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The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden
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The Book of Jewish Food: An Odyssey from Samarkand to New York

by Claudia Roden

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251822,603 (4.73)9
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Goopd reading. Good eating. What more could you want?

This is more narrative than most of Roden's cookbooks. Which only serves to make you want to cook every recipe she describes. ( )
  MarthaJeanne | May 6, 2008 |
This is a wonderful cookbook. Claudia Roden not only compiled recipes - she also compiled stories and anecdotes and historical descriptions of various Jewish communities around the world. Her book has become an essential part of my cooking routine during every major Jewish holiday, to the point that when the book was lost in my move to DC I immediately rushed to a bookstore to get a replacement... Indispensable. ( )
  carioca | Mar 21, 2008 |
Far more than a cookery book, this is a beautifully presented history of Jewish life and culture, with lots of wonderful recipes thrown in.
  rachbxl | Dec 14, 2007 |
My very favorite cookbook. I've made dozens and dozens of the recipes on the Sephardic side, from Spanish to Iranian to Indian. Amazing stories of family and culture, too.

Somehow my Bread and Grains section is completely missing, so if you have the good fortune to find some copies, check for an entire one. ( )
  komalvijay | Dec 2, 2007 |
I haven't actually cooked a lot out of it but is a fascanating read. ( )
  jaine9 | Apr 22, 2007 |
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Amazon.com (ISBN 0394532589, Hardcover)

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 Jewish 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 (savory 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.

(retrieved from Amazon Fri, 24 Apr 2009 07:58:17 -0400)

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