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A monumental work--the story of the Jewish people told through the story of Jewish cooking--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 bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.
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.
Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. Starting as a painter she was drawn to the subject of food partly through a desire to evoke a lost heritage - one of the pleasures of a happy life in Egypt. The local delight in food, like the light, colour and smells and the special brand of hospitality, warmth and humour, has left a permanent impression.
With her bestselling classic, A Book of Middle Eastern Food, first published in 1968, Claudia Roden revolutionised Western attitudes to the cuisines of the Middle East. Her intensely personal approach and her passionate appreciation of the dishes delighted readers, while she introduced them to a new world of foods, both exotic and wholesome. The book received great critical acclaim, and the publication of the enlarged edition was enthusiastically welcomed.
Mrs Roden has continued to write about food with a special interest in the social and historical background of cooking.
The Book of Jewish Food was awarded the 1998 Jewish Quarterly/Wingate Book Prize for Non-Fiction, was the 1998 Glenfiddich Food Book of the Year and the 1997 André Simon Memorial Fund Food Book.