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	Tamarind and Saffron: Favourite Recipes from the Middle East Aubergines in a spicy honey sauce; baby onions in tamarind; lamb with chickpeas and chestnuts; sauteed potatoes with garlic, chilli and coriander; sweet jewelled rice - just some of the sumptuous recipes in this superb new collection, suffused with heat, spice and sensual aromatics. With this superb collection of new and updated recipes, Claudia Roden gives us the very best of Middle Eastern cookery - healthy, simple to prepare, and full of exotic flavours and aromas. The book includes recipes from Morocco, Egypt, Turkey, the Lebanon, Algeria and Iran, from simple snacks or mezze to grand feasts. It also includes classics of Middle Eastern cuisine and homely everyday foods. Illustrated with luscious photographs by the award-winning Gus Fillet. Author: Claudia Roden Publisher: Penguin ISBN: 0140466940 Published: 2000 Paperback: 224 pages, 189 x 246 mm Price: £14.99


	Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa This selection of recipes forms an collection of dishes from lesser explored areas of the Mediterranean, North Africa and the Middle East. Divided into 12 chapters based on ingredients, the author introduces the home cook both to unsual ingredients and to unsual ways to cook with old favourites. Each dish is unusual, either because it uses 'exotic' ingredients such as flower waters, pomegranates and cardamom, or because of its unusual use of ingredients, such as 'Middle Eastern Orange Cake', made almost entirely of pureed whole cooked oranges. Several dishes are unsual simply because of their names, consider 'Ice in Heaven', or the 'Crazy Water' of the title. Author: Diana Henry Publisher: 2002 ISBN: 1840005017 Published: Mitchell Beazley Hardback: 192 pages, 260 x 194 mm, 100 colour photos Price: £20.00


	A New Book of Middle Eastern Food - Claudia Roden Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. Starting as a painter she was drawn to the subject of food partly through a desire to evoke a lost heritage - one of the pleasures of a happy life in Egypt. The local delight in food, like the light, colour and smells and the special brand of hospitality, warmth and humour, has left a permanent impression. Her bestselling classic, A Book of Middle Eastern Food, has been revised as A New Book of Middle Eastern Food. Publisher: Penguin ISBN: 014046588X Published: 1986 Paperback: 560 pages, 135 x 216 mm Price: £15.99

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