Thursday 28 July 2005 1.46pm
Read Claudia Roden's Book of Jewish Food
" - the 1998 Glenfiddich Food Book of the Year and probably one of the best cook-books of the last twenty years.
Subtitled "An Odyssey from Samarkand and Vilna to the Present Day" (more prosaically "An Odyssey from Samarkand to New York" for the US edition) it is as much a description of the history of the Jewish diaspora from Baghdad to Brooklyn as it is a cookbook. You can read it as social history as much as for the 800 tempting recipes from both the Ashkenazi and Sephardic traditions.
Edited 1 times. Last edit at 28 July 2005 1.47pm by Lang