Claudia Roden, opgegroeid in Caïro en opgeleid in Parijs en Londen, beoefende aanvankelijk de schilderkunst voordat ze zich op eten richtte. Deze overgang werd deels gedreven door een verlangen om een verloren erfgoed en de geneugten van een gelukkig leven in Egypte te heroveren. Haar diep persoonlijke en gepassioneerde benadering van gerechten introduceerde lezers in een nieuwe wereld van zowel exotische als gezonde voedingsmiddelen, en revolutioneerde westerse opvattingen over de Midden-Oosterse keuken. Roden bleef de sociale en historische fundamenten van het koken onderzoeken, waarmee ze haar onderscheidende literaire stem versterkte.
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
"A special 25th anniversary edition of the iconic and influential cookbook from the eminent food writer, Claudia Roden. A result of 16 years of research, The Book of Jewish Food was originally published in 1997 when Jewish cuisine was overlooked by the food industry and enjoyed instead behind closed doors around the world. In this revolutionary book, Roden shone a light on the diverse flavours and cultural origins of those dishes, revealing the beauty and simplicity of traditional Ashkenazi and Sephardi food on the page for the first time. In doing so, she put Jewish food on the map and changed the modern culinary landscape for good. This beautiful 25th anniversary edition with new content and recipes is a celebration of the food that has transformed our world, and will make the perfect gift for any home cook"--Publisher's description
"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.
For her award-winning series in the "Sunday Times", Claudia Roden travelled Italy to discover local food specialities on their home ground. This book, which is based on that series, contains over 300 recipes, region by region, representing the best of the dishes she discovered.
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.
As well as writing cookbooks and presenting cooking shows on the BBC, the author is also a cultural anthropologist based in the United Kingdom. This title features a collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.
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.
