Claudia Roden's Invitation to Mediterranean Cooking

150 Vegetarian and Seafood Recipes
Author: Claudia Roden,Gus Filgate
Publisher: Pavilion Books, Limited
ISBN: 9781862054813
Category: Cookery (Seafood)
Page: 224
View: 4864

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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.

Invitation to Mediterranean Cooking

150 Vegetarian and Seafood Recipes
Author: Claudia Roden
Publisher: Rizzoli International Publications
ISBN: 9780847820207
Category: Cooking
Page: 224
View: 3716

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"Invitation to Mediterranean Cooking" As more and more people adopt a healthy lifestyle and diet, they are discovering the refreshingly simple cuisine of the Mediterranean. Claudia Roden is one of the culinary world's greatest experts on the genuine food and flavors of the region, and in this beautifully illustrated book she extends an "Invitation to Mediterranean Cooking" with over 150 recipes that capture the essential qualities of this vibrant cuisine. The high-fiber, low-fat Mediterranean diet emphasizes the use of a wide range of vegetables and grains, fresh fish and seafood. Here, Claudia Roden has selected a range of main courses, desserts, and side dishes from her extensive travels not only in Europe, but in Mediterranean Africa and the Middle East as well. The recipes include established dishes from Italy, Spain, and France, such as Linguine with Spinach and Pine Nuts, Gazpacho, and Provencal Mushroom Tart, as well as more unusual dishes such as Tunisian Eggplant Omelette and Spicy Walnut Paste from Turkey. In her engaging style, Roden thoroughly explains techniques and ingredients to enable home cooks of every skill-level to prepare these intriguing dishes. Beautifully complemented by Gus Filgate's evocative photographs, these recipes extend an irresistible welcome to the warming flavors and life-affirming principles of the bright, fresh Mediterranean. Claudia Roden was born and grew up in Cairo, and was educated in Paris before moving to London. From the publication in 1968 of her first book, "A New Book of Middle Eastern Food," to her more recent titles, including "The Food of Italy" and "A Book of Jewish Food," she has established a reputation as one of themost distinguished culinary authors and food writers. She has won four Glenfiddich awards, among other accolades, for her enthusiastic and well researched books. Also published by Rizzoli, New York: "Carluccio's Complete Italian Food" Antonio and Priscilla Carluccio "Enchanted Liguria" "A Celebration of the Culture, Lifestyle and Food of the Italian Riviera" David Downie Photographs by Alison Harris "The Foods of Sicily and Sardinia and the Smaller Islands" Giuliano Bugialli Photographs by John Dominis Jacket design by Janet James Jacket photograph: Gus Filgate Author photograph: Martin Brigdale

Simple Mediterranean Cookery

Step by Step to Everyone's Favourite Mediterranean Recipes
Author: Claudia Roden
Publisher: Bbc Publications
ISBN: 9780563493273
Category: Cooking
Page: 128
View: 7990

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An indispensable guide to the best food the Mediterranean has to offer: the sixth title in the SIMPLE series (formerly known as the FOOLPROOF series) brings together 40 recipes, from award-winning food writer Claudia Roden. 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 as easy as pie. With invaluable information on ingredients, equipment and menu-planning, this modern, stylish book guarantees delicious results for beginners and experienced cooks alike.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 6341

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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"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

Arabesque

A Taste of Morocco, Turkey, and Lebanon
Author: Claudia Roden
Publisher: Knopf
ISBN: 0307493970
Category: Cooking
Page: 352
View: 4666

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In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt. Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

The Food of Spain


Author: Claudia Roden
Publisher: Harper Collins
ISBN: 0062091689
Category: Cooking
Page: 624
View: 4895

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One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

The Food of Italy


Author: Claudia Roden
Publisher: Random House
ISBN: 022409601X
Category: Cooking
Page: 432
View: 570

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Like Elizabeth David, Claudia Roden can write about anything. Whether it's Middle Eastern, Spanish or Italian food, she is the cook to turn to. She is world renowned for her classic books like Arabesque and the Book of Jewish Food. These draw on her Egyptian Jewish roots so it's no wonder Middle Eastern chefs like Ottolenghi are among her biggest fans. But it is interesting to see that Russell Norman of Polpo cites Food of Italy as his favourite cookbook. Polpo is very cool, very modern, very Italian and yet still Claudia Roden's classic is his go-to cookbook. Food of Italy was first published 25 years ago next year. But the recipes are so fresh yet timeless they are hard to date. For this edition she has updated over 30% of the recipes to fit modern tastes with new inclusions like farro salad and burrata. The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. With over 300 short recipes it is an incredible repertoire, and it is completely approachable for home cooks. This fully illustrated edition includes recipe photos as well as local Italy scenes. This is the first time it has had photos since it was originally published.

