The book of Jewish food
an odyssey from Samarkand to New York
1st ed.
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Author
Publication
1996 - Distrubuted by Random House, New York, New York (State)
Language
English
Word Count
167,000 words, Guess
Page Count
668 pages
Identifiers
- Open LibraryOL990413M
- ISBN-100394532589
- OCLC Control Number34984360
- Internet Archivebookofjewishfood00rode
- Library of Congress Control Number96028758
and 2 more
- Goodreads215649
- LibraryThing5094
Classifications
- DDC641.5/676
- LCCTX724 .R53 1996
- LCCTX724.R53 1996
Description
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.
Links
Other Editions
- The book of Jewish food: an odyssey from Samarkand to New York
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