000			03773cam a2200397 i 4500
005			20221101192600.0
008			960620s1996 nyua b 001 0 eng d
010			_a 96028758
011			_aBIB MATCHES WORLDCAT
020			_a0394532589
020			_a9780394532585
035			_a(ATU)b10296554
035			_a(OCoLC)34984360
040			_aDLC _beng _erda _cDLC _dBAKER _dNLGGC _dYDXCP _dBTCTA _dSOI _dHALAN _dATU
050	0	0	_aTX724 _b.R53 1996
082	0	0	_a641.5676 _220
100	1		_aRoden, Claudia, _eauthor. _91024939
245	1	4	_aThe book of Jewish food : _ban odyssey from Samarkand to New York / _cClaudia Roden.
250			_aFirst edition.
264		1	_aNew York : _bKnopf, _c1996.
264		2	_aNew York : _bDistributed by Random House
300			_axiv, 668 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 635-636) and index.
505	0		_aA celebration of roots: of generations past, vanished worlds, and identity -- The Jewish dietary laws of kashrut -- The food of the ancient Hebrews-in the bible and the Talmud -- The Sabbath and festivals-the Jewish calendar -- The development of an Ashkenazi style of cooking -- Appetizers and salads -- The American story -- Soup - Bread -- Fish -- Poultry -- France-a mix of Alsatian "vieille France," eastern Europe, and North Africa -- meat -- Noodles, Kugels, and grains -- Vegetables -- Desserts and pastries -- Anglo-Jewry -- Drinks --Israel-forging a national style with gefilte fish couscous -- The sephardi world -- Many styles of sephardi cooking, with echoes from ancient Baghdad, Medieval Spain, and the ottoman world -- Spices and flavorings -- Pickles, relishes, and chutneys -- Cold vegetables, salads, and appetizers -- Georgian feats -- Savory pies -- Salonika -- Soups -- Yemen -- Fish Poultry -- The three Jewish communities of India -- Meat -- The babylooonian Jews in the land of the two rivers -- Offal -- Dafina and hamin-the Sabbath pot -- Tunisia-Berbers and "Livornese" -- Grain-rice, bulgur, pasta, and couscous -- Persia -- Bukharan Jews -- Jewish Italy -- Morocco-legacies from Baghdad and Andalusia in the Berber world -- Vegetables -- A Judo-Spanish stronghold in turkey -- Breads -- Deserts -- Aleppo (Syria) was the pearl of the Jewish kitchen -- Pastries, sweetmeats, and fruit preserves -- The lost Jews of China -- Drinks -- Ethiopian Jews -- Wine in the Jewish world.
520			_aIn 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.
520			_atravels 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.
588			_aMachine converted from AACR2 source record.
650		0	_aJewish cooking _9316082
907			_a.b10296554 _b16-09-21 _c27-10-15
942			_cB
945			_a641.5676 ROD _g1 _iA255115B _j0 _lcmain _o- _p$67.40 _q- _r- _s- _t0 _u17 _v0 _w0 _x3 _y.i10686150 _z28-10-15
998			_a(3)b _a(3)c _b23-03-18 _cm _da _feng _gnyu _h4
999			_c1115847 _d1115847