel, Pomegranate and Feta Salad' combines flavours as a great starter, followed by the different, but interesting combination of ingredients in 'Greek Herb Pilaf with Prawns and Feta'.
'Spiced Quinces with Crema Catalana Ice Cream' is a great pud and to wind up... a coffee served with a 'Violet Liqueur Truffle' , a truly wonderful recipe, making a seemingly complicated sweet relatively easy to achieve, in your own kitchen!



A cookery book you can read, 06 Dec 2003
What a book.....great recipes, fantastic descriptions .....you just feel as if you are "there" tasting, smelling.
The recipes I've tried so far are tasty and simple.
A book to dip into time and time again.

Sumptious Arabian Nights, 05 May 2003
What a glorious celebratory cookbook this is. I've always like cookbooks that explain the cuisine to you, and describe all the differenct ingredients used. Diana Henry doesn't disappoint here as each section opens with a 2-page description of the food, and the ingredients required. Her description of the different honeys available is just mouth-watering.

Since I bought this book, I've also bought saffron, apricots, lots of honey, and I'm dying to try to make my own pickled lemons(!). So that should give you an idea of just how influential this cookbook is.

This book is actually one of the few cookbooks I take down off the shelf and read when I have a few minutes. It just inspires you.

The best smelling food I've ever cooked!, 08 Apr 2008
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!

I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.

This book made me hungry!, 19 Sep 2007
This is quite a thin book, which obviously limits the number of recipes inside. The ones that are included though look and sound delicious. I have bought this as a gift, but I am seriously hoping that the recipient will cook one of the recipes for me!

The photography is great, with full page colour photos of all the main recipes. There are also recipes for preserving your own lemons and an accompaniments section.

This book saved my life!, 28 Oct 2008
This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!

What a book, 06 Aug 2008
How brilliant that grub street republished this book.
I was given it a present.
Full of fantastic, authentic recipes and background info on the cuisine & culture - a refreshing cookery book.
great for veggies and non veggies alike...
All the recipes are really well written, easy to follow and moreover utterly delicious....I am a fan and cant wait for the next book to be released.

Vegetarian Dishes from the Middle East, 29 Jul 2008
A must in every food enthusiast's kitchen. The recipes are simple and from a multicultural and multisocial part of the world. Serving a combination of dishes from the different cultures brings harmony to the table, to the eys and to the tastebuds. Very informative and easy to follow recipes. Arto shows a deep understanding of the cultures of the region. I look forward to the publication of his other books.

Practical elegance, 26 Jul 2008
Arto der Harotounian's book is far more than a collection of recipes - it is an introduction to the culture of the Middle East.

The recipes themselves - backed up with serving suggestions, proverbs, anecdotes and reminiscences - sound mouth-watering and are easy to follow.

The author's obvious love of his subject makes this book a delight.

A must for those who enjoy cooking great dishes, 17 Jul 2008
This critically acclaimed book is packed with fantastic, inspiring recipes and it's hardly surprising that it has recently received such excellent reviews. A unique and enlightening insight into Middle Eastern cookery, the book includes extensive, easy to follow recipes and is a must for vegetarian and non-vegetarians alike. Artos distinctive way of combining his mouth watering recipes with interesting stories makes this book a must for those who simply enjoy the experience of cooking great dishes. The copy I was given many years ago has seen extensive use and I'm very please to see that his `Middle Eastern Cookery' book will shortly be available.

Original Classic!, 11 Nov 2008
Having recently bought the author's Vegetarian Dishes from the Middle East I am delighted to add this latest book to my collection. It's packed with many classic recipes that i am sure will complement those i have already made from the Vegetarian book. Both books look amazing and the format is easy to follow. I can see why this book was considered to be one of the classic books of its time and im not suprised it has been reissued by Grub Street.

Brilliant book, 29 Oct 2008
How lucky for us the public that Grubb St have reprinted this 'classic' cookbook.
Its a real gem, full of authentic, tried and tested mouth watering recipes for anyone who likes the flavours of the Middle East. With the historical & sociological background its more than just a cookery book.

Best Middle-Eastern Cookbook I have!!, 29 Jul 2007
Quite a few years ago I bought a copy of this wonderful classic. I have referred to it time and time again. It is a book containing every possible recipe from the Middle East, and has been written in the same wonderful style as Mr Arto's other classic cookbooks. I like the fact that this book seems to contain the whole gamut of near-east cooking, and it is once again peppered with anecdotes on life, food and culture.

Sadly Mr Arto passed away a number of years ago. Being an admirer of his work I tracked down his other titles through Amazon, and the recipes never ever fail to delight friends and family. The marinades, stuffed vegetables, crisp pastries and honey-doused desserts are full of Eastern Promise. I can't tell you how many times I have been asked for the recipes. This particular title contains the very best of Mr Arto der Haroutunian's unique recipes. It is a collector's item. I am also delighted to hear that this classic is going to be re-printed this year.

Great introduction to the culture of the region, 21 Dec 2005
This book is fascinating. Besides the extensive list of recipes from around the region, Arto der Haroutunian provides enough historical and social background to the food to make this a real guide to the culture of the region, through its food. This makes it more than a basic cookbook: it is an interesting read in itself. And of course, the food is good!

perfect, 19 Oct 2005
What a delight to find this book. All of the other reviewers are spot on with their championing of this treasure-trove of gorgeous recipes. As with her other books, Roden gives amusing and interesting anecdotes while relating the recipes and you can imagine the communities and individuals whence the recipes derive.

