The book of Jewish food
Claudia Roden

Eight hundred authentic recipes from the Diaspora, a culinary odyssey from Samarkand to New York and from Damascus to Antwerp.

The diversity and vibrancy of Jewish culture…

A monumental work that tells the history of the Jewish people through Jewish cuisine. It consists of two parts: the Ashkenazi world and the Sephardic world. The eight hundred (!) magnificent recipes, many of which have never been published before, are treasures that Claudia Roden has collected over fifteen years from the Diaspora, the dispersal of Jewish communities around the world. She tasted the dishes, talked with chefs, market vendors, and people who have passed down recipes orally, and she listened to the stories you will find throughout this book…