Post Description

The Book Of Jewish Food: An Odyssey From Samarkand To New York
Auteur: Claudia Roden
    Engels
    688 pagina's
    Knopf Publishing Group
    november 1996

A monumental work--the story of the Jewish people told through the story of Jewish cooking--The Book of Jewish Food 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 bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations. 624 pp.