Balsamic Vinegar or Claudia Rodens Foolproof Mediterranean Cookery

Balsamic Vinegar: Introduction to a Mysterious and Centuries-old Italian Vinegar

Author: Paola Prati Nash

Description on different balsamic vinegars to help consumers to understand this kaleidoscopic world. Also includes detailed history of balsamic vinegar with cultural notes and production procedures description.

Look this: Tourismus: Das Geschäft des Reisens

Claudia Roden's Foolproof Mediterranean Cookery

Author: Claudia Roden

Award–winning cookbook author Claudia Roden offers classic recipes from a region renowned for its cuisine.

Throughout the Mediterranean region—from the South coasts of Spain and France, through Italy to Greece, Turkey, and the Middle East, and along the coast of North Africa—people are passionate about growing and eating food. The result is a region rich in dishes made from sun–ripened fruits and vegetables, olive oil and garlic, meat and fresh herbs, seafood and grains. Now, Claudia Roden brings us 40 classic recipes that highlight the variety of the region, including Andalusian Gazpacho, Baked Tomatoes in the Style of Provence, Italian Fish Soup, Marinated Cod Moroccan Style, and Lamb Tagine with Prunes. All the recipes call for readily available ingredients, and there’s even a special menu section to help plan the perfect meal. Claudia Roden, who was born and raised in Cairo, has traveled extensively throughout the Mediterranean; among her previous books are A New Book of Middle Eastern Food and the award–winning The Book of Jewish Food.

Publishers Weekly

Roden presents a sixth edition of the Foolproof series, which includes books from Madhur Jaffrey and others, most of whom are primarily popular in the U.K. Roden (The Book of Jewish Food; A New Book of Middle Eastern Food), begins this slim volume with a list of ingredients found in "dishes from one end of the seas to the other," a characteristic that has to do with similar climates and a shared history with of Roman, Greek, Arab, Ottoman and Spanish influences. There are recipes (with beautiful photos of the dishes) for starters, such as Lentils and Rice with Caramelized Onions, as well as Roasted Peppers and Aubergines with Yoghurt. Main dishes include Seared Tuna with Tomato and Lemon Dressing, and Tagine of Meatballs in Tomato Sauce with Eggs. While the book list ingredients in both metric and imperial measurements, it also includes a conversion chart. This volume is perfect for home cooks wanting just a taste of Middle Eastern cooking, but those with a deep interest in the cuisine will be left wishing for more, and will do well to reach for one of Roden's earlier books. (Sept.) Copyright 2003 Reed Business Information.

Library Journal

In this latest entry in the "Foolproof" series, which includes titles by Madhur Jaffrey and Ken Hom, Roden, an acknowledged authority on Mediterranean cuisines, presents 40 classic recipes from the Mediterranean, each illustrated with color photographs of the finished dish and step-by-step technique shots. Her thoughtfully selected recipes are clearly written and accompanied by brief but informative headnotes. However, these are classics, and as such, many, from Pissaladiere to Andaulsian Gazpacho to Greek Country Salad, are both familiar and readily available in other sources. For larger collections. Copyright 2003 Reed Business Information.