A result of 16 years of research, The Book of Jewish Food was originally published in 1997 when Jewish cuisine was overlooked by the food industry and enjoyed instead behind closed doors around the world. In this revolutionary book, Roden shone a light on the diverse flavours and cultural origins of those dishes, revealing the beauty and simplicity of traditional Ashkenazi and Sephardi food on the page for the first time. In doing so, she put Jewish food on the map and changed the modern culinary landscape for good.This beautiful 25th anniversary edition with new content and recipes is a celebration of the food that has transformed our world, and will make the perfect gift for any home cook.>

Autorentext

Claudia Roden

Klappentext

A result of 16 years of research, The Book of Jewish Food was originally published in 1997 when Jewish cuisine was overlooked by the food industry and enjoyed instead behind closed doors around the world. In this revolutionary book, Roden shone a light on the diverse flavours and cultural origins of those dishes, revealing the beauty and simplicity of traditional Ashkenazi and Sephardi food on the page for the first time. In doing so, she put Jewish food on the map and changed the modern culinary landscape for good.

This beautiful 25th anniversary edition with new content and recipes is a celebration of the food that has transformed our world, and will make the perfect gift for any home cook.