A celebration of perhaps our finest food writer. But how to pick just 20 recipes from a stellar career of more than 50 years. Some choose themselves: definitive chicken soup from The Book of Jewish Food; essential orange and almond cake from A New Book of Middle Eastern Food. But here, too, are apple latkes, tarte pissaladière, roast chicken with couscous, raisin and almonds. There’s white haricot beans with clams from Spain, fish soup with saffron from the south of France, kofte kebab from Turkey. Even a perfect lemon tart from her latest book, Med. Just a taster from the wondrous world of Claudia Roden.
