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Title: The Book of Jewish Food : An Odyssey from Samarkand to New York by Claudia Roden ISBN: 0-394-53258-9 Publisher: Knopf Pub. Date: 26 November, 1996 Format: Hardcover Volumes: 1 List Price(USD): $35.00 |
Average Customer Rating: 4.5 (20 reviews)
Rating: 5
Summary: Jewish multiculturalism at its tastiest!
Comment: This astonishing book brings together the images and traditions, as well as the recipes, of Jewish communities all over the world. It would be worth owning if there were no recipes, just for the little-known traditions of Jews in dozens of locations.
But the recipes are wonderful. I've tried several, and they are well-written and easy to follow. Unlike most Mediterranean or Middle Eastern cookbooks, you don't have to figure out substitutions to ensure that dishes are kosher.
In short, if you want to know about Jews around the world -- BUY THIS BOOK! If you want to cook and eat wonderful kosher food -- BUY THIS BOOK!
Rating: 5
Summary: Great Recipes + Fascinating Cultural and Historical Facts
Comment: This ambitious book combines superb, easy to prepare Jewish recipes with fascinating historical and cultural blurbs on everything from NYC deli's to the history of Moroccan Jews. Amazingly, the book succeeds on both these levels.
The sepia-toned photographs and drawings that decorate the book magnificently illustrate the historical and cultural asides. However, if you're expecting photographs of the food itself, you're in for disappointment. The individual recipes don't come with photographs showing the final dish.
A great gift idea for yourself or any other cooks you might know.
Rating: 5
Summary: A history of the Jews through their stomachs!
Comment: A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.
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Title: The New Book of Middle Eastern Food by Claudia Roden ISBN: 0375405062 Publisher: Knopf Pub. Date: 26 September, 2000 List Price(USD): $35.00 |
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Title: Jewish Cooking in America : Expanded Edition by Joan Nathan ISBN: 0375402764 Publisher: Random House Pub. Date: 08 September, 1998 List Price(USD): $35.00 |
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Title: Claudia Roden's the Food of Italy: Region by Region by Claudia Roden ISBN: 1586420623 Publisher: Steerforth Italia Pub. Date: March, 2003 List Price(USD): $19.95 |
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Title: Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Esersky Goldstein, Ellen Silverman, Joyce Eserky Goldstein ISBN: 0811819698 Publisher: Chronicle Books Pub. Date: September, 1998 List Price(USD): $29.95 |
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Title: Sephardic Flavors: Jewish Cooking of the Mediterranean by Beatriz Da Costa, Joyce Eserky Goldstein, Beatriz Da Costa ISBN: 0811826627 Publisher: Chronicle Books Pub. Date: 01 September, 2000 List Price(USD): $35.00 |
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