Mediterranean Cookery Tie In

by Claudia Roden

As well as over 250 recipes, this second revised edition also contains a historical introduction to the gastronomy of the region, advice on traditional cookery techniques, a comprehensive guide to Mediterranean ingredients and hints on which local wines to look out for. Originally published in 1987 by BBC Books.

Genres: Cookbooks, Cooking, Food, Nonfiction

Paperback

First published January 1, 1920

About the author

Claudia Roden was 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.
With her bestselling classic, A Book of Middle Eastern Food, first published in 1968, Roden revolutionized Western attitudes to the cuisine 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.
Mrs Roden continued to write about food with a special interest in the social and historical background of cooking.
Then came the BBC television series, Mediterranean Cookery with Claudia Roden and the accompanying book entitled Claudia Roden's Mediterranean Cookery.
In 1992, she won the Glenfiddich Trophy, the top prize in the Glenfiddich Awards.

Reviews

[Kacey · Rating 5 out of 5]

This is exactly what I love in a cookbook - lots of interesting bits to read and history of the region and recipes included.

Despite the description... mine's a very nice hardback book with BBC branding!

[Lance · Rating 4 out of 5]

This is a great cook book of a very popular area. I must admit I have not used any of the recipes, however I am very familier with many of them and the author makes it easy to follow, even with the difference in names for certain things than those used in the US, for example eggplant and aubergines.
There are plenty of illustrations and does explain some things not found in other books. Like preparing grape leaves for Dolmathes Avgolemono--Stuffed Vine Leaves with egg and lemon sauce. Many of the recipes have additional information to create variations.
It was a pleasure to read the recipes and her comments. I now have to buy a copy, as I borrowed this one.

[John · Rating 4 out of 5]

Cookbooks like these are so totally out of fashion nowadays... A paperback?? ...No Photos???? Well, i've had this book for years now and i find it such a wonderful, personal conglomeration of traditional Mediterannean recipes,from the rustic to the more festive....Syrian Fish with Tamarind, greek leeks , kibbeh, Catalan recipes....its nearly all worth just trying out she never misleads you , iv'e found. Its all fairly simple and SO tasty...

[Pam · Rating 3 out of 5]

This cookbook on Mediterranean cooking includes 250 recipes providing an almost encyclopedic overview. Despite Claudia Roden's expertise and reputation, I find this book to not be nearly as good as her much later book "Arabesque; A Taste of Morocco, Turkey & Lebanon". This book includes many recipes for stews, tagines and the like which I found too sweet and fatty. I would recommend cooks review the recipes and adjust them to suit their personal taste.