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OP: The New Book of Middle Eastern Food

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by Claudia Roden
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The “new” in the title here indicates the expanded and revised edition of Claudia Roden’s 1968 classic. Roden’s keen understanding of the Middle East not only contextualizes the diverse cuisines of the region but also provides a cohesive documentation of humble home cooking. Her work has paved the way for the likes of fellow cookbook author Paula Wolfert and renowned chef Yottam Ottolenghi who have expanded on the scholarship and reinterpreted the dishes for a new era and audience.

Along with The Book of Jewish Food (1996), The Book of Middle Eastern Food is a shining example of Roden’s ability to harmoniously weave enticing recipes with cultural notes. Whether you are one to read a cookbook from cover to cover or one more inclined to flip straight tonight’s dinner inspiration, this book will not leave you wanting.

We offer here the first printing of the 2000 edition by Knopf signed to Mark and Karen. Fine in all aspects save for a closed tear and bump to the rear of the jacket.

This book is also available new and unsigned here.


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