The Book of Jewish Food

An Odyssey from Samarkand to New York
Author: Claudia Roden
Publisher: Alfred a Knopf Incorporated
ISBN: N.A
Category: Cooking
Page: 668
View: 8482

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Eight hundred recipes from around the world represent the finest in traditional and contemporary Jewish cookery, featuring dishes from Russia, Syria, India, North and South America, Africa, the Mediterranean, and Israel

The Book of Jewish Food

An Odyssey from Samarkand and Vilna to the Present Day
Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0140466096
Category: Cooking
Page: 592
View: 4816

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'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday

Encyclopedia of Jewish Food


Author: Gil Marks
Publisher: HMH
ISBN: 0544186311
Category: Cooking
Page: 672
View: 8690

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A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.

The Book of Jewish Sacred Practices

CLAL's Guide to Everyday & Holiday Rituals & Blessings
Author: Irwin Kula,Vanessa L. Ochs
Publisher: Jewish Lights Publishing
ISBN: 1580231527
Category: Religion
Page: 338
View: 6798

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Drawing from decades of experience in connecting spirituality with daily life, offers traditional and contemporary ways to mark all sorts of important events in people's lives. For each of more than one hundred everyday events and holidays, it offers a meditation, a blessing, a profound Jewish teaching and a ritual.

The Food of Spain


Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0241961130
Category: Travel
Page: 512
View: 720

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Discover Spain's culture and cuisine Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

The Food Of Italy


Author: Claudia Roden
Publisher: Random House
ISBN: 1409015491
Category: Cooking
Page: 432
View: 4647

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Like Elizabeth David, Claudia Roden can write about anything. Whether it's Middle Eastern, Spanish or Italian food, she is the cook to turn to. She is world renowned for her classic books like Arabesque and the Book of Jewish Food. These draw on her Egyptian Jewish roots so it's no wonder Middle Eastern chefs like Ottolenghi are among her biggest fans. But it is interesting to see that Russell Norman of Polpo cites Food of Italy as his favourite cookbook. Polpo is very cool, very modern, very Italian and yet still Claudia Roden's classic is his go-to cookbook. Food of Italy was first published 25 years ago next year. But the recipes are so fresh yet timeless they are hard to date. For this edition she has updated over 30% of the recipes to fit modern tastes with new inclusions like farro salad and burrata. The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. With over 300 short recipes it is an incredible repertoire, and it is completely approachable for home cooks. This fully illustrated edition includes recipe photos as well as local Italy scenes. This is the first time it has had photos since it was originally published.

Jerusalem

Das Kochbuch
Author: Yotam Ottolenghi,Sami Tamimi
Publisher: N.A
ISBN: 9783831023332
Category:
Page: 318
View: 6777

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A Middle Eastern Feast


Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0141966017
Category: Cooking
Page: 112
View: 2347

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Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.

New York

Die Kultrezepte
Author: Marc Grossman
Publisher: N.A
ISBN: 9783862443826
Category:
Page: 272
View: 4161

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Sites of Jewish Memory

Jews in and From Islamic Lands
Author: Glenda Abramson
Publisher: Routledge
ISBN: 1317751604
Category: Religion
Page: 316
View: 5201

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This book brings together a collection of 16 essays, first published in the Journal of Modern Jewish Studies, that explore Jewish communities in North Africa, Turkey and Iraq. The discussions are located primarily in the 20th century but essays also examine the Jewish community in 16th-century Istanbul, and in early modern Morocco. Topics include traumatic departures of communities from countries of centuries-old Jewish residence, and relocations; pilgrimages to holy sites by Mizrahi Jews in Israel; resonances of Shabbetai Zevi in Turkey and Morocco; "otherness" and the nature of homeland; the Sephardi culinary heritage as realised in the cookbooks of Claudia Roden; sites of memory, such as Kuzguncuk in Turkey; and a controversial view of the exclusions and erasures that Arabized Jews have undergone. In this unique collection a major, but not exclusive, theme is that of the instability of memory, and the attempt to understand the interactions between memory and history as Jews recount their experiences of living in, and often leaving, their past homelands. This book was originally published as a special issue of the Journal of Modern Jewish Studies.

