The Book of Jewish Food: An Odyssey from Samarkand to New York
by:
Claudia Roden (author)
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...
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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.
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Format: hardcover
ISBN:
9780394532585 (0394532589)
Publish date: November 26th 1996
Publisher: Knopf
Pages no: 688
Edition language: English
Category:
Non Fiction,
History,
Literature,
Food And Drink,
Food,
Jewish,
Religion,
Cookbooks,
Cooking,
Foodie,
Judaism
All sorts of good things to eat. Especially the 40 cloves of garlic and a chicken. Both Sephardi and Ashkhenazi recipes, along with all sorts of folklore and stories.
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