Books by Claudia Roden

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, simply, as it should be.' - Yotam Ottolenghi'I could not love this book more. A palpable instant classic, infused with wisdom, generosity and achievable deliciousness. Every page feels like a blessing.' - Nigella Lawson'Claudia Roden is the queen of all cookbook writers. Med is a beautiful book brimming with wisdom and exquisite good taste.' - Jay Rayner'It's a book for cooks' - Dan Saladino, BBC Radio 4 The Food Programme'A bible of classic and comforting dishes that will prove to be the foundations of any cook's kitchen.' - StylistTravel 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 the Levant, Andalusia 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.

As well as writing cookbooks and presenting cooking shows on the BBC, the author is also a cultural anthropologist based in the United Kingdom. This title features a collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.

'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

Discover Spain's culture and cuisineClaudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which 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. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

THE FOOD OF ITALY was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.

The author returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced readers to these cuisines in the 1960s. In this book, she pays tribute to the different culinary histories and contemporary food of these countries.