27 October 2005
What’s it about? Claudia Roden collects both old and new recipes from Turkey, Lebanon and Morocco and finds out how cooking has evolved since she first introduced us to these cuisines in the 1960s.
Recipes we love: Almond Pastries in Honey Syrup, Chicken with Fresh Figs and Walnuts, Lamb Shanks cooked in Yoghurt
Good book for: Anyone looking to explore Turkey, Lebanon and Morocco via their kitchen. Plus if you’re a fan of Claudia Roden this is an excellent cookbook to add to your collection.