Book · 1968 · Nonfiction
A Book of Middle Eastern Food
Knopf (Penguin Random House) · 513 pages
★ 5.3 editorial score
Egypt expelled its Jews after Suez, and Roden, exiled in London, collected recipes from displaced Sephardi and Arab families and the histories behind them. English-speaking kitchens learned hummus, tabbouleh, and mezze from her.
