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

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9780140466096: The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
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'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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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

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.

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Other Popular Editions of the Same Title

9780394532585: The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook

Featured Edition

ISBN 10: 0394532589 ISBN 13: 9780394532585
Publisher: Alfred A. Knopf, 1996
Hardcover

9780670802388: The Book of Jewish Food: An Odyssey from Samarkand And Vilna to the Present Day

Viking, 1997
Softcover

9783861040644: The Book of Jewish Food: An Odyssey from Samarkand to New York

Alfred..., 2011
Hardcover

9780670882984: The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day

Viking, 1999
Softcover

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Book Description Paperback. Condition: New. 2 ed. Language: English. Brand new Book. A monumental work that traces the story of Jewish people through Jewish cookingEvery cuisine tells a story. Jewish food tells of an uprooted, migrating people and their vanished worlds. It lives in people's minds and has been kept alive because of what it evokes and om the Jewish quarter of Cairo where Claudia Roden spent her childhood to the kitchens of Europe, Asia and the Americas, The Book of Jewish Food traces the fascinating story of Jewish cooking and its people. The over 800 recipes - from tabbouleh and falafel to the Yemeni wedding soup Ftut - are the treasures garnered by Roden during almost fifteen years of travelling around the world, tasting, watching, talking and gathering stories.A celebration of roots, of generations past, of vanished worlds and identity, The Book of Jewish Food is a beautiful book for the reader and the cook. 'No-one will ever produce a richer, or more satisfying feast of the Jewish experience' Simon Schama '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' Kyle Dean'One can't imagine a better food book than this, ever' Nigella Lawson, Vogue. Seller Inventory # AAZ9780140466096

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