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Claudia
Roden, author of The Book of Jewish Food, has done more than simply
compile a cookbook of Jewish recipes--she has produced a history of the
Jewish diaspora, told through its cuisine. The book's 800 recipes
reflect many cultures and regions of the world, from the Jewish quarter
of Cairo where Roden spent her childhood to the kitchens of Europe,
Asia, and the Americas. Both Ashkenazi and Sepharidic cooking are well
represented here: hallah bread, bagels, blintzes, and kugels give way to
tabbouleh, falafel, and succulent lamb with prunes, which are, in turn,
succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savory
bracelets). Interwoven throughout the text are Roden's charming
asides--the history of certain foods, definitions (Kaimak, for instance,
is the cream that rises to the top when buffalo milk is simmered), and
ways of preparing everything from an eggplant to a quince. In addition,
Roden tells you everything you've ever wanted to know about Jewish
dietary laws, what the ancient Hebrews ate, and the various holidays and
festivals on the Jewish calendar. Detailed sections on Jewish history
are beautifully illustrated with archival photographs of families,
towns, and, of course, food. The Book of Jewish Food is one that any
serious cook--Jewish and non-Jewish alike--would gladly have (and use
often) in the kitchen."The Bible of Jewish Food" could serve
equally well as a title for this masterful historical, sociological,
religious, and culinary compendium of Jewish eating habits across the
millennia. Claudia Roden has already proved her abilities with her
dissertations on Mediterranean, Middle Eastern, and regional Italian
cookery, but this volume may well prove her magnum opus. Roden's
ambition to make Jewish food understandable and accessible to Gentile
readers is evident in the book's subtitle.
The
Book of Jewish Food Click Here For Sample Recepies
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