The Book of Jewish Food

An Odyssey from Samarkand to New York: A Cookbook

Claudia Roden

$100

Hardback

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English

Alfred A. Knopf
26 November 1996

Jewish studies; National & regional cuisine

A monumental work--the story of the Jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.

By: Claudia Roden
Imprint: Alfred A. Knopf
Country of Publication: United States
Dimensions: Height: 243mm, Width: 194mm, Spine: 37mm
Weight: 1.175kg
ISBN: 9780394532585
ISBN 10: 0394532589
Pages: 688
Publication Date: 26 November 1996
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include Mediterranean Cookery, which was published in conjunction with her BBC television series; her seminal A Book of Middle Eastern Food; Everything Tastes Better Outdoors; The Good Food of Italy-Region by Region; and Coffee- A Connoisseur's Companion. She has won five Glenfiddich prizes, including 1992 Food Writer of the Year and the Glenfiddich Trophy. In 1989 she received the two most prestigious food prizes of Italy-the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma-for her London Sunday Times Magazine series ""The Taste of Italy."" She lives in London.

Winner of Glenfiddich Awards: Food Book of the Year 1998
Winner of Glenfiddich Awards: Food Book of the Year 1998.
Winner of Guild of Food Writers' Book of the Year 1998
Winner of Guild of Food Writers' Book of the Year 1998.