A Book of Mediterranean Food


Author: Elizabeth David
Publisher: Penguin UK
ISBN: 1405917369
Category: Cooking
Page: 240
View: 5575

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A Book of Mediterranean Food - published in 1950 - was Elizabeth David's first book and it is based on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt. 'Britain's most inspirational food writer' Independent She gives us hearty pasta and polenta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain. Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes are imbued with all the delights of the sunny south. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

The Book of Jewish Food

An Odyssey from Samarkand and Vilna to the Present Day
Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0141928514
Category: Cooking
Page: 592
View: 5546

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'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday

A Mediterranean Feast

The Story Of The Birth Of The Celebrated Cuisines Of The Mediterranean, From The Merchants Of Venice To The Barbary Corsairs, With More Than 500 Recip
Author: Clifford A. Wright
Publisher: Harper Collins
ISBN: 0688153054
Category: Cooking
Page: 840
View: 2617

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A groundbreaking culinary work of extraordinary depth and scope that spans more than one thousand years of history, A Mediterranean Feast tells the sweeping story of the birth of the venerated and diverse cuisines of the Mediterranean. Author Clifford A. Wright weaves together historical and culinary strands from Moorish Spain to North Africa, from coastal France to the Balearic Islands, from Sicily and the kingdoms of Italy to Greece, the Balkan coast, Turkey, and the Near East. The evolution of these cuisines is not simply the story of farming, herding, and fishing; rather, the story encompasses wars and plagues, political intrigue and pirates, the Silk Road and the discovery of the New World, the rise of capitalism and the birth of city-states, the Crusades and the Spanish Inquisition, and the obsession with spices. The ebb and flow of empires, the movement of populations from country to city, and religion have all played a determining role in making each of these cuisines unique. In A Mediterranean Feast, Wright also shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked by both unrelenting poverty and outrageous wealth. The book's more than five hundred contemporary recipes (which have been adapted for today's kitchen) are the end point of centuries of evolution and show the full range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also illustrate the migration of local culinary predilections, tastes for food and methods of preparation carried from home to new lands and back by conquerors, seafarers, soldiers, merchants, and religious pilgrims. A Mediterranean Feast includes fourteen original maps of the contemporary and historical Mediterranean, a guide to the Mediterranean pantry, food products resources, a complete bibliography, and a recipe and general index, in addition to a pronunciation key. An astonishing accomplishment of culinary and historical research and detective work in eight languages, A Mediterranean Feast is required--and intriguing--reading for any cook, armchair or otherwise.

Mediterranean Cooking


Author: Paula Wolfert
Publisher: Harper Collins
ISBN: 0060974648
Category: Cooking
Page: 336
View: 300

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Recipes and culinary suggestions are arranged according to the key ingredients of Mediterranean cooking, from garlic and oil, olives, and eggplant to cheese, nuts, honey, and fruits

The Food of Morocco


Author: Paula Wolfert
Publisher: A&C Black
ISBN: 1408827468
Category: Cooking
Page: 517
View: 6691

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A once-in-a-lifetime cookbook lavishly evoking Morocco in all its timeless splendour and mystery...essential for armchair travellers and anyone interested in Moroccan cuisine.

Classic Lebanese Cuisine

170 Fresh and Healthy Mediterranean Favorites
Author: Kamal Al-Faqih
Publisher: Rowman & Littlefield
ISBN: 0762756497
Category: Cooking
Page: 256
View: 1648

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Savory, heart-healthy Lebanese recipes from a renowned chef The cuisine of Lebanon epitomizes the best of the Mediterranean diet, which is highly regarded for its positive health benefits. Abounding in vegetables, grains, fresh herbs and spices, poultry, and lamb, it yields meals replete with robust, earthy flavors. In Classic Lebanese Cuisine, Chef Kamal Al-Faqih presents 170 dazzling recipes that reflect the full breadth of authentic Lebanese cuisine. Featuring favorites such as baba ghannouj, tabbouli, and kibbi, this book also presents Al-Faqih's signature classics, like London broil layered with pita and garlic yogurt, and heart-healthy fire-roasted wheat with lamb. With step-by-step instructions accompanied by full-color photographs throughout, this book makes Lebanese cuisine accessible to everyone who seeks to reproduce their favorite flavors and dishes—from the merely curious to more experienced cooks.

