A New Book of Middle Eastern Food

A New Book of Middle Eastern Food

The Essential Guide to Middle Eastern Cooking. As Heard on BBC Radio 4


Claudia Roden's A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . .

'Meticulously collected, compellingly assembled, lovingly told . . . Informative, delectable and incredibly useful' YOTAM OTTOLENGHI

'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' NIGELLA LAWSON

When it first published, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionised Western attitudes to the cuisines of the Middle East.

Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of the Middle East, including Syria, Lebanon, Egypt, Turkey, Greece and Morocco.

Inside there's a delicious array of dishes to enjoy, including . . .

· Hot Stuffed Vine Leaves
· Sweet and Sour Aubergine Salad
· Courgette Meatballs
· Persian Lamb
· Moroccan Tagine with Fruit and Honey
· Hummus & Tabbouleh
· Turkish Delight
· Coconut Orange Blossom and Lemon Cake.

Now in this beautiful new edition, Roden's timeless work continues to inform and inspire as the next generation of cooks discovers its riches.


  • 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

About the author

Claudia Roden

Claudia Roden is a cookbook writer and anthropologist based in the UK. She grew up in Cairo and studied in both Paris and London.

She has published multiple bestsellers including the international award-winning The Book of Jewish Food, and she revolutionised Western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food.

Aside from her writing career Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery.
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