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115 of 126 found the following review helpful:
 Superior Culinary Travelogue from an expert. Dec 12, 2006
By B. Marold
"Bruce W. Marold"
`Arabesque' by the distinguished Egypto-English culinary journalist, Claudia Roden is a culinary travelogue that, according to the subtitle, gives us `A Taste of Morocco, Turkey, & Lebanon'. Ms. Roden states that the choice of these three cuisines was based on the fact that in each of the three countries, there has been something of a Renaissance of ancient culinary traditions and techniques, backed up by the fact that the culinary traditions of all three centers of Arab culture were outstanding to begin with, going back to the eighth century for Morocco and Lebanon and to the even more distinguished background of the Ottoman Turkish cuisines, both original and borrowed from the earlier Persian traditions.
There is no question that these three geographical centers are tied together by their Moslem heritage; however it may be just a bit of a stretch to consider them all to be based on Arab traditions, as Morocco had a strong native Berber influence, as well as more recent French influences and the Turks were, I believe not really Arab. But I will not quibble, as Arab influences, especially in their traditions of hospitality show up in all three culinary histories.
It is important to take Ms. Roden's subtitle seriously in that this book is more of a taste than it is a `full course meal'. This book is much more like the `culinary travelogue' books `Hot Sour Salty Sweet' and `Mangoes and Curry Leaves' of Jeffrey Alford and Naomi Duguid than it is like Roden's earlier works, `The Food of Italy' and `The New Book of Middle Eastern Food'. It is also certainly not like Paula Wolfert's excellent books of culinary anthropology such as `Couscous' and `The Cooking of the Eastern Mediterranean'.
And, this is not a book for the amateur tourist. I constantly run into obscure words or notions that are not explained, since the author seems to believe that we are revisiting some old haunts. If you have read your Wolfert and the earlier Roden books, you will know that `medina' is an Arab market and that souk is a center for spice dealers. If you are a hiker or camper, you will probably also know that a Primus stove is a light small single burner device which burns white gas. Oddly, I really sort of enjoyed being treated like a fellow insider for whom Ms. Roden didn't have to explain every little detail. Madame C. was much more interested in giving us a personal tour of her recent first hand experiences in Fez, Beirut, and Istanbul.
Consistent with the travelogue theme, the culinary explorations simply do not go very deep. While we are treated to three different methods for making the Moroccan specialty, salt preserved lemons, no time at all is spent on the details of making couscous or warka, the pastry used to make the other Moroccan national dish, bstilla. All recipes are made with pre-cooked couscous or commercially available fillo dough respectively. Ms. Roden doesn't even spend much time on cooking with a tagine. It turns out my suspicion about this cooking device was correct. It is simply too small, typically, to do a dish in a restaurant or for entertaining more than four people at a time. All tagine recipes are simply done as braises in much the same way that the French would do it in a low, broad braising dish or Dutch Oven.
Ms. Roden makes no excuse for the fact that many of the recipes in this book have appeared in her earlier books, and many of the recipes such as hummus, tabbouleh, shish kebabs, and pilafs may seem to be old hat to lovers of Middle Eastern cuisines. But Ms. Roden's new bottle cures much ennui.
If someone needed one strong reason to buy this book, it would be the wealth of recipes for lamb. They far outnumber the poultry and beef recipes, and it should be no surprise that there are no pork recipes to be found, as the Arabs share with the Jews a prohibition against eating pig. What's even better, most of the recipes use the less expensive, but more flavorful shoulder meat rather than the leg of lamb. Here is where a good relationship with your butcher will reward you. As someone who has wrestled with a bone-in lamb shoulder, I assure you that having your butcher fillet the shoulder (after he measures the bone in weight on which the price is computed) is far more satisfying than doing it yourself.
Of the three countries, Morocco gets the largest amount of space and recipes, followed by Turkey and Lebanon. This is fine, since there is far more overlap of ingredients and technique between Turkey and Lebanon than there is with Morocco. You will find no yogurt and little spinach or eggplant in Moroccan dishes. It is not surprising to find olives and olive oil in common between the Eastern and Western Mediterranean. What may be surprising is the universality of lemons. If you notion of Mediterranean cooking is heavily flavored by France and Italy, one can easily discount the importance of lemons. But, a quick overview of both Greece and the lands of the Madgreb (North Africa) reveal that this is almost as important as olive oil (I wonder if this is due to the prohibition against wine, and therefore the lesser access to vinegar?).
