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Produktbeschreibungen
Amazon.com
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.
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
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Die hilfreichsten Kundenrezensionen
Format:Gebundene Ausgabe
This wonderful cookbook/history book has become the favourite one on my bookshelf (of 250 volumes). The recipes are clear and the explanations are detailed and well thought out. When I reach for this book, Claudia Roden is with me in my kitchen, talking to me, guiding me like a loving sister.
Format:Gebundene Ausgabe
This is an extraordinary book, particularly the portion focusing on Sephardic food and customs. Reading it, I felt that the author was best friends with my mother-in-law in Istanbul.
Format:Gebundene Ausgabe
As many of the other readers have said, this book combines fascinating historical information with great recipes. I'm currently reading it as I would any absorbing novel or history book. It's also a very good resource for information about Jewish holidays/customs for interested non-Jews such as myself.
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I've never seen anything like it
I love history and I love food. This book is a match made in heaven. I can not put it down, and I don't hesitate to recommend it to anyone wanting to learn about anything Jewish... Lesen Sie weiter...
Am 7. Februar 1999 veröffentlicht
Arab American Loves Claudia Roden
November 1998 -- I just checked this book out of the library yesterday and stayed up until midnight reading from it to my husband. Lesen Sie weiter...
Am 21. November 1998 veröffentlicht
A cookbook with historical and anthropological interest
Amongst the different kinds of collective memories, one of the strongest and most persistent are the cooking memories, with an enormous variety of tastes, aroma and colours which... Lesen Sie weiter...
Veröffentlicht am 20. Mai 1998 von marina@memorial.org.br <M.Heck>
A book for every Jewish-home
Arlene Rossen Cardozo Roden's voluminous culinary ethnohistory is absolutely dazzling. Her extensive research and recollections provide more information than one would imagine... Lesen Sie weiter...
Am 28. Oktober 1997 veröffentlicht
The ONLY cookbook you'll ever need. Toss all others out!!!
This is an absolutely remarkable book. Not only are there numerous recipies, but this book is rich with information the most religious Jew may not have even known. Lesen Sie weiter...
Am 22. Oktober 1997 veröffentlicht
Jewish multiculturalism at its tastiest!
This astonishing book brings together the images and traditions, as well as the recipes, of Jewish communities all over the world. Lesen Sie weiter...
Veröffentlicht am 13. August 1997 von moser@ils.unc.edu
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