1 1

The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook Spiral-Bound | November 26, 1996

Claudia Roden

★★★★☆+ from 501 to 1,000 ratings

$41.48 - Free Shipping
WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean

The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations.
Publisher: Penguin Random House
Original Binding: Hardcover
Pages: 688 pages
ISBN-10: 0394532589
Item Weight: 2.6 lbs
Dimensions: 7.6 x 1.5 x 9.5 inches
Customer Reviews: 4 out of 5 stars 501 to 1,000 ratings
Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include Mediterranean Cookery, which was published in conjunction with her BBC television series; her seminal A Book of Middle Eastern Food; Everything Tastes Better Outdoors; The Good Food of Italy—Region by Region; and Coffee: A Connoisseur’s Companion. She has won five Glenfiddich prizes, including 1992 Food Writer of the Year and the Glenfiddich Trophy. In 1989 she received the two most prestigious food prizes of Italy—the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma—for her London Sunday Times Magazine series “The Taste of Italy.” She lives in London.