Product Description

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.

Product Details

• Amazon Sales Rank: #32445 in Books
• Published on: 1996-11-26
• Released on: 1996-11-26
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 688 pages

Amazon.com Review
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.

From Publishers Weekly
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.

From Library Journal
Roden (Good Food of Italy, LJ 10/15/90) is an authority on Mediterranean and Middle Eastern food. Her exhaustively researched and impressive new book is obviously a labor of love. Born in Egypt, she offers a wide-ranging exploration of Jewish culture and food, with more than 800 recipes from Ashkenazi and Sephardic Jews all over the world. She begins with an extensive introductory section on Jewish identity, kosher laws, biblical history, and holy and holidays, then deals separately with Ashkenazim and Sephardim. Faced with dozens of versions of both traditional and unusual dishes from different communities, she sought to present the best, whether from a scholar in the Middle East or from a housewife in London; for some dishes, however, she gives more than one recipe, along with variations. The text is packed with sidebars and boxes on cultural history, culinary anthropology, and other relevant topics. Other good books on Jewish cooking that appeared recently include Gil Mark's The World of Jewish Cooking (LJ 9/96) and Robert Sternberg's The Sephardic Kitchen (LJ 9/96), but Roden's is a far more ambitious work, invaluable as both a cookbook and a reference. Essential.
Copyright 1996 Reed Business Information, Inc.

Customer Reviews

The Book of Jewish Food: An Odyssey form Sanmarkand to New York
Simply the most interesting cookbook I've ever bought. This is a copy I bought for a friend. I've owned it for several years and it's really more of a history book told through the wonderful medium of food. It's knowledge is priceless it's a delight to read.

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. Roden and Ms. Dweck are related? They both share Alepan Jewish backgrounds and Ms. Roden's family name was 'Douek' which although spelled differently, is pronounced the same. They both are outstanding culinary authors. If anyone knows, I'd be curious to learn the answer.

I highly recommend this book as a must have to any good international cookbook collection!

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 makes one statement and a few chapters later, she will make a contradicting statement (i.e. stating first that bagels were German in origin and later stating they were Polish). My other more major criticism is that the book is definitely pro-Sephardi. This in and of itself is not a bad thing, but the author is presenting both Ashkenazi and Sephardi histories and recipes. Additionally, and far worse, there are some instances where the author actually makes what appear to be degrading and somewhat condescending remarks about the Ashkenazi culture. However, setting those two issues aside, I think this is a wonderful book and I plan to purchase it as a gift for several of my Jewish friends. Also, in looking at several of the Ashkenazi recipes, they are very similar to the ones my mother taught me. (Yep, that means I'm Ashkenazi.) But I can't wait to try out some of the Sephardi dishes!