It features daily menus and inherited family recipe books, with clippings of restaurant reviews and letters of advice to young chefs served on the side, all garnished with photographs and files reflecting her wide range of personal interests.
Thu, 09 May, 2019
Sat, 21 Jan, 2017
THE Oxford Food Symposium is a weekend conference that brings together over 200 international scholars, journalists, chefs, scientists, sociologists, anthropologists and enthusiastic amateurs for serious discussions on food, its culture and its history.
Sun, 27 Jul, 2014
From Claudia Roden “The Jewish Book of Cooking” I know these little sweets are highly esteemed in Turkey and the Balkans, because one of my elitist grandmother’s ironic remarks was “a los asnos maronchionos“, implying that you don’t give maronchinos to donkeys. They are perfect to serve with coffee — softer than macaroons, a little moist and not too sweet — and they never fail.
Sat, 25 Oct, 2008
This ancient Arab recipe from the Middle East will change your opinion of prunes — a pretty and delicious dish. Claudia Roden introduced me to this recipe when she taught at the school many years ago — we are very excited that she will be coming back to teach a one-day course on Jewish food on August 30 next year.
Sat, 09 Dec, 2006