{"product_id":"the-book-of-jewish-food-an-odyssey-from-samarkand-to-new-york-a-cookbook","title":"The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (p. [635]-636) and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tClaudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include \n\u003ci\u003eMediterranean Cookery\u003c\/i\u003e, which was published in conjunction with her BBC television series; her seminal \n\u003ci\u003eA Book of Middle Eastern Food; Everything Tastes Better Outdoors; The Good Food of Italy--Region by Region; \u003c\/i\u003eand \n\u003ci\u003eCoffee: A Connoisseur's Companion.\u003c\/i\u003e She has won five Glenfiddich prizes, including 1992 Food Writer of the Year and the Glenfiddich Trophy. In 1989 she received the two most prestigious food prizes of Italy--the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma--for her London \n\u003ci\u003eSunday Times Magazine\u003c\/i\u003e series \"The Taste of Italy.\" She lives in London.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD - A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking\u003cb\u003e--f\u003c\/b\u003erom the bestselling author of \u003ci\u003eA Book of Middle Eastern Food \u003c\/i\u003eand \u003cb\u003e\u003ci\u003eClaudia Roden's Mediterranean\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Book of Jewish Food\u003c\/i\u003e traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos \u0026amp; illustrations.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/04\/1996 pg. 73 (EAN 9780394532585, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 12\/15\/1996 pg. 702 (EAN 9780394532585, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/1996 pg. 135 (EAN 9780394532585, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal Prepub Alert\u003c\/span\u003e 02\/01\/1997 pg. 64 (EAN 9780394532585, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/15\/2000 pg. 94 (EAN 9780394532585, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/1996 (EAN 9780394532585, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780394532585, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Roden, Claudia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1996-11-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Jewish \u0026amp; Kosher\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Jewish cookery\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.85 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780394532585\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780394532585\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":52138933485849,"sku":"SP-9780394532585","price":62.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/7650581f-5f45-4012-9656-3689707e7caa.jpg?v=1784467048","url":"https:\/\/westbindery.com\/products\/the-book-of-jewish-food-an-odyssey-from-samarkand-to-new-york-a-cookbook","provider":"West Bindery","version":"1.0","type":"link"}