A New Book of Middle Eastern Food

The Essential Guide to Middle Eastern Cooking. As Heard on BBC Radio 4
Author: Claudia Roden
Publisher: Penguin UK
ISBN: 1405937785
Category: Cooking
Page: 560
View: 5955

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'Meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful' Yotam Ottolenghi Claudia Roden's A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . . As heard on BBC Radio 4's new 5-part series. First published in 1968, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionized Western attitudes to the cuisines of The Middle East. Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of countries including Syria, Lebanon, Egypt, Turkey, Greece and Morocco. Inside there's a delicious array of dishes to try: Hot Stuffed Vine Leaves, Sweet and Sour Aubergine Salad, Courgette Meatballs, Persian Lamb, Moroccan Tagine with Fruit and Honey, Hummus, Tabbouleh, Turkish Delight and Coconut Orange Blossom and Lemon Cake. Now in this beautiful new edition, Roden's timeless work will continue to inform and inspire as the next generation of cooks discovers its riches. 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson

Gastronomic Judaism as Culinary Midrash


Author: Jonathan Brumberg-Kraus
Publisher: Lexington Books
ISBN: 1498579078
Category: Religion
Page: 220
View: 2217

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This book describes the taste preferences and practices of gastronomic Judaism from ancient to contemporary times. Not merely fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places makes food “Jewish” and makes Jewish eating practices continually viable and meaningful.

The Definitive Book of Jewish Miscellany and Trivia


Author: Tony Zendle
Publisher: Lulu.com
ISBN: 1326995189
Category: Religion
Page: 300
View: 6939

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This is the book to amaze and bore your friends, allies, enemies, family, the passing man in the street, the rabbi, and anyone who you can grab to tell them that nowhere else in the world is such a collection of Jewish Miscellany and Trivia. From Two-Gun Cohen to Wyatt Earp, from the Yiddish singing nuns to the astronaut who stuffed a salt beef sandwich into his suit, there is one thing that can be guaranteed. You will never be bored. You will come back to this book time and again. It is the product of 20 years collection of the arcane, and if you thought before you read it that you knew a lot, you will find there's lots more to learn. So find out why Goldfinger was banned in Israel and Oliver Twist banned in Egypt, and have fun on the way.

Eat and be Satisfied

A Social History of Jewish Food
Author: John Cooper
Publisher: Jason Aronson Incorporated
ISBN: N.A
Category: Cooking
Page: 259
View: 5882

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Eat and Be Satisfied is the first comprehensive and critical history of Jewish food from biblical times until the present. John Cooper explores the traditional foods—the everyday diets as well as the specialties for the Sabbath and festivals—of both the Ashkenazic and Sephardic cuisines. He discusses the often debated question of what makes certain foods "Jewish" and details the evolution of such traditional dishes as cholent and gefilte fish.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 4367

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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

The Book of Jewish Practice


Author: Louis Jacobs
Publisher: Behrman House, Inc
ISBN: 9780874414608
Category: Religion
Page: 150
View: 9224

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Illustrations. explanations of why certain things are done in a particular way, contemporary applications and information on how to do things is thus made available.

Arabesque

A Taste of Morocco, Turkey, and Lebanon
Author: Claudia Roden
Publisher: Knopf
ISBN: 0307493970
Category: Cooking
Page: 352
View: 1397

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In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt. Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

The

World of Jewish Cooking
Author: Gil Marks
Publisher: Simon and Schuster
ISBN: 0684835592
Category: Cooking
Page: 416
View: 4521

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A collection of kosher recipes from two dozen communities around the world also includes holiday dishes and lore about the history of Jewish food throughout the ages