From Library Journal
Roden is the author of a number of other books on Mediterranean cooking, as well as the impressive The Book of Jewish Food (LJ 12/96). Her latest collection offers light, fresh, easy dishes not just from Italy and France's Provence but also from the somewhat less explored cuisines of the Mediterranean region, particularly those of the Middle Eastern and North African countries. Seafood and vegetable dishes have always been at the heart of Mediterranean cooking, so it seems logical to focus on them: Moroccan Carrot Salad, Sauteed Artichoke Hearts and Potatoes, Baby Squid with Garlic and Chilies, Fish Soup with Saffron and Cream. Recommended for most collections.
Copyright 1997 Reed Business Information, Inc.
"Claudia Roden is a cookbook writer who does not write cookbooks. Rather, she follows the tendrils of memory that bind people and families. Hers is an impassioned quest to stitch together the fabric of a culture."--Molly O'Neill, The New York Times Magazine
"Roden has done extensive footwork, traveling the area and visiting the private kitchens in Greece, Italy, France, Spain, North Africa, and the Middle East.... With Roden we get the region's most flavorful fare."--Bon Appetit