Little Foods of the Mediterranean

500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More
Author: Clifford A. Wright
Publisher: Harvard Common Press
ISBN: 9781558322271
Category: Cooking
Page: 515
View: 2640

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Mediterranean food expert Clifford Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of appetizers, snacks, and little foods traditional across the Mediterranean.

Saffron Shores

Jewish Cooking of the Southern Mediterranean
Author: Joyce Goldstein
Publisher: Chronicle Books
ISBN: 9780811830522
Category: Cooking
Page: 189
View: 7480

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A cookbook that celebrates the Jewish heritage of the Southern Mediterranean offers commentary on the history and traditional flavors of the area and recipes for dishes from Morocco, Algeria, Tunisia, and Libya.

The Mediterranean Vegan Kitchen


Author: Donna Klein
Publisher: Penguin
ISBN: 1440674094
Category: Cooking
Page: 272
View: 1523

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After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too. With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy. Dishes include: * Sicilian Eggplant Relish * Catalan Grilled Vegetables with Almond Sauce * Classic Italian Minestrone * Moroccan Fresh Tomato Salad * Black Olive Bread * Zucchini-Lemon Couscous * Greek Currant Cake * Braised Pears in Red Wine * and more

Recipes and Remembrances from an Eastern Mediterranean Kitchen

A Culinary Journey Through Syria, Lebanon, and Jordan
Author: Sonia Uvezian
Publisher: N.A
ISBN: N.A
Category: Cooking
Page: 438
View: 7265

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Located in the very heart of the eastern Mediterranean, the area comprising Syria, Lebanon, and Jordan has provided the world with what is considered by many to be Arab food at its best. In this landmark, one-of-a-kind volume Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a revelatory work rich in personal reminiscences; insightful quotations, anecdotes, and proverbs; valuable information on ingredients, utensils, daily meals, and traditions; and evocative period illustrations. Sonia Uvezian's many memories and associations establish a sense of place and emotional pull rarely encountered in Middle Eastern culinary literature. The "eastern Mediterranean Kitchen" in the title is actually that of her family's summer home in the Bekaa Valley, Lebanon's fertile agricultural and winemaking region, as well as the one in their Beirut apartment. It is where the Uvezians prepared the food they grew themselves or bought from nearby farms, orchards, and markets. Written by an expert in the field and over two decades in the making, "Recipes and Remembrances" is a fascinating and highly original book imbued with a keen historical perspective and a deep respect for the region's cultural heritage. Few cookbook authors have approached their subjects with the thorough, painstaking research reflected in this work. A profound understanding of eastern Mediterranean food shines through in its hundreds of superb, clearly written recipes, which are often preceded by illuminating introductory remarks. From the definitive section on pomegranates and pomegranate molasses through the fabulous chapters on desserts and beverages, this book provides indispensable reading for anyone interested in the cookery and culture of Syria, Lebanon, and Jordan. Like the author's groundbreaking classics, "The Cuisine of Armenia" and "Cooking from the Caucasus," which were among the first to bring Middle Eastern and Caucasian cooking to America, it is long on such traditional dishes as tabbuleh and baklava but also includes innovations, among them Damascus-Style Cheese Dip with Toasted Sesame Seeds and Nigella and Grilled Quail with Sour Cherry Sauce. Timeless and timely, "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature, it has achieved the status of a classic. ABOUT THE AUTHOR: Sonia Uvezian was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including "The Cuisine of Armenia," "Cooking from the Caucasus," and "The Book of Yogurt." Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications."

The New Mediterranean Jewish Table

Old World Recipes for the Modern Home
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520284992
Category: Cooking
Page: 468
View: 6729

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"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.

The Book of New Israeli Food

A Culinary Journey
Author: Janna Gur
Publisher: Kuperard (Bravo Limited)
ISBN: 0805212248
Category: Cooking
Page: 303
View: 6990

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Brings together a collection of kosher recipes and culinary history in a volume that captures the broad diversity of modern-day Israeli cuisine, with dishes ranging from new interpretations of traditional classics to innovative exotic specialities.