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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.
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 1 month 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 2 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 2 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 3 months ago by Sherab K
Absolutely one of my favorite cook books! Recipes are plentiful, well written and fabulous.Published 5 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 5 months ago by L. Stice