Cover Image

The book of Jewish food : an odyssey from Samarkand to New York

In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of t...

Full description

Saved in:
Bibliographic Details
Main Author: Roden, Claudia.
Format: Book
Language:English
Published: New York : Knopf : Distributed by Random House, 1996.
Edition:1st edition.
Subjects and Genres:
Jewish cooking.
Cookbooks.
Online Access:Contributor biographical information
Publisher description
Laurie Burrows Grad Collection Home Page
Tags: Add Tag
No Tags, Be the first to tag this record!
Table of Contents:
  • A celebration of roots: of generations past, vanished worlds, and identity
  • The Jewish dietary laws of kashrut
  • The food of the ancient Hebrews-in the bible and the Talmud
  • The Sabbath and festivals-the Jewish calendar
  • The development of an Ashkenazi style of cooking
  • Appetizers and salads
  • The American story
  • Soup
  • Bread
  • Fish
  • Poultry
  • France-a mix of Alsatian "vieille France," eastern Europe, and North Africa
  • meat
  • Noodles, Kugels, and grains
  • Vegetables
  • Desserts and pastries
  • Anglo-Jewry
  • Drinks
  • Israel-forging a national style with gefilte fish couscous
  • The sephardi world
  • Many styles of sephardi cooking, with echoes from ancient Baghdad, Medieval Spain, and the ottoman world
  • Spices and flavorings
  • Pickles, relishes, and chutneys
  • Cold vegetables, salads, and appetizers
  • Georgian feats
  • Savory pies
  • Salonika
  • Soups
  • Yemen
  • Fish Poultry
  • The three Jewish communities of India
  • Meat
  • The babylooonian Jews in the land of the two rivers
  • Offal
  • Dafina and hamin-the Sabbath pot
  • Tunisia-Berbers and "Livornese"
  • Grain-rice, bulgur, pasta, and couscous
  • Persia
  • Bukharan Jews
  • Jewish Italy
  • Morocco-legacies from Baghdad and Andalusia in the Berber world
  • Vegetables
  • A Judo-Spanish stronghold in turkey
  • Breads
  • Deserts
  • Aleppo (Syria) was the pearl of the Jewish kitchen
  • Pastries, sweetmeats, and fruit preserves
  • The lost Jews of China
  • Drinks
  • Ethiopian Jews
  • Wine in the Jewish world.

Need Help?

Search Tips Research By Mail Contact the Library

Similar Items