Med: A Cookbook - Claudia Roden's Mediterranean by Claudia Roden

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    • Categories: Bread & rolls, savory; Appetizers / starters; Italian
    • Ingredients: instant yeast; bread flour; extra virgin olive oil
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Greek; Cypriot
    • Ingredients: smoked cod roe; lemon juice; extra virgin olive oil; sunflower oil
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean
    • Ingredients: pitted Kalamata olives; capers in brine; anchovy fillets in oil; extra virgin olive oil
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    • Categories: Appetizers / starters; Mediterranean; Vegetarian
    • Ingredients: goat cheese; extra virgin olive oil; chives; black olives
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean; Syrian; Turkish; Vegetarian; Vegan
    • Ingredients: jarred piquillo peppers; walnuts; wholewheat bread; pomegranate molasses; extra virgin olive oil; ground cumin; Aleppo pepper
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean; Vegetarian; Vegan
    • Ingredients: extra virgin olive oil; lemons; aubergines
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean; Vegetarian; Vegan
    • Ingredients: extra virgin olive oil; lemons; aubergines; flat-leaf parsley; tahini
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Turkish; Vegetarian
    • Ingredients: extra virgin olive oil; lemons; aubergines; Greek yogurt
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    • Categories: Appetizers / starters; Side dish; Mediterranean; Vegetarian
    • Ingredients: instant polenta; Parmesan cheese; Fontina; rosemary
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    • Categories: Salads; Appetizers / starters; Side dish; Turkish; Vegetarian; Vegan
    • Ingredients: green olives; walnuts; spring onions; flat-leaf parsley; pomegranate molasses; extra virgin olive oil; piment d'Espelette; pomegranate seeds
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    • Categories: Mousses, trifles, custards & creams; Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: chicken livers; unsalted butter; thyme; sweet Marsala wine; brandy; double cream
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    • Categories: Soups; Summer; Spanish; Vegetarian; Vegan
    • Ingredients: white bread; plum tomatoes; cucumbers; peppers of your choice; sherry vinegar; extra virgin olive oil
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    • Categories: Soups; Turkish
    • Ingredients: orzo pasta; chicken stock; egg yolks; Greek yogurt; dried mint; saffron threads; canned chickpeas; extra virgin olive oil; sumac; Aleppo pepper
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    • Categories: Soups; Turkish; Vegetarian
    • Ingredients: baby beetroots; plain yogurt; lemons; dill
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    • Categories: Soups; French
    • Ingredients: basil; Parmesan cheese; extra virgin olive oil; onions; frozen peas; chicken stock; double cream
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    • Categories: Soups; Egyptian
    • Ingredients: onions; carrots; garlic; split red lentils; chicken stock; ground cumin; ground coriander; lemons
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    • Categories: Soups; Greek
    • Ingredients: chicken stock; chicken thighs; long grain rice; eggs; lemons; flat-leaf parsley
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    • Categories: Soups; Cooking ahead; Italian
    • Ingredients: chicken stock cubes; orzo pasta; milk; ground cinnamon; Parmesan cheese; amaretti biscuits; pumpkin
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    • Categories: Salads; Main course; Side dish; Italian; Vegetarian; Vegan
    • Ingredients: grapefruits; blood oranges; extra virgin olive oil; soft herbs of your choice; baby salad leaves
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    • Categories: Salads; Main course; Side dish; Italian
    • Ingredients: sunflower oil; pancetta; grapes; rocket; extra virgin olive oil
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    • Categories: Salads; Appetizers / starters; Main course; Side dish; Mediterranean; Vegetarian
    • Ingredients: peaches; extra virgin olive oil; bulb fennel; cucumbers; soft goat cheese
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    • Categories: Salads; Side dish; Italian; Vegetarian; Vegan
    • Ingredients: red onions; garlic; red peppers; yellow peppers; orange peppers
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    • Categories: Salads; Side dish; Moroccan; Vegetarian; Vegan
    • Ingredients: red peppers; cherry tomatoes; extra virgin olive oil; coriander sprigs
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Notes about this book

Notes about Recipes in this book

  • Fried fish with cumin and tahini sauce

    • TrishaCP on April 10, 2022

      This was simple to prepare and I thought the tahini sauce went really well with my fish (I used halibut). I changed the cooking technique a bit. I seared one side of the fish, turned it, and then bunged it into a hot oven to keep cooking. (About 10 minutes total.) My fish came out perfectly that way.

