The Book of Jewish Food: An Odyssey from Samarkand to New York kindle pdf –

A monumental workthe story of the Jewish people told through the story of Jewish cookingThe Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries Themagnificent recipes, many never before documented, represent treasures garnered bu Roden through nearlyyears of traveling around the worldphotos amp; illustrations

10 thoughts on “The Book of Jewish Food: An Odyssey from Samarkand to New York

  1. Maria Thermann Maria Thermann says:

    Simply the best cook book I've ever come across, a delight from start to finish. I originally bought this book as a birthday present for a friend of mine...but before it had a chance to disappear in layers of gift wrap, I had a sneak look...and hours later I was still utterly engrossed in reading about the history of Jewish food and a people who have had to endure more than is humanly possible over the centuries. The stories attached to the recipes are both moving and thought-provoking, often funny and told with great warmth and humanity.

    The recipes are easy to follow, invariably delicious and take the reader around the world, back and forth in time, leading to a very different culinary experience than other cook books do. Frankly, no kitchen or book shelf should be without this book.

  2. Hana Hana says:

    I'm a serious Jewish cook and do a major meal (similar to a Thanksgiving dinner) at least once a week, but I also read cookbooks for fun and this one scores on both fronts. I love all of the photos and stories about different Jewish communities and about the history of Jewish cooking.

    The high points of this cookbook are the recipes from the Sephardi world, most of which I've tried, and all of them superb. My particular favorites (though it's a tough choice) are the holiday special dishes. Her Passover Gateau au Sirop d'Orange and Torta di Manorle e Cioccolata are something beyond the earthly realm--a veritable taste of heaven.

    My now basic cooking style is Mediterranean, Middle Eastern and points East; I'm not a fan of old-style Eastern European Ashkenazie cooking, so beyond her excellent recipe for Yerushalmi kugel, I can't vouch for that half of the book, but the stories are great!

  3. Kecia Kecia says:

    Easily the best cookbook I've ever read. I never expected to discover my own family history in a cookbook but...

    The morning before I went to the library to pick this cookbook up I went to the gym. My spinning class ends at the same time an aqua-aerobics class that has a lot of Jewish grandmothers in it. That day the grannies were talking about how they were all getting rid of their cookbooks (give them to me!!!) in favor of internet recipes. How sad...within an hour of picking this cookbook up I knew if I owned it, I could never get rid of it. In fact, I'm now on the hunt for a nice used copy to purchase for myself.

    This cookbook does not have gorgeous, mouth-watering photographs of food. It does not have the best recipes I've ever used (Jamie Oliver gets that distinction). What it does have is fascinating writing about Jewish history and culture as it relates to food. I could not put this book down. I never knew a cookbook could be a page-turner!

    Yes, I did try some recipes...Arroz kon Leche - yummy!, potato salad, cabbage in sour cream, a curried peas with cheese. They were all good.

    Then I got to reading the section about Jews in Italy. I didn't know those awesome fried artichokes in Rome where brought there by Sicilian Jews. My mouth waters just thinking about them! It was that paragraph or two about Jews in Sicily where curosity got the better of me and I did more research on my own. And in that research I found my family was one of the Sicilian Jewish families to convert during the expulsion of 1492! I seriously kept staring at the page and going back it over and over again...but there it was. Extraordinary!

    I'll be adding this book to my own collection as soon as possible. I highly recommend this one all foodies!

  4. Louise Davy Louise Davy says:

    This might be my favourite cookery book. I have cooked every cake, especially when in lived in tropical Darwin where the flourless cakes worked every time.

    I use the Sephardi recipes more than the Ashkenazi section. I found the history, woven through Roden's own family to be fascinating reading. I've always enjoyed recipe books wth an anecdote or two. This takes titbits of information to new heights and is now the benchmark by which I measure other cookery books.

    I own ten of her books so can thoroughly endorse her recipes.

  5. Andrea Andrea says:

    So this book is clearly a culinary landmark. Almost every serious Jewish cookbook references Roden's work here. It's part history, part cookbook. Some of the recipes are stunning, especially her Sephardic desserts and handpies. She does admit that Sephardic food (dates, pistachios, almonds, rich meats stewed with apricots) is better than Ashkenzi food (boiled cabbage, herring), which pretty much needed to be said anyway. The only thing is that many of these recipes are highly labor intensive. Not for the casual cook.

  6. Kim Kim says:

    A fascinating collection of ethnic Jewish recipes from around the world. Not my go-to for cooking, but a really interesting reference

  7. Joseph Henning Joseph Henning says:

    This is a wonderfully written book full of Jewish history and traditional recipes.

  8. NoBeatenPath NoBeatenPath says:

    Just as with another of her books, Arabesque, with The Book of Jewish Food Roden manages to combine food writing with recipes that make this book a delight to both read and cook from. She explores her own Jewish roots and the culture and history of the whole diaspora by writing about the meals, traditions and recipes she uncovers on her search for Jewish food.

    The recipes are organised in two broad sections - Ashkenazi and Serphadic - and within different food categories within these two broad distinctions. Some of the recipes are complicated or time consuming, but many are simple and plenty could be made from regular ingredients you have in the kitchen right now (though half the fun is finding out about new ingredients or new ways to use ingredients you thought you already knew about). For this household there is the added bonus that many of the recipes are vegan - especially those of the Bene Israel, the Jews of India - or are easily 'veganised', though this is more true for the Serphadic than Ashkenazi section.

    I also found it very interesting to find many recipes my non-Jewish grandmother cooked, obviously influenced by her Prussian roots - much of what is perhaps now considered 'Ashkenazi food' was once just 'poor middle European people food'.

    Even if you are not Jewish or even interested in Jewish culture, try and get your hands on this book. The food writing is fantastic and the recipes are worth exploring.

  9. K K says:

    I love this book, less for its recipes (although the ones I tried were actually pretty good, if written in a less user-friendly way than I'm used to) than for the many well-written and enjoyable history sections throughout. I really enjoyed reading about how Jewish cuisine developed in different world regions. It's a fun book to take out on a long Friday night and flip through, reading whatever section interests you at the time. It was an expensive book, but I really love it and I think it makes a beautiful gift.

  10. Lissa Lissa says:

    I enjoyed the history in this book slightly more than the recipes. As the baker in my family I really only tried the bread and dessert recipes. My kids loved most of the dessert recipes we tried and several have become repeat favorites. It does have a couple good challah recipes but I prefer another I found more. I've checked it out multiple times since reading it and definitely need to consider adding it to my growing collection.