Claudia Roden is not only a cookbook writer but also a master storyteller and historian who completely immerses herself in the culture of a country to uncover the beloved meals at the heart of its identity. For her latest book, an impressive collection of recipes and anecdotes on the regional foods of Spain, Roden spent five years carefully researching the rich culinary heritage of this vast and varied nation. She travelled the length and breadth of the country asking people she met for favourite recipes and family histories to get a genuine feel for the place.
Claudia Roden is not only a cookbook writer but also a master storyteller and historian who completely immerses herself in the culture of a country to uncover the beloved meals at the heart of its identity.
For her latest book, an impressive collection of recipes and anecdotes on the regional foods of Spain, Roden spent five years carefully researching the rich culinary heritage of this vast and varied nation. She travelled the length and breadth of the country asking people she met for favourite recipes and family histories to get a genuine feel for the place.
In The Food of Spain, tasty recipes are interspersed with interesting tales of characters she met on her journey, from famous chefs who shopped with her in the markets to ordinary folk who invited her into their homes to cook for her.
During her travels, Roden discovers a close connection between food and patriotism in Spain. Certain tastes and flavours remind a person of their roots and Spaniards are no exception. Each region has its own unique cuisine that offers an emotional connection to the past.
While Spanish food is as diverse as its history – with Roman, Celtic, Middle Eastern, French and New World influences – Roden manages to deftly sift through a mountain of information and deliver a perfect repertoire of rustic, delicious and uncomplicated dishes.
Among the recipes that have been passed down through generations are revuelto de espárragos con gambas (garlicky scrambled eggs with asparagus and prawns, popular in Andalusia), albondigas en salsa con picada de almendras (a homely meatball dish much loved in Catalonia and popular in tapas bars), lomo de cerdo con leche y caramelo (from Navarre and the Basque country, this sweet tender pork loin is cooked in milk with caramel) and flan de naranja (a zesty orange custard from Valencia and Murcia).
If you want to learn to cook like the natives while exploring the colourful history and culture of Spain, then Roden's book – filled with authentic recipes, vivid photography and fascinating stories – is the place to begin your culinary adventure.
- Claudia Roden will be at the Instituto Cervantes in Dublin on Friday 3 May for a book signing and to give a talk on her work.
Anna Sweeney is a writer and freelance journalist specialising in culture, art and interior design. More about her work can be found at alltheprettyhouses.wordpress.com
