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Product Description
About the Author
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.
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Most Helpful Customer Reviews
72 of 72 people found the following review helpful:
5.0 out of 5 stars
If you buy one Middle Eastern cookery book...,
This review is from: A New Book of Middle Eastern Food (Cookery Library) (Paperback)
...make it this one. The recipes easy to follow, and Roden's writing style is peppered with amusing anecdotes about her childhood in Egypt and historical information that make this book a good read outside the kitchen as well as in. Whereas many Middle Eastern cookbooks leave out ingredients (presumably to make the dishes seem less scary to Western palates), Roden's recipes are authentic. Many include alternate suggestions and regional variations from family recipes submitted by her friends and readers from across the region, so chances are you'll always have the proper ingredients to hand. I cook from this regularly, both for everyday meals and special occasions (the appetiser section has loads of dishes that are great for parties). Middle Eastern cooking seems to be designed to make expensive ingredients like meat go a long way, and (although they're not flagged as such) there's some great recipes here if you're on a tight budget. In other words...absolutely essential.
87 of 88 people found the following review helpful:
5.0 out of 5 stars
The best book on middle-eastern kitchen!,
By A Customer
This review is from: A New Book of Middle Eastern Food (Cookery Library) (Paperback)
I had one of the earlier editions of this book and it taught me how to cook. The new edition is even better than the previous. How is that possible? Maybe I have, with age, learned to appreciate culinary culture more than I used to.I am a Turkish woman and most of the recepies Roden explains in her marvellous book are no strangers to me. I have ben living abroad now for many years. Every time I open Roden's book I can smell my grandmother's kitchen. Here is a personal "thank you" to Claudia Roden from me. Maashallah, forty one times, as we say back home.
21 of 21 people found the following review helpful:
5.0 out of 5 stars
A rich and wide-ranging collection,
By A Customer
This review is from: A New Book of Middle Eastern Food (Cookery Library) (Paperback)
This cookbook celebrates the culinary diversity of the Middle East with a wealth of traditional recipes from many countries. The author's enthusiasm for the dishes she describes is evident throughout, and the recipes span the spectrum from everyday meals to more elaborate preparations for holidays and special occasions. Most of the ingredients are readily available, and the food is nutritious, flavorful, and economical. Whether you are an experienced cook or only a beginner, this book has something for you.Also recommended: "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This seminal work captures the essence of the region's traditional foods in hundreds of distinctive recipes interspersed with superlative cultural and culinary background material, including unparalleled information on ingredients and utensils.
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