Tamarind & Saffron: Favourite Recipes from the Middle East - Tapa dura

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 A 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, and Roden has brought together a fresh collection of recipes for this new generation of cooks. It is illustrated throughout with luscious photography by the award-winning Gus Filgate.

Claudia Roden's THE BOOK OF JEWISH FOOD won the Andre Simon Award, Glenfiddich Food Book of the Year, Guild of Food Writers' Food Book Award, Jewish Quarterly Prize and James Beard Award. Her other books include the seminal A BOOK OF MIDDLE EASTERNFOOD; PICNIC; and COFFEE: A CONNOISSEUR'S COMPANION. She has now won six Glenfiddich prizes for her books. She lives in London.