or
Sign in to turn on 1-Click ordering.
 
 
More Buying Choices
28 used & new from £7.48
Have one to sell? Sell yours here
 
   
The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
 
See larger image 
Share your own customer images
Publisher: learn how customers can search inside this book.

The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day (Paperback)

by Claudia Roden (Author)
4.8 out of 5 stars  See all reviews (12 customer reviews)
RRP: £25.00
Price: £16.23 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
You Save: £8.77 (35%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
In stock.
Dispatched from and sold by Amazon.co.uk. Gift-wrap available.

Want guaranteed delivery by Tuesday, November 10? Choose Express delivery at checkout. See Details
17 new from £14.99 11 used from £7.48
Other Editions: RRP: Our Price: Other Offers:
Paperback (n.e.) 2 used & new from £27.99

Frequently Bought Together

The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day + Arabesque: A Taste of Morocco, Turkey and Lebanon + A New Book of Middle Eastern Food (Cookery Library)
Price For All Three: £48.03

Show availability and shipping details

Customers Who Bought This Item Also Bought

The Food of Italy

The Food of Italy

by Claudia Roden
5.0 out of 5 stars (5)  £8.44
A New Book of Middle Eastern Food (Cookery Library)

A New Book of Middle Eastern Food (Cookery Library)

by Claudia Roden
5.0 out of 5 stars (8)  £12.32
Arabesque: A Taste of Morocco, Turkey and Lebanon

Arabesque: A Taste of Morocco, Turkey and Lebanon

by Claudia Roden
4.7 out of 5 stars (20)  £19.48
Tamarind and Saffron: Favourite Recipes from the Middle East (Penguin Cookery Library)

Tamarind and Saffron: Favourite Recipes from the Middle East (Penguin Cookery Library)

by Claudia Roden
4.8 out of 5 stars (4)  £9.73
Simple Mediterranean Cookery

Simple Mediterranean Cookery

by Claudia Roden
£6.87
› Explore similar items

Product details

  • Paperback: 592 pages
  • Publisher: Penguin; New Ed edition (26 Aug 1999)
  • Language English
  • ISBN-10: 0140466096
  • ISBN-13: 978-0140466096
  • Product Dimensions: 24.6 x 18.8 x 3.2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon.co.uk Sales Rank: 69,865 in Books (See Bestsellers in Books)

    Popular in these categories:

    #6 in  Books > Religion & Spirituality > Judaism > Kosher Foods
    #6 in  Books > Food & Drink > Food Writers > Claudia Roden

    •  Would you like to update product info or give feedback on images?

Customers Viewing This Page May Be Interested in These Sponsored Links

  (What is this?)
   Jewish Book opens new browser window
www.Lulu.com/Shrink  -  A Jewish Honor Student Gets Mixed Up w/ A Puerto Rican Gang- Read Now 
   Jews: are you jewish? opens new browser window
www.igenea.com/jews  -  Genetic origins analysis shows whether you have jewish roots. 
  
 

Product Description

Amazon.co.uk Review

Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes--she has produced a history of the Diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia and the Americas. Both Ashkenazi and Sepharidic cooking are well represented here: hallah bread, bagels, blintzes and kugels give way to tabbouleh, falafel and succulent lamb with prunes, which are, in turn, succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savoury bracelets).

Interwoven throughout the text are Roden's charming asides--the history of certain foods, definitions (Kaimak, for instance, is the cream that rises to the top when buffalo milk is simmered) and ways of preparing everything from an eggplant to a quince. In addition, Roden tells you everything you've ever wanted to know about Jewish dietary laws, what the ancient Hebrews ate and the various holidays and festivals on the Jewish calendar. Detailed sections on Jewish history are beautifully illustrated with archival photographs of families, towns and, of course, food. The Book of Jewish Food is one that any serious cook--Jewish and non-Jewish alike--would gladly have (and use often) in the kitchen. --Kyle Dean



Product Description

'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday
See all Product Description

Tags Customers Associate with This Product

 (What's this?)
Click on a tag to find related items, discussions, and people.
 
(1)
(1)
(1)
(1)
(1)
See all 7 tags...

Your tags: Add your first tag
 
See most popular tags

What Do Customers Ultimately Buy After Viewing This Item?

The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
89% buy the item featured on this page:
The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day 4.8 out of 5 stars (12)
£16.23
A New Book of Middle Eastern Food (Cookery Library)
3% buy
A New Book of Middle Eastern Food (Cookery Library) 5.0 out of 5 stars (8)
£12.32
Tamarind and Saffron: Favourite Recipes from the Middle East (Penguin Cookery Library)
3% buy
Tamarind and Saffron: Favourite Recipes from the Middle East (Penguin Cookery Library) 4.8 out of 5 stars (4)
£9.73
Arabesque: A Taste of Morocco, Turkey and Lebanon
3% buy
Arabesque: A Taste of Morocco, Turkey and Lebanon 4.7 out of 5 stars (20)
£19.48
Explore similar items
 

Customer Reviews

12 Reviews
5 star:
 (10)
4 star:
 (2)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.8 out of 5 stars (12 customer reviews)
 
 
 
 
Share your thoughts with other customers:
Most Helpful Customer Reviews

 
29 of 29 people found the following review helpful:
5.0 out of 5 stars A history of the Jews through their stomachs!, 8 Mar 2004
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.
Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this)



 
23 of 23 people found the following review helpful:
5.0 out of 5 stars A wonderful book about Judaism through the medium of food, 15 Jan 2003
By A Customer
I can only agree with the previous reviewers - as a cookbook this is excellent, crammed full of a tremendous number and variety of great recipes, sensibly organised. As a historical book of a people told through their food it's even better.

It is nothing less than a social history of both Ashkenazi and Sephardi Judiasm told through the medium of food. The recipes have been collected and cherished by Roden, often from friends and relatives, on her travels. Most recipes are accompanied by the historical origins of the dish and thereby reveal something about Jews and Jewish life. The more celebrated and famous dishes, such as chopped liver and cholent, have whole pages of fascinating context, history and photographs devoted to them.

The result is that, as well as eating a fantastic meal (the meatballs and apricots in tomato sauce served with spinach risotto rice and followed by apfel kugel mit eppel is my favourite) you have a real sense of occasion and connection when you eat...even if, like me, you're a Gentile; you know the importance and provenance of your food and can almost see the ragged bagel seller, smell the lid being taken off the sabbath stock pot in the shtetl when you eat.

It's certainly the best and most readable cookbook I own, and in fact one of the most enjoyable books I own.

Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this)



 
23 of 23 people found the following review helpful:
5.0 out of 5 stars The best book on food I have ever read, 3 Sep 2001
By Mr. Paul S. Bird "dagadadagada" - See all my reviews
(TOP 1000 REVIEWER)    (REAL NAME)      
Quite simply, this deserves a place in everyone's kitchen. Not also that, but also in everyone's bookshelf, as this is a book as good to read as it is to cook from. There are quite literally hundreds of recipes here, all easy to use, and all provide superb results. The amount of research and effort that Roden has put into her book is astonishing. You could quite easily live for the rest of your life eating only meals you cook from this book and never become bored. Maybe you'd put on a few pounds here and there, but everything good has a price. This is a bargin at the price - some may be put off by the lack of a glitzy Naked-Chef style colour photo section, but you don't need it at all - Roden has chosen her recipes carefully and very few are tricky. This is not to say the results are simplistic - far from it, you'll find some of the most delicious meals you've ever made pouring forth from your kitchen. I urge you to buy this book now, and pray for more like it. Every culture deserves a book like this.
Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this)


Share your thoughts with other customers: Create your own review
 
 
 
Most Recent Customer Reviews

5.0 out of 5 stars The book is as delicious as the contents
This book gives fascinating information about the origins of the foods described and then goes on to provide the most delicious recipes (especially the cakes!)
Published 8 months ago by Susan E. Kersley

5.0 out of 5 stars Cookery and Scholarship in equal measure.
I can only add to the praise from other reviewers. This book is such a fascinating read from an historical and sociological point of view that one almost forgets it is a cookery... Read more
Published 15 months ago by Kentish Woman

4.0 out of 5 stars Only One Thing Missing!
This is not so much a cook book more an encyclopedia of Jewish cooking and as such is very comprehensive. Read more
Published on 14 Mar 2005 by Mr C. D. Beard

5.0 out of 5 stars The Book of Jewish Food: An Odyssey from Samarkand and Vilna
I think this is one of the best cookery books I have ever bought. The book is truely inspiring. I love the Rye Bread (served thinly sliced and served with cold meats or cheese)... Read more
Published on 14 Feb 2004 by webkirk

5.0 out of 5 stars A wonderful book,much more than just a cookbook.
Ihave read most of Ms Rodens books and this is the best yet.Her style of writing is so interesting,no glitz,just an extremely informative guide not only to Jewish cooking but also... Read more
Published on 25 Dec 2001 by kenbarkai

5.0 out of 5 stars A Must-Have Book For The Adventurous Eater & Cook
Claudia Roden, probably and deservedly the best known of all Middle Eastern cookery writers writing today, has created an absolute treasure in this book. Read more
Published on 8 April 2001

5.0 out of 5 stars history, sociology and wonderful food
This is a beautifully written and illustrated historical and sociological account of Jewish food throughout the world. Read more
Published on 15 Oct 2000

5.0 out of 5 stars A history of the Jews through their stomachs!
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Read more
Published on 15 Aug 2000

4.0 out of 5 stars An Attempt to Encompass the Entire World of Jewish Cooking
The book is divided into two sections: one dealing with the Ashkenazi cooking of Eastern Europe, and the other the Sephardi world of North African and Mediterranean Jewry. Read more
Published on 8 Aug 2000

Only search this product's reviews


Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
Topic:
First post:
Prompts for sign-in
 


Active discussions in related forums
   
Related forums

Listmania!

Create a Listmania! list

Look for similar items by category

Look for similar items by subject












i.e., each product must be in subject 1 AND subject 2 AND ...

Feedback

Ad

Your Recent History

 (What's this?)

After viewing product detail pages or search results, look here to find an easy way to navigate back to pages you are interested in.