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.
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.
Wonderful cookbook filled with great recipes from my grandmother to hers to yours!!Published 1 month 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 3 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 4 months ago by Marika
I've given this book a number of times to my Jewish friends. I think the history of the culture and the food is fascinating. It has always been a well received giftPublished 5 months ago by Patricia Melton
An extraordinary book, much more than a cookbook. It presents a world of Jewish history but in such a way that it is relevant to the food, the recipes being provided. Read morePublished 5 months ago by Sherab K
Absolutely one of my favorite cook books! Recipes are plentiful, well written and fabulous.Published 7 months ago by SG
Amazing book even if you don't cook. Filled with history and pictures. I bought as a gift for my daughter but wanted to keep it for awhile so I could read it. Read morePublished 7 months ago by L. Stice