Tamarind and Saffron

by Claudia Roden

Become captivated by Claudia Roden's middle eastern delights in "Tamarind & Saffron". "I don't think there's a recipe I don't want to cook in "Tamarind & Saffron". (Nigella Lawson). It includes: Aubergines in a spicy honey sauce; baby onions in tamarind; sweet jewelled rice; and saffron caramel cream. These are just some of the sumptuous recipes in Claudia Roden's collection of new and updated recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. Claudia Roden's "Book of Middle Eastern Food" (1968) was written for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to Roden's books. In "Tamarind and Saffron", Claudia Roden has brought together a fresh collection of recipes for this new generation of cooks, illustrated throughout with luscious photography. Praise for Claudia Roden: "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker