- Hardcover: 668 pages
- Publisher: Alfred A. Knopf; 1 edition (24 Feb. 2007)
- Language: English
- ISBN-10: 0394532589
- ISBN-13: 978-0394532585
- Product Dimensions: 19.5 x 3.7 x 24.2 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (60 customer reviews)
- Amazon Bestsellers Rank: 435,061 in Books (See Top 100 in Books)
- See Complete Table of Contents
The Book of Jewish Food Hardcover – 24 Feb 2007
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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 --This text refers to an out of print or unavailable edition of this title.
About the Author
Claudia Roden's previous books include MEDITERRANEAN COOKERY, based on her popular BBC series and also includes A NEW BOOK OF MIDDLE EASTERN FOOD, THE BEST FROM THE MIDDLE EAST and her Penguin 60's title FULMEDAMES & OTHER VEGETARIAN DISHES. She haswon six Glenfiddich prizes inc. the 1992 Food Writer of the Year and the Glenfiddich Trophy. She lives in London, NW11. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
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.
Even if you never cook a single recipe from it, this is a fascinating book to have and to go back to time and time again. It reminds us of the essence and basics of life which make us all both unique, and at the same time not always that different fundamentally. Fascinating to anyone interested in either cooking or history, but an absolute 'must read' to anyone with an interest in both.
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.
Most Recent Customer Reviews
The contents of the book are as expected, but condition was not as good as I expected for the price. Couple of pages stick together, spills and notes written in the book.Published 11 months ago by JENNIFER JANE BOLLAND
A must have for every Jewish household. Not just a cook book but a masterpiece on Jewish culture and history as well!Published 12 months ago by Katya Aloni
Glorious wealth of Sephardic, Ashkenazi & Mizrahi Jewish cuisine! Will help those of us who are keen to explore our Jewish roots & dishes of our worldwide ancestry.Published 12 months ago by Rachel Toviyah-Douglas
Extremely useful cookery book. A big collection of very tasty recipes from across the world, all tried and tested over generations. Read morePublished 14 months ago by Sue
I was very pleased with this book. It is a fantastic book by Claudia Roden, and I'm enjoying reading it very much. Read morePublished 15 months ago by amy
This is a wonderful, extremely interesting book of interest to anyone who wishes to know about food history.Published 15 months ago by Ruth
Brilliant book - I bought this for my daughter-in-law as I couldn't part with my own copyPublished 24 months ago by Maggy