Bibliography

Appears in

By Claudia Roden

Published 1986

  • About
  • Malja-at-tabbahin. Translated from Turkish into Arabic, by Muhammad Sidqi Effendi, Cairo, 1886.
  • A Cookery Book, by Ekrem Muhittin Yegen, Inkilàp-Kitabeir, Turkey. Third Impression, 1951.
  • Middle Eastern Cooking, by Patricia Smouha. André Deutsch, London, 1955.
  • In a Persian Kitchen, by Maideh Mazda. Charles E. Tuttle Company, Rutland, Vermont, and Tokyo, Japan, 1960.
  • Art of Lebanese Cooking, by George N. Rayess. Librairie du Liban, Beirut, 1966.
  • Treasured Armenian Recipes, by The Detroit Women’s Chapter of the Armenian General Benevolent Union Inc., New York, 1963.
  • Food from the Arab World, by Khayat and Keatinge. Khayats, Beirut, 1965.
  • Contributions to the Culinary Art: A Collection of Family Recipes and Cookery Clues, by Monah Oppenheim for the Young Peoples Group of Congregation Shearith Israel. New York, 1961.
  • Fès vu par sa cuisine, by Madame S. Guineadeau. Morocco, 1958.
  • ‘A Baghdad Cookery-book’, by Professor A. J. Arberry, in Islamic Culture, No. 13, 1939.
  • ‘Recherches sur les documents Arabes relatifs à la cuisine’, by Maxime Rodinson, in Revue des études islamiques, Nos. 17–18, 1949.
  • ‘Ghidha’, by Maxime Rodinson, in the Encyclopédie de l’Islam. Second edition, Livraison 39, 1965. This edition now out in the Encyclopedia of Islam – volume II 1057–1072.
  • Manners and Customs of the Modern Egyptians, by E. W. Lane. John Murray, London, Fifth edition, 1860.
  • Modern Lebanese Proverbs, by Anis Frayha. American University of Beirut, 1953.
  • Contes persans en langue populaire, by Arthur Christensen. Andr. Fred. Høst & Son, Copenhagen, 1918.
  • Chansons populaires recueillies dans la Haute-Egypte. De 1900 à 1914, by Gaston Maspéro. Imprimerie de l’Institut Français d’Archéologie Orientale, Cairo.
  • Recueil d’énigmes arabes populaires, by le R.P.A. Giacobetti des Pères Blancs. Adolphe Jourdan, Algiers, 1916.
  • The Wit and Wisdom of Morocco: A Study of Native Proverbs, by Westermarck. London, 1930.
  • The Wild Rue, by Bess Allen Donaldson. Luzac & Co., London, 1938.
  • Folk Medicine in Modern Egypt, by ‘A Doctor’. Translated by John Walker, 1934.
  • The Exploits of the Incomparable Mulla Nasrudin, by Idries Shah. Jonathan Cape, London, 1966.
  • Watermelons, Walnuts and the Wisdom of Allah and Other Tales of the Hoca, by Barbara Walker. Parents’ Magazine Press, 1967.
  • Tales of Nasr-ed-Din Khoja, translated from the Turkish text by Henry D. Barnham. C. M. G. Nisbet and Co. Ltd, 1923.
  • Three Centuries – Family Chronicles of Turkey and Egypt, by Emine Foat Tugay. Oxford University Press, Oxford, 1963.
  • La Nouvelle Cuisine marocaine, by Fettouma Benkirane. J. P. Taillandier, 1979.
  • A Gourmet’s Delight, by Aida Karaoglan. Dar An-Nahar, Beirut, 1969.
  • Les Secrets des cuisines en terre marocaine, by Frette Guinaudeau-Franc. Jean-Pierre Taillandier Vilo, Paris, 1980.
  • Couscous and Other Good Food from Morocco, by Paula Wolfert. Harper and Row, USA, 1973.
  • La Cuisine arabe, by Rene Khawam. Albin Michel, Paris, 1970.
  • 240 Recettes de cuisine marocaine, by Ahmed Laasri. Jacques Graucher, Paris, 1976.
  • 250 Recettes classiques de cuisine tunisienne, by Edmond Zeitoun. Jacques Graucher, Paris, 1977.
  • Recipes From Baghdad (with contributions from more than a hundred ladies), edited by May H. Beattie. The Indian Red Cross, Baghdad, 1946.