Research Catalog

Title

The book of Jewish food : an odyssey from Samarkand to New York / Claudia Roden.

Author

Roden, Claudia

Publication

New York : Knopf, 1996.

Supplementary Content

• Contributor biographical information
• Publisher description

Items in the Library & Off-site

Details

Description

xiv, 668 pages : illustrations; 25 cm

Summary

• 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.

Subjects

• Cookbooks
• Cooking
• Jewish cooking

Genre/Form

Cookbooks.

Bibliography (note)

• Includes bibliographical references (pages 635-636) and index.

Contents

A celebration of roots: of generations past, vanished worlds, and identity -- The Jewish dietary laws of kashrut -- The food of the ancient Hebrews-in the bible and the Talmud -- The Sabbath and festivals-the Jewish calendar -- The development of an Ashkenazi style of cooking -- Appetizers and salads -- The American story -- Soup -- Bread -- Fish -- Poultry -- France-a mix of Alsatian "vieille France," eastern Europe, and North Africa -- meat -- Noodles, Kugels, and grains -- Vegetables -- Desserts and pastries -- Anglo-Jewry -- Drinks --Israel-forging a national style with gefilte fish couscous -- The sephardi world -- Many styles of sephardi cooking, with echoes from ancient Baghdad, Medieval Spain, and the ottoman world -- Spices and flavorings -- Pickles, relishes, and chutneys -- Cold vegetables, salads, and appetizers -- Georgian feats -- Savory pies -- Salonika -- Soups -- Yemen -- Fish Poultry -- The three Jewish communities of India -- Meat -- The babyloonian Jews in the land of the two rivers -- Offal -- Dafina and hamin-the Sabbath pot -- Tunisia-Berbers and "Livornese" -- Grain-rice, bulgur, pasta, and couscous -- Persia -- Bukharan Jews -- Jewish Italy -- Morocco-legacies from Baghdad and Andalusia in the Berber world -- Vegetables -- A Judo-Spanish stronghold in turkey -- Breads -- Deserts -- Aleppo (Syria) was the pearl of the Jewish kitchen -- Pastries, sweetmeats, and fruit preserves -- The lost Jews of China -- Drinks -- Ethiopian Jews -- Wine in the Jewish world.

Call Number

TX724

ISBN

• 0394532589
• 9780394532585

LCCN

96028758

OCLC

34984360

Author

Roden, Claudia, author.

Title

The book of Jewish food : an odyssey from Samarkand to New York / Claudia Roden.

Publisher

New York : Knopf, 1996.

Edition

1st ed.

Type of Content

text

Type of Medium

unmediated

Type of Carrier

volume

Bibliography

Includes bibliographical references (pages 635-636) and index.

Connect to:

Contributor biographical information

Publisher description

Other Form:

Online version: Roden, Claudia. Book of Jewish food. 1st ed. New York : Knopf : Distrubuted by Random House, 1996 (OCoLC)989861970

Research Call Number

Desk-JWS TX724 .R53 1996