Claudia Roden Reihenfolge der Bücher

"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.

Infused with the warmth of the Mediterranean, this collection by Claudia Roden invites readers to experience a culinary journey filled with simple yet delightful recipes. Renowned for transforming perceptions of Middle Eastern and Mediterranean cuisine, Roden shares beloved dishes inspired by her extensive travels, including Chicken with Apricots and Pistachios and Vegetable Couscous. Each recipe reflects a lifetime of passion for food, offering a blend of flavors from various regions that promise to bring joy to any dinner table.

Claudia Roden reiste fünf Jahre lang durch Spanien, auf der Suche nach den besten regionalen Rezepten. Sie hat berühmten Köchen und Hausmüttern in die Töpfe geschaut und sich von der Kultur und der ungeheuren kulinarischen Vielfalt des Landes inspirieren lassen. In diesem Standardwerk erfahren Sie alles über regionale Besonderheiten und lokale Zutaten. Mit über 300 authentischen Rezepten von Tapas über safrangelbe Paella bis zu Crema Catalana.

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.

Claudia Roden gilt international als die Kennerin der arabisch-orientalischen Küche. Für dieses Buch ist sie zu ihren Wurzeln zurückgekehrt, um den Geschmack der Kindheit wieder auf der Zunge zu spüren und die besten Rezepte von Freundinnen, Köchen, Straßenverkäufern und Gourmet-Restaurants zusammenzutragen. Eine sinnliche, kenntnisreiche Einführung in die Esskultur des Vorderen Orients und 180 Originalrezepte für die beliebtesten Leckerbissen.

In "Arabesque," Claudia Roden explores the vibrant cuisines of Morocco, Turkey, and Lebanon, offering 150 accessible recipes. Blending history and personal insights, she highlights exquisite dishes, from couscous and tagines to kebabs and mezze, inviting home cooks to experience the rich flavors and traditions of the Middle East.

Originally published in 1981, as Picnic this revised and expanded edition is a celebration of the tradition of preparing and savoring 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.