The Book of Jewish Food: An Odyssey from Samarkand to New York: A CookbookWINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean 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 by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations. |
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The Book of Jewish Food
User Review - sirchef - Overstock.comThe history in this book is great. I found alot of great recipes also. This is a great book for the jr to professional chef in any ones life! Read full review
The book of Jewish food: an odyssey from Samarkand to New York
User Review - Not Available - Book VerdictThe well-known author of The Book of Jewish Food and other works on Italian and Mediterranean cuisines, Roden calls her first cookbook, A Book of Middle Eastern Food (1972), a "labor of love" as it ... Read full review
Contents
THE ASHKENAZI WORLD Poultry | 14 |
The Jewish Dietary Laws of Kashrut | 18 |
The Sabbath and Festivals | 25 |
Copyright | |
16 other sections not shown
Other editions - View all
The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook Claudia Roden Limited preview - 1996 |
The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook Claudia Roden No preview available - 1996 |
The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day Claudia Roden No preview available - 1999 |
Common terms and phrases
½ cup ½ teaspoon ½½ allspice almonds baking beans Bene Israel boil bowl bread brown butter cake cardamom cheese chicken chickpeas chili cinnamon cloves coconut cold cont cook coriander couscous covered cream cumin dish dough drain dried eaten egg yolk eggplants extra-virgin olive oil filling finely chopped fish flat-leafed parsley flavor flour food processor fried Fry the onion garlic cloves ginger harissa hour Jewish Jews kibbeh large onion lbs 1 kg lemon juice light vegetable oil lightly beaten low heat Marranos matzo meal meat milk minutes mixture olive oil onion orange oven parsley pastry peeled pieces pine nuts potatoes pumpkin raisins recipe rice roll Sabbath Salt and pepper sauce Sephardi Serve hot simmer slices soaked soft soup spinach spoon sprinkle stew stir stuffed sunflower oil sweet syrup tablespoons taste teaspoon teaspoon cinnamon teaspoon ground tomatoes turmeric VARIATIONS vegetable oil vinegar walnuts wine
References to this book
Bibliographic information
| Title | The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook |
| Author | Claudia Roden |
| Edition | illustrated, reprint |
| Publisher | Knopf Doubleday Publishing Group, 1996 |
| Original from | the University of Virginia |
| Digitized | Aug 22, 2008 |
| ISBN | 0394532589, 9780394532585 |
| Length | 688 pages |
| Subjects | › › Cooking / Regional & Ethnic / Jewish & Kosher History / Jewish Social Science / Jewish Studies |
| Export Citation | BiBTeX EndNote RefMan |