- Hardcover: 668 pages
- Publisher: Alfred A. Knopf; 1 edition (Dec 1996)
- Language English
- ISBN-10: 0394532589
- ISBN-13: 978-0394532585
- Product Dimensions: 19.5 x 3.8 x 24.2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
642,938 in Books (See Top 100 in Books)
- #87 in Books > Religion & Spirituality > Judaism > Kosher Foods
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
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.
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
My Favourite Cookery Book,
This review is from: The Book of Jewish Food (Hardcover)
This is a great book. For a start, even if you never cook a single recipe from it, it makes a fascinating read. Claudia Roden makes an enthusiastic and illuminating historian of food, highlighting the social importance of the feast, food as an element of identity, and the strange routes that dishes and foodstuffs have taken in following the peregrinations of the Jews in the world. As a cookbook, it is full of great recipies - some of which are as you would expect - Algerian tagines, Eastern European offal and Middle Eastern dips. As such you can often use it to look up things that you suddenly take a fancy for. But there are also many new discoveries. Who would have thought that an Iraqi recipie for Turnip with dates would turn out so well? Of course, as the Jews have travelled nearly everywhere in the course of their diaspora, it works well as a world cookbook, but with a real identity - not just a random collection of recipies from here and there, but food with a narrative. It is also extremely user-friendly. The index is second to none, so that you can really tailor your cooking to the ingredients you have in the house - even down to wanting to cook something with cumin or tomatoes in it- look at the back and see what comes up for that particular spice or veg. Finally, Roden has a nice habit of putting in alternatives if you can't get that particular ingredient. Lamb tagine with walnuts - or apricots if you haven't got them. Many of the recipies are very simple and easy to make, and others are more complicated, so it works well for a whole range of culinary ambitions.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.6 out of 5 stars (55 customer reviews) 42 of 43 people found the following review helpful:
5.0 out of 5 stars
Arab American Loves Claudia Roden,
By A Customer - Published on Amazon.com
This review is from: The Book of Jewish Food (Hardcover)
November 1998 -- I just checked this book out of the library yesterday and stayed up until midnight reading from it to my husband. Now, he's not interested in recipes - it was the stories about Jews in Cairo, Jews in ancient Babylon, Arab and Jewish cooking under the Abbasid Caliphs in Baghdad, Jews in India, and most of all -- ANDALUCIA and the glories of Spain before the "Reconquista" that kept him entertained. Claudia Roden, culinary Scheherezade... Born in Cairo to a Sephardic family who left Spain in the 15th Century, Roden has a lot of good things to say about Arabs and Jews in the Middle East. She doesn't gloss over the difficulties but she's much more interested in talking about the long, long shared history of the two peoples. And she's interested in great food. You should check out the recipes from the various Indian Jewish peoples. I am planning to cook at least twelve of her recipes in the next month. Roden's writing style is direct, simple and wonderful. I am such a fan!!! As a Lebanese American Gentile married to a Jew (of Ashkenazi descent), I feel so grateful to have this book. It confirms my passion for all things Sephardic/Levantine, and gives me a culinary bridge to my extended, multicultural family. Thank you, Claudia! You're a beacon of peace, besides being a culinary star! 30 of 30 people found the following review helpful:
5.0 out of 5 stars
More than a cook book, and yet an excellent one,
By Itamar Ronen - Published on Amazon.com
This review is from: The Book of Jewish Food (Hardcover)
Nowadays, when hundreds of cookbooks flood the book market, and each regional or ethnic cuisine type gets its share of ink and paper, choosing a cookbook is not an easy task. Well, this task becomes much easier when one book of its kind stands far above the rest - and I believe that this is the case with Claudia Roden's book of Jewish Food. This book is remarkable in many ways - the clear and simple way in which the recipes are presented, the wonderful historical inserts, and above all - the feeling that there's someone with you in the kitchen when you cook, someone who's deeply informed about the recipe and its cultural background, and who's also there with you, helping you to make the best out of it. The book is masterfully organized - the grouping of recipes is so logical and yet not annoyingly rigid, and the index is a masterpiece on its own - there's no way you can miss a recipe that you want: you'll find it under its name, or under any of the principal ingredients used in it. Timing given for each recipe is relatively realistic, and so are the serving amounts. I strongly reccomend this book.
30 of 33 people found the following review helpful:
3.0 out of 5 stars
It was love at first sight...,
By A Customer - Published on Amazon.com
This review is from: The Book of Jewish Food (Hardcover)
The book is filled with delightful illustrations, photographs, and the sort of Jewish history I hungered for. But speaking of hungry, if you plan on doing more than just reading this book you may be disapointed, as I was. The recipes were too basic. Once I followed through with them, I realized that Ms. Roden had to be leaving fairly important things out. She states that she chose the versions of the recipes that she found most appealing, but I believe her choices in fact reflect her desire not to frighten more simple and less experienced chefs with too many instructions or ingredients. But it is not helpful to leave out basic instructions, ie: in the "Pot Roast" recipe she fails to instruct the reader to brown the meat before adding the water. For Ashkenazi recipes there are many more helpful books on the market. For myself, I'm still searching for a good Sephardi cooking resource. In the end, I'm not sorry I bought the book, while it is not a great cookbook, it is a beautiful treasure of a book and an outstanding tribute to our culture. |
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