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.
Wonderful recipes that are not difficult to prepare. Very readible text that helps the cook know what they need to be doing.Published 5 months ago by William L. Farmer
Worth owning and rereading,a well-written introduction to Eurasian and Mediterranean Jewish history through kitchens and food ways. Poignant as well as illuminating.Published 5 months ago by Constant Reader
Mothers day gift to the best Jewish cook in Melbourne Australia. Particularly interested in the recipe for gefilte fish. Highly recommendedPublished 6 months ago by BRIAN SAMUEL
A beautifully done book, with delicious-sounding recipes, and interesting information about Jewish communities around the world. Read morePublished 6 months ago by judy
I have just skimmed the book so far, but it gives not only recipes, but the significance of certain dishes Jewish holidays and traditions. Lot sof interesting history. Read morePublished 8 months ago by LT
I purge the cookbook shelf pretty regularly. If nothing in it has come out of the kitchen in the last year it goes. Read morePublished 9 months ago by Todd Ellner