The Book of Jewish Food by Claudia Roden
An Odyssey from Samarkand to New York

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Synopsis

A monumental work--the story of the Jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.
 

About Claudia Roden

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Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.
 
Published November 26, 1996 by Knopf. 688 pages
Genres: History, Cooking. Non-fiction

Unrated Critic Reviews for The Book of Jewish Food

Publishers Weekly

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As the biblical echo of the title indicates, this collection is as instructive and comprehensive as a textbook. Roden (Mediterranean Cookery, etc.) divides the territory in two parts: The Ashkenazi

Nov 25 1996 | Read Full Review of The Book of Jewish Food: An O...

Publishers Weekly

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When Roden published The Book of Middle Eastern Food in 1972, the cuisines of Morocco, Turkey, Greece, Egypt and their neighbors were mysteries in this country.

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Publishers Weekly

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Some highlights include the chapter on Sephardic breads (Algerian Anise Bread, North African Sweet Breads with Nuts and Raisins) and the one on Ashkenazic desserts (Mandelbrot, Hanukah Jam Doughnuts).

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