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The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day Paperback – 26 Aug 1999

4.7 out of 5 stars 66 customer reviews

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  • The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
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Product details

  • Paperback: 592 pages
  • Publisher: Penguin; New Ed edition (26 Aug. 1999)
  • Language: English
  • ISBN-10: 0140466096
  • ISBN-13: 978-0140466096
  • Product Dimensions: 19 x 2.5 x 24.8 cm
  • Average Customer Review: 4.7 out of 5 stars 66 customer reviews
  • Amazon Bestsellers Rank: 34,400 in Books (See Top 100 in Books)
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Product description

Amazon 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

Synopsis

'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".

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8 May 2017
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24 March 2014
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14 February 2014
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14 February 2016
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9 May 2016
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13 April 2018
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4 April 2014
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1 July 2016
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