Claudia Roden,
author of The Book of Jewish Food, has done more
than simply compile a cookbook of Jewish recipes--she has
produced a history of the Jewish diaspora, told through its
cuisine. The book's 800 recipes reflect many cultures and
regions of the world, from the Jewish quarter of Cairo
where Roden spent her childhood to the kitchens of Europe,
Asia, and the Americas. Both Ashkenazi and Sepharidic
cooking are well represented here: hallah bread, bagels,
blintzes, and kugels give way to tabbouleh, falafel, and
succulent lamb with prunes, which are, in turn, succeeded
by such fare as Ftut (Yemeni wedding soup) and Kahk (savory
bracelets).
Interwoven throughout the text are Roden's charming
asides--the history of certain foods, definitions (Kaimak,
for instance, is the cream that rises to the top when
buffalo milk is simmered), and ways of preparing everything
from an eggplant to a quince. In addition, Roden tells you
everything you've ever wanted to know about Jewish dietary
laws, what the ancient Hebrews ate, and the various
holidays and festivals on the Jewish calendar. Detailed
sections on Jewish history are beautifully illustrated with
archival photographs of families, towns, and, of course,
food. The Book of Jewish Food is one that any
serious cook--Jewish and non-Jewish alike--would gladly
have (and use often) in the kitchen, Amazon.com
