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dexychik's review against another edition
5.0
This is not a recipe book, this is a cultural history and celebration of Jewish food across time and space. Richly satisfying.
binaverklempt's review against another edition
informative
4.5
i made bagels today <3 baruch HaShem!
the recipes are incredible and there’s sooooo much variety. i love learning about diaspora cooking and i love using food as a way to connect more with my ancestors and heritage, it truly is such a gift to be jewish<3
unfortunately the author is a big zionist so thats awful and deeply disappointing (just ignore her commentary as best u can and buy second hand like i did to avoid supporting her directly)
the recipes are incredible and there’s sooooo much variety. i love learning about diaspora cooking and i love using food as a way to connect more with my ancestors and heritage, it truly is such a gift to be jewish<3
unfortunately the author is a big zionist so thats awful and deeply disappointing (just ignore her commentary as best u can and buy second hand like i did to avoid supporting her directly)
unorgaynized's review against another edition
5.0
4.5 stars
I never thought I would be the type to have *fun* reading a cookbook— God, am I getting old??
This book, I genuinely did enjoy reading— the pages were beautifully designed, the cover was gorgeous, and it was full of anecdotes, both familial and personal, histories, and pictures. Recipes were from known regions, and acknowledgments of where the dishes were popular and originated, if they’re still popular today, and how Jews may have adapted them, or why they loved them.
I much enjoyed the histories behind the dishes and the familiarity Claudia Rodin had with them, as well as her own connections— growing up in Cairo, with family, friends, and companions from different Jewish heritages. She truly loves what she’s doing, enjoys her research, and it was visible on every page I excitedly devoured. While I’m a terribly picky eater, there’s definitely several recipes that have caught my eye and I look forward to sharing with friends and family.
This book, however, was published in 1996. Due to this, some terms or concepts might be slightly outdated, and research was certainly tougher. There is a page explaining why there are no recipes from Ethiopian Jews, and the reason given (recipes and dishes were difficult to find) seemed strange, particularly after the well-researched recipes of Ashkenazic Jews, Sephardim, Maghrebi Jews, Mizrahi Jews, Indian Jews, Bukharian Jews, presented along with histories. It is for that reason and that singular reason alone that I am not rating it 5/5.
I never thought I would be the type to have *fun* reading a cookbook— God, am I getting old??
This book, I genuinely did enjoy reading— the pages were beautifully designed, the cover was gorgeous, and it was full of anecdotes, both familial and personal, histories, and pictures. Recipes were from known regions, and acknowledgments of where the dishes were popular and originated, if they’re still popular today, and how Jews may have adapted them, or why they loved them.
I much enjoyed the histories behind the dishes and the familiarity Claudia Rodin had with them, as well as her own connections— growing up in Cairo, with family, friends, and companions from different Jewish heritages. She truly loves what she’s doing, enjoys her research, and it was visible on every page I excitedly devoured. While I’m a terribly picky eater, there’s definitely several recipes that have caught my eye and I look forward to sharing with friends and family.
This book, however, was published in 1996. Due to this, some terms or concepts might be slightly outdated, and research was certainly tougher. There is a page explaining why there are no recipes from Ethiopian Jews, and the reason given (recipes and dishes were difficult to find) seemed strange, particularly after the well-researched recipes of Ashkenazic Jews, Sephardim, Maghrebi Jews, Mizrahi Jews, Indian Jews, Bukharian Jews, presented along with histories. It is for that reason and that singular reason alone that I am not rating it 5/5.
doc_k55's review against another edition
4.0
A fascinating collection of ethnic Jewish recipes from around the world. Not my go-to for cooking, but a really interesting reference
ETA 6/2021: looking through this for a recipe and it is really just such a wonderful book. Highly recommend
ETA 6/2021: looking through this for a recipe and it is really just such a wonderful book. Highly recommend
megami's review
4.0
Just as with another of her books, Arabesque, with The Book of Jewish Food Roden manages to combine food writing with recipes that make this book a delight to both read and cook from. She explores her own Jewish roots and the culture and history of the whole diaspora by writing about the meals, traditions and recipes she uncovers on her search for Jewish food.
The recipes are organised in two broad sections - Ashkenazi and Serphadic - and within different food categories within these two broad distinctions. Some of the recipes are complicated or time consuming, but many are simple and plenty could be made from regular ingredients you have in the kitchen right now (though half the fun is finding out about new ingredients or new ways to use ingredients you thought you already knew about). For this household there is the added bonus that many of the recipes are vegan - especially those of the Bene Israel, the Jews of India - or are easily 'veganised', though this is more true for the Serphadic than Ashkenazi section.
I also found it very interesting to find many recipes my non-Jewish grandmother cooked, obviously influenced by her Prussian roots - much of what is perhaps now considered 'Ashkenazi food' was once just 'poor middle European people food'.
Even if you are not Jewish or even interested in Jewish culture, try and get your hands on this book. The food writing is fantastic and the recipes are worth exploring.
The recipes are organised in two broad sections - Ashkenazi and Serphadic - and within different food categories within these two broad distinctions. Some of the recipes are complicated or time consuming, but many are simple and plenty could be made from regular ingredients you have in the kitchen right now (though half the fun is finding out about new ingredients or new ways to use ingredients you thought you already knew about). For this household there is the added bonus that many of the recipes are vegan - especially those of the Bene Israel, the Jews of India - or are easily 'veganised', though this is more true for the Serphadic than Ashkenazi section.
I also found it very interesting to find many recipes my non-Jewish grandmother cooked, obviously influenced by her Prussian roots - much of what is perhaps now considered 'Ashkenazi food' was once just 'poor middle European people food'.
Even if you are not Jewish or even interested in Jewish culture, try and get your hands on this book. The food writing is fantastic and the recipes are worth exploring.
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