The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day - 25th Anniversary Edition

Claudia Roden's "The Book of Jewish Food" is a classic Jewish cookbook with new recipes and material, celebrating the diversity and vitality of Jewish culture worldwide. It includes recipes from Egypt and beyond, such as hallah bread, wine-poached salmon, and plum tarts, and is a tribute to the people and food that have shaped our culinary world.

Format: Hardback
Length: 608 pages
Publication date: 26 May 2022
Publisher: Penguin Books Ltd

In this remarkable culinary masterpiece, Claudia Roden weaves together a captivating tapestry of over 800 recipes, intricately interlaced with the rich tapestry of stories and histories that have shaped Jewish cooking throughout the ages. The recipes, meticulously gathered over nearly sixteen years of extensive research across diverse global landscapes, showcase the immense diversity and richness of traditional Jewish cuisine.

Roden takes us on a delightful journey through the Jewish Diaspora, unveiling the most essential dishes from her native Egypt and beyond. From the Ashkenazi world, we savor hallah bread, wine-poached salmon, and luscious plum tarts, while the Sephardi chapter presents a delectable array of tabbouleh, falafel, and the iconic orange Passover cake. The result is a cookbook that defies classification, a scholarly, affectionate, and utterly delectable tribute to the vast tapestry of Jewish culture across the globe.

To commemorate this special twenty-fifth anniversary edition, Roden has added fresh and exciting material, further enhancing the book's appeal. This definitive volume on Jewish cuisine stands as a celebration of the food and the people who have shaped our culinary world as we know it, making it an indispensable resource for food enthusiasts, historians, and anyone with a passion for exploring the world of Jewish cuisine.

Weight: 1336g
Dimension: 196 x 254 x 31 (mm)
ISBN-13: 9780241996645