Med: A Cookbook - Claudia Roden

Often referred to as the doyenne of cookery writers, Claudia Roden's books and writings are held in high esteem be a huge variety of cooks and chefs and her recipes regarded as honest and true recitations of authentic recipes. Her previous books have included those on Jewish food and on Italian and Middle East cooking. This book encompasses all of those in the umbrella of Mediterranean cooking. While the recipes that the book includes might not all be faithful iterations of local dishes they encompass food that Roden knows about thoroughly and this results in a delicious compendium of dishes.

Roden writes 'every country has its own cuisine and unique dishes, and the cooking differs between towns and country and from one town or village to another, but I also had a feeling of déjà vu in kitchens from one end of the sea to the other. I saw the same produce in the markets - the same vegetables, pulses and grains, the same fruit and nuts, great piles of olives, the same preserved vegetables. . . . . Tomato sauce is the signature tune of the entire Meditterranean, olives and garlic are its symbols.'

Like all great food writers, Roden's words are not just about the recipes but about a delight in food. Her book is divided by parts of a meal rather than geographically and includes recipes for tapenade, tagliolini with lemon, pan grilled fish with garlic, vinegar and chilli, bouillabaisse and amandines.

Hardback. 319 pages

Measurements - Med: A Cookbook - Claudia Roden:

20.1cm x 26.1cm x 3cm

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