A Book of Middle Eastern Food by Claudia Roden - 1972 First American Edition red transferware On whatever level you approach

On whatever level you approach Chinse cooking

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A Book of Middle Eastern Food by Claudia Roden - 1972 First American Edition red transferware On whatever level you approachThis collection of recipes is the fruit of nostalgic longing for, and delighted savoring of, a food that was a constant joy of life so different from the Western one Claudia Roden (from the Introduction) {HISTORY} Written in England as a way to share and also quell her longing for the Egyptian and Middle Eastern food she had grown up with in Cairo, Claudia Roden is credited with introducing British and American home cooks to authentic traditional