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BBC, TV and other cookery books from Claudia Roden - the almost complete collection ... |
Simple Mediterranean Cookery by Claudia Roden
"Simple Mediterranean Cookery" (published in hardback as "Foolproof Mediterranean Cookery") is an indispensable guide to the best food the Mediterranean has to offer, from the aromatic dishes of Morocco to the sunny flavours of Spain. All 40 recipes, from award-winning food writer Claudia Roden, are easy to follow and guarantee delicious results. Claudia's mouth-watering dishes range from Tunisian Roasted Salad and Aubergines Parmigiana to Lamb Tagine and Bulgar Pilaf. Step-by-step colour photographs and simple instructions make re-creating these authentic dishes absolutely foolproof. With invaluable information on ingredients, equipment and menu-planning, "Simple Mediterranean Cookery" is essential for beginners and experienced cooks alike. (Source: Amazon UK 2006)
USA UK Canada Paperback (2006)
USA UK Canada Hardback ("Foolproof Mediterranean Cookery") (2003)
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Simple Mediterranean Cookery by Claudia Roden (TV chefs and cookery books)
Claudia Roden TV chefs, TV cooks and cookbooks |
Arabesque - A taste of Morocco, Turkey, and Lebanon by Claudia Roden (TV chefs and cookery books)
'I love Claudia Roden - she's a genius' Nigella Lawson (Front Cover)
Claudia Roden TV chefs, TV cooks and cookbooks
Michael Joseph Ltd |
Arabesque - A taste of Morocco, Turkey, and Lebanon Claudia Roden cookery books
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.
Amazon Books USA UK Canada Hardback book (2005) |
Picnics and other Outdoor Feasts by Claudia Roden
Originally published in 1981, as Picnic, this revised and expanded edition is a celebration of the tradition of preparing and savouring 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. (Source: Amazon UK 2006)
USA UK Canada Paperback (2005)
USA UK Canada Hardback (2001) |
Picnics and other Outdoor Feasts by Claudia Roden (TV chefs and cookery books)
Claudia Roden TV chefs, TV cooks and cookbooks
Grub Street Publishing |
Claudia Rodens The Food of Italy - Region by Region (TV chefs and cookery books)
Claudia Roden TV chefs, TV cooks and cookbooks
Steerforth Press / Chatto and Windus
BrowseInside the pages of Claudia Rodens The Food of Italy - Region by Region (Amazon US page) |
Claudia Rodens The Food of Italy - Region by Region by Claudia Roden cookery books
Claudia Roden travelled up and down Italy for a year, through every region, taking in city and countryside, to discover the local specialities on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes she collected and tested represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked in our own kitchens, with ease and delight. The food of the Italian regions – simple, unaffected but fresh and full of flavour – is the kind of food we all want to eat today. Made up of over 300 recipes, Claudia Roden’s timeless and enchanting book is set against a backdrop of the story of Italy and its people – ‘a splendid history, geography and cooking lesson rolled into one’.
Amazon Books USA UK Canada Paperback book (2003)
Amazon Books USA UK Canada Hardback book (2002) |
Invitation to Mediterranean Cooking - 150 Vegetarian and Seafood Recipes Claudia Roden cookery books
As more and more people search for a healthy lifestyle and diet they are discovering the refreshingly simple cuisine of the Mediterranean. Depending on fresh produce, such as tomatoes, aubergines and garlic, combined with olive oil and herbs such basil, coriander and mint, the food of this region is exuberant, colourful and intensely beneficial to good health. From her extensive travels, Claudia Roden has collected over 150 of her favourite recipes, each one capturing the essential qualities of the region. The Mediterranean diet - high in fibre and low in saturated fats and sugars - emphasizes the use of a wide range of vegetables, grains and pulses. Claudia Roden's vegetarian recipes will satisfy every palate, while a chapter on Fish and Seafood will appeal to those who are not completely vegetarian. All Claudia Roden's recipes are infused with her lifelong passion for Mediterranean cooking - her selection of fruit desserts completes this inspired collection.
