Claudia Roden, probably and deservedly the best known of all Middle Eastern cookery writers writing today, has created an absolute treasure in this book. It is simply a must-have for anyone serious about Jewish cooking.
The book is divided into two sections, the first much shorter than the endlessly more fascinating second. Roughly the first third of the book is dedicated to the more traditional style of Jewish cooking, the Eastern European-influenced Ashkenazi cooking. It's in the second two-thirds of this cookbook, however, that Roden's extensive knowledge of her genre really shines through: Sephardi cooking. Such a fascinating mix of spices, flavours and ingredients! Everything I've made from this book has been nothing short of a show-stopper. Highly recommended are the Lamb with Prunes, the Lentil Soup, the Risotto with Artichokes, the Potatoes with Black Olives, the Spinach with Raisins and Pine Nuts and the Tishpishti (a walnut/almond dessert for Passover).
Finally, if you're not a truly serious foodie, you should consider buying this book for its fantastically interesting background reading. Roden is a Jewish woman who grew up in Cairo, though her family hailed from Turkey. She sheds light on not only her own background but, indeed, on the history of Jewish culture and cuisine in such places as India, China, the Balkans, Morocco, etc.
A GREAT cookbook and deserving of the extensive awards it has garnered.