2024-02-08
58 分钟We are back! For a short mini series but back nonetheless! I missed you! And I'm very excited that today my guest today is Claudia Roden. Described as the food writer who never goes out of fashion. She began collecting recipes in 1956, while a student in London. The Suez crisis of that year turned many people from Egypt into refugees: preserving the food culture of the Jewish community was as much practical as it was emotional. These recipes led to her debut masterpiece A Book of Middle Eastern Food which really cemented Claudia’s future as one of the greatest food writers we’ve ever known. Her book revolutionised Western attitudes to the cuisines of the Middle East. Her books have been loved by not only home cooks but also have laid the foundation for many of the most ambitious professional kitchens, and heavily influenced some of the most well known chefs working today, from the River Café, to Ottolenghi, Alistair Little and Moro to name just a few. Claudia’s talent for mixing up the scholarly with the practical is what really has set her apart. Often described as an anthropologist as well as a historian, essayist and poet - her books are as much about culture an anthropology as they are about recipes. But she says she doesn’t follow scholarly rules, and didn’t go to university, she is a food writer through and through who simply finds a dish and wants to learn all about it. What is clear is that she is the Master of Middle Eastern and Mediterranean flavours and a hero for the industry and people who love food. Thank you so much to our sponsor HG Walter for helping us to bring the show to you. Find them here: https://www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
This episode of Desert Island Dishes is brought to you in partnership with the independent family run butcher H.G.
Walter.
Now, I'm particularly excited about this because for over 10 years I have been a customer of HG Walter for both my cooking jobs and also for At Home too.
They are one of the most respected butchers in the uk, supplying some of the best chefs and restaurants in the country.
So it's quite cool to know that you are getting restaurant quality meat at home.
And I know I've said this a million times before, but if you start with good ingredients, your life, life as a cook is so much easier.
You barely have to do anything for it to taste delicious.
And we know that good quality meat is more important than ever.
If you're anything like me, you are thinking more and more about the provenance.
Of the food you eat.
And so having a butcher you can trust like H.G.
walter is just a very comforting thing.
Also, never underestimate the knowledge of a butcher.
If you don't know how to cook something, ask when you're in there, they know so much.
They can advise about cooking times, the weight you need, and they'll always, always have delicious ideas for how they like to serve something.
I found this kind of information absolutely invaluable when I was starting out as a chef.
So I am thrilled to be telling you all about H.G.
Walter today.
They're based in London, but they deliver nationwide and you can find out more@www.hgwalter.com.
thank you very much.