The Book of Jewish Food : An Odyssey from Samarkand to New York by Roden, Claudia - 1996

New York: Knopf. Fine in Fine dust jacket. 1996. First Edition. Hardcover. 0394532589 . xiv, [3], 4-668, [4 - illustration credit; blank; authors note; colophon]. A fine copy with a little wrinkling of the jackets front cover. An exploration of Jewish culture and food with more than 800 recipes from Ashkenazi and Sephardim Jews from all over the world. The recipes are written in a warm, narrative style offering ideas of preparation, concerns and considerations; an engaging cookbook. But not just a cook book. The first chapter covers Jewish identity, kosher laws, Biblical history and holy holidays; side bars and box inserts offer cultural history, culinary anthropology and other relevant topics. Very useful both as a cookbook and reference. This is a heavy book and will require additional international and priority mail shipping. ; 9.30 X 7.70 X 1.40 inches .