A monumental work - the story of the Jewish people told through the story of Jewish cooking - The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries.
The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world.
About the Author
Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. She writes about food with a special interest in the social and historical background of cooking. With the publication of the bestselling A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Her books include the international award-winning classic, The Book of Jewish Food, as well as The Food of Italy and Arabesque. Claudia has won six Glenfiddich awards for her writing, and in 1989 was awarded Italy's two most prestigious food prizes.
"Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet... The Book of Jewish Food is her masterpiece (though the recipes are glorious), the richest and most sensuous encyclopedia of Jewish life ever set in print." - Simon Schama
"One does not have to be Jewish to appreciate this book... buy it for the recipes... for couscous with orange pumpkins and raisins, Syrian stuffed fried kibbeh, chicken croquettes Burmese style, "the bride's pigeons" from Morocco, simple refreshing vegetable salads from the Mediterranean, and delicious northern European desserts and pastries." - Frances Bissell, The Times
"Roden's established mastery of Middle Eastern cooking lends authority to her exposition of Sephardic Jewish cooking's variant approach to the concept of kosher. As always, Roden's recipes are clear, her cooking instructions easy to follow. Very highly recommended." - Mark Knoblauch, Booklist
"Recipes are numerous and diverse: Yellow Split Pea Soup with Frankfurters, Pumpkin Tzimmes, Small Red Kidney Beans with Sour Plum Sauce, Cold Stuffed Vine Leaves, and Fish Balls in Tomato Sauce. Some highlights include the chapter on Sephardic breads (Algerian Anise Bread, North African Sweet Breads with Nuts and Raisins) and the one on Ashkenazic desserts (Mandelbrot, Hanukah Jam Doughnuts)." - Publishers Weekly