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With 800 Recipes, ‘The Book of Jewish Food' Defined the Cuisine of a Diaspora
18 days ago - By Eater
Knopf Doubleday Publishing Group/Eater
Claudia Roden's monumental cookbook is a vivid, encyclopedic account of both Jewish food and Jewish life In 1981, at the Oxford Symposium on Food and Cookery, an annual gathering of some of the finest minds in the food world, the cookbook writer Claudia Roden, already famous for her authoritative first book, A Book of Middle Eastern Food , declared, “There is really no such thing as Jewish food.”
Because the Jewish God has a sense of humor, Roden shortly afterward embarked on a new project about, yes, Jewish food. The Book of Jewish Food: An Odyssey...
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