Aubergines in a spicy honey sauce; baby onions in tamarind; sweet jewelled rice; and saffron caramel cream. These are just some of the sumptuous recipes in Claudia Roden’s collection of new and updated recipes , suffused with all the heat, spice and sensual aromatics of the Middle East. Claudia Roden’s A BOOK OF MIDDLE EASTERN FOOD (1968) was written for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, and Roden has brought together a fresh collection of recipes for this new generation of cooks.