A monumental work that traces the story of Jewish people through Jewish cooking
Every cuisine tells a story. Jewish food tells of an uprooted, migrating people and their vanished worlds. It lives in people's minds and has been kept alive because of what it evokes and represents.
From the Jewish quarter of Cairo where Claudia Roden spent her childhood to the kitchens of Europe, Asia and the Americas, The Book of Jewish Food traces the fascinating story of Jewish cooking and its people. The over 800 recipes - from tabbouleh and falafel to the Yemeni wedding soup Ftut - are the treasures garnered by Roden during almost fifteen years of travelling around the world, tasting, watching, talking and gathering stories.
A celebration of roots, of generations past, of vanished worlds and identity, The Book of Jewish Food is a beautiful book for the reader and the cook.
| ISBN: | 9780140466096 |
| Publication date: | 26th August 1999 |
| Author: | Claudia Roden |
| Publisher: | Penguin |
| Format: | Paperback |
| Primary Genre | Cookery, Food and Drink |
| Other Genres: |
