Claudia Roden Boeken

De Joodse keuken vertelt de geschiedenis van het Joodse volk aan de hand van de Joodse keuken. In twee verschillende delen beschrijft Claudia Roden in dit boek de smaken en de ontwikkeling van de Asjkenazische keuken, waarvan de wortels in West- en Oost-Europa en Rusland liggen, enerzijds en van de Sefardische keuken (mediterrane landen en Azië) anderzijds. De 800 recepten, waarvan vele nooit eerder werden gepubliceerd, zijn de schatten die Claudia Roden gedurende vijftien jaar verzamelde uit de diaspora. Ze proefde de gerechten en sprak met koks, marktkooplieden en mensen die de recepten uit de overlevering kennen. Het resultaat zijn de magnifieke verhalen en recepten in dit monumentale boek. Dit boek geeft het complete beeld van de veelzijdigheid en de levendigheid van de Joodse cultuur zoals die zich in de loop der eeuwen heeft gevormd.

Featuring over three hundred recipes, this enchanting book serves as an authoritative and approachable guide to Italy's beloved cuisine, crafted by one of today's great food writers. For a year, the author traveled throughout Italy, exploring every region to uncover local specialties in their authentic settings. She visited both professional and home kitchens, observing the cooking process and gathering stories. The collection ranges from simple rustic dishes to grand culinary creations, showcasing traditional regional recipes as they are prepared in Italy today—and how they can be replicated with ease in home kitchens. The Sunday Telegraph praises it as “Excellent . . . a collection of delicious recipes chosen on the basis of strong flavors and ease of preparation.” The Financial Times describes it as “a glorious feast of a book, a splendid history, geography and cooking lesson rolled into one.” Simon Schama notes that the author transcends the role of a simple cookbook writer, likening her to a memorialist and historian. Ruth Rogers and Rose Gray from The River Café highlight the book's authenticity, emphasizing its deep understanding of Italy's regions, food, and culture, making it one of the most cherished Italian cookbooks available.

A monumental work - the story of the Jewish people told through the story of Jewish cooking - The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations

"World-renowned food writer Claudia Roden revisits Mediterranean cookery 30 years on with new simple, vibrant dishes. A treasure for fans of Ottolenghi SIMPLE (312k TCM) and Persiana (200k TCM). Travel the med from the comfort of your kitchen. Claudia Roden is credited with revolutionising Western attitudes to Middle Eastern and Mediterranean food. Over thirty years on from her first Mediterranean cookbook, Claudia shares the sun-soaked simplicity of the Mediterranean with new recipes for effortless, everyday cooking. This is how Claudia cooks for friends and family - always putting flavour first, beautiful ingredients, fuss-free cooking, relaxed eating. From Provence to Petra, Madrid to Morocco, explore the many and varied flavours of the Mediterranean as Claudia shares a life's worth of travelling and stories along with the food she cooks now"--Publisher's description.

Helps you to discover Spain's culture and cuisine. This book takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations.

Throughout the Mediterranean region--from the South coasts of Spain and France through Italy to Greece, Turkey, and the Middle East, and along the coast of North Africa--people are passionate about the food they eat and produce. The result is a rich variety of dishes made from sun-ripened fruit and vegetables, olive oil and garlic, meat and fresh herbs, and seafood and grains. In Foolproof Mediterranean Cookery, award-winning author Claudia Roden brings you 40 classic recipes from the region. All the dishes use readily available ingredients and there's even a special menu section at the back of the book to help you plan your perfect meal.

Offering hundreds of food ideas for outdoor eating, a celebration of al fresco dining presents suggestions for romantic picnics, barbecues, elegant wedding feasts, and spit improvisations.

A paperback edition of this lavishly illustrated cookbook that coincides with the airing in this country of the popular BBC Mediterranean Cookery television series, introduced and narrated by Claudia Roden, on PBS networks starting in March, 1992. 100 full-color photographs.

In "Arabesque," Claudia Roden explores the vibrant cuisines of Morocco, Turkey, and Lebanon, offering 150 accessible recipes. Blending history and personal insights, she highlights exquisite dishes, from couscous and tagines to kebabs and mezze, inviting home cooks to experience the rich flavors and traditions of the Middle East.

