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New Book Of Middle Eastern Food Enlarged And Revised
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About the Author

Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. Starting as a painter she was drawn to the subject of food partly through a desire to evoke a lost heritage - one of the pleasures of a happy life in Egypt. The local delight in food, like the light, colour and smells and the special brand of hospitality, warmth and humour, has left a permanent impression.
With her bestselling classic, A Book of Middle Eastern Food (Penguin 1970, revised edition A New Book of Middle Eastern Food, 1985), first published in 1968, Claudia Roden revolutionised Western attitudes to the cuisines of the Middle East. Her intensely personal approach and her passionate appreciation of the dishes delighted readers, while she introduced them to a new world of foods, both exotic and wholesome. The book received great critical acclaim, and the publication of the enlarged edition was enthusiastically welcomed.
Mrs Roden has continued to write about food with a special interest in the social and historical background of cooking. In 1981 Penguin reissued Coffee, which was followed in 1982 by Picnic. Then came the BBC television series, Mediterranean Cookery with Claudia Roden, and the accompanying book, Claudia Roden's Mediterranean Cookery, a new, expanded edition of which was recently published. This was followed by The Food of Italy and then The Book of Jewish Food. In 1992, Claudia Roden won the Glenfiddich Trophy, the top prize of the Glenfiddich Awards.
The Book of Jewish Food was awarded the 1998 Jewish Quarterly/Wingate Book Prize for Non-Fiction, was the 1998 Glenfiddich Food Book of the Year and the 1997 Andre Simon Memorial Fund Food Book.

Reviews

When Roden published The Book of Middle Eastern Food in 1972, the cuisines of Morocco, Turkey, Greece, Egypt and their neighbors were mysteries in this country. Today, their fresh flavors are better known, and much loved, and Roden has expanded and updated her classic to meet modern needs. The new version includes more than 800 recipes, as well as folk tales, tips, anecdotes and just about all the information anyone needs to reproduce foods from that part of the world. Miraculously, Roden manages to be this thorough while never sacrificing her personal toneDthis is a book that is both encyclopedic and intimate. Much of Middle Eastern food is light tasting and vegetable-based, and the recipes reflect these qualities without neglecting more complex and unusual preparations. A chapter on appetizers and salads includes a Moroccan Lettuce and Orange Salad, Tabbouleh, Lemony Chicken Jelly and even a Brain Salad. While Roden is no stickler for starting from scratch, she always provides plenty of options for those who wish to do so. In a section on yogurtDa key ingredient in many recipes, such as Tagliatelle with Yogurt and Fried Onions, and Chickpeas with Yogurt and Soaked BreadDshe gives both guidelines for buying yogurt and instructions for making your own. A sub-section on Persian sauces for rice is outstanding, as is another on stuffed eggplants. Desserts include Egyptian "Bread-and-Butter" Pudding and Arab Pancakes with various filings. Roden won a James Beard award for The Book of Jewish Food in 1997. She will certainly be in the running once more with this impressive work. 24 pages of color photos. (Oct.) Copyright 2000 Cahners Business Information.

Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ... -- Simon Schama
Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures * Observer *
Roden's great gift is to conjure up not just a cuisine but the culture from which it springs -- Nigella Lawson
Beyond the evocative stories and buoyant style ... there is always information ... meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful -- Yotam Ottolenghi

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