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Claudia Roden

Claudia Roden
Did you know?

Claudia says that all her work “has always been with home cooks.” She explains that the recipes she collects are not always ready for publication and it’s her job to go home and “make them right.”

Claudia Roden
Claudia's Featured Recipe
Pasta Dough

Click here for recipe

Claudia Roden was born and raised in Cairo and has spent her adult life as a British subject. She completed her formal education in Paris and then moved to London to study art. As a food writer, she travels extensively and is one of Britian’s most revered cooks and authors. 

 

Her books include the James Beard Award-winning Book of Jewish Food, as well as The New Book of Middle Eastern Food, Arabesque, Coffee: A Connoisseur's Companion, The Good Food of Italy--Region by Region, Everything Tastes Better Outdoors, and Mediterranean Cookery, which was published in conjunction with her BBC television series on the Mediterranean.

 

Her next book is The Food of Spain. 

 

In 1989 she won the two most prestigious food prizes in Italy, the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma, for her London Sunday Times Magazine series The Taste of Italy. She has won six Glenfiddich prizes, including 1992 Food Writer of the Year for articles in the Daily Telegraph and The Observer magazine, and the Glenfiddich Trophy awarded “in celebration of a unique contribution to the food that we eat in Britain today.” In 1999 she won a Versailles Award in France, and Prince Claus of the Netherlands presented her with the Prince Claus Award “in recognition of exceptional initiatives and achievements in the field of culture.”

 

She lives in London.

Latest Recipes

Potato Fritters

This is one of the most famous of Jewish foods and a specialty of Hanukah. The latkes are served as an appetizer, as a side dish, and eve...

(1 Votes)

Pasta Stuffed with Meat or Chicken

These dumplings of stuffed pasta in chicken soup—they are likened to Chinese wonton, Turkish manti, and Italian cappelletti—have a prest...

(1 Votes)

Pasta Dough

Pasta in the old Ashkenazi as in the Sephardi world used to be a combination of flour and eggs with water. Nowadays as in Italy, it is si...

(1 Votes)

Bagels

When I phoned around for tips to improve my bagels, I found that most people now use an egg in the dough, which makes the bread lighter, ...

(1 Votes)

Pot Roast

The Jewish pot-au-feu of boiled beef and vegetables, a Friday-night alternative to chicken soup and roast chicken, makes a deliciously he...

(1 Votes)

Noodle Pudding with Apple

This traditional Sabbath pudding has been made by Jews in Germany since the Middle Ages. It came from their Italian brethren before Germa...

(1 Votes)

Honey Cake

Honey cake and the related ginger cake have been favorite Jewish cakes since the early Middle Ages in Germany. Although the earliest reco...

(1 Votes)

Sponge Cake

A sponge cake without butter or any other fat is the all-purpose Jewish cake, made every week to be eaten for tea or after supper with fr...

(1 Votes)

Moroccan Ratatouille

Notice the name's similarity to “caponata.” Variants of the famous ratatouille of Nice are cooked by Sephardi communities around the Medi...

(1 Votes)

Individual Chicken Pies

There is a belief among the Jews of Morocco that their ancestors were responsible for bringing the country”s great festive pie from Andal...

(1 Votes)

Pumpkin Flan

This creamy specialty of the Veneto is my favorite Italian pumpkin dish. Everyone marvels at how good it is.

(1 Votes)

Lemons Preserved in Salt and Lemon Juice

In this method, which is considered the most prestigious and gives the best results, no water is used. The lemon juice, which is the pic...

(1 Votes)

Roasted Shoulder of Lamb with Couscous and Date Stuffing

This is sumptuous and extremely easy. The meat is cooked very slowly for a long time until it is meltingly tender and you can pull the m...

(1 Votes)

Couscous with Spring Vegetables

This aromatic herby couscous with young tender vegetables and no meat makes a lovely main dish. Vegetarians will love it. Use fresh young...

(1 Votes)

Zucchini Fritters

Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can ...

(1 Votes)

Little Cheese Fillo Rolls

These dainty little rolls, or “cigars,” make ideal appetizers and canapés. The cheese used is beyaz peynir, or “white cheese,” which is s...

(1 Votes)

Bulgur and Chickpea Salad

This rustic salad from the Bekaa Valley does not feature on the standard restaurant menu. It began originally as the leftover, meatless f...

(1 Votes)

Eggplants with Tomatoes and Chickpeas

This dish can be served cold as a salad or hot as a side dish to accompany meat or chicken. It has a delicate sweet-and-sour flavor.

(1 Votes)

Spinach Pies

These little pies are a famous Lenten specialty; they are deliciously sharp and lemony. A good, commercial puff pastry will do very well ...

(1 Votes)

Ful Ahdar bel Roz wal Laban Zabadi

You need young fava beans, not tough old ones. Some supermarkets sell them shelled in the season. Good-quality frozen ones are also fine...

(1 Votes)

Shorbet Samak Beid ab Lamouna

You find the egg-and-lemon finish, also called bel tarbeyah, in all Middle Eastern countries. In Greece it is the famous avgolemono. Use...

(1 Votes)

Fish Kebab

Although Turkey is surrounded on three sides by sea, it is not very strong on fish dishes. Seafood has not been part of the old Anatolia...

(1 Votes)

Saman hi Einah Quails with Grapes

A wonderful dish. Even those who think it is not worth cooking quail because the birds are too small think this is delightful. In Morocc...

(1 Votes)

Orange Slices in Orange Syrup

The orange zest and the orange-blossom water give a delicate fragrance to the syrup.

(1 Votes)
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