The Book of Jewish Food by Claudia Roden

informative, delectable and incredibly useful.' Yotam Ottolenghi Read moreĬlaudia Roden was born and brought up in Cairo, but was educated in Paris and in London, where she has lived for many years. meticulously collected, compellingly assembled, lovingly told. 'Beyond the evocative stories and buoyant style. 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs.' Nigella Lawson She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet. 'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. Now in a beautiful new edition, this timeless work from one of the most respected prize-winning food writers will continue to inform and inspire as the next generation of cooks discovers its riches. Containing over 500 recipes, brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of Syria, Lebanon, Egypt, Iran, Turkey, Greece, Iraq, Saudi Arabia, Yemen, Sudan, Algeria, Tunisia and Morocco.

Originally published in 1968, Claudia Roden's bestselling classic Book of Middle Eastern Food introduced British readers to the food of the region for the very first time. Claudia Roden's first and best-known cookery title refreshed with a beautiful new cover

The Book of Jewish Food by Claudia Roden