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eBook Book of Jewish Food ePub

eBook Book of Jewish Food ePub

by Claudia Roden

  • ISBN: 0140466096
  • Category: Main Courses and Side Dishes
  • Subcategory: Cooking
  • Author: Claudia Roden
  • Language: English
  • Publisher: Penguin UK; New Ed edition (August 3, 1999)
  • Pages: 592
  • ePub book: 1888 kb
  • Fb2 book: 1922 kb
  • Other: lrf lit rtf mobi
  • Rating: 4.2
  • Votes: 895

Description

Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes-she has produced a history of the Jewish diaspora, told through its cuisine.

Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes-she has produced a history of the Jewish diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia, and the Americas

Thank you for reading books on GrayCity.

Thank you for reading books on GrayCity. Other author's books: The Book of Jewish Food. The Book of Jewish Food.

The book received great critical acclaim. Mrs Roden continued to write about food with a special interest in the social and historical background of cooking. In 1992, she won the Glenfiddich Trophy, the top prize in the Glenfiddich Awards. Books by Claudia Roden.

Includes bibliographical references (p. -636) and index.

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.

No-one will ever produce a richer, or more satisfying feast of the Jewish experience. Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook. Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It is not likely to be surpassed. The Telegraph 'Manna from Heaven. Independent on Sunday.

Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Библиографические данные. The Book of Jewish Food: An Odyssey from Samarkand to New York.

Claudia Roden (nee Douek, born 1936) is a British cookbook writer and cultural anthropologist. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque-Sumptuous Food from Morocco, Turkey and Lebanon. Roden was born in 1936 in Cairo, Egypt, the daughter of Cesar Elie Douek and his wife Nelly Sassoon

Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet.

Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. The Book of Jewish Food is her masterpiece (though the recipes are glorious), the richest and most sensuous encyclopaedia of Jewish life ever set in print. One does not have to be Jewish to appreciate this book. Independent on Sunday show more.

'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday

Comments

Magis Magis
One of my all time favorite books! Delicious recipes, plenty for my vegetarian lifestyle. The stories and Jewish history make the recipes so much more interesting than if they had been just a series of recipes. I especially love that the recipes are not rigid. I play with them and most always have very good results. Roden's warmth shines through this lovely book.
Brick my own Brick my own
An extraordinary book, much more than a cookbook. It presents a world of Jewish history but in such a way that it is relevant to the food, the recipes being provided. You get the atmosphere of the kitchens in which the recipes might typically have been made and what social framework they were part of. The volume is divided into Ashkenazi and Sephardic sections, so it really gives the reader a world of Jewish life and cookery. The recipes themselves are very practical and workable for a modern kitchen. The ones I've tried have worked brilliantly. With its great diversity of content and the sheer number of recipes, it is an unusually rich offering, and it turns out, a very competent one.
Paster Paster
This is a wonderful romp through the pages of history as it relates to the Jewish people and food. Easy to follow recipes that taste great... But much more than that it is a history of the Jewish people and their lives as it relates to their food. Covering everything from dietary laws to their migration.
With interesting comments and stories and photos it is a wealth of information. I just enjoyed reading it.
The author spent a great deal of time on research and it shows. If you enjoy food, if you enjoy history, if you enjoy a cook book that has great photos this is a book that you will find facinating.
It is a book that you will not only treasure for its recipes but also for its information.This is one of the best cookbooks I have ever read or used about Jewish food.
Na Na
What a fabulous book! It's so much more than a cookbook. Not only are the recipes absolutely delicious, but learning the historical background of the food is so wonderful. It's beautifully written and illustrated. I think this book is a MUST for not only Jewish cooks, but anyone who appreciates ethnic foods or history.
JUST DO IT JUST DO IT
This is my go-to book for Friday night dinners and every Jewish festival when we have people round. I love trying things from around the world rather than just the familiar same old family dishes. I also love all the stories and history which she includes amongst all the recipes, brings the dishes alive and makes me want to cook them more. Even my husband likes to read the book as he's interested in Jewish history. I have bought so many copies of this book now for friends, teachers etc and it has made a great wedding and Batmitzvah gift too (even Barmitzvahs as don't wish to be sexist!).
Liarienen Liarienen
I bought this book for myself, but someone very close to me came over the day it arrived and wanted it so badly (and begged), so I couldn't say "no!" Now I must buy it again... and hide it when friends come over!
Dukinos Dukinos
This beautiful book is meticulously researched to provide a really inclusive view of Jewish history that explains Jewish food. The recipes are perfect--foods your Bubby made for both every day and holidays. Like most ethnic food, these aren't complicated recipes and your mouth waters just reading them. I never had an urge to make pickles but now I can't wait for next summer's cucumber harvest. The book itself really is gorgeous, too. It's a big hardback with wonderful photographs and illustrations detailing Sephardic and Ashkenazy foods and customs as well as world regions that were part of the diasphora, but you certainly don't have to be Jewish to appreciate any part of this book.
Claudia Roden's opus, THE BOOK OF JEWISH FOOD, must be considered the definitive work on the history of the cuisine of the Jewish people.

Anyone wishing to own a single Jewish cookbook need look no further than THE BOOK OF JEWISH FOOD.

This is a work of amazing scholarship, tantamount to a doctoral dissertation which clearly would earn honors; a Nobel laureate if that award were to be granted for cookery books.

Roden takes on a subject that almost is too vast, covering every area in which there ever has been a Jewish population, including Ethiopia, India and China.

She not only presents a large variety of recipes typical of each separate region, but she illustrates both the similarities of these recipes and their differences.

The food, well, the food is marvelous; delicious enough in the description that one's mouth waters merely reading the text.

This book is much more than a cookbook. It is a work of social anthropology and food historiography, with recipes that are--yes!--good enough to eat.

THE BOOK OF JEWISH FOOD is a work of genius. It clearly is the definitive Jewish cookbook for the coming millennia.