I’ve been cooking from Claudia Roden’s cookbooks since I was a little girl, and my mum is an avid Roden-ite. When I heard from my fellow Culinary Historians of New York members that she was going to speak about her new book The Foods of Spain at the Queen Sofia Institute I was a teensy bit starstruck. What an incredible talk she gave last night in what’s basically a dream space, with its black and white floors and art-attack walls. In her writing, as when she speaks, she gives recipes soul and context. And I have to say, I completely see why people are so eager to invite them into their kitchens and share their recipes and their lives with her. What a gracious, entertaining lady. Can’t wait to try out some more of her recipes. For the event I tried out her Sausages with Caramelized Pears recipe. Judging by the fact that all the sausages were gone by the time I got to the table, I can attest to the fact that it worked beautifully. We also discovered that the lemon-almond cake so popular in a small Spanish town actually has Judeo Spanish origins as a Passover cake!
Claudia Roden is a goddess
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