A New Book of Middle Eastern Food

Discover Claudia Roden's classic recipes in A New Book of Middle Eastern Food.

In 1968, Claudia Roden wrote A Book of Middle Eastern Food for readers who had never eaten an aubergine, let alone cooked one. Her expanded edition, A New Book of Middle Eastern Food, quickly followed and became a perennial bestseller. Today, Middle Eastern cuisine is enjoying amazing popularity, largely thanks to her books.

In the years since, Claudia Roden has continued to collect recipes and culinary wisdom from the Middle East, talking and eating with locals, tasting their food and watching them cook. Now with a beautiful new cover, this collectable edition of Roden's timeless work is the ultimate collection of recipes from the exquisite and varied cuisines of the region, ranging from inexpensive peasant fare to elaborate banquet dishes.

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

'Beyond the evocative stories and buoyant style ... there is always information ... 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

'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer