Details
Synopsis
Roden reports on the lives of Jewish communities past and present, and examines both Sephardic and Ashkenazi traditions. There is a chapter on Sephardic breads and one on New York delicatessens, and she includes recipes for Mandelbrot, Yellow Split Pea Soup, Cold Stuffed Vine Leaves, Fish Balls in Tomato Sauce, and Algerian Anise Bread.
| Size | | Length: | 668 pages | | Height: | 10.0 in | | Width: | 7.8 in | | Thickness: | 2.0 in | | Weight: | 46.4 oz |
Industry Reviews
"...Roden brings together the best of both culinary worlds [Ashkenazim and Sephardim], with a comprehensive collection of recipes from both traditions, written with exemplary clarity. The book combines scholarly research with loving family reminiscences....Both Jewish and non-Jewish readers should find this absorbing."
Oates
"The huge diversity of Jewish cuisine is well represented, and the book reads more like a captivating anthropological narrative than a cookbook....[M]uch of the book is presented as a personal journey, which makes the text compelling....The mix of recipes, history, and personal narrative makes this volume somewhat less accessible as a cookbook."
Cook's Illustrated - Christopher Kimball
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