Claudia Roden

Claudia Roden przez ostatnie 40 lat napisała ponad 20 książek kulinarnych. Otworzyła przed nami podwoje cudownego świata oliwy z oliwek, syropu z granatów czy harissy z płatkami róż, na zawsze odmieniając podejście do gotowania i jedzenia.

A result of 16 years of research, The Book of Jewish Food was originally published in 1997 when Jewish cuisine was overlooked by the food industry and enjoyed instead behind closed doors around the world. In this revolutionary book, Roden s

Travel the med from the comfort of your kitchen. Claudia Roden is credited with revolutionising Western attitudes to Middle Eastern and Mediterranean food. Over thirty years on from her first Mediterranean cookbook, Claudia shares the sun-