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The Book Of Jewish Food

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An Odyssey from Samarkand to New York. More than 800 Ashkenazi and Sephardi recipes by Claudia Roden. This cookbook was winner of the James Beard Foundation Cookbook Of The Year Award. Beginning with a loving recollection of her childhood in Egypt and the food of the Jewish quarter of Cairo, Roden takes us on a journey through the entire Jewish diaspora--from the inventive cooking of Ashkenazi Jews in Russia and Poland, Germany, England, France and of course, America--to the sensuous and colorful food of the Sephardim throughout the Orient, in Syria and Morocco, India and China, Bukhara, Greece and Israel. She presents only the finest of her myriad dishes and intertwines them with intriguing history, jokes and stories shared in communities all over the globe.

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