Author: Claudia Roden

Claudia Roden connects recipes with migration, memory, and regional tradition. Born and raised in Cairo, she studied in Paris and London before beginning the interviews and recipe collecting that shaped her career. The New Book of Middle Eastern Food substantially expands her earlier landmark volume with more than eight hundred recipes from Arab, Turkish, Iranian, and North African kitchens. Knopf published the revised work in 2000. Roden also wrote The Book of Jewish Food, Arabesque, and Mediterranean Cookery, using domestic dishes and family accounts to trace how cuisines travel. Her work combines clear practical instruction with the history and social life surrounding a meal.