![]() ![]() ![]() Both Ashkenazi and Sepharidic cooking are well represented here: hallah bread, bagels, blintzes, and kugels give way to tabbouleh, falafel, and succulent lamb with prunes, which are, in turn, succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savory bracelets). The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia, and the Americas. Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes-she has produced a history of the Jewish diaspora, told through its cuisine. ![]()
0 Comments
Leave a Reply. |