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The Food of Spain Hardcover – 15 Mar 2012

4.5 out of 5 stars 62 customer reviews

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Product details

  • Hardcover: 512 pages
  • Publisher: Michael Joseph (15 Mar. 2012)
  • Language: English
  • ISBN-10: 0718157192
  • ISBN-13: 978-0718157197
  • Product Dimensions: 19.7 x 4.5 x 25.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Bestsellers Rank: 46,762 in Books (See Top 100 in Books)

Product Description

Review

"After a series of fascinating essays on the historical forces that led to the creation of various Spanish cuisines (among others: Celts and Jews, Frenchmen, monks, peasants and royals), Roden slips into the kitchen to deliver the goods."--Sam Sifton, New York Times Book Review --This text refers to an out of print or unavailable edition of this title.

About the Author

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.


Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Received this book 2 weeks ago, having pre-ordered it and am absolutely loving it! A really good and intelligent work on Spanish cooking, that importantly is written in a way accessible to us in the UK. For me, one of the biggest pluses is that so many of these dishes are possible to knock up for supper after returning from work - yes, there are some that need longer, but it is very evident that Claudia has stuck to her aim of producing recipes that give flavour and satisfaction worthy of the time put into them. Have cooked 4 from the book so far and all have turned out brilliantly.

I note the comments from the less enthusiastic reviewer, although I have to say that I found this a perfect balance between cookery book and scholarly work. There are 122 pages of history and analysis of ingredients before the recipes even begin - to be honest I think that if you want more than that, you should be buying an academic text and not a recipe book! Although some of the information may be already known to many, it's not put across in an overly simplistic way and you can't just skip out mentioning oil and bread, just because it's a well known part of Spanish cookery.

I will confess that the book maybe does not have pages of immediately stand-out 'wow' recipes that make you want to drop everything and cook them. But I think that is partly because so much of Spanish cookery is quite simple, everyday fare. However, if you take the time to read the book and try out recipes, then you really do get the 'wow' - both on a quick weekday supper and a weekend dinner party. I feel certain this book will become one of the most well-thumbed and oil-stained in my kitchen!
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Format: Hardcover
For some reason there are a plethora of Spanish cooks books being published. Many of them offer the standard fare. However, if you truly want the heart and soul of Spain on a plate, then this is the book for you. There are of course many simple and easy to cook recipes, but I am absolutely fed up with the quick and simple approach offered up by the likes of the delectable Nigella, to get us all cooking. I want complex, time consuming journeys of culinary delight, and Claudia's book offers this up...big time. To say I love this book is an under-statement it is really a journey into the Spanish kitchen. she is a cook who loves and understands food. The culinary story of Spain is here and is a great read for those who want to understand the food they are cooking, Claudia takes you to the root of the recipes. The food is sublime! Am I going to be watching Rick Stein, of course I am, but I am going to be cooking Claudia Roden.
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Format: Hardcover Verified Purchase
Another exceptional book from Claudia Roden . If you are not interested in food but simply want a recipe book to follow slavishly then perhaps it is not for you . It is ,however, scholarly erudite and fascinating and faithful to the real cooking of Spain . Highly recommended .
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Format: Hardcover Verified Purchase
No wonder Claudia Roden is my favourite food writer - received this yesterday and haven't stopped reading it since. The first hundred pages or so offer a fascinating cultural history of Spain which puts the last two millennium into perspective, and explains the culinary heritage of Romans, Moors, Jews and Christians, as well as giving a guide to the food of the 17 autonomous regions of the country. As always with this writer the recipes are so easy to follow,and she gives the reader great confidence in making their own adaptations. I love this book, and thank you Amazon for offering it at such a good price.
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Format: Hardcover
My other half got me this book for Christmas. I am Spanish and probably someone will think what's the point for me to have books about food on my own country. Well, living in the UK for long, some times you forget some recipes and then flicking through this books makes me remember them or others not on them. It is nice to know what is the equivalent of some ingredients or their name in English.

I love the book, more for the fact that she does explain a bit of each regions history and influences in their food and where some ingredients come from and their differences, I know some other reviews criticised this particular part, but I think it is interesting to know a bit about the culture of the country when you're cooking some dish from them.

It may not have as many pictures as other books, but the recipes are brilliant, and maybe more to what normally you will eat in Spanish households. Spanish food is not only tapas, paella, sangria and the typical you seem to see in cooking tv programs and so on. I also have the Rick Stein book from last year's tv series, which is very good too, and then some others in Spanish such as 1080 Recetas de cocina (no pictures on it) and other very old passed by my mum. The recipe of the meatballs with almond sauce is a classic and I cannot see how someone can go wrong doing that, it is probably one of the 1st recipes my mum showed me when I was a kid.

There is also 2 styles of Spanish cooking at the moment, you got the typical and traditional cooking, recipes from Argüiñano, and so on, and then you got the new wave of chef, like Adriá (owner of El Bulli). I find this also in books, the ones with big fancy pictures and other where the recipes do all the job, personally I think this book is a balanced mix of both.
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