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    The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day (Paperback) By (author) Claudia Roden

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    Description'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".


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  • Full bibliographic data for The Book of Jewish Food

    Title
    The Book of Jewish Food
    Subtitle
    An Odyssey from Samarkand and Vilna to the Present Day
    Authors and contributors
    By (author) Claudia Roden
    Physical properties
    Format: Paperback
    Number of pages: 592
    Width: 188 mm
    Height: 246 mm
    Thickness: 32 mm
    Weight: 1,320 g
    Language
    English
    ISBN
    ISBN 13: 9780140466096
    ISBN 10: 0140466096
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: JFSR1, WBA
    Ingram Subject Code: CW
    Warengruppen-Systematik des deutschen Buchhandels: 17400
    Ingram Theme: CULT/MIDATL
    BISAC Merchandising Theme: ET120
    Ingram Theme: ETHN/JUDAIC, CULT/NRTHES, GEOG/NEWYRK, RELI/JUDAIC
    DC21: 641.5676
    LC subject heading:
    DC22: 641.5676
    BISAC V2.8: CKB049000
    Thema V1.0: JBSR, WBA
    Illustrations note
    portraits
    Publisher
    Penguin Books Ltd
    Imprint name
    Penguin Books Ltd
    Publication date
    27 August 2009
    Publication City/Country
    London
    Author Information
    Claudia Roden's previous books include MEDITERRANEAN COOKERY, based on her popular BBC series and also includes A NEW BOOK OF MIDDLE EASTERN FOOD, THE BEST FROM THE MIDDLE EAST and her Penguin 60's title FULMEDAMES & OTHER VEGETARIAN DISHES. She haswon six Glenfiddich prizes inc. the 1992 Food Writer of the Year and the Glenfiddich Trophy. She lives in London, NW11.
    Back cover copy
    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.