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

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

by Claudia Roden


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A monumental work—the story of the Jewish people told through the story of Jewish cooking—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 bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.

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Product Details

ISBN-13: 9780394532585
Publisher: Knopf Doubleday Publishing Group
Publication date: 11/26/1996
Pages: 688
Sales rank: 209,617
Product dimensions: 7.70(w) x 9.52(h) x 1.45(d)

About the Author

Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include Mediterranean Cookery, which was published in conjunction with her BBC television series; her seminal A Book of Middle Eastern Food; Everything Tastes Better Outdoors; The Good Food of Italy—Region by Region; and Coffee: A Connoisseur’s Companion. She has won five Glenfiddich prizes, including 1992 Food Writer of the Year and the Glenfiddich Trophy. In 1989 she received the two most prestigious food prizes of Italy—the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma—for her London Sunday Times Magazine series “The Taste of Italy.” She lives in London.

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