It’s hard out there for a kosher cook—one who observes Judaism’s strict dietary laws—in a culinary world where so many “forbidden” ingredients (pork, shellfish, the combination of meat and dairy products) form the building blocks for a plethora of cuisines. Jewish food has long been associated with simple fare such as chicken soup, bagels, and […]
The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook
WINNER 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.
1139016105
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.
The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook
WINNER 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.
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: An Odyssey from Samarkand to New York: A Cookbook
688The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook
688Hardcover
$50.00
50.0
In Stock
Product Details
ISBN-13: | 9780394532585 |
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Publisher: | Knopf Doubleday Publishing Group |
Publication date: | 11/26/1996 |
Pages: | 688 |
Sales rank: | 161,233 |
Product dimensions: | 7.63(w) x 9.56(h) x 1.44(d) |
About the Author
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