Award-winning food writer Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East with her bestselling Book of Middle Eastern Food. Introducing millions to enticing new scents and flavours, her intensely personal, passionate writings conveyed an age-old tradition of family eating and shared memory. This selection includes recipes fortagines from Morocco, Persian rice dishes and Armenian koftas, as well as discussions of spices, market bargaining and the etiquette of tea and coffee drinking, evoking not only a cuisine but a way of life.

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