The Book of Jewish Food: An Odyssey from Samarkand to New York

'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet... The Book of Jewish Foodis her masterpiece (though the recipes are glorious), the richest and most sensuous encyclopedia of Jewish life ever set in print.' Simon Schama 'One does not have to be Jewish to appreciate this book... buy it for the recipes... for couscous with orange pumpkins and raisins, Syrian stuffed fried kibbeh, chicken croquettes Burmese style, "the bride's pigeons" from Morocco, simple refreshing vegetable salads from the Mediterranean, and delicious northern European desserts and pastries.' Frances Bissell, The Times