Claudia Roden
Autor(a) de The Book of Jewish Food
About the Author
Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her mostrar mais other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food. (Bowker Author Biography) mostrar menos
Image credit: Photo © Red Saunders
Obras por Claudia Roden
Associated Works
A Taste of Thyme: Culinary Cultures of the Middle East (1994) — Introdução, algumas edições — 68 exemplares
Etiquetado
Conhecimento Comum
- Nome canónico
- Roden, Claudia
- Data de nascimento
- 1936
- Sexo
- female
- Nacionalidade
- Egypt (birth)
UK (current) - Local de nascimento
- Cairo, Egypt
- Locais de residência
- Hampstead, London, England, UK
Paris, France
Cairo, Egypt - Educação
- St. Martin's School of Art
- Ocupações
- food writer
tv presenter - Relações
- Douek, Ellis (brother)
- Organizações
- Oxford Symposium on Food and Cookery
The Food Chain
BBC - Prémios e menções honrosas
- Commander, Most Excellent Order of the British Empire (2022)
Observer Food Monthly Award for Lifetime Achievement (2019)
Glenfiddich Best Food Book Award (2005)
André Simon Memorial Fund Food Book Prize (2005)
Prince Claus Award (1999)
Glenfiddich Trophy (1992) (mostrar todos 10)
Premio Orio Vergani (1989)
Premio Maria Luigia, Duchessa di Parma (1989)
James Beard Award for Cookbook of the Year (1997)
National Jewish Book Award (1997) - Agente
- Lizzy Kremer (David Higham Associates)
Membros
Críticas
I feel I ought to review this, as nobody else has yet, but honestly, once you have said that it is by Roden, you have more or less said it all. Her recipes are reliably good, but it is the texts around the recipes that always make me hungry. In Med she returns to the food she has researched for so long, but this time not looking for exact 'authenticity' but for food that can be easily presented to family and friends that have the right spirit. In many cases she transforms a flavour she found in one place with a presentation from another.
This is a very personal collection of the food she likes to cook and to serve and to eat.… (mais)
This is a very personal collection of the food she likes to cook and to serve and to eat.… (mais)
This selection includes recipes for tagines from Marocco, Persian rice dishes and Armenian koftas, as well as discussions of spices, market bargaining and the etiquette of tea and coffee drinking, evoking not only a cuisine but a way of life.
Listas
Prémios
You May Also Like
Associated Authors
Estatísticas
- Obras
- 23
- Also by
- 2
- Membros
- 3,656
- Popularidade
- #6,921
- Avaliação
- 4.2
- Críticas
- 33
- ISBN
- 117
- Línguas
- 9
- Marcado como favorito
- 10
I wish this had more pictures that would communicate how awesome these dishes are. I was blessed to know what each recipe looks like! Overall, it's a REALLY good cookbook with authentic recipes. I know that it is probably directed to westerns and not middle easterns, but there is no real difference between that and a local cookbook. I actually love accurate universal measurements, so I prefer this one.
Can't wait to attempt Lahma Bel Ajeen and most of the salads. :D