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

Through 800 recipes, chapters on the food of ancient Hebrews and kosher law, essays exploring the history of the New York deli, Babylonian and Bukharian Jews, scholar Claudia Roden tells the story of the Jewish people around the globe through the food on their tables. Roden’s tome is divided into an Ashkenazi section and a Sephardi one, which encompasses cuisines as diverse as those made in Georgia, Yemen, and China. “The Book of Jewish Food” is undoubtedly one of the most significant books on Jewish cooking in English.

Book details

  • author
  • Claudia Roden
  • publisher
  • Knopf
  • Year published
  • 1996
  • Pages
  • 688
Cover of the Breaking Breads cookbook

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