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

New York: A.A. Knopf, 1996 A monumental work. The story of the Jewish people told through the story of Jewish cooking . 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 by Roden through nearly 15 years of traveling around the world. NOTE : a particularly rich survey including recipes from the Balkans, Greece and Turkey as well as from China and India 688p. illus.map index. Donor inscription on ffep, else fine. This is a large, heavy voume weighing 1.3 kg. Size: 11 x 6.9 x 1 Inches. Reprint.. Hardcover. Near Fine/Near Fine.