Tamarind & Saffron: Favourite Recipes from the Middle East (Penguin Cookery Library)

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9780140466942: Tamarind & Saffron: Favourite Recipes from the Middle East (Penguin Cookery Library)

Paperback. Pub Date: 2000 Pages: 224 Publisher: Penguin The Wealth Journey 'Ultimately represents our Journey of Transformation of self through the various LEVELS of consciousness and self-expression until we can feel the connection with the still point in the centre of our being. Our connection with the centre. with the divine spark within. with the creative light that illuminates us. is. and always has been there. It may become obscured from time to time by illusion. or we may forget that we are the source of this light and not the lanterns on the side of the road of our travels. This book is a reminder to us all that: we are both the creators and the travellers of all our journeys; we are the light that illuminates our path; we are the goal we aspire to attain; and. we are the wealth we try to acquire. This is a Wealth Journey 'for everyone and anyone. No matter where you...

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Review:

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

About the Author:

Claudia Roden has won many prestigious prizes including six Glenfiddich awards, including the Glenfiddich Trophy for "having single-handedly introduced the Western palate to Middle Eastern cuisine". Her seminal books include A BOOK OF MIDDLE EASTERNFOOD and THE BOOK OF JEWISH FOOD. She lives in Finchley, North London.

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Book Description Penguin Books Ltd, United Kingdom, 2000. Paperback. Book Condition: New. 244 x 184 mm. Language: English . Brand New Book. Become captivated by Claudia Roden s middle eastern delights in Tamarind Saffron. I don t think there s a recipe I don t want to cook in TAMARIND SAFFRON Nigella Lawson Aubergines in a spicy honey sauce; baby onions in tamarind; sweet jewelled rice; and saffron caramel cream. These are just some of the sumptuous recipes in Claudia Roden s collection of new and updated recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. Claudia Roden s Book of Middle Eastern Food (1968) was written for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to Roden s books. In Tamarind and Saffron, Claudia Roden has brought together a fresh collection of recipes for this new generation of cooks, illustrated throughout with luscious photography. Praise for Claudia Roden: Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . Simon Schama Every one of Claudia s books introduced us to a delicious new world Sam and Sam Clarke Roden s great gift is to conjure up not just a cuisine but the culture from which it springs Nigella Lawson Claudia Roden s writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures Observer As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing. Her other books include Arabesque, A Book of Middle Eastern Food, The Food of Italy, Mediterranean Cookery and The Food of Spain. Bookseller Inventory # APG9780140466942

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Book Description Penguin Books Ltd, United Kingdom, 2000. Paperback. Book Condition: New. 244 x 184 mm. Language: English . Brand New Book. Become captivated by Claudia Roden s middle eastern delights in Tamarind Saffron. I don t think there s a recipe I don t want to cook in TAMARIND SAFFRON Nigella Lawson Aubergines in a spicy honey sauce; baby onions in tamarind; sweet jewelled rice; and saffron caramel cream. These are just some of the sumptuous recipes in Claudia Roden s collection of new and updated recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. Claudia Roden s Book of Middle Eastern Food (1968) was written for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to Roden s books. In Tamarind and Saffron, Claudia Roden has brought together a fresh collection of recipes for this new generation of cooks, illustrated throughout with luscious photography. Praise for Claudia Roden: Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . Simon Schama Every one of Claudia s books introduced us to a delicious new world Sam and Sam Clarke Roden s great gift is to conjure up not just a cuisine but the culture from which it springs Nigella Lawson Claudia Roden s writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures Observer As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing. Her other books include Arabesque, A Book of Middle Eastern Food, The Food of Italy, Mediterranean Cookery and The Food of Spain. Bookseller Inventory # APG9780140466942

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Book Description Penguin Books Ltd. Paperback. Book Condition: new. BRAND NEW, Tamarind and Saffron: Favourite Recipes from the Middle East, Claudia Roden, Become captivated by Claudia Roden's middle eastern delights in "Tamarind & Saffron". "I don't think there's a recipe I don't want to cook in "Tamarind & Saffron". (Nigella Lawson). It includes: Aubergines in a spicy honey sauce; baby onions in tamarind; sweet jewelled rice; and saffron caramel cream. These are just some of the sumptuous recipes in Claudia Roden's collection of new and updated recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. Claudia Roden's "Book of Middle Eastern Food" (1968) was written for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to Roden's books. In "Tamarind and Saffron", Claudia Roden has brought together a fresh collection of recipes for this new generation of cooks, illustrated throughout with luscious photography. Praise for Claudia Roden: "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet .". (Simon Schama). "Every one of Claudia's books introduced us to a delicious new world". (Sam and Sam Clarke). "Roden's great gift is to conjure up not just a cuisine but the culture from which it springs". (Nigella Lawson). "Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures". ("Observer"). As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, "A Book of Middle Eastern Food" in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, "The Book of Jewish Food", and has won no fewer than six Glenfiddich awards for her writing. Her other books include "Arabesque", "A Book of Middle Eastern Food", "The Food of Italy", "Mediterranean Cookery" and "The Food of Spain". Bookseller Inventory # B9780140466942

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Book Description Penguin Books Ltd, 2000. Book Condition: New. 2000. New Ed. Paperback. Offers a collection of recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. This book was written for readers who had never eaten an aubergine, let alone cooked one. It is illustrated throughout with luscious photography. Num Pages: 224 pages, colour and b&w illustrations. BIC Classification: 1FB; WBN. Category: (G) General (US: Trade). Dimension: 245 x 190 x 14. Weight in Grams: 698. . . . . . . Bookseller Inventory # V9780140466942

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Book Description Penguin Books Ltd. Book Condition: New. 2000. New Ed. Paperback. Offers a collection of recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. This book was written for readers who had never eaten an aubergine, let alone cooked one. It is illustrated throughout with luscious photography. Num Pages: 224 pages, colour and b&w illustrations. BIC Classification: 1FB; WBN. Category: (G) General (US: Trade). Dimension: 245 x 190 x 14. Weight in Grams: 698. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780140466942

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Book Description Paperback. Book Condition: New. Not Signed; Become captivated by Claudia Roden's middle eastern delights in Tamarind & Saffron. I don't think there's a recipe I don't want to cook in TAMARIND & SAFFRON Nigella Lawson Aubergines in a spicy honey sauce; baby onions in tamarind; sweet jewelled rice; and saffron caramel cream. These are just. book. Bookseller Inventory # ria9780140466942_rkm

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