The New Book of Middle Eastern Food

The definitive encyclopedic reference on Middle Eastern cooking, originally published in 1968 and thoroughly expanded in this 2000 edition. Claudia Roden spent decades traveling the region, collecting more than 800 recipes and the stories behind them. James Beard called the original “a landmark in the field of cookery,” and this updated version only strengthens that claim.

Why This Book

If Jerusalem is the best starting point, The New Book of Middle Eastern Food is the book you graduate to when you want the full picture. Where Jerusalem focuses on one city’s food culture, Roden covers the entire region: the refined rice dishes of Iran, the kebabs and savory pies of Turkey, the mezze traditions of Lebanon and Syria, and the tagines and couscous of North Africa. No other single volume comes close to this breadth.

Roden writes with the authority of someone who has spent a lifetime studying these cuisines, but the tone is never academic. Recipes are clearly written and well-tested, with headnotes that explain the cultural context and regional variations. You will learn not just how to cook a dish, but where it comes from and why it matters.

What to Expect

A substantial 528-page volume that functions as both cookbook and cultural history. The recipes range from simple mezze and salads to elaborate celebration dishes. The book is organized by course and technique rather than by country, which makes it easy to browse. There are no photographs, which some readers find disappointing, but the writing is vivid enough to compensate. This is a book you will return to for years.