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The Food of Spain

The Food of Spain

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    Description de "The Food of Spain"

    In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it. Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it. Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.

    Détails sur le produit

    • Reliure : Hardcover
    • 624  pages
    • Dimensions :  5.8cmx22.4cmx26.4cm
    • Poids : 2494.8g
    • Editeur :   Ecco Paru le
    • ISBN :  0061969621
    • EAN13 :  9780061969621
    • Classe Dewey :  641.5946
    • Langue : Anglais

    D'autres livres de Claudia Roden

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    The New Book of Middle Eastern Food

    Claudia Roden has updated and expanded her popular 1968 cookbook for a more savvy and knowledgeable audience. While still filled with old favorites, the third edition acknowledges food processors and other handy kitchen tools, as well as this generation's preference for lower-fat recipes. Not that e...

    Tamarind and Saffron (Penguin Cookery Library)

    "I don't think there's a recipe I don't want to cook in TAMARIND & SAFFRON" - Nigella Lawson Aubergines in a spicy honey sauce; baby onions in tamarind; sweet jewelled rice; and saffron caramel cream. These are just some of the sumptuous recipes in Claudia Roden's collection of new and updated recip...

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    Voir tous les livres de Claudia Roden

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    In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it. Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it. Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.