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Claudia Roden is a goddess

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!


About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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