The Book of Jewish Food

Who’s the author? Claudia Roden is a cookbook author and anthropologist whose cookbooks including Med, The Food of Italy, A Middle Eastern Feast and Arabesque have helped bring Mediterranean and Middle Eastern cuisines to home kitchens the world over.

In addition to her acclaimed cookbooks, Claudia’s work has included heading up the Oxford Food Symposium as its president and presenting cookery shows on the BBC.

What’s it about? The Book of Jewish Food is the culmination of 16 years spent researching the varied and fascinating world of traditional Ashkenazi and Sephardi food. When it was initially published in 1997, the book’s more than 800 recipes helped put Jewish food on the map and expose new readers to an oft-overlooked cuisine.

This 25th anniversary edition of The Book of Jewish Food features new recipes and content that further adds to the beautiful food writing, storytelling and informative histories of Claudia’s original book.

Recipes we love: Potato Latkes, Matzo Brei, Kreplach, and Orange Cake

Perfect for: Any home cook looking to grow their kitchen bookshelf, or anyone interested in reading about the rich cultural and historical aspects of food writing.