The book of Jewish food an odyssey from Samarkand and Vilna to the present day
The book of Jewish food: an odyssey from Samarkand and Vilna to the present day

In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of t...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
1. Verfasser: Roden, Claudia 1936- (VerfasserIn)
Format: Buch
Sprache:English
Veröffentlicht: New York Knopf 1998
Ausgabe:1st ed., 6th printing
Schlagworte:
Geschichte
Cooking, Jewish
Ess- und Trinksitte
Kochbuch
Juden
Ernährung
Ernährungsgewohnheit
Kochen
Zusammenfassung:In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers, and gathering the stories that spice this remarkable book. During her travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She presents to us only the finest of her myriad dishes and leavens them throughout with tales of her travels, with intriguing history, with jokes and stories shared in communities all over the globe - in tiny villages and in such once-great Jewish cultural centers as Aleppo and Salonika
Beschreibung:Includes bibliographical references (p. [635]-636) and index. - "First published in the United States of America by Alfred A. Knopf 1997. Published in Great Britain by Viking 1997"
A celebration of roots: of generations past, vanished worlds, and identity -- The Jewish dietary laws of kashrut -- The food of the ancient Hebrews-in the bible and the Talmud -- The Sabbath and festivals-the Jewish calendar -- The development of an Ashkenazi style of cooking -- Appetizers and salads -- The American story -- Soup - Bread -- Fish -- Poultry -- France-a mix of Alsatian "vieille France," eastern Europe, and North Africa -- meat -- Noodles, Kugels, and grains -- Vegetables -- Desserts and pastries -- Anglo-Jewry -- Drinks --Israel-forging a national style with gefilte fish couscous -- The sephardi world -- Many styles of sephardi cooking, with echoes from ancient Baghdad, Medieval Spain, and the ottoman world -- Spices and flavorings -- Pickles, relishes, and chutneys -- Cold vegetables, salads, and appetizers -- Georgian feats -- Savory pies -- Salonika -- Soups -- Yemen -- Fish Poultry -- The three Jewish communities of India -- Meat -- The babylooonian Jews in the land of the two rivers -- Offal -- Dafina and hamin-the Sabbath pot -- Tunisia-Berbers and "Livornese" -- Grain-rice, bulgur, pasta, and couscous -- Persia -- Bukharan Jews -- Jewish Italy -- Morocco-legacies from Baghdad and Andalusia in the Berber world -- Vegetables -- A Judo-Spanish stronghold in turkey -- Breads -- Deserts -- Aleppo (Syria) was the pearl of the Jewish kitchen -- Pastries, sweetmeats, and fruit preserves -- The lost Jews of China -- Drinks -- Ethiopian Jews -- Wine in the Jewish world
Beschreibung:XIV, 668 S. Ill. 24 cm
ISBN:0670802387

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