The author returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced readers to these cuisines in the 1960s. In this book, she pays tribute to the different culinary histories and contemporary food of these countries.

Infused with the warmth of the Mediterranean, this collection by Claudia Roden invites readers to experience a culinary journey filled with simple yet delightful recipes. Renowned for transforming perceptions of Middle Eastern and Mediterranean cuisine, Roden shares beloved dishes inspired by her extensive travels, including Chicken with Apricots and Pistachios and Vegetable Couscous. Each recipe reflects a lifetime of passion for food, offering a blend of flavors from various regions that promise to bring joy to any dinner table.

With A Book of Middle Eastern Food Claudia Roden revolutionized Western attitudes to the cuisine of the Middle East. Now enormously popular, such food can be found not only in fashionable restaurants but on supermarket shelves across the country. With this superb collection of new and updated recipes Claudia Roden gives us the very best of Middle-Eastern cookery - healthy, simple to prepare, and full of exotic flavours and aromas.

Originally published in 1981, as Picnic this revised and expanded edition is a celebration of the tradition of preparing and savoring meals in the open. It reveals a world of simply prepared and delicious foods and stimulates the imagination with tales from far and near in Claudia Roden's elegant, discursive style. It offers the conventional and the exotic: from the street food of the Middle East and Mediterranean, the festivals of the high grassy plains of Mexico to the English traditions of picnicing in parks, at Glyndebourne and shooting-lunches on the moors. This is a book for any season and any climate. It is a book to cook from and a book to read and the re-issue of this classic will be welcomed by all lovers of Claudia Roden's writings.

Recipes from all over the world

„Hommage an die Wurzeln“ von Claudia Roden ist ein Standardwerk der jüdischen Küche, das rund 800 Rezepte mit Erzählungen, Erinnerungen und Geschichte verknüpft. Diese Rezepte sind das Ergebnis von fünfzehn Jahren intensiver Spurensuche in der jahrhundertealten jüdischen Kochtradition. Roden sammelte viele dieser bislang undokumentierten Rezepte auf ihren Reisen, beim Kosten und im Austausch mit leidenschaftlichen Köchinnen und Köchen sowie Händlern. Die Reise beginnt in ihrer Heimat Ägypten und führt durch die jüdische Diaspora, die Länder wie Russland, Polen, Deutschland, England, Frankreich, Nord- und Südamerika bis hin zum Orient umfasst, einschließlich Syrien, Israel, Marokko, Indien und Zentralasien. Das Werk, das nun erstmals auf Deutsch erscheint, gilt im angloamerikanischen Raum als das Maß aller Dinge. Die Presse lobt Roden als mehr als nur eine Kochbuchautorin; sie wird als Geschichtenerzählerin, Historikerin und Ethnologin gefeiert. „The Book of Jewish Food“ gilt als ihr Meisterwerk und bietet nicht nur großartige Rezepte, sondern auch die umfangreichste und sinnlichste Enzyklopädie über jüdisches Leben, die je gedruckt wurde.

Claudia Roden gilt international als die Kennerin der arabisch-orientalischen Küche. Für dieses Buch ist sie zu ihren Wurzeln zurückgekehrt, um den Geschmack der Kindheit wieder auf der Zunge zu spüren und die besten Rezepte von Freundinnen, Köchen, Straßenverkäufern und Gourmet-Restaurants zusammenzutragen. Eine sinnliche, kenntnisreiche Einführung in die Esskultur des Vorderen Orients und 180 Originalrezepte für die beliebtesten Leckerbissen.

Claudia Roden reiste fünf Jahre lang durch Spanien, auf der Suche nach den besten regionalen Rezepten. Sie hat berühmten Köchen und Hausmüttern in die Töpfe geschaut und sich von der Kultur und der ungeheuren kulinarischen Vielfalt des Landes inspirieren lassen. In diesem Standardwerk erfahren Sie alles über regionale Besonderheiten und lokale Zutaten. Mit über 300 authentischen Rezepten von Tapas über safrangelbe Paella bis zu Crema Catalana.

Zahlreiche Rezepte aus der schnellen und Alltagsküche: Salate, Vorspeisen, Suppen, Gemüsestrudel, Eiergerichte, Desserts u.a.