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.
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