Roden vividly communicates the pleasure of cooking and eating the Mediterranean way. The book features 150 recipes, collected in the course of extensive travels in France, Spain, Italy, Greece, Turkey, Tunisia, Morocco, Syria and the Lebanon.
Contents : Introduction; Salads and Appetizers; Soups; Pies and Tarts; Pasta; Grains: Bulgar, Rice and Couscous; Mixed Vegetable Dishes; Omelettes and Egg Dishes; Flans, Gratins and Cheese Bakes; Fish and Seafood; Desserts; Basics and Index
Amazon Books USA UK Canada Paperback book (2002)
Amazon Books USA UK Canada Hardback book (2001) |
Invitation to Mediterranean Cooking - 150 Vegetarian and Seafood Recipes by Claudia Roden (TV chefs and cookery books)
A treasure-trove of simple, healthy and delicious vegetarian recipes and fish dishes Frontcover
Claudia Roden TV chefs, TV cooks and cookbooks
Pan / Pavilion Books
BrowseInside the pages of Claudia Roden Invitation to Mediterranean Cooking (UK page - hardcover edition) |
Recipe from a 1901 cookbook
Pommes a la Fantaisie
Peel core, and slice thinly two pounds and a half of apples.
Place an ounce of butter in a clean enamelled iron stewpan, and as soon as it melts add the apples, together with sifted sugar to suit your own individual taste, the juice of half a lemon freed from pips, and a wineglassful of claret or Burgundy.
Stew very slowly until quite tender, then place in the bottom of a piedish.
Whisk four eggs, the yolks and whites separately, to a stiff froth, add to them a small cupful of grated breadcrumbs and grated nutmeg and sifted sugar to taste, cover the apples with this mixture, and bake in a rather quick oven until of a light golden brown hue on top.
Then turn upside down on to a fancy dish; cover with silted sugar, and then with a lattice-work of strips of angelica, and serve.
Note. This entremet may be eaten either hot or cold. It is equally good in both ways.
Cookbook of the day was Finest Desserts with Michel Roux
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Tamarind and Saffron - Favourite Recipes from the Middle East by Claudia Roden (TV chefs and cookery books)
Claudia Roden TV chefs, TV cooks and cookbooks
Penguin Cookery Library / Viking |
Tamarind and Saffron - Favourite Recipes from the Middle East Claudia Roden cookery books
The ravishing cover of Tamarind and Saffron, brilliant yellow quinces in a blue-glazed dish, hints at the pleasures within its covers. Claudia Roden has subtitled the book "Favourite Recipes from the Middle East", and it is no more and no less than this. Eschewing the broad historical and geographical panorama that so enriched The Book of Jewish Food, she concentrates solely on the food, putting together a collection of recipes from the Middle East that are light, fresh, delicious and immensely evocative. The enticing aromas of North Africa rise from its pages, expressed in the differing spice-dialects of the national cuisines -- the coriander, cinnamon, cumin, honey, orange-blossom water, preserved lemon, mint. The dishes range from the simplest of mezze to elaborate feast dishes but there is nothing that is remotely difficult. At the minimalist end of the scale, "Squid with Garlic and Chillies" is just that --the three briefly fried together; "Artichokes, Broad Beans and Almonds" combines unexpected ingredients to exquisite effect; and the Quince Dessert simply poaches the fruit in a light syrup, allowing its magical flavour to predominate. More demanding dishes include the spectacular " Pigeons Stuffed with Cous cous", the very elegant "Turkish Lamb Stew with Aubergine Cream Sauce" and "Roast Leg of Lamb with Meat, Rice and Nut Stuffing" (standing for that grandest of Arab dishes, whole stuffed baby lamb). And then there are the sweet dishes. This is an endlessly fascinating book, its deceptive simplicity masking a profound knowledge of the region's food. Really, as critics tend to say, one could cook from it forever. -- Robin Davidson
Amazon Books USA UK Canada Paperback book (2000)
Amazon Books USA UK Canada Hardcover book (1999) |
The New Book of Middle Eastern Food Claudia Roden cookery books
Claudia Roden has updated and expanded her popular 1968 cookbook for a more savvy and knowledgeable audience. While still filled with old favorites, the third edition acknowledges food processors and other handy kitchen tools, as well as this generation's preference for lower-fat recipes. Not that every recipe is changed; many are not, but Roden does attempt not to rely too much on butter and oils.
