[( The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day )] [by: Claudia Roden] [Aug-2009] Paperback – 26 Aug. 2009

This was a very intresting book about the history of Jewish cooking. There were recipes in it, that were very similiar to what my mother cooked although she wasn't Jewish. I have marked lots of recipes for when I have the time later this year to try new recipes out.

Claudia Rosen spent years researching and producing this book. It is a wonderful achievement, so much more than a cook book. I bought the book version, and also this Kindle version, which I can read anywhere. Claudia Rosen traces the history not only of the food of her Jewish ancestors, but also their lives. A beautifully written, intelligent and caring book, I would recommend .

Brilliant book well researched

i wanted this book years ago, but I was given Evelyn Rose instead. I am not Jewish but I love the total cosmopolitanism of the food. I find the history of food really interesting like the crossover of Jewish and Chinese food.(Szechuan). The only thing missing are samples of Japanese Jewish food .Lovely illustrations which are time capsules of lost cultures but also incredible ingredients which one sources through Health Food shops but were part of a staple diet of quite poor people. This suggests that people might have been quite healthy on a very restricted diet .I love reading it as much as using it.

This is a good book. my second jewish food book, which might one too meny for a non jew. But this got a nice history feel put into the recipies, which gives you the energy too cook some of the dishes. Plus a lot of the recipes have cheap ingredients, and the book teaches you to create wonderful things out of nothing. So a real gem for a student. Have made some great dinner parties for less then a tenner. on this one.

To be honest in most cookbooks I don’t read the introduction parts (because not all great cooks are great writers, and because I’m usually there for the food not the chat). This was an exception. The history is totally fascinating and you know you’re reading something properly researched in the parts which are not form Roden’s personal experience, and beautifully evoked when they are.

This was a present for my husband. It’s amazing! So much history of Judaism, both Sephardic and Ashkenazy.So very interestingly and well presented. So many recipes and variations on recipes. And histories of recipes. It’s BRILLIANT.

I can only add to the praise from other reviewers. This book is such a fascinating read from an historical and sociological point of view that one almost forgets it is a cookery book. I have to say that I was not at all bothered by the lack of photographs - I like my books to be collections of recipes, not to be picture books for grown ups. This is a solid work of meticulous research which deserves a place in the study as much as the kitchen