The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook

Filled with more than 800 recipes from around the world that cover all Jewish traditions.

Author: Claudia Roden
Publisher: Knopf Publishing Group
Published: 11/26/1996
Pages: 688
Binding Type: Hardcover
Weight: 2.85lbs
Size: 9.68h x 7.81w x 1.83d
ISBN: 9780394532585
Award: National Jewish Book Award - Winner
Award: James Beard Foundation Book Awards - Nominee
Award: James Beard Foundation Book Awards - Winner

Review Citation(s):
Publishers Weekly 11/04/1996 pg. 73
Booklist 12/15/1996 pg. 702
Library Journal 12/01/1996 pg. 135
Library Journal Prepub Alert 02/01/1997 pg. 64
Library Journal 10/15/2000 pg. 94
Library Journal 12/01/1996

About the Author
Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include Mediterranean Cookery, which was published in conjunction with her BBC television series; her seminal A Book of Middle Eastern Food; Everything Tastes Better Outdoors; The Good Food of Italy--Region by Region; and Coffee: A Connoisseur's Companion. She has won five Glenfiddich prizes, including 1992 Food Writer of the Year and the Glenfiddich Trophy. In 1989 she received the two most prestigious food prizes of Italy--the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma--for her London Sunday Times Magazine series "The Taste of Italy." She lives in London.