A Cookbook

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. Pull up a chair for the food; stay at the table for the stories.

I could not love this book more. A palpable instant classic, infused with wisdom, generosity and achievable deliciousness. Every page feels like a blessing.

Claudia Roden is the queen of all cookbook writers. Med is a beautiful book brimming with wisdom and exquisite good taste.

Always known for being true to original dishes, in Med the veteran cookery writer Claudia Roden has allowed herself a little more freedom than usual, homing in on the recipes of coastal Spain, France, Italy and north Africa. The result is a book of simple recipes that Roden cooks for friends and family - as well as a record of her long love affair with the cuisines of the Mediterranean.

The Times/Sunday Times, Food Book of the Year

The recipes are wonderful, they are given space and time [...] It's a book for cooks.

A bible of classic and comforting dishes that will prove to be the foundations of any cook's kitchen.

Claudia Roden was born and brought up in Cairo. She went to school in Paris and studied art in London where she has lived ever since. 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 Food of Italy, The Food of Spain, and the award-winning The Book of Jewish Food.

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.

The Essential Guide to Middle Eastern Cooking. As Heard on BBC Radio 4

A New Book of Middle Eastern Food

Claudia Roden's A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . . 
 
'Meticulously collected, compellingly assembled, lovingly told . . . Informative, delectable and incredibly useful' YOTAM OTTOLENGHI 
 
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' NIGELLA LAWSON 
_______ 
 
When it first published, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionised Western attitudes to the cuisines of the Middle East. 
 
Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of the Middle East, including Syria, Lebanon, Egypt, Turkey, Greece and Morocco. 
 
 Inside there's a delicious array of dishes to enjoy, including . . . 
 
· Hot Stuffed Vine Leaves 
· Sweet and Sour Aubergine Salad 
· Courgette Meatballs 
· Persian Lamb 
· Moroccan Tagine with Fruit and Honey 
· Hummus &amp; Tabbouleh 
· Turkish Delight 
· Coconut Orange Blossom and Lemon Cake. 
 
Now in this beautiful new edition, Roden's timeless work continues to inform and inspire as the next generation of cooks discovers its riches.

Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ...

Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures

Roden's great gift is to conjure up not just a cuisine but the culture from which it springs

Beyond the evocative stories and buoyant style ... there is always information ... meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful

Claudia Roden is a cookbook writer and anthropologist based in the UK. She grew up in Cairo and studied in both Paris and London. 
 
She has published multiple bestsellers including the international award-winning The Book of Jewish Food, and she revolutionised Western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food. 
 
Aside from her writing career Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery.

Originally published in 1968, Claudia Roden's bestselling classic Book of Middle Eastern Food introduced British readers to the food of the region for the very first time. Containing over 500 recipes, brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of Syria, Lebanon, Egypt, Iran, Turkey, Greece, Iraq, Saudi Arabia, Yemen, Sudan, Algeria, Tunisia and Morocco. 
 
Now in a beautiful new edition, this timeless work from one of the most respected prize-winning food writers will continue to inform and inspire as the next generation of cooks discovers its riches. 
 
 
PRAISE FOR CLAUDIA RODEN: 
 
'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ...' Simon Schama 
 
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs.' Nigella Lawson 
 
'Beyond the evocative stories and buoyant style ... there is always information ... meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful.' Yotam Ottolenghi

The Food of Italy

A fully illustrated updated 25th anniversary edition of Claudia Roden's masterpiece cookbook

Timeless... Completely approachable for home cooks

So much more than a catch-all Italian cookbook. Claudia's writing puts the romance back into ubiquitous dishes such as panzanella and bolognese, and gives context to classic flavour combinations and techniques we take for granted... It's time to fall back in love with Italian mama food, guided by the mama of cookery writing and food anthropology

Claudia’s erudite style remains as compelling as ever

The writing is peerless, the recipes as meticulous as you would expect from perhaps the planet’s finest food writer

‘My favourite cookbook is Claudia Roden’s Food of Italy. Her writing is wonderful and she is incredibly thorough. I love this book in particular.’

The Food of Italy is an award-winning classic by one of the great food writers of our time. When the book first came out in 1989 it had a huge impact, and it has remained the most authoritative and approachable guide to one of the world's best-loved cuisines, an inspiration to home cooks everywhere, as well as to a new generation of chefs in today's best Italian restaurants. This new anniversary edition was an opportunity for Claudia Roden to update and add many new recipes to the book. 
 
To research the book, Claudia Roden travelled up and down Italy through every region, taking in city and countryside to discover the local specialities on their home ground. She spent much time in both restaurant and private kitchens, watching people cook and listening to their stories. 
 
