The Book of Jewish Food

A 25th-anniversary edition of a book that never goes out of style. Claudia Roden shares 16 years of research into the essential dishes from the Jewish Diaspora, along with their histories, origins and adaptations. Fully engrossing and authoritative, with over 800 recipes. Edited by greats Jill Norman and Judith Jones.

Details:

Paperback format / 592 pages

Published 3 August 1999