  • Spaghetti with anchovies and olives

    • Astrid5555 on January 17, 2022

      This takes less time than your pasta to cook, perfect weeknight dinner if you like anchovies, which the whole family does.

  • Pumpkin soup with orzo and amaretti

    • pomona on July 03, 2022

      Normally, I fret over how I will make pumpkin soup, what direction I will take it. This recipe is pumpkin and stock and milk and salt and pepper and orzo and it is delicious. Then you add some parmesan, cinnamon and biscuit crumbs and it is even better. The recipes in this book are so simple and so amazing. It's a treasure.

  • Muhamarra walnut and roasted pepper dip

    • Omsafeeya on November 15, 2021

      Very much like Paula Wolfert's recipe in her Eastern Med book. I made with fresh peppers and it was a bit too sweet. Next time use the jar of peppers

  • Spaghetti with prawns Provençale

    • lkgrover on August 16, 2022

      Good pasta with prawns (or shrimp in my case), fresh tomato & herbs. Cooking the pasta in stock adds an extra umami.

  • Taglioni with lemon

    • lkgrover on March 07, 2022

      Pasta using ingredients I usually have in my kitchen -- great for when I need a quick dinner & am low on groceries. I used spaghetti instead of tagliolini.

  • Pasta with fresh tomatoes, garlic and basil

    • lkgrover on May 19, 2022

      Good vegetarian spaghetti dinner; quick preparation.

  • Bean stew with chorizo and bacon

    • Lepa on January 15, 2022

      This is quick and tasty. The broth was delicious and overall we liked it but I don't love the texture of soup with chunks of chorizo. I used the soft kind and some crumbles were a bit large so that could be the problem. That said, I would make this again.

  • Spaghetti with garlic, oil and chilli

    • Ganga108 on January 09, 2022

      Spaghetti with garlic, oil and chilli is such a classic recipe. It appears in about a dozen of the books in my collection. We have been making it for over 2 decades - not only is it delicious, it can be made very quickly - the pasta and a salad pulled together in just over 10 mins (depending on your pasta cooking time). Perfect for busy nights when you've just got home from work and everyone is hungry. Not only that, it is an excellent basis for adding whatever is in your kitchen - chilli sauce, olives, wilted and chopped greens, semi-dried tomatoes, pesto, crispy breadcrumbs - whatever is waiting to be used. This recipe is a keeper.

  • Yogurt and cucumber salad

    • Ganga108 on December 26, 2021

      Variations on Cucumber Raita have spread around the world. Cucumber and yoghurt is such a classic combo. This variation is lovely - a Summer favourite. The orange blossom water "dressing" is a lovely idea and makes a gorgeous topping to the yoghurt. I love how thick and creamy Indian yoghurt is - perfect for this style of dish.

  • Vegetables poached in stock and white wine

    • Ganga108 on January 09, 2022

      Cooking a la Grecque is one of my favourite ways to cook veg in Spring and Summer. It is the perfect dish for cooking the veg and herbs that you have at hand. Claudia describes how she fills a plate with veg cooked this way as a first course. She has a well-articulated order for putting the veg in the stock to ensure perfect cooking times.

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  • ISBN 10 1529108586
  • ISBN 13 9781529108583
  • Linked ISBNs
  • Published Sep 02 2021
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

Claudia Roden is credited with revolutionising Western attitudes to Middle Eastern and Mediterranean food. Over thirty years on from her first Mediterranean cookbook, Claudia shares the sun-soaked simplicity of the Mediterranean with new recipes for effortless, everyday cooking.

This is how Claudia cooks for friends and family - always putting flavour first, beautiful ingredients, fuss-free cooking, relaxed eating.

From Provence to Petra, Madrid to Morocco, explore the many and varied flavours of the Mediterranean as Claudia shares a life's worth of travelling and stories along with the food she cooks now.

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