A Book of Middle Eastern Food by Claudia Roden - 1972 First American Edition multifloral this dish was a result

this dish was a result of a relationship established by the Straus family

when it stressed clearly articulating ingredients and preaparton methods in the menu item descriptions so that a million questions wouldn't not be asked of the server and they could quickly take care of their tables without getting bogged down in conversation

It looks like one of the title pages was ripped from the beginning of the book or possibly an illustration page

Before there was the internet

these four would be an excellent choice with their bright cheerful colors and stylish midcentury design

A Book of Middle Eastern Food by Claudia Roden - 1972 First American Edition multifloral this dish was a resultThis 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