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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. Beginning with a loving recollection of her childhood in Egypt and the food of the Jewish quarter of Cairo, Claudia Roden takes us on a journey through the entire Jewish Diaspora, from the inventive cooking of Ashkenazi Jews in Russia and Poland, Germany, England, France, and, of course, America, to the sensuous and colorful food of the Sephardim throughout the Orient, in Syria and Morocco, India and China, Bukhara, Greece, and Israel.
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