Morocco, Turkey, and Lebanon offer some of the world's most exciting cuisines. In this delectable cookbook, the award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden's Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens. Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

The Arabesque from Kant to Comics tracks the life and afterlife of the arabesque in its surprising transformation from an iconoclastic literary theory of early German Romanticism to aesthetic experimentation in both avant-garde art and popular culture. Its explosive growth in popularity was followed by an inevitable taming as arabesques became staples in book illustration, poetry publications, and even the decoration of printed scores. The subversive potential of the arabesque was preserved in one of its most surprising offspring, the comic strip: born at the moment when the cholera pandemic first swept through Europe, the comic translated the arabesque’s rank growth into unnerving lawlessness and sequences of contagious visual slapstick. Focusing roughly on the period between 1780 and 1880, this book illuminates the intersecting histories of avant-garde theories of writing, visual culture, and even the disciplinary origins of art history. In the process, it explores media history and intermediality, social networks and cultural transfer, as well as the rise of new and nontraditional art forms. This book will be of particular interest to scholars of art history, intellectual history, European art, aesthetics, book illustration, material culture, reproduction, comics, and German history.

Greg Malouf is widely admired as one of Australia’s most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes. The collection of 170 recipes is not slavish to tradition, but rather Greg’s modern takes on the food he has grown up with. Seven-Vegetable Couscous is served with Onion Jam and Green Harissa Broth, and Salmon Kibbeh Nayeh is served with Saffron Yoghurt Cheese. Arabesque is a volume to treasure and a cookbook to read and enjoy while discovering new experiences in the kitchen. It is a must for anyone interested in new flavours, techniques and culinary history, and is a source of inspiration for professional chefs, keen home cooks and gourmets alike.

A luminous, inventive, and deeply personal exploration of living in the liminal space between Jewish and Arab, ancient and modern, by a gifted Palestinian writer. Chosen by The New York Times as one of the best books of 1988, Arabesques is a luminous novel that engages with history and politics not as propaganda but as literature. That engagement begins with the language in which the book is written: Anton Shammas, from a Palestinian Christian family and raised in Israel, wrote in Hebrew, as no Arab novelist had before. The choice was provocative to both Arab and Jewish readers. Arabesques is divided into two sections: “The Tale” and “The Teller.” “The Tale” tells of several generations of family life in a rural village, of the interplay of past and present, of how memory intersects with history in a part of the world where different people have both lived together and struggled against each other for centuries. “The Teller” is about the writer’s voyage out of that world to Paris and the United States, as he comes into his vocation as a writer, and raises questions about the authority of the storyteller and the nature of the self. Shammas’s tour de force is both a personal and a political narrative—a reinvention of the novel as a way of envisioning and responding to historical and cultural legacies and conflicts.

This is a stunning new edition of this much-loved volume, featuring beautiful new design and photography. It includes over 170 delicious traditional Middle Eastern recipes with a modern twist. It features dedicated mailing and e-mail campaign to targeted food & drink media and organisations. Featuring more than 170 recipes inspired by the traditions and flavours of Middle Eastern cuisine but with a modern twist, & quot;Arabesque" is a volume to treasure and a cookbook to read and enjoy while discovering wonderful new taste experiences. From apricots to couscous, and pomegranates to silverb.

Much-loved author and James Beard nominee Reem Kassis presents an acclaimed and unique collection of original contemporary recipes tracing the rich history of Arab cuisine.