Suspense and Obscurity
Fitness and Nutrition
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.
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