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BOOK OF JEWISH FOOD, THE(ISBN=9780394532585)书籍详细信息
- ISBN：9780394532585
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：1996-11
- 页数：暂无页数
- 价格：233.40
- 纸张：胶版纸
- 装帧：精装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
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内容简介：
A monumental work--the story of the Jewish people told through
the story of Jewish cooking--The Book of Jewish Food traces the
development of both Ashkenazic and Sephardic Jewish communities and
their cuisine over the centuries. The 800 magnificent recipes, many
never before documented, represent treasures garnered bu Roden
through nearly 15 years of traveling around the world. 50 photos
& illustrations.
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From publishers weekly
As the biblical
echo of the title indicates, this collection is as instructive and
comprehensive as a textbook. Roden (Mediterranean Cookery, etc.)
divides the territory in two parts: "The Ashkenazi World" and "The
Sephardi World." She chronicles the lives of Jews all over the
world in short segments on unusual Jewish communities past and
present, such as those of Salonika, Greece, and China. These
sections, and the many other notes on subjects ranging from the New
York Deli to salt herring are gems. Recipes are numerous and
diverse: Yellow Split Pea Soup with Frankfurters, Pumpkin Tzimmes,
Small Red Kidney Beans with Sour Plum Sauce, Cold Stuffed Vine
Leaves, and Fish Balls in Tomato Sauce. Some highlights include the
chapter on Sephardic breads (Algerian Anise Bread, North African
Sweet Breads with Nuts and Raisins) and the one on Ashkenazic
desserts (Mandelbrot, Hanukah Jam Doughnuts). All of this can be a
little overwhelming at times (and, as Roden acknowledges in the
introduction, many Jewish foods simply reflected the cuisines of
the places where Jews were living rather than their own specific
culture). Yet with few omissions (e.g., the instructions for making
pasta specify rolling out the dough "as thin as possible" but don't
explain how), Roden proves a practiced, reliable guide.
Copyright 1996 Reed Business Information, Inc.
From Booklist
"The Bible of Jewish Food" could serve equally well as a title for
this masterful historical, sociological, religious, and culinary
compendium of Jewish eating habits across the millennia. Claudia
Roden has already proved her abilities with her dissertations on
Mediterranean, Middle Eastern, and regional Italian cookery, but
this volume may well prove her magnum opus. Roden's ambition to
make Jewish food understandable and accessible to Gentile readers
is evident in the book's subtitle. Her discourse on cholent, the
traditional Sabbath food left to cook overnight so that
prohibitions against Sabbath work might not be violated,
demonstrates both her erudition and her kitchen skills. She
recounts cholent's similarities to French cassoulet and is
uncompromising in her insistence on cholesterol-laden marrow bones
as essential to the dish's characteristic richness. Roden's
established mastery of Middle Eastern cooking lends authority to
her exposition of Sephardic Jewish cooking's variant approach to
the concept of kosher. As always, Roden's recipes are clear, her
cooking instructions easy to follow. Very highly recommended.
Mark Knoblauch
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