Summary
Roden reports on the lives of Jewish communities past and present, and examines both Sephardic and Ashkenazi traditions. There is a chapter on Sephardic breads and one on New York delicatessens, and she includes recipes for Mandelbrot, Yellow Split Pea Soup, Cold Stuffed Vine Leaves, Fish Balls in Tomato Sauce, and Algerian Anise Bread.
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Media Reviews
"...Roden brings together the best of both culinary worlds [Ashkenazim and Sephardim], with a comprehensive collection of recipes from both traditions, written with exemplary clarity. The book combines scholarly research with loving family reminiscences....Both Jewish and non-Jewish readers should find this absorbing."
-- Times Literary Supplement
"The huge diversity of Jewish cuisine is well represented, and the book reads more like a captivating anthropological narrative than a cookbook....[M]uch of the book is presented as a personal journey, which makes the text compelling....The mix of recipes, history, and personal narrative makes this volume somewhat less accessible as a cookbook." -- Christopher Kimball
-- Cook\'s Illustrated
Bibliographic Details
Publisher: Alfred a Knopf Inc
Published date: 1996
Edition: 1th edition
Size: 7.75 x 10 inches
Weight: 2.9 pounds
Pages: 668
Publisher's Notes
In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers, and gathering the stories that spice this remarkable book. During her travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She presents to us only the finest of her myriad dishes and leavens them throughout with tales of her travels, with intriguing history, with jokes and stories shared in communities all over the globe - in tiny villages and in such once-great Jewish cultural centers as Aleppo and Salonika.
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