The Book of Jewish Food by Claudia Roden

In 1981 Penguin reissued Coffee, which was followed in 1982 by Picnic. Mrs Roden has continued to write about food with a special interest in the social and historical background of cooking.

The book received great critical acclaim, and the publication of the enlarged edition was enthusiastically welcomed. 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. 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. 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. 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. She finished her education in Paris and later studied art in London. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern food and Mediterranean cookery, including the award-winning The Book of Jewish Food, and, most recently, The Food of Italy.Ĭlaudia Roden was born and brought up in Cairo. Claudia Roden was born and brought up in Cairo, but was educated in Paris and in London, where she has lived for many years.

The Book of Jewish Food by Claudia Roden