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From Amazon
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.
From Publishers Weekly
As the biblical echo of the title indicates, this collection is as instructive and comprehensive as a textbook. Roden (Mediterranean Cookery, etc.) divides the territory in two parts: "The Ashkenazi World" and "The Sephardi World." She chronicles the lives of Jews all over the world in short segments on unusual Jewish communities past and present, such as those of Salonika, Greece, and China. These sections, and the many other notes on subjects ranging from the New York Deli to salt herring are gems. Recipes are numerous and diverse: Yellow Split Pea Soup with Frankfurters, Pumpkin Tzimmes, Small Red Kidney Beans with Sour Plum Sauce, Cold Stuffed Vine Leaves, and Fish Balls in Tomato Sauce. Some highlights include the chapter on Sephardic breads (Algerian Anise Bread, North African Sweet Breads with Nuts and Raisins) and the one on Ashkenazic desserts (Mandelbrot, Hanukah Jam Doughnuts). All of this can be a little overwhelming at times (and, as Roden acknowledges in the introduction, many Jewish foods simply reflected the cuisines of the places where Jews were living rather than their own specific culture). Yet with few omissions (e.g., the instructions for making pasta specify rolling out the dough "as thin as possible" but don't explain how), Roden proves a practiced, reliable guide.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
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Most helpful customer reviews
5.0 out of 5 stars
Absolutely Wonderful!,
By S. Bart (Toronto, ON Canada) - See all my reviews
This review is from: The Book of Jewish Food: An Odyssey from Samarkand to New York (Hardcover)
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!
5.0 out of 5 stars
An odyssey of food and history,
By Sisreview (USA) - See all my reviews
This review is from: The Book of Jewish Food: An Odyssey from Samarkand to New York (Hardcover)
I find myself reading this cookbook even when I am not looking for recipes. It describes the ways in which Jewish culture and cuisine borrowed from and contributed to the culture and cuisine of the many places they've lived. Roden is a wonderful writer who can evoke the sights, sounds and tastes of Jewish history. Most of the recipes I've tried are great too.
5.0 out of 5 stars
A history of the Jews through their stomachs!,
By Klytemnestra (UK) - See all my reviews
This review is from: The Book of Jewish Food: An Odyssey from Samarkand to New York (Hardcover)
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.
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