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Claudia Roden's Mediterranean : treasured recipes from a lifetime of travel.

Roden, Claudia, (author.).

Available copies

  • 1 of 1 copy available at LARL/NWRL Consortium.
  • 1 of 1 copy available at Lake Agassiz Regional Library. (Show preferred library)

Current holds

0 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Moorhead Public Library 641.5918 ROD (Text) 33500013501309 New Available -

Record details

  • ISBN: 1984859749
  • ISBN: 9781984859747
  • Physical Description: 319 pages : color illustrations, color photographs ; 27 cm
  • Edition: First US edition.
  • Publisher: California ; Ten Speed Press, [2021]

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
Introduction -- Where my tastes come from -- Planning a meal -- Appetizers -- Soups -- Salads and cold vegetable dishes -- Vegetable sides and sharing dishes -- With grain -- Seafood and shellfish -- Meat and poultry -- Desserts and pastries.
Summary, etc.:
A cookbook author and food historian shares one hundred of her favorite recipes from the Mediterranean including chicken with apricots and pistachios, vegetable couscous, eggplant in spicy honey sauce with goat cheese, bean stew with chorizo and bacon, and almond pudding.
Reviews

  • Booklist Reviews : Booklist Reviews 2021 October #1
    *Starred Review* Sharing 35 years' worth of observations (and recipes) summarizing tastes, flavors, and experiences, Roden, the UK-based, Egyptian-born, peripatetic globe wanderer and TV personality (The Book of Jewish Food, 1996; The New Book of Middle Eastern Food , 2000) reviews the cooking of the Mediterranean to uncover differences and similarities among countries while also dramatically distilling the essences of familiar dishes. The choice of cheese, for instance, spells native preferences: feta and Halloumi for Greece; goat cheese and Gruyère for France; and the usual suspects for Italy—Parmesan, pecorino, mozzarella, and ricotta. Specific dishes get the same treatment, such as the famous French bouillabaisse, the Catalan bullinada with its garlic mayonnaise, and Sicilian fish cuscusu. Simplicity reigns, like spaghetti with garlic, oil, and chili or chicken with grapes. Adorned with elegant food styling and photographic travel postcards, each of Roden's 100-plus recipes represents a medley of flavors, whether from Greece, France, Tunisia, or any other Mediterranean region. Among the standouts: roasted cheese polenta cubes, pumpkin soup with orzo and amaretti, bean stew with chorizo and bacon, sangria gelatin. A very personal love song to a region. Copyright 2021 Booklist Reviews.
  • Booklist Reviews : Booklist Reviews 2021 October #1
    *Starred Review* Sharing 35 years' worth of observations (and recipes) summarizing tastes, flavors, and experiences, Roden, the UK-based, Egyptian-born, peripatetic globe wanderer and TV personality (The Book of Jewish Food, 1996; The New Book of Middle Eastern Food , 2000) reviews the cooking of the Mediterranean to uncover differences and similarities among countries while also dramatically distilling the essences of familiar dishes. The choice of cheese, for instance, spells native preferences: feta and Halloumi for Greece; goat cheese and Gruyère for France; and the usual suspects for Italy—Parmesan, pecorino, mozzarella, and ricotta. Specific dishes get the same treatment, such as the famous French bouillabaisse, the Catalan bullinada with its garlic mayonnaise, and Sicilian fish cuscusu. Simplicity reigns, like spaghetti with garlic, oil, and chili or chicken with grapes. Adorned with elegant food styling and photographic travel postcards, each of Roden's 100-plus recipes represents a medley of flavors, whether from Greece, France, Tunisia, or any other Mediterranean region. Among the standouts: roasted cheese polenta cubes, pumpkin soup with orzo and amaretti, bean stew with chorizo and bacon, sangria gelatin. A very personal love song to a region. Copyright 2021 Booklist Reviews.

Author Notes

<B>Claudia Roden</B> is a cookbook writer and anthropologist based in the UK. She grew up in Cairo and studied in both Paris and London. She has published multiple bestsellers, including the international award-winning <I>The Book of Jewish Food</I>, and she introduced the UK to Middle Eastern cuisines in 1968 with her bestselling cookbook, <I>A Book of Middle Eastern Food</I>. In addition to her writing career, Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery.

Subject: Cooking, Mediterranean.
Cooking, Mediterranean.
Genre: Cookbooks.
Recipes.
Cookbooks.
Recipes.

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