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The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day [Format Kindle]

Claudia Roden
5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)

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Descriptions du produit

Présentation de l'éditeur

'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday

Biographie de l'auteur

Claudia Roden's previous books include MEDITERRANEAN COOKERY, based on her popular BBC series and also includes A NEW BOOK OF MIDDLE EASTERN FOOD, THE BEST FROM THE MIDDLE EAST and her Penguin 60's title FULMEDAMES & OTHER VEGETARIAN DISHES. She haswon six Glenfiddich prizes inc. the 1992 Food Writer of the Year and the Glenfiddich Trophy. She lives in London, NW11.

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Commentaires client les plus utiles
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Ma mère juive sur l'étagère! 13 octobre 2003
Ici on ne trouve pas seulement un livre de recettes, mais une histoire gastronomique et culturelle. Les recettes donnent souvent une vie nouvelle aux plats sur le point d'oubli, mais elles sont rigoreusement testées, et adaptées aux cuisines et aux goûts modernes.
On partage une tradition vivante à cause des anecdotes familiales qui entour les recettes, ainsi que quelques photos touchantes des femmes qui les on transmis.
Pour les cuisiniers expérimentés, juif ou pas, un vrai trésor!
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Commentaires client les plus utiles sur (beta) 4.7 étoiles sur 5  89 commentaires
66 internautes sur 67 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Arab American Loves Claudia Roden 21 novembre 1998
Par Un client - Publié sur
November 1998 -- I just checked this book out of the library yesterday and stayed up until midnight reading from it to my husband. Now, he's not interested in recipes - it was the stories about Jews in Cairo, Jews in ancient Babylon, Arab and Jewish cooking under the Abbasid Caliphs in Baghdad, Jews in India, and most of all -- ANDALUCIA and the glories of Spain before the "Reconquista" that kept him entertained. Claudia Roden, culinary Scheherezade...
Born in Cairo to a Sephardic family who left Spain in the 15th Century, Roden has a lot of good things to say about Arabs and Jews in the Middle East. She doesn't gloss over the difficulties but she's much more interested in talking about the long, long shared history of the two peoples.
And she's interested in great food. You should check out the recipes from the various Indian Jewish peoples. I am planning to cook at least twelve of her recipes in the next month.
Roden's writing style is direct, simple and wonderful. I am such a fan!!!
As a Lebanese American Gentile married to a Jew (of Ashkenazi descent), I feel so grateful to have this book. It confirms my passion for all things Sephardic/Levantine, and gives me a culinary bridge to my extended, multicultural family.
Thank you, Claudia! You're a beacon of peace, besides being a culinary star!
44 internautes sur 44 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 More than a cook book, and yet an excellent one 5 décembre 2000
Par Itamar Ronen - Publié sur
Nowadays, when hundreds of cookbooks flood the book market, and each regional or ethnic cuisine type gets its share of ink and paper, choosing a cookbook is not an easy task. Well, this task becomes much easier when one book of its kind stands far above the rest - and I believe that this is the case with Claudia Roden's book of Jewish Food. This book is remarkable in many ways - the clear and simple way in which the recipes are presented, the wonderful historical inserts, and above all - the feeling that there's someone with you in the kitchen when you cook, someone who's deeply informed about the recipe and its cultural background, and who's also there with you, helping you to make the best out of it. The book is masterfully organized - the grouping of recipes is so logical and yet not annoyingly rigid, and the index is a masterpiece on its own - there's no way you can miss a recipe that you want: you'll find it under its name, or under any of the principal ingredients used in it. Timing given for each recipe is relatively realistic, and so are the serving amounts. I strongly reccomend this book.
29 internautes sur 30 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A work of genius; breath-taking in its scope 6 mars 2006
Par HeyJudy - Publié sur
Format:Broché|Achat vérifié
Claudia Roden's opus, THE BOOK OF JEWISH FOOD, must be considered the definitive work on the history of the cuisine of the Jewish people.

Anyone wishing to own a single Jewish cookbook need look no further than THE BOOK OF JEWISH FOOD.

This is a work of amazing scholarship, tantamount to a doctoral dissertation which clearly would earn honors; a Nobel laureate if that award were to be granted for cookery books.

Roden takes on a subject that almost is too vast, covering every area in which there ever has been a Jewish population, including Ethiopia, India and China.

She not only presents a large variety of recipes typical of each separate region, but she illustrates both the similarities of these recipes and their differences.

The food, well, the food is marvelous; delicious enough in the description that one's mouth waters merely reading the text.

This book is much more than a cookbook. It is a work of social anthropology and food historiography, with recipes that are--yes!--good enough to eat.

THE BOOK OF JEWISH FOOD is a work of genius. It clearly is the definitive Jewish cookbook for the coming millennia.
18 internautes sur 18 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A history of the Jews through their stomachs! 8 mars 2004
Par Klytemnestra - Publié sur
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.
13 internautes sur 13 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Exotic Comfort Food 25 janvier 2003
Par "radelstein" - Publié sur
This is a great Middle Eastern and Central Asian cookbook. It's not such a great Ashkenazi cookbook -- there are shelves full of better, more complete, and more varied Ashkenazi cookbooks out there -- but it does make a nod in that direction, which is rather more than a lot of Ashkenazi books do towards Asian cooking.
As an Asian cookbook, it's wonderful. The recipes are plentiful and varied. There is indeed more to Sephardic cooking than eggplant. Each recipe comes with twiddles and variations, which are liberating. If you don't have quite enough of an ingredient, it's helpful to have suggestions for adjusting the dish. The quantities are reasonable, and listed in several different systems (i.e. metric/imperial, weight/volume), and the cooking techniques are pretty simple and thoroughly explained. One should be aware, however, that many of the dishes date from an era when women stayed home and had all day to make a single dish. Some things, in particular the Salonika Meat Pies and some of the pastry sweets, take far longer to make than one would anticipate.
For me, this book's two greatest strengths are its asides and its scope. It's great to see essays on some of the remoter Jewish communities. The Bukharans, the Bene Israel of India, and the Jews of Caucasian Georgia just don't get the press in the United States that the Ashkenazi and Sephardi communities do. There is even a wonderful story on the lost Kaifeng community in China. The traditional foods of these cultures (except the Kaifeng and the Ethiopian Jews) are well represented, making this very much a world cookbook.
After I served a dessert from this book (the quince compote) to my cousin, we started talking, and we discovered that we had both independently discovered and enjoyed it. It strikes me that such a varied book as this could be a useful tool for reaching across cultures and forming diverse friendships. The quince compote is a pretty good place to start.
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