'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs'Nigella Lawson 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 for tagines from Morocco, salads from Turkey, a peasant soup from Egypt, Persian rice dishes and Armenian koftas, as well as discussions of spices, market bargaining, childhood memories of Cairo and the etiquette of tea and coffee drinking; evoking not only a cuisine but an entire way of life.