Claudia Roden

Claudia Roden was born in Cairo, educated in Paris and has moved throughout the Mediterranean ever since.

Her writing ranges from the popular (Claudia Roden's Mediterranean Cookery) to the monumental. It