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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/65644830 Title: Arabesque : a taste of Morocco, Turkey, and Lebanon Author: Claudia Roden Publisher: New York : Knopf, 2006. ISBN/ISSN: 030726498X 9780307264985 OCLC:65644830

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Arabesque : a taste of Morocco, Turkey, and Lebanon

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Arabesque : a taste of Morocco, Turkey, and Lebanon

Author:	Claudia Roden
Publisher:	New York : Knopf, 2006.
Edition/Format:	Book : English : 1st American edView all editions and formats
Summary:	Born and raised in Cairo, Claudia Roden introduced Americans to a new world of Middle Eastern tastes with her 1968 classic cookbook. Here 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.--From pub Read more... Born and raised in Cairo, Claudia Roden introduced Americans to a new world of Middle Eastern tastes with her 1968 classic cookbook. Here 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.--From publisher description.
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Details

Material Type:	Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	Claudia Roden Find more information about:
ISBN:	030726498X 9780307264985
OCLC Number:	65644830
Notes:	"Originally published in Great Britain by Michael Joseph, Penguin Books, Ltd., London, in 2005"--T.p. verso. Includes index.
Description:	341 p. : col. ill. ; 26 cm.
Responsibility:	Claudia Roden.
More information:	Contributor biographical information Publisher description Sample text

Abstract:

Born and raised in Cairo, Claudia Roden introduced Americans to a new world of Middle Eastern tastes with her 1968 classic cookbook. Here 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.--From publisher description.

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