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The Book of Jewish Food: An Odyssey from Samarkand to New York Hardcover – November 26, 1996
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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
Copyright 1996 Reed Business Information, Inc.
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Top Customer Reviews
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!
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.
The recipes were too basic. Once I followed through with them, I realized that Ms. Roden had to be leaving fairly important things out. She states that she chose the versions of the recipes that she found most appealing, but I believe her choices in fact reflect her desire not to frighten more simple and less experienced chefs with too many instructions or ingredients. But it is not helpful to leave out basic instructions, ie: in the "Pot Roast" recipe she fails to instruct the reader to brown the meat before adding the water. For Ashkenazi recipes there are many more helpful books on the market. For myself, I'm still searching for a good Sephardi cooking resource.
In the end, I'm not sorry I bought the book, while it is not a great cookbook, it is a beautiful treasure of a book and an outstanding tribute to our culture.
Most Recent Customer Reviews
I have many books on this subject and this one is the best, by far. There are recipes in here that are not in any of my other books. This book is a great read besides.Published 18 days ago by J.H.
Fantastic! The recipes are all classics and the sheer amount of research into the various Jewish communities of the diaspora is awe inspiring and incredibly informative.Published 1 month ago by Shark
An amazing book, both for the history it presents and the recipes!Published 2 months ago by Amazon Customer
Gift for my family.
They are pleased to have it for all of its great ideas.
purchased this book mainly for the recipes, and didn't mind that the previous owner had indeed used it quite extensively. That's quite all right all the pages are intact. Read morePublished 4 months ago by Amazon Customer
Wonderful cookbook filled with great recipes from my grandmother to hers to yours!!Published 6 months ago by Nancy F. Sharpe
This book is Awesome! First of all if you have any interest in cookbooks, it's amazing. second if you are interested in jewish food beyond the normal eastern European shettle food... Read morePublished 9 months ago by james Group
One of my all time favorite books! Delicious recipes, plenty for my vegetarian lifestyle. The stories and Jewish history make the recipes so much more interesting than if they had... Read morePublished 10 months ago by Marika