By Claudia Roden
Published by Penguin, 1999
This is a hefty, almost encyclopaedic 592 page book which covers the history of Jewish food across both Sephardi and Ashkenazi traditions, though the Sephardi tradition is given much greater space in the book.
The Ashkenazi traditional dishes are well-known in the UK and throughout Northern Europe, but the Sephardi recipes are rather ore of a mystery, not least because intermarriage between the two traditional was not encouraged and they very much tended to keep themselves to themselves; the recipes are indeed a revelation.
Included are many of Claudia's traditional family recipes from Egypt, but there are recipes from almost everywhere the Jewish people have settled, including Iran, Algeria, Iraq, Bukhara, Syria, Turkey,Italy, Morocco, Andalusia, the Balkans, Greece, America and many more.
Claudia Roden delights in giving glorious recipes, photographs, historical snippets and insights into Jewish religion, food and culture in amongst the recipes. I was particularly interested in the fact that Sephardi families do not have a traditional Shabbat bread (such as the Ashkenazi families do with Challah); I am now in frantic search of anise seed so I can try making the wonderful Algerian Anise Bread................
A glorious book to browse, savour and thoroughly enjoy!