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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About Claudia Roden
Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include the James Beard Award–winning The Book… More about Claudia Roden
Published by Knopf Nov 26, 1996| 688 Pages| 7-3/8 x 9-1/4| ISBN 9780394532585