Egyptian-born Claudia Roden revolutionised the way Westerners viewed Middle Eastern cuisine with the publication of A Book of Middle Eastern Food in 1968. She has since turned her attention to Italy, to Jewish food and conquered much of the Arab world in Arabesque. Her list of achievements is long – which makes her latest book, The Food of Spain, a must add to your collection.
The book was five years in the making – painstaking research into Spanish food coupled with her writing work have resulted in a book that is both full of passion but also authenticity – occasionally a difficult coupling. She examines the regions and history of Spain and how these interweave with the culture and people of this incredible food nation.
She crosses from delicate soups and simple tapas dishes to cover complex showpieces for celebrations, cakes and desserts. The book is charmingly divided into chapters such as Almond cakes, fried onion and garlic: Jewish Legacies to Of wrinkly potatoes and hot sauces: the Canary Islands. The Food of Spain is an educational, edible journey through the food of this influential, delicious country.
The Food of Spain by Claudia Roden, published by Michael Joseph, RRP £25