Claudia Roden’s Mediterranean by Claudia Roden
As Heard on The Daily Gardener Podcast:
Claudia Roden's Mediterranean by Claudia Roden
This book came out late in 2021, and the subtitle is Treasured Recipes from a Lifetime of Travel.
Claudia Roden, the culinary enchantress, has once again cast a spell upon us with her latest masterpiece, Mediterranean: Treasured Recipes from a Lifetime of Travel.
This exquisite cookbook is not merely a collection of recipes; it’s a journey through time, a love letter to the sun-kissed shores and vibrant flavors of the Mediterranean.
Claudia, with her unparalleled expertise and passion, invites us into her kitchen, where the aroma of spices and the sizzle of frying pans fill the air.
Each recipe is a carefully crafted masterpiece, a testament to her decades of exploration and culinary experimentation. From the delicate elegance of French cuisine to the bold and exotic flavors of Moroccan gastronomy, Claudia captures the essence of each Mediterranean culture with unparalleled precision.
Imagine yourself savoring a plate of Chicken with Apricots and Pistachios, the tender meat bathed in a luscious apricot sauce, or indulging in the comforting warmth of a bowl of Vegetable Couscous, a symphony of flavors and textures.
Claudia’s recipes are more than just instructions; they are stories, each one imbued with a sense of history, tradition, and love.
Recipes range the gamut from appetizers to desserts and include:
- Focaccia
- Tapenade
- Fresh Goat Cheese with Herbs and Olives
- Roasted Cheese Polenta Cubes
- Green Olive, Walnut, and Pomegranate Salad
- Yogurt Soup with Orzo and Chickpeas (Perfect For Summer!)
- Hot Chilled Cream of Beet and Yogurt Soup
- Citrus Salad with Greens
- Winter Arugula with Pancetta and Grapes
- Roasted Celery Root Sweet Potato and Carrot with Tarragon Vinaigrette,
- Potato Omelette
- Chicken with Grapes
- Chicken with Apricots and Pistachios
Claudia's dishes are a little bit of everything - simple to sophisticated. But the recipes take center stage and speak for themselves - magnified by spectacular photography.
But it’s not just the food that makes this cookbook so special. Claudia’s writing is a delight, filled with anecdotes, personal reflections, and a deep appreciation for the beauty and diversity of the Mediterranean. Her passion is infectious, and her love for food is evident on every page.
A legendary cookbook writer, anthropologist, and regional cuisine expert, Claudia Roden ("Roe-din") began traveling the Mediterranean when her kids left home. She traveled extensively through the area and fell in love with Mediterranean food. In this book, Mediterranean means favorites from France, Greece, Spain, Egypt, Turkey, and Morocco.
Claudia knows the slight differences that make the flavors of these regions. Listen to how the ingredients - like herbs, vegetables, and citrus - get used in different places.
Claudia writes:
Despite the similarities, there are distinct differences.
Where the French use cognac, Sicilians use Marsala, and Spaniards sherry.
Where Italians use mozzarella, Parmesan, pecorino or ricotta; the French use goat cheese or Gruyère ("groo-yair"), and the Greeks Turks Lebanese and Egyptians use feta or halloumi ("huh-loo-mee").
Where an Egyptian or Syrian would use ground almonds or pine nuts in a sauce, a Turk uses walnuts.
Crème fraîche is used in France, where yogurt and buffalo-milk cream are used in the eastern Mediterranean.
In the northern Mediterranean, the flavors are of herbs that gow wild;
in the eastern and southern Mediterranean, they are of spices, flower waters, and molasses.
In Turkey they flavor their meats with cinnamon and allspice, in Morocco they use cumin, saffron, cinnamon, and ginger.
While a fish soup in the French Midi includes orange zest and saffron, in Tunisia it will have cumin, paprika, cayenne, and cilantro leaves.
It's as if the common language of the Mediterranean is spoken in myriad dialects.
The cookbook also shares some of Claudia's fascinating personal stories. She grew up in Egypt. Claudia was born there in 1936.
She also spent lots of time with extended family in France and Spain.
Whether you’re a seasoned cook or a culinary novice, Mediterranean is a must-have addition to your cookbook collection. It’s a treasure trove of delicious recipes, a source of inspiration, and a celebration of the rich and diverse culinary heritage of the Mediterranean.
So gather your ingredients, light a candle, and prepare to embark on a gastronomic adventure that will tantalize your taste buds and transport you to a world of sun, sea, and unforgettable flavors.
This book is 320 pages of what Josep Pla called cooking: the landscape in a saucepan.
SI HORTUM IN HORTORIA PODCASTA IN BIBLIOTEHCA HABES, NIHIL DEERIT.
