Qty:1
  • List Price: $45.00
  • Save: $16.41 (36%)
FREE Shipping on orders over $35.
Only 7 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
The Book of Jewish Food: ... has been added to your Cart
Condition: Used: Good
Comment: Guaranteed Happiness! Good: This book is in good shape, has standard wear and probably a few marks on the outside, inside may have some writing or highlighting, but not an overwhelming amount.
Sell yours for a Gift Card
We'll buy it for $2.00
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Book of Jewish Food: An Odyssey from Samarkand to New York Hardcover – November 26, 1996


See all 5 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$28.59
$17.49 $6.52

The Amazon Book Review
The Amazon Book Review
Check out The Amazon Book Review, our editors' fresh new blog featuring interviews with authors, book reviews, quirky essays on book trends, and regular columns by our editors. Explore now
$28.59 FREE Shipping on orders over $35. Only 7 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

The Book of Jewish Food: An Odyssey from Samarkand to New York + The New Book of Middle Eastern Food + Jerusalem: A Cookbook
Price for all three: $74.76

Buy the selected items together


Editorial Reviews

Amazon.com 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 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.

From Publishers Weekly

As the biblical echo of the title indicates, this collection is as instructive and comprehensive as a textbook. Roden (Mediterranean Cookery, etc.) divides the territory in two parts: "The Ashkenazi World" and "The Sephardi World." She chronicles the lives of Jews all over the world in short segments on unusual Jewish communities past and present, such as those of Salonika, Greece, and China. These sections, and the many other notes on subjects ranging from the New York Deli to salt herring are gems. 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). All of this can be a little overwhelming at times (and, as Roden acknowledges in the introduction, many Jewish foods simply reflected the cuisines of the places where Jews were living rather than their own specific culture). Yet with few omissions (e.g., the instructions for making pasta specify rolling out the dough "as thin as possible" but don't explain how), Roden proves a practiced, reliable guide.
Copyright 1996 Reed Business Information, Inc.
NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 688 pages
  • Publisher: Knopf; 1 edition (November 26, 1996)
  • Language: English
  • ISBN-10: 0394532589
  • ISBN-13: 978-0394532585
  • Product Dimensions: 7.7 x 1.5 x 9.6 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (89 customer reviews)
  • Amazon Best Sellers Rank: #47,584 in Books (See Top 100 in Books)

More About the Author

Claudia Roden was born in Cairo, educated in Paris and London, where she has lived for many years. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern and Mediterranean cookery and, most recently, her award-winning The Book of Jewish Food.

Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

66 of 67 people found the following review helpful By A Customer on November 21, 1998
Format: Hardcover
November 1998 -- I just checked this book out of the library yesterday and stayed up until midnight reading from it to my husband. Now, he's not interested in recipes - it was the stories about Jews in Cairo, Jews in ancient Babylon, Arab and Jewish cooking under the Abbasid Caliphs in Baghdad, Jews in India, and most of all -- ANDALUCIA and the glories of Spain before the "Reconquista" that kept him entertained. Claudia Roden, culinary Scheherezade...
Born in Cairo to a Sephardic family who left Spain in the 15th Century, Roden has a lot of good things to say about Arabs and Jews in the Middle East. She doesn't gloss over the difficulties but she's much more interested in talking about the long, long shared history of the two peoples.
And she's interested in great food. You should check out the recipes from the various Indian Jewish peoples. I am planning to cook at least twelve of her recipes in the next month.
Roden's writing style is direct, simple and wonderful. I am such a fan!!!
As a Lebanese American Gentile married to a Jew (of Ashkenazi descent), I feel so grateful to have this book. It confirms my passion for all things Sephardic/Levantine, and gives me a culinary bridge to my extended, multicultural family.
Thank you, Claudia! You're a beacon of peace, besides being a culinary star!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
44 of 44 people found the following review helpful By Itamar Ronen on December 5, 2000
Format: Hardcover
Nowadays, when hundreds of cookbooks flood the book market, and each regional or ethnic cuisine type gets its share of ink and paper, choosing a cookbook is not an easy task. Well, this task becomes much easier when one book of its kind stands far above the rest - and I believe that this is the case with Claudia Roden's book of Jewish Food. This book is remarkable in many ways - the clear and simple way in which the recipes are presented, the wonderful historical inserts, and above all - the feeling that there's someone with you in the kitchen when you cook, someone who's deeply informed about the recipe and its cultural background, and who's also there with you, helping you to make the best out of it. The book is masterfully organized - the grouping of recipes is so logical and yet not annoyingly rigid, and the index is a masterpiece on its own - there's no way you can miss a recipe that you want: you'll find it under its name, or under any of the principal ingredients used in it. Timing given for each recipe is relatively realistic, and so are the serving amounts. I strongly reccomend this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
29 of 30 people found the following review helpful By HeyJudy VINE VOICE on March 5, 2006
Format: Paperback Verified Purchase
Claudia Roden's opus, THE BOOK OF JEWISH FOOD, must be considered the definitive work on the history of the cuisine of the Jewish people.

