The Food Of Spain

One of our foremost authorities on Mediterranean, North African and Italian cooking, Claudia Roden brings her incomparable authenticity, vision and immense knowledge to bear in The Food of Spain. The award-winning author of classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food has now written the definitive cookbook on Spanish cuisine, illustrated with gorgeous full-color photographs that capture the colour and essence of this wonderfully vibrant nation and its diverse people, traditions and culture.

Magnificent in its span, The Food of Spain is a treasure trove of tales, proverbs, stories and local history. Claudia has applied her 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, she explores both the little known and the classic dishes of Spain travelling the length and breadth of the country, from Andalusia to Asturias, Catalonia to Galicia. And whether 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, Claudia's 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 and discerning armchair traveller.