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The Food of Spain Hardcover – June 7, 2011

by
Claudia Roden (Author)
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Claudia Roden (Author)
4.4 out of 5 stars 44 customer reviews
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Product Details

  • Hardcover: 624 pages
  • Publisher: Ecco; First Edition edition (June 7, 2011)
  • Language: English
  • ISBN-10: 0061969621
  • ISBN-13: 978-0061969621
  • Product Dimensions: 8.2 x 2.1 x 10.2 inches
  • Shipping Weight: 5.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Best Sellers Rank: #438,157 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

2.0 out of 5 starsWith 600 pages and a very general title, the book sets the expectations very high. Is the author able to deliver?
By Jackal on August 1, 2011
Format: Hardcover
The hyperbole in the product description calls this book one of the most important books on Spanish cooking during the last 50 years. How does the book measure up? I own a number of Spanish cooking books, so in addition to comments on Roden's book, please also find my recommendations.

This is a decent book about traditional Spanish food, but it lacks the passion so apparent in The New Spanish Table (or for that matter the author's own The New Book of Middle Eastern Food). I think you learn more about Spanish food by reading that book, because its informal and youthful style (i.e. cramped with info, side bars, inserts, loads of smaller less artistic photos). Off course, if you want to learn about the Spanish regions and their specialities, you should pick up Culinaria Spain. However, Roden does teach us a bit about the strong early Muslim influence as well as the different regions. Roden's history lesson is largely confined to pre 20th century. Unfortunately, you do not get any understanding of how Spanish cooking has changed during the last 50 years. Another solid book that tries to do pretty much what Roden is trying to do is The Cuisines of Spain: Exploring Regional Home Cooking - a much better choice (more focused description of regional differences, more recipes, regional origin of all recipes noted).Read more ›
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4.0 out of 5 starsSpanish Cooking at Home Plus a Great Travelogue
By James Ellsworth on June 29, 2011
Format: Hardcover Verified Purchase
Claudia Roden's breakthrough book, 'A Book of Middle Eastern Food' was not only a landmark work on one of my favorite cuisines, it was also a wonderful reminiscence of Roden's family history as Sephardic Jews who settled in Egypt. For Sephardic, read 'Spanish' and her credibility as a writer on this Mediterranean cuisine becomes clear. The first 120 plus pages contain a region-by-region overview of Spain's multi-ethnic food culture, ranging from signature agricultural products to 'bred in the bone' dishes. I very much agree with previous reviewers that the recipes she has selected accord well with what I have eaten and enjoyed during my travels in Spain. I also feel that this is the best overall book for a Spanish family (speaking English fluently) to select for their own cookbook. The great dishes, the expected dishes are here--from a homemade range of stocks through soups...well, to nuts! Famed convent-based recipes for egg and almond pastry 'bites' are here. We all have had them and we all have wished we 'knew how' to recreate them at home. Now we can! We can also share a thumbnail sketch of each region's history, their hopes for independence or autonomy or their roles in creating today's vibrant, modern Spain.

Why only four stars? I cook seriously (as does Roden)but I may be a bit 'jaded', a bit more interested in 'knockout' recipe and flavor or texture ideas. This book is wonderfully traditional. Her prose is not as rigorously edited as it used to be and there are some repetitions that pall on the careful reader.Read more ›
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5.0 out of 5 starsThis is why Claudia Roden is one of my favorite cookbook writers
By Brian Connors VINE VOICE on July 11, 2011
Format: Hardcover
This book is basically everything that makes a Claudia Roden book -- personal stories, history, and much more -- combined with some truly beautiful Phaidonesque food photography. It's a doorstop, no question, but it's worth trying to schlep it around just to be able to browse through it. The recipes are all marked by area of origin, and are chosen to reflect each area's specialties, such as Valencia's rice, seafood from Cantabria, the Basque country, and the Balearic Islands, Asturias' apples, and Madrid's signature boiled dinner, the cocido madrileño.

The aesthetics are an important aspect of this book; while the text itself is probably about the same or slightly shorter than Roden's other books, the book as a whole was conceived as a coffee table book, with generous (and obviously Phaidon-influenced) food photography. Roden's friends who helped her with the book also get their own introductions in sidebars, along with ingredients and cultural forces that shaped Spanish food from medieval into modern times. (Roden, being Sephardic Jewish, places special emphasis on the Jewish contributions to the cuisine, and makes a special point to cover how Spain has come to appreciate centuries of contributions by Jews and Conversos.)

For a long time -- over twenty-five years now -- Penelope Casas' The Foods and Wines of Spain has been possibly the definitive book in English on Spanish food. It's still an excellent book, but in the years since Casas published her first book, Spanish food has rocketed to worldwide fame as the youngest of Europe's great national cuisines, joining French, Italian, and Greek food thanks to the efforts of both traditionalists and modernists.Read more ›
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Most Recent Customer Reviews

5.0 out of 5 starsBeautiful book, the pages are thick and full of ...

Beautiful book, the pages are thick and full of great pictures. Very specific locations for the recipes, which is great for a traveler that loves food. Read more

Published 2 months ago by Amazon Customer
5.0 out of 5 starsGreat recipe's.

We bought this for our son after he came back from Spain with his fiance, they use it all the time.

Published 7 months ago by Amazon Customer
4.0 out of 5 starsYum.

Some wonderful recipes, but also rich descriptions of the various regions of Spain and history of Spanish food influences. Read more

Published 7 months ago by Reader
5.0 out of 5 starseasy to follow

easy to follow

Published 16 months ago by Mary Magnuson
5.0 out of 5 starsComprehensive

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 more

Published 17 months ago by Lindade
4.0 out of 5 starsif you're anything like me, connecting the dots of history through...

A classic... if you're anything like me, connecting the dots of history through food.

Published 18 months ago by Vidds
5.0 out of 5 starsFive Stars

I love Claudia Roden's books; they always have wonderful stories to read through and the recipes are good.

Published 22 months ago by Eva Rodriguez
5.0 out of 5 starsA Beautiful Book

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 more

Published on December 8, 2014 by James Outlaw, Jr
5.0 out of 5 starsFive Stars

Very interesting compilation of gastronomic and historical Spain,

Published on November 13, 2014 by Amazon Customer
4.0 out of 5 starsShe's the best

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 on June 7, 2014 by UrbanMonique

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