THE 25TH ANNIVERSARY EDITION OF THE CLASSIC JEWISH COOKBOOK WITH NEW RECIPES AND MATERIAL
In this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden's research around the world, enjoying the immense diversity of traditional Jewish food.
Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake.
The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over. With new material for this special twenty-fifth anniversary edition, this is the definitive book of Jewish cuisine; a celebration of the food, and the people, that have shaped our culinary world as we know it.
THE TIMES / SUNDAY TIMES FOOD BOOK OF THE YEAR 2021
SHORTLISTED FOR FORTNUM AND MASON COOKERY BOOK OF THE YEAR
'Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be.' - Yotam Ottolenghi
'I could not love this book more. A palpable instant classic, infused with wisdom, generosity and achievable deliciousness. Every page feels like a blessing.' - Nigella Lawson
'Claudia Roden is the queen of all cookbook writers. Med is a beautiful book brimming with wisdom and exquisite good taste.' - Jay Rayner
'It's a book for cooks' - Dan Saladino, BBC Radio 4 The Food Programme
'A bible of classic and comforting dishes that will prove to be the foundations of any cook's kitchen.' - Stylist
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 the Levant, Andalusia 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.
To coincide with the 2014 festival Gefiltefest is producing its first ever Jewish cookbook, which showcases recipes from the world's best-loved Jewish cooks. This unique cookbook features their favourite recipes, encouraging the use of seasonal produce.
Picnics 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, to the English traditions of picnicing in parks.
THE FOOD OF ITALY was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.
Includes recipes such as glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. This title includes recipe photos as well as local Italy scenes.
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.
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.
Offers a collection of recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. This book was written for readers who had never eaten an aubergine, let alone cooked one. It is illustrated throughout with luscious photography.
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.
The high-fiber, low-fat Mediterranean diet emphasizes the use of a wide range of vegetables and grains, fresh fish and seafood. Here, Claudia Roden has selected a range of main courses, desserts, and side dishes from her extensive travels not only in Europe, but in Mediterranean Africa and the Middle East as well. The recipes include established dishes from Italy, Spain, and France, such as Linguine with Spinach and Pine Nuts, Gazpacho, and Provencal Mushroom Tart, as well as more unusual dishes such as Tunisian Eggplant Omelette and Spicy Walnut Paste from Turkey. In her engaging style, Roden thoroughly explains techniques and ingredients to enable home cooks of every skill-level to prepare these intriguing dishes.