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| The Book of Jewish Food: An Odyssey from Samarkand to New York | 
| Author: Claudia Roden
Publisher: Knopf
Category: Book
List Price: $37.50
Buy Used: $15.00
You Save: $22.50 (60%)
New (24) from $19.97
Avg. Customer Rating:  40 reviews
Sales Rank: 78903
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 688
Shipping Weight (lbs): 2.9
Dimensions (in): 9.7 x 7.8 x 1.8
ISBN: 0394532589
Dewey Decimal Number: 641.5676
EAN: 9780394532585
ASIN: 0394532589
Publication Date: November 26, 1996
Availability: Usually ships in 1-2 business days
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Amazon.com
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.
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.
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| Customer Reviews: Read 35 more reviews...
 Absolutely Wonderful! August 10, 2008
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 February 21, 2008
1 out of 1 found this review helpful
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!
Detailed and Delicious January 8, 2008
1 out of 1 found this review helpful
This book has given me an insight in to the way of life of many jewish cultures around the world. While some may argue that the recipe sources do not originally come from the Jewish home, that has never been the case and what we now consider to be the Traditional Jewish recipe is one that had been adopted by the communities that keep them and change them, while their sources no longer even hold them with the same regard.
The book gives wonderful impressions of life for Jewish people in many parts of the world and I have read the book, often as a book as opposed to a cooking aide many times. At the same time some recipes in this book are wonderful and complement our Shabbat cooking regularly. We have found recipes that we have cooked for many years in our home and in my parents home that she offered with differences we never considered and now love and would not do without.
One reviewer indicated that Ms. Roden mentions the use of liver and how she noted its kashuring requirements. While the review found the method wanting, there are many families with different levels of kasrut and different levels of observance. Rather I would expect someone to realize that while it is a recipe book, if you are more or less observant, then you should use your common sense as well and follow the rules you need to. Cooking is not about following strict directions, but rather experimentation to come up with the flavor and methods that work best for you. On the Con, it is not comprehensive though I don't expect it to be as there is only so much room in a book. I for one absolutely love this book.
My Favourite Bedtime Book November 27, 2007
1 out of 1 found this review helpful
If I want to go to sleep with a warm fuzzy feeling, then this is the book I read. I love that Claudia Roden is a human being who can go around the world and find welcome in so many homes and kitchens. The historical vignettes and photographs are what make this volume priceless. Although people have made criticisms in regards to the finer points of Kosher and non-Kosher, it is quite clear that this cookbook is not primarily for the benefit of Jewish cooks. The educational component of this extremely charming work is quite obviously directed at the reader who is interested in the ways of life of various communities of the diaspora. The historical availability of ingredients is largely geographically dependent for any cuisine. These days, if we live in a big city with an international airport and various ethnic communities, a cook can buy almost anything. The development of a cuisine though is totally dependent on the availability of ingredients. It is totally inappropriate to quibble about the fact that both Jews and other local people also consume the same foods. None of that makes the spirit of this book any less genuine. That is precisely what makes Ms Roden's work so real. There are 'comfort foods' and then there are 'comfort books'. The Book of Jewish Food is both.
The Book of Jewish Food November 14, 2007
2 out of 2 found this review helpful
This beautiful book is meticulously researched to provide a really inclusive view of Jewish history that explains Jewish food. The recipes are perfect--foods your Bubby made for both every day and holidays. Like most ethnic food, these aren't complicated recipes and your mouth waters just reading them. I never had an urge to make pickles but now I can't wait for next summer's cucumber harvest. The book itself really is gorgeous, too. It's a big hardback with wonderful photographs and illustrations detailing Sephardic and Ashkenazy foods and customs as well as world regions that were part of the diasphora, but you certainly don't have to be Jewish to appreciate any part of this book.
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