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

Format:

Book

Author/Creator:

Roden, Claudia.

Language:

English

Subjects (All):

Jewish cooking.

Genre:

Cookbooks.

Physical Description:

xiv, 668 pages : illustrations ; 25 cm.

Edition:

1st edition.

Place of Publication:

New York : Knopf : Distributed by Random House, 1996.

Summary:

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 traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers, and gathering the stories that spice this remarkable book. During her.

Travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She presents to us only the finest of her myriad dishes and leavens them throughout with tales of her travels, with intriguing history, with jokes and stories shared in communities all over the globe - in tiny villages and in such once-great Jewish cultural centers as Aleppo and Salonika.

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

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

Ethiopian Jews

Wine in the Jewish world.

Notes:

Includes bibliographical references (pages 635-636) and index.

Local Notes:

HSP Historic Culinary Arts Collection.

Other Format:

Online version: Roden, Claudia. Book of Jewish food.

ISBN:

0394532589

9780394532585

OCLC:

34984360

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page