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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.
This is a great history book of the food and regions of Spain.
A wonderfully written, well researched cookbook with tons of delicious recipes, many beautiful photos of finished dishes, makes this book a winner.
The food of Spain, is a very good book, filled with excellent recipes by the wonderful Claudia Roden, this book is worth buying.
No cooking writer gets it better than Roden. While not quite as much a page turner as her Book of Jewish Cooking, this is a delight and a welcome addition to any kitchen.Published 4 months ago by UrbanMonique
I had no chance to use this book as yet. But my friend cooked a few meals from it and I loved everything. I am looking forward to many delicious meals.Published 5 months ago by Michael Kisin
Claudia Roden is at once a fine recipe writer and a terrific historian. This, like all of her books can be read for a meal or for a sunday afternoon's entertainment.Published 6 months ago by Stephen Schlow
Excellent book. I really liked the history of food over the centuries which is detailed in this book. Great recipes as well!Published 9 months ago by Linette Schoenholzer
The food of Spain, is a very good book, filled with excellent recipes by the wonderful Claudia Roden, this book is worth buying.Published 10 months ago by Kate Runyan
This is a great history book of the food and regions of Spain. I felt I was traveling back there once again. The photos are just wonderful. Overall an excellent book.Published 13 months ago by Peggy Enright
This was for my son who happens to be a superb chef....In his estimation this book gets you closer to the "Food of Spain"
than anything else available.... Read more
This is a big decorative cook book, lots of fun to read or just browse through, very informative about Spanish and Catalan food, filled with detailed information about culinary... Read morePublished 15 months ago by LostMarble
This book fell apart within a couple of days of trying to read it. It weighs a tone, the photos are not labeled and so all of Ms. Roden's wonderful work falls by the waysidePublished 17 months ago by Terence Janericco