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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.

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From publishers weekly

As the biblical

echo of the title indicates, this collection is as instructive and

comprehensive as a textbook. Roden (Mediterranean Cookery, etc.)

divides the territory in two parts: "The Ashkenazi World" and "The

Sephardi World." She chronicles the lives of Jews all over the

world in short segments on unusual Jewish communities past and

present, such as those of Salonika, Greece, and China. These

sections, and the many other notes on subjects ranging from the New

York Deli to salt herring are gems. Recipes are numerous and

diverse: Yellow Split Pea Soup with Frankfurters, Pumpkin Tzimmes,

Small Red Kidney Beans with Sour Plum Sauce, Cold Stuffed Vine

Leaves, and Fish Balls in Tomato Sauce. Some highlights include the

chapter on Sephardic breads (Algerian Anise Bread, North African

Sweet Breads with Nuts and Raisins) and the one on Ashkenazic

desserts (Mandelbrot, Hanukah Jam Doughnuts). All of this can be a

little overwhelming at times (and, as Roden acknowledges in the

introduction, many Jewish foods simply reflected the cuisines of

the places where Jews were living rather than their own specific

culture). Yet with few omissions (e.g., the instructions for making

pasta specify rolling out the dough "as thin as possible" but don't

explain how), Roden proves a practiced, reliable guide.

Copyright 1996 Reed Business Information, Inc.

From Booklist

"The Bible of Jewish Food" could serve equally well as a title for

this masterful historical, sociological, religious, and culinary

compendium of Jewish eating habits across the millennia. Claudia

Roden has already proved her abilities with her dissertations on

Mediterranean, Middle Eastern, and regional Italian cookery, but

this volume may well prove her magnum opus. Roden's ambition to

make Jewish food understandable and accessible to Gentile readers

is evident in the book's subtitle. Her discourse on cholent, the

traditional Sabbath food left to cook overnight so that

prohibitions against Sabbath work might not be violated,

demonstrates both her erudition and her kitchen skills. She

recounts cholent's similarities to French cassoulet and is

uncompromising in her insistence on cholesterol-laden marrow bones

as essential to the dish's characteristic richness. Roden's

established mastery of Middle Eastern cooking lends authority to

her exposition of Sephardic Jewish cooking's variant approach to

the concept of kosher. As always, Roden's recipes are clear, her

cooking instructions easy to follow. Very highly recommended.

Mark Knoblauch