Everything Tastes Better Outdoors (Wings Great Cookbooks) [Hardcover]

Claudia Roden (Author)

Book Description

Series: Wings Great Cookbooks | Publication Date: February 27, 1995

Offering hundreds of food ideas for outdoor eating, a celebration of al fresco dining presents suggestions for romantic picnics, barbecues, elegant wedding feasts, and spit improvisations.

Product Details

• Hardcover: 413 pages
• Publisher: Random House Value Publishing (February 27, 1995)
• Language: English
• ISBN-10: 0517122340
• ISBN-13: 978-0517122341
• Product Dimensions: 9.5 x 6.5 x 1.6 inches
• Shipping Weight: 1.7 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,947,123 in Books (See Top 100 in Books)

More About the Author

Claudia Roden was born in Cairo, educated in Paris and London, where she has lived for many years. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern and Mediterranean cookery and, most recently, her award-winning The Book of Jewish Food.

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars it's certainly not her best-known book, but . . ., April 12, 2009

By 

Madeleine (NYC) - See all my reviews

This review is from: Everything Tastes Better Outdoors (Hardcover)

it's a nice book to add to one's collection. The book is divided into 3 sections: Food to Take Out, Cooking in the Open, and Suggestions for the Traveler's Galley Kitchen and the Camp Cook. Most of the recipes are Roden's own but she's also included some of her favorites from James Beard, Edna Lewis, Madhur Jaffrey and others. There's some interesting prose here and there on English picnics, Himalayan picnics, Japanese picnics, Middle Eastern picnics, Chinese graveyard banqueting, primitive cooking, and how to assemble meals when traveling.

Note: This book was published in the UK in 1981 under the name "Picnic." I've got the 1995 American edition, and from Roden's introduction it sounds like the book was expanded to include additional recipes at that time. The American version is quite suitable for cooks elsewhere because the recipes contain the metric conversions from the original.