Reissue of a classic cookbook, new to the Vintage imprint. von Roden, Claudia

Offers a collection of recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. This book was written for readers who had never eaten an aubergine, let alone cooked one. It is illustrated throughout with...

An updated 25th anniversary edition of Roden's masterpiece cookbook, with full illustrations. More than 30% of the recipes have been updated to fit modern tastes, with new inclusions such as farro salad and burrata. Structured by region,...

"The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day" ist eine umfassende Sammlung von jüdischen Rezepten und der Geschichte ihrer Entstehung. Claudia Roden, eine renommierte Köchin und Autorin, nimmt die...

THE TIMES / SUNDAY TIMES FOOD BOOK OF THE YEAR 2021SHORTLISTED 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,...

Eine kulinarische Reise mit Claudia Roden in die Aromenvielfalt des Mittelmeers Erleben Sie die aromatische Vielfalt der Mittelmeerküche mit der Grande Dame der Kulinarik! Dieses mediterrane Kochbuch entführt auf eine atemberaubende...

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery";...

THE 25TH ANNIVERSARY EDITION OF THE CLASSIC JEWISH COOKBOOK WITH NEW RECIPES AND MATERIALIn this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish...

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...