Book of Jewish Food Paperback - 1999
by Claudia Roden
Reader reviews for Book of Jewish Food
Review summary
Readers widely regard Claudia Roden’s The Book of Jewish Food as a landmark that functions as both cookbook and social history. It’s praised for rigorous research, warm, anecdotal writing, and broad coverage of global Jewish cuisines—especially the standout Sephardi section—making it as enjoyable to read as to cook from. Recipes are generally reliable and memorable (notably desserts), though often labor?intensive and presented with minimal photography. Some note dated terminology and omissions (such as limited coverage of Ethiopian Jews) and occasional repetition. Even with these caveats, it’s considered a definitive, much?revisited classic and a key reference on Jewish food and culture.
Readers say this book is:
insightfulcomprehensiveauthoritativeevocativeculturally richclassicdelicious recipeslabor-intensiveslightly datedinspiringWrite a review for this book
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From the publisher
Details
- Title Book of Jewish Food
- Author Claudia Roden
- Binding Paperback
- Edition Reprint; Second
- Pages 592
- Volumes 1
- Language ENG
- Publisher Penguin UK, London, United Kingdom
- Publication date August 26, 1999
- ISBN 9780140466096 / 0140466096
- Category Cooking / Wine
- Dewey Decimal Code 164
About the author
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The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
by Claudia Roden
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