In this updated edition of The Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book explains everything about Claudia's 30 years of travel through the Middle East, gathering cultures, recipes and stories. The book features more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked with simpler approaches and time saving methods providing the same aroma, flavor and texture. The cuisine of Iran, Syria, Lebanon, Jordan, Turkey and North Africa are explained in a detailed way to give the perfect Middle Eastern food straight from your kitchen. This book contains all every day recipes and recipes for special occasions which makes it a book to count on when it comes to Middle Eastern food.