The Food of Spain

The definitive cookbook for Spanish regional cuisine from aJames Beard Award–winning author—“This excellent book reflects all of Spain’s richness” (Ferran Adrià).

“After a series of fascinating essays on the historical forces that led to the creation of various Spanish cuisines (among others: Celts and Jews, Frenchmen, monks, peasants and royals), Roden slips into the kitchen to deliver the goods.” —New York Times Book Review

One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

“Every book Claudia Roden writes I want to look at and read. In The Food of Spain, she again reveals the heart of a culture through beautiful pictures and astute social history, always weaving food traditions and the botany and wildlife of the place into her recipes.” —Alice Waters

“Claudia Roden does it again! Great recipes and fascinating text. It’s the most important English language book on Spanish region cuisine that I’ve read.” —Paula Wolfert