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THE BOOK OF JEWISH FOOD Claudia Ro...
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The Book of Jewish Food by Claudia Roden (1996, Hardcover) 
The Book of Jewish Food by Claudia Roden (1996, Hardcover)

 
The Book of Jewish Food by Claudia Roden (1996, Hardcover)

Publisher: Alfred a Knopf Inc
Publication Date: 1996-12-01
Language: English
Format: Hardcover
ISBN-10: 0394532589
ISBN-13: 9780394532585
Product ID: EPID166225
Description: Roden reports on the lives of Jewish communities past and present, and examines both Sephardic and Ashkenazi traditions. There is a chapter on Sephardic breads and one on New York delicatessens, and she includes recipes for Mandelbrot, Y...
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Synopsis
Roden reports on the lives of Jewish communities past and present, and examines both Sephardic and Ashkenazi traditions. There is a chapter on Sephardic breads and one on New York delicatessens, and she includes recipes for Mandelbrot, Yellow Split Pea Soup, Cold Stuffed Vine Leaves, Fish Balls in Tomato Sauce, and Algerian Anise Bread.

Details
Publication Date:1996-12-01

Size
Length:668 pages
Height:10.0 in
Width:7.8 in
Thickness:2.0 in
Weight:46.4 oz

Publisher's Note
In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers, and gathering the stories that spice this remarkable book. During her travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She presents to us only the finest of her myriad dishes and leavens them throughout with tales of her travels, with intriguing history, with jokes and stories shared in communities all over the globe - in tiny villages and in such once-great Jewish cultural centers as Aleppo and Salonika.

Industry Reviews
"...Roden brings together the best of both culinary worlds [Ashkenazim and Sephardim], with a comprehensive collection of recipes from both traditions, written with exemplary clarity. The book combines scholarly research with loving family reminiscences....Both Jewish and non-Jewish readers should find this absorbing."
Oates

"The huge diversity of Jewish cuisine is well represented, and the book reads more like a captivating anthropological narrative than a cookbook....[M]uch of the book is presented as a personal journey, which makes the text compelling....The mix of recipes, history, and personal narrative makes this volume somewhat less accessible as a cookbook."
Cook's Illustrated - Christopher Kimball

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