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  • Published: 28 February 2012
  • ISBN: 9780718157197
  • Imprint: Michael Joseph
  • Format: Hardback
  • Pages: 512
  • RRP: $65.00
Categories:

The Food Of Spain



Discover Spain's culture and cuisineClaudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which 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. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

  • Published: 28 February 2012
  • ISBN: 9780718157197
  • Imprint: Michael Joseph
  • Format: Hardback
  • Pages: 512
  • RRP: $65.00
Categories:

About the author

Claudia Roden

Claudia Roden was born and brought up in Cairo, but was educated in Paris and in London, where she has lived for many years. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern food and Mediterranean cookery, including the award-winning The Book of Jewish Food, and, most recently, The Food of Italy.

Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. Starting as a painter she was drawn to the subject of food partly through a desire to evoke a lost heritage - one of the pleasures of a happy life in Egypt. The local delight in food, like the light, colour and smells and the special brand of hospitality, warmth and humour, has left a permanent impression.

With her bestselling classic, A Book of Middle Eastern Food (Penguin 1970, revised edition A New Book of Middle Eastern Food, 1985), first published in 1968, Claudia Roden revolutionised Western attitudes to the cuisines of the Middle East. Her intensely personal approach and her passionate appreciation of the dishes delighted readers, while she introduced them to a new world of foods, both exotic and wholesome. The book received great critical acclaim, and the publication of the enlarged edition was enthusiastically welcomed.

Mrs Roden has continued to write about food with a special interest in the social and historical background of cooking. In 1981 Penguin reissued Coffee, which was followed in 1982 by Picnic. Then came the BBC television series, Mediterranean Cookery with Claudia Roden, and the accompanying book, Claudia Roden's Mediterranean Cookery, a new, expanded edition of which was recently published. This was followed by The Food of Italy and then The Book of Jewish Food. In 1992, Claudia Roden won the Glenfiddich Trophy, the top prize of the Glenfiddich Awards.

The Book of Jewish Food was awarded the 1998 Jewish Quarterly/Wingate Book Prize for Non-Fiction, was the 1998 Glenfiddich Food Book of the Year and the 1997 André Simon Memorial Fund Food Book. Her latest book is the award-winning Arabesque: Sumptuous Food from Morocco, Turkey and Lebanon.

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