Claudia Roden

The Food of Italy

  • The Food of Italy

  • ‘Roden’s great gift is to conjure up not just a cuisine but the culture from which it springs’ Nigella Lawson

    A fully illustrated updated edition of Claudia Roden's masterpiece cookbook including over 300 delicious recipes and gorgeous full colour photography of local Italian scenery.


    The Food of Italy was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.


    The Food of Italy was first published in 1989. But the recipes are fresh yet timeless. For this edition Claudia has updated over 30% of the recipes to fit modern tastes, with new inclusions like farro salad and burrata.


    The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups. Featuring an incredible repertoire, The Food of Italy is completely approachable for home cooks.

The Food of Spain
The Food of Spain
Claudia Roden
A Middle Eastern Feast
A Middle Eastern Feast
Claudia Roden
Claudia Roden's Simple Mediterranean Cookery
Claudia Roden's Simple Mediterranean Cookery
Claudia Roden
Arabesque
Arabesque
Claudia Roden
Tamarind & Saffron
Tamarind & Saffron
Claudia Roden
The Book of Jewish Food
The Book of Jewish Food
Claudia Roden
A New Book of Middle Eastern Food
A New Book of Middle Eastern Food
Claudia Roden

Claudia Roden is a cookbook writer and anthropologist based in the UK. She grew up in Cairo and studied in both Paris and London. She has published multiple bestsellers including the international award-winning The Book of Jewish Food, and she revolutionised Western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food. Aside from her writing career Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery.

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