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Book of Jewish Food Paperback – International Edition, August 3, 1999
Purchase options and add-ons
- Print length592 pages
- LanguageEnglish
- PublisherPenguin UK
- Publication dateAugust 3, 1999
- Dimensions7.5 x 1 x 9.75 inches
- ISBN-100140466096
- ISBN-13978-0140466096
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Product details
- Publisher : Penguin UK; New Ed edition (August 3, 1999)
- Language : English
- Paperback : 592 pages
- ISBN-10 : 0140466096
- ISBN-13 : 978-0140466096
- Item Weight : 2.8 pounds
- Dimensions : 7.5 x 1 x 9.75 inches
- Best Sellers Rank: #4,033,162 in Books (See Top 100 in Books)
- #566 in Garnishing Meals
- Customer Reviews:
About the author
Claudia Roden was born in Cairo, educated in Paris and London, where she has lived for many years. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern and Mediterranean cookery and, most recently, her award-winning The Book of Jewish Food.
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Anyone wishing to own a single Jewish cookbook need look no further than THE BOOK OF JEWISH FOOD.
This is a work of amazing scholarship, tantamount to a doctoral dissertation which clearly would earn honors; a Nobel laureate if that award were to be granted for cookery books.
Roden takes on a subject that almost is too vast, covering every area in which there ever has been a Jewish population, including Ethiopia, India and China.
She not only presents a large variety of recipes typical of each separate region, but she illustrates both the similarities of these recipes and their differences.
The food, well, the food is marvelous; delicious enough in the description that one's mouth waters merely reading the text.
This book is much more than a cookbook. It is a work of social anthropology and food historiography, with recipes that are--yes!--good enough to eat.
THE BOOK OF JEWISH FOOD is a work of genius. It clearly is the definitive Jewish cookbook for the coming millennia.
With interesting comments and stories and photos it is a wealth of information. I just enjoyed reading it.
The author spent a great deal of time on research and it shows. If you enjoy food, if you enjoy history, if you enjoy a cook book that has great photos this is a book that you will find facinating.
It is a book that you will not only treasure for its recipes but also for its information.This is one of the best cookbooks I have ever read or used about Jewish food.
Top reviews from other countries
Es fallt in Zwei hauptgruppen aus einander Ashkenazi, Nordeuropa und Sephardic, Südeuropa/Arabisch. Auch wenn man nicht kochen will ist dies ein tolles buch um einfach nur die Geschichten zu lesen.
Ich kaufte es auf Englisch, es ist aber Auch verfügbar in D Übersetzung von Margot Fischer (
Das Buch der Jüdischen Küche: Eine Odyssee von Samarkand nach New York
) .
So far the recipes that I have tried have worked well. Some of them call for ingredients that are difficult for me to obtain, particularly the regional varieties of sausage that some recipes call for. However, Ms. Roden provides enough detail about the composition of these sausages that I have been able to find substitutes. Her chapter on Dafina and Hamin details some of the Sephardic versions of cholent. I am going to see if I can adapt some of these to the pressure cooker.
Even if you don't make a single recipe, this book is a fascinating ethnography through the lens of cuisine and daily life.
Some readers might miss photographs of the food - instead, Ms. Roden has chosen photographs showing the practices and customs of various diaspora groups.
I heartily recommend The Book of Jewish Food for readers interested in learning about the history of the diaspora, as well as their recipes.
Lovely illustrations which are time capsules of lost cultures but also incredible ingredients which one sources through Health Food shops but were part of a staple diet of quite poor people. This suggests that people might have been quite healthy on a very restricted diet .I love reading it as much as using it.