It is a must for any kitchen, with informal and easy to follow recipes making effortlessly delicious meals and treats.

Highly recommended!

A book for body, mind and soul, 20 Jul 2005
Love of food, encyclopaedic of knowledge and matchless experience shine from every page where anectode, personal and apocryphal, share space with evocative, irresistible recipes. A book to be enjoyed for the love of cooking and reading.

Adam and a Packet of Chick Peas, 05 Jan 2003
I bought Claudia Roden's original book in 1973 (the year my son was born) and have used it regularly ever since. He has just rung me for a "hummus" recipe and to ask what to do with the extra chick peas he has soaked. Naturally, I immediately turned to my copy of "A Book of Middle Eastern Food", found a recipe for "Chick peas with Potatoes and Tomatoes" which I handed on to him, and, hoping it was still in print, decided to order him a copy. I am delighted to find there is a new book, and feel sure he will enjoy it as much as I have the old one.

If you buy one Middle Eastern cookery book..., 23 Nov 2002
...make it this one. The recipes easy to follow, and Roden's writing style is peppered with amusing anecdotes about her childhood in Egypt and historical information that make this book a good read outside the kitchen as well as in.

Whereas many Middle Eastern cookbooks leave out ingredients (presumably to make the dishes seem less scary to Western palates), Roden's recipes are authentic. Many include alternate suggestions and regional variations from family recipes submitted by her friends and readers from across the region, so chances are you'll always have the proper ingredients to hand.

I cook from this regularly, both for everyday meals and special occasions (the appetiser section has loads of dishes that are great for parties). Middle Eastern cooking seems to be designed to make expensive ingredients like meat go a long way, and (although they're not flagged as such) there's some great recipes here if you're on a tight budget.

In other words...absolutely essential.

The best book on middle-eastern kitchen!, 12 May 2000
I had one of the earlier editions of this book and it taught me how to cook. The new edition is even better than the previous. How is that possible? Maybe I have, with age, learned to appreciate culinary culture more than I used to.

I am a Turkish woman and most of the recepies Roden explains in her marvellous book are no strangers to me. I have ben living abroad now for many years. Every time I open Roden's book I can smell my grandmother's kitchen.

Here is a personal "thank you" to Claudia Roden from me. Maashallah, forty one times, as we say back home.

Easy to cook recipes from the Middle East, 08 Sep 2001
This is a wonderful book full of easy to cook recipes that taste delicious and will impress your family and friends. The dishes taste exotic but use ingredients that are easily available in most supermarkets. The book includes recipes for salads, soups, main dishes, vegetables and desserts. My sister spent years learning how to cook like this in the Middle East. I can now (almost) reach her standard by using this book.

A wonderful introduction to the cooking of the region, 15 Jul 2001
I wanted to try Moroccan cookery and was delighted to be given this book as a present. The recipes are clear and easy to follow, many of them can be cooked in advance and the illustrations are lovely - and almost realistic. None of the ones I have tried have failed to delight (my partner asks me to mention especially the Saffron Caramel Cream on p 187). Most of the ingredients have been readily available - even in the provincial outreaches of Leeds (OK so I can't find frozen artichoke bottoms but that's my fault, right, for not living in London - use fresh ones instead from local allotments garden shop!) I have been inspired to ask - and receive - a tagine cooking pot for Christmas and to move on to more dedicated books on specific cuisine such as Moroccan Cuisine by Paula Wolfert. An excellent follow up to, if not in the same league as, The Book of Jewish Food.

A simple yet tasty book on Middle Eastern Cooking., 07 Mar 2000
This is the first time that I read a book by Claudia Roden and I was very impressed by it. I have tried about half a dozen recipes from this book within a two week period. The instructions are very simple to follow and the end results are delicious. The only suggestion that I would like to make is to insert a section with explanations of all the spices and ingredients somewhere in the book.

Delicious!!, 22 Oct 2008
This little book is packed full of delicious, authentic tasting recipes which are easy to follow and reproduce. My husband, who NEVER cooks, loves making the lemon & garlic chicken for the BBQ and my favourite are the meatballs with lemon, yoghurt sauce.
Mouthwatering soups, salads, dips, meat or veggie dishes, finished off with yum desserts all of which are light, healthy and full of fresh ingredients.
Although these books are published in Australia, the glossary in the back provides a clear explanation in the different terms (i.e Zucchini = Courgette).
I learnt to cook with the Australian Womens Weekly and thoroughly recommend any of their books.

My favourite cook book, 23 Nov 2008
This book is a breath of fresh air. Insights into the Persian culture and psyche are funny because they are true - I can identify with much of what Sally says. Buy this book if you want to try food which is simple, good for you and most importantly tasty! I can't imagine life without food like this anymore. Try it.

deliciously entertaining, 11 Nov 2007
A Lovely, witty and entertaining read full of gorgeous recipes and fascinating facts. The insights into the Persian way of life were as interesting as the foodie facts and could make a book of their own. I am loo