Anyone wishing to own a single Jewish cookbook need look no further than THE BOOK OF JEWISH FOOD.

This is a work of amazing scholarship, tantamount to a doctoral dissertation which clearly would earn honors; a Nobel laureate if that award were to be granted for cookery books.

Roden takes on a subject that almost is too vast, covering every area in which there ever has been a Jewish population, including Ethiopia, India and China.

She not only presents a large variety of recipes typical of each separate region, but she illustrates both the similarities of these recipes and their differences.

The food, well, the food is marvelous; delicious enough in the description that one's mouth waters merely reading the text.

This book is much more than a cookbook. It is a work of social anthropology and food historiography, with recipes that are--yes!--good enough to eat.

THE BOOK OF JEWISH FOOD is a work of genius. It clearly is the definitive Jewish cookbook for the coming millennia.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
18 of 18 people found the following review helpful By Klytemnestra on March 8, 2004
Format: Hardcover
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By "radelstein" on January 24, 2003
Format: Hardcover
This is a great Middle Eastern and Central Asian cookbook. It's not such a great Ashkenazi cookbook -- there are shelves full of better, more complete, and more varied Ashkenazi cookbooks out there -- but it does make a nod in that direction, which is rather more than a lot of Ashkenazi books do towards Asian cooking.
As an Asian cookbook, it's wonderful. The recipes are plentiful and varied. There is indeed more to Sephardic cooking than eggplant. Each recipe comes with twiddles and variations, which are liberating. If you don't have quite enough of an ingredient, it's helpful to have suggestions for adjusting the dish. The quantities are reasonable, and listed in several different systems (i.e. metric/imperial, weight/volume), and the cooking techniques are pretty simple and thoroughly explained. One should be aware, however, that many of the dishes date from an era when women stayed home and had all day to make a single dish. Some things, in particular the Salonika Meat Pies and some of the pastry sweets, take far longer to make than one would anticipate.
For me, this book's two greatest strengths are its asides and its scope. It's great to see essays on some of the remoter Jewish communities. The Bukharans, the Bene Israel of India, and the Jews of Caucasian Georgia just don't get the press in the United States that the Ashkenazi and Sephardi communities do. There is even a wonderful story on the lost Kaifeng community in China. The traditional foods of these cultures (except the Kaifeng and the Ethiopian Jews) are well represented, making this very much a world cookbook.
After I served a dessert from this book (the quince compote) to my cousin, we started talking, and we discovered that we had both independently discovered and enjoyed it. It strikes me that such a varied book as this could be a useful tool for reaching across cultures and forming diverse friendships. The quince compote is a pretty good place to start.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
The Book of Jewish Food: An Odyssey from Samarkand to New York
This item: The Book of Jewish Food: An Odyssey from Samarkand to New York
Price: $28.59
Ships from and sold by Amazon.com