The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day

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Penguin Adult, Aug 26, 1999 - Cooking - 592 pages
'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday

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User Review  - MarthaJeanne - LibraryThing

Good reading. Good eating. What more could you want? This is more narrative than most of Roden's cookbooks. Which only serves to make you want to cook every recipe she describes. Read full review

LibraryThing Review

User Review  - carioca - LibraryThing

This is a wonderful cookbook. Claudia Roden not only compiled recipes - she also compiled stories and anecdotes and historical descriptions of various Jewish communities around the world. Her book has ... Read full review

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About the author (1999)

Claudia Roden's previous books include MEDITERRANEAN COOKERY, based on her popular BBC series and also includes A NEW BOOK OF MIDDLE EASTERN FOOD, THE BEST FROM THE MIDDLE EAST and her Penguin 60's title FULMEDAMES & OTHER VEGETARIAN DISHES. She haswon six Glenfiddich prizes inc. the 1992 Food Writer of the Year and the Glenfiddich Trophy. She lives in London, NW11.

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