Roden, a leading authority on Middle Eastern and North African food and the James Beard Award.winning author of
The Book of Jewish Food, provides a thoroughly enjoyable and fascinating look at the cuisines of Morocco, Turkey
and Lebanon. Including bits of history, stories and more that 150 recipes, Roden reworks the classics, making
them easier and more flavorful for today's home cook. By organizing the book by country, she makes it easy to
plan meals from the same country or combine various recipes from each. In each recipe, flavors are exquisitely
balanced, as in Moroccan Chickpea and Lentil Soup; Tagine of Chicken with Preserved Lemons and Olives; Turkish
Lamb Stew with Eggplant Sauce and Roasted Quinces; or Squabs Stuffed with Date and Almond Paste. She gives proper
homage to the Lebanese tradition of serving mezze.little appetizers served with drinks.such as Eggplant and Tahini
Dip (Baba Ghanouj) and Spinach Pies. The simple desserts bring out some of the same ingredients from savory dishes
such as nuts (in Pistachio Cake; Milk and Almond Pudding) as well as flowers, like Tiny Open Pancakes with Cream
and Rose Petal Jam, or orange blossom water in Kataifi with Cream Filling.

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