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.
Customer Reviews:
Avg. Customer Rating: 4.5 / 5.0
Absolutely Wonderful!:
This book is a fabulous cookbook and so much more. I've tried several of the recipes. They turned out delicious. I am looking forward to trying lot's more. The variety of international cuisine is fabulous. The history, rich cultural information and stories make this so much more than just a cookbook. The collection of Jewish History is a treasure. The recipes can be enjoyed by all, regardless of culture or faith. I recently purchased Aromas of Aleppo by Poopa Dweck as well. I am wondering if Ms.... more info
Excellent reading with a few caveats:
I was given this book several years ago by a friend who is also Jewish. I had never gotten around to actually reading it until recently. While it is not geared at all for keeping Kosher (which I do not), and I have not yet used the recipes, the history is very, very good and interestingly written. While reading it, I definitely understand and feel the part of my history that no longer exists. I have two criticisms, though. One, there are inconsistencies in some of the history where in one chapter the author... more info
Detailed and Delicious:
This book has given me an insight in to the way of life of many jewish cultures around the world. While some may argue that the recipe sources do not originally come from the Jewish home, that has never been the case and what we now consider to be the Traditional Jewish recipe is one that had been adopted by the communities that keep them and change them, while their sources no longer even hold them with the same regard. The book gives wonderful impressions of life for Jewish people in many parts of... more info
My Favourite Bedtime Book:
If I want to go to sleep with a warm fuzzy feeling, then this is the book I read. I love that Claudia Roden is a human being who can go around the world and find welcome in so many homes and kitchens. The historical vignettes and photographs are what make this volume priceless. Although people have made criticisms in regards to the finer points of Kosher and non-Kosher, it is quite clear that this cookbook is not primarily for the benefit of Jewish cooks. The educational component of this extremely charming... more info
