A rich and deeply researched celebration of Jewish culinary heritage, The Book of Jewish Food by Claudia Roden weaves together more than 800 recipes with cultural history, family traditions, and personal narratives from Jewish communities across the globe. From Ashkenazi classics to Sephardic specialties, Roden explores the flavors and customs of Jewish life, offering insight into how migration and diaspora have shaped food traditions over centuries. This comprehensive and accessible work stands as both a vital cookbook and an intimate cultural record.
 
Hardcover with dust jacket in very good condition with only light shelf wear. Dust jacket has a small tear but remains intact and presentable.