The Book of Jewish Food: An Odyssey from Samarkand to New York

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Knopf, 1996 - Cooking - 668 pages
In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers, and gathering the stories that spice this remarkable book. During her travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She presents to us only the finest of her myriad dishes and leavens them throughout with tales of her travels, with intriguing history, with jokes and stories shared in communities all over the globe - in tiny villages and in such once-great Jewish cultural centers as Aleppo and Salonika.

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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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The Jewish Dietary Laws of Kashrut

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About the author (1996)

Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.

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