Simple and unaffected, mouthwatering and irresistible, Italian food is a combination of country cooking, peasant food and the grand dishes that belonged to the nobility. From rustic to grand bravura the recipes Claudia has collected represent traditional Italian food as it is cooked in Italy today. 
 
Made up of 300 recipes, Claudia's enchanting and entertaining book is set against a fascinating backdrop of the story of Italy and its people.

‘Roden’s great gift is to conjure up not just a cuisine but the culture from which it springs’ Nigella Lawson 
 
A fully illustrated updated edition of Claudia Roden's masterpiece cookbook including over 300 delicious recipes and gorgeous full colour photography of local Italian scenery. 
 
 
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. 
 
 
The Food of Italy was first published in 1989. But the recipes are fresh yet timeless. For this edition Claudia has updated over 30% of the recipes to fit modern tastes, with new inclusions like farro salad and burrata. 
 
 
The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups. Featuring an incredible repertoire, The Food of Italy is completely approachable for home cooks.

The Food of Spain

FOR ALL LOVERS OF SPANISH FOOD – Immerse yourself in the vibrant dishes and enchanting flavours of Spain with Claudia Roden's inimitable guide 
 
'A real classic by a superb food writer. This will be on my shelf for many years' 5***** Reader Review 
 
'The best Spanish cook book you will find . . . Very well written and easy to follow' 5***** Reader Review 
________ 
 
 After spending five years researching and writing about the food of Spain, Claudia Roden has produced this definitive, passionate and evocative guide to the food of Spain. 
 
With fascinating insights into the different regions, histories and cultures at the heart of this country, The Food of Spain is a loving testament to that which binds it all together - the delicious food and recipes passed down through generations. 
 
Alongside her guide to traditional Spanish cooking techniques and staple ingredients, you'll find delicious recipes including . . . 
 
· TAPAS: Catalan Tomato Bread, Salt Cod Fritters and Ham Croquettes 
· SOUPS: Cream of Pumpkin Soup and Potato, Cabbage and Bean Soup 
· SAVOURY PASTRIES: Creamy Leek Tart and Tomato, Pepper and Tuna Empanadas 
· VEGETABLE DISHES &amp; SALADS: Orange Salad and Aubergines Fritters with Honey 
· RICE &amp; PASTA: Seafood Paella and Pasta with Peas, Chicken and Pork Chops 
· MEAT DISHES: Salmon in a Brandy Sauce and Marinated Leg of Lamb 
 
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.

Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. She writes about food with a special interest in the social and historical background of cooking. 
 
With the publication of the bestselling A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Her books include the international award-winning classic, The Book of Jewish Food, as well as The Food of Italy and Arabesque. Claudia has won six Glenfiddich awards for her writing, and in 1989 was awarded Italy's two most prestigious food prizes.

Discover Spain's culture and cuisine 
 
Claudia 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.

A Middle Eastern Feast

In 1932 Italian Futurist Filippo Tommaso Marinetti, proposed a revolution in food. Described by Elizabeth David as a 'publication of preposterous new dishes', The Futurist Cookbook is one of the most unusal books on food published during the twentieth century, written as an artistic endeavour, it flirted with Fascist ideals, and challenged all the rules of previous cooking, especially those of Pellegrino Artusi. The Futurist project was advanced with cries of 'Death to Pasta', the abandonment of knives and forks and one of the best artistic jokes of the century.

Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.

Sumptuous Food from Morocco, Turkey and Lebanon

Arabesque

A sumptuous collection of delicious recipes chosen by the doyenne of Middle Eastern cuisine.

FOR ANYONE WHO LOVES THE FINEST FOODS OF TURKEY, LEBANON AND MOROCCO 
 
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson 
________ 
 
Arabesque is a tribute to the culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. 
 
Inside you will find carefully curated histories, anecdotes and - most importantly - delicious recipes: 
 
From Morocco . . . 
· Tomatoes Stuffed with Roast Peppers, Tuna, Capers And Olives 
· Lamb Tagine with Potatoes and Peas 
· Walnut Pastries in Honey Syrup 
 
From Turkey . . . 
· Creamy Filo Spinach Pie 
· Roast Chicken With Pine Nut And Raisin Pilaf 
· Pistachio Cake 
 
From Lebanon . . . 
· Traditional Tabbouleh 
· Pan-Fried Red Mullet With Tahini Sauce 
· Almond Puff Pastry Pies 
 
In her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food. 
 
Praise for Claudia Roden: 
 
'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer 
 
'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . . .' Simon Schama 
 
'Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke

In this enchanting book, Claudia Roden 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 us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.

Claudia Roden

An Odyssey from Samarkand and Vilna to the Present Day - 25th Anniversary Edition

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.

Claudia Roden

The Book of Jewish Food

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