The book shares with those of Alford and Duguid a distinct charm based on a true love of these lands. Ms. Roden improves on Alford and Duguid in that the volume is less expensive and less ponderous on the gut as you read it late at night.
Needless to say, publisher Knopf has done the usually excellent job in designing the book. This is a great read and introduction to these cuisines.
45 of 51 found the following review helpful:
More great recipes Feb 14, 2007
By E. N. Anderson
One expects the best from Claudia Roden, and this book does not disappoint. Some of us remember how her "Book of Middle Eastern Food" burst like a great white light on the culinary scene, way back in 1968. (There is now an even better second edition, 2000.) The present book recycles some recipes from earlier works, but focuses on three particularly good areas, and has absolutely top-flight recipes from them, sparing you the problem of wading through a vast mass of text.
Just a couple of quick supplemental comments from some experience: First, there is one bad thing about this book: Ms. Roden's tolerance for bouillon cubes. Their metallic, rancid-grease taste ruins Middle Eastern food. Use homemade stock or just omit. Second, Turkish food isn't "Arab," it really does depend heavily on Turkic roots, plus Greek and Persian influences--only a few Arab ones. And the publishers have badly served the Turkish section by using dotted i's for undotted ones. These write different sounds: the dotted i is the "ee" sound, the undotted is approximately the "uh" sound. This could cause confusion if you ask for ingredients or dishes. One more note on Turkey: For Turkish food, especially the salads, you have to use not just extra virgin olive oil, but Turkish extra virgin oil, or something very similar (Lebanese or the finest Kalamata or Italian). Yep, it costs, so much so that one dish is named "The Imam Fainted" because--according to one story--he found out the cost of the oil in the dish (p. 168)!
Finally, Ms. Roden notes that argan oil, a wonderful if obscure oil from southern Morocco, is regarded as "aphrodisiac." Actually, a mixture of argan oil, honey, and ground almonds is called "Moroccan Viagra" in that part of the world. The reality behind this seems to be the combination of sugar for quick energy and protein plus easily digestible, nourishing oil for stamina. It's also used for kids, to make them grow better, and no one thinks it will turn them into sex demons, so we're talking nutrition here, not lust per se. Turkey has an equivalent: lukum candy made from grape juice and walnuts ("Turkish Viagra"--according to Istanbul market men).
36 of 40 found the following review helpful:
 Tasty. Jan 10, 2007
By Eric Oehler
Roden is undeniably an expert on the foods of the Middle East and North Africa. Here she throws three fairly disparate cuisines from the region at us - Morocco, Turkey, and Lebanon. There's some overlap in ingredients, but for the most part these are very different ways of looking at some of the same foods. That in itself is interesting, although her linkage between the cuisines - that they were all major imperial centers that traded with other cultures - is less interesting than the food itself.
There's some overlap with her other cookbooks, as a lot of the lebanese food was covered in her Middle Eastern tome, and a few other things like her recipes for preserved lemons seem lifted intact from the same book. There're also a few minor lingustic annoyances - no notes on transliterations, much of the Turkish is lacking the proper dotless-i's and circumflexed-g's, cedillas and umlauts (all of which I consider nice for pronunciation reasons). Nonetheless, the food itself is fascinating, as are her notes on the ingredients and preparations. It's particularly fascinating in her sections on Turkey and Morocco, which are areas that have been less covered by her other books (or in fact most cookbooks at all).
It's not a comprehensive book, by any means, but it does provide a very engaging overview of three major and very different world cuisines.
14 of 15 found the following review helpful:
Wow, what a beauty! Jan 03, 2007
By P. L. Weese
I am a big fan of Claudia Roden, and have been collecting her cookbooks for years. This one beat all my expectations. It is beautifully photographed and the recipes are great. One thing I love about her books is that she tells you history of the dishes and makes you feel like you are learning about a culture. I really like the format where it is split into seperate sections for each county. This is one book I look forward to using again and again!
10 of 10 found the following review helpful:
Yum May 09, 2007
By Bonne L. Holbrook
"literate cook"
Roden presents Middle Eastern and Mediterranean cuisines with delicious results. The recipes are clear, easy and just plain good. Try the zucchini fritters "kabak mucveri," the roast shoulder of lamb with couscous and date stuffing "dala m'aamra bi keskou wa tmar" or prawns in spicy tomato sauce "kimroun bil tamatem." A glossary would have been a good addition and the book's organization by country is a bit awkward, but the index is thorough and broken down by ingredients. For the cook interested in this food genre, I would also refer them to books by Wolfert and Heiou, as well as Roden's previous writings. A terrific addition to any cook's library.
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