The Book of Jewish Food

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 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 (savoury 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. --Kyle Dean

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Only One Thing Missing! - Rated
This is not so much a cook book more an encyclopedia of Jewish cooking and as such is very comprehensive. I doubt anyone could have any complaints with the amount of information or the number of recipes contained within its pages.
The only drawback to this book is the total lack of photographs of the finished dishes and as such it does not inspire me to try creating any of them. Food is as much a visual experience as well as one of smells and tastes.

As a cookbook it fails to inspire the reader to try and recreate the recipes but as a history of Jewish cooking it excels.

A history of the Jews through their stomachs! - Rated
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.

The Book of Jewish Food: An Odyssey from Samarkand and Vilna - Rated
I think this is one of the best cookery books I have ever bought. The book is truely inspiring. I love the Rye Bread (served thinly sliced and served with cold meats or cheese) and the Honey Cake, both of which are a big hit with our family. Many of the salads are sensational, especially the Potatoes with Black Olives, plus many many more.
A great book!

A wonderful book about Judaism through the medium of food - Rated
I can only agree with the previous reviewers - as a cookbook this is excellent, crammed full of a tremendous number and variety of great recipes, sensibly organised. As a historical book of a people told through their food it's even better.

It is nothing less than a social history of both Ashkenazi and Sephardi Judiasm told through the medium of food. The recipes have been collected and cherished by Roden, often from friends and relatives, on her travels. Most recipes are accompanied by the historical origins of the dish and thereby reveal something about Jews and Jewish life. The more celebrated and famous dishes, such as chopped liver and cholent, have whole pages of fascinating context, history and photographs devoted to them.

The result is that, as well as eating a fantastic meal (the meatballs and apricots in tomato sauce served with spinach risotto rice and followed by apfel kugel mit eppel is my favourite) you have a real sense of occasion and connection when you eat...even if, like me, you're a Gentile; you know the importance and provenance of your food and can almost see the ragged bagel seller, smell the lid being taken off the sabbath stock pot in the shtetl when you eat.

It's certainly the best and most readable cookbook I own, and in fact one of the most enjoyable books I own.

A wonderful book,much more than just a cookbook. - Rated
Ihave read most of Ms Rodens books and this is the best yet.Her style of writing is so interesting,no glitz,just an extremely informative guide not only to Jewish cooking but also the history and reasons why the dietary laws were laid down.It is also a very good read.I now cook from it all the time.