Book of Jewish Food, The: An Odyssey from Samarkand to New York
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by Claudia Roden
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Here is what the publisher tells us about this book:
The 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.
Hardcover.
Published: December 1, 1996
