Arabesque – Claudia Roden
Claudia Roden is one of the most articulate and inspirational food and cookery writers and is an authority on Middle Eastern and Mediterranean cuisines. She was born to a cosmopolitan Jewish family in Cairo, where she grew up eating, and questioning the origin of food from all over the Middle East. She began by collating recipes at a young age from everybody she met, from family members to virtual strangers. Claudia’s meticulously researched first book, A Book of Middle Eastern Food (1968), transformed Western attitudes towards this then little-known cuisine. Claudia has also written authoritatively about Mediterranean, Italian and Jewish food. In her latest book, Arabesque she gives tips on cooking Middle Eastern food at home. The book takes readers on a mouthwatering culinary journey from Morocco through Turkey to Lebanon. This book has been a great inspiration for Wickedfood cooking school, especially our Middle Eastern cooking class, Moroccan cooking classes and Turkish cooking classes, See our recipe of the week for one of book’s dishes – Spinach and Beans with Caramelized Onions
Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.
[…] Cookbook of the week Claudia Roden is one of the most articulate and inspirational food and cookery writers and is an authority on Middle Eastern and Mediterranean cuisines. She was born to a cosmopolitan Jewish family in Cairo, where she grew up eating, and questioning the origin of food from all over the Middle East. She began by collating recipes at a young age from everybody she met, from family members to virtual strangers. Read more …. […]
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