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Sto caricando le informazioni... The Book of Jewish Food (1996)di Claudia Roden
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. This is a wonderful cookbook. Claudia Roden not only compiled recipes - she also compiled stories and anecdotes and historical descriptions of various Jewish communities around the world. Her book has become an essential part of my cooking routine during every major Jewish holiday, to the point that when the book was lost in my move to DC I immediately rushed to a bookstore to get a replacement... Indispensable. nessuna recensione | aggiungi una recensione
Premi e riconoscimenti
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. During her.
Travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She presents to us only the finest of her myriad dishes and leavens them throughout with tales of her travels, with intriguing history, with jokes and stories shared in communities all over the globe - in tiny villages and in such once-great Jewish cultural centers as Aleppo and Salonika. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.5676Technology Home and family management Food And Drink Cooking, cookbooks Cooking, Specialized Situations Cultural, Religious groups Jewish CookingClassificazione LCVotoMedia:
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The recipes are organised in two broad sections - Ashkenazi and Serphadic - and within different food categories within these two broad distinctions. Some of the recipes are complicated or time consuming, but many are simple and plenty could be made from regular ingredients you have in the kitchen right now (though half the fun is finding out about new ingredients or new ways to use ingredients you thought you already knew about). For this household there is the added bonus that many of the recipes are vegan - especially those of the Bene Israel, the Jews of India - or are easily 'veganised', though this is more true for the Serphadic than Ashkenazi section.
I also found it very interesting to find many recipes my non-Jewish grandmother cooked, obviously influenced by her Prussian roots - much of what is perhaps now considered 'Ashkenazi food' was once just 'poor middle European people food'.
Even if you are not Jewish or even interested in Jewish culture, try and get your hands on this book. The food writing is fantastic and the recipes are worth exploring. ( )