Begin your meal with mezze, derived from the Arabic t'mazza, meaning "to savor in little bites." Try Cevisli Biber (Roasted Pepper and Walnut Paste) spread on warm pita bread. Serve with Salata Horiatiki (Greek Country Salad) and then move on to a main dish of Roast Fish with Lemon and Honeyed Onions or Lamb Tagine with Artichokes and Fava Beans. The cookbook wouldn't be complete without sections on rice, couscous, and bulgur -- try Addis Polow (Rice with Lentils and Dates) or Kesksou Bidaoui bel Khodra (Beber Couscous with Seven Vegetables). Finish with a traditional dessert like Orass bi Loz (Almond Balls).
Mixed in with the recipes are Roden's personal experiences as a cook and recipe archivist, and Middle Eastern tales that illustrate the history of a particular recipe or food group. "It was once believed olive oil could cure any illness except the one by which a person was fated to die," Roden writes. "People still believe in its beneficial qualities and sometimes drink it neat when they feel anemic or tired." She also includes a detailed introduction to the terrain, history, politics, and society of the Middle East so her readers can more fully understand why the cuisine has evolved the way it has. "Cooking in the Middle East is deeply traditional and nonintellectual," she says, "an inherited art." It's our good fortune to inherit such a rich tradition. -- Dana Van Nest
Amazon Books USA UK Canada Hardback book (2000) |
The New Book of Middle Eastern Food by Claudia Roden (TV chefs and cookery books)
The classic cookbook, expanded and updated, with new recipes and contemporary variations on old themes Frontcover
Claudia Roden TV chefs, TV cooks and cookbooks
Alfred A. Knopf
BrowseInside the pages of The New Book of Middle Eastern Food by Claudia Roden (Amazon US page) |
The Book of Jewish Food - An Odyssey from Samarkand and Vilna to the Present Day by Claudia Roden (TV chefs and cookery books)
Claudia Roden TV chefs, TV cooks and cookbooks
Penguin / Alfred A. Knopf
BrowseInside The Book of Jewish Food - An Odyssey from Samarkand and Vilna to the Present Day by Claudia Roden (Amazon US page hardcover edition) |
The Book of Jewish Food - An Odyssey from Samarkand and Vilna to the Present Day Claudia Roden cookery books
Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes -- she has produced a history of the Jewish diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia, and the Americas. Both Ashkenazi and Sepharidic cooking are well represented here: hallah bread, bagels, blintzes, and kugels give way to tabbouleh, falafel, and succulent lamb with prunes, which are, in turn, succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savory bracelets).
Interwoven throughout the text are Roden's charming asides -- the history of certain foods, definitions (Kaimak, for instance, is the cream that rises to the top when buffalo milk is simmered), and ways of preparing everything from an eggplant to a quince. In addition, Roden tells you everything you've ever wanted to know about Jewish dietary laws, what the ancient Hebrews ate, and the various holidays and festivals on the Jewish calendar. Detailed sections on Jewish history are beautifully illustrated with archival photographs of families, towns, and, of course, food. The Book of Jewish Food is one that any serious cook -- Jewish and non-Jewish alike -- would gladly have (and use often) in the kitchen. (Source Amazon US 4 January 2006 hardcover edition)
Amazon Books USA UK Canada Paperback book (1999)
Amazon Books USA UK Canada Hardcover book (1996) |
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