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“After a series of fascinating essays on the historical forces that led to the creation of various Spanish cuisines (among others: Celts and Jews, Frenchmen, monks, peasants and royals), Roden slips into the kitchen to deliver the goods.” (Sam Sifton, New York Times Book Review)
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.See all Editorial Reviews
Comprehensive and beautifully illustrated, this is the must-have cookbook for Spanish cuisine. Most important, if you're looking for a cookbook that gives you the historical and... Read morePublished 28 days ago by L. Britos-Bray
A classic... if you're anything like me, connecting the dots of history through food.Published 1 month ago by Vidds
I love Claudia Roden's books; they always have wonderful stories to read through and the recipes are good.Published 5 months ago by Eva Rodriguez
A beautiful book with a lot of details on the origins of the traditional dishes of Spain. If you are interested in learning more about the foods of this region and of the... Read morePublished 8 months ago by James Outlaw, Jr
Very interesting compilation of gastronomic and historical Spain,Published 9 months ago by proserpina
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 14 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 15 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 16 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 19 months ago by Linette Schoenholzer