ISBN: 9780394532585
Editorial: Knopf Publishing Group
Año de edición: 1996
Edición: 1
N° Paginas: 688
Tipo de pasta: Pasta dura
Descripción: Biografía del autor Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include Mediterranean Cookery, which was published in conjunction with her BBC television series; her seminal A Book of Middle Eastern Food; Everything Tastes Better Outdoors; The Good Food of Italy--Region by Region; and Coffee: A Connoisseur's Companion. She has won five Glenfiddich prizes, including 1992 Food Writer of the Year and the Glenfiddich Trophy. In 1989 she received the two most prestigious food prizes of Italy--the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma--for her London Sunday Times Magazine series "The Taste of Italy." She lives in London. WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD - A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking--from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's MediterraneanThe 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 by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations. Críticas 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. Contraportada 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.
- Idioma: Inglés
- Autor: Roden, Claudia
- Editorial: Knopf Publishing Group
- N° Paginas: 688
- Tipo de pasta: Pasta dura
- Envío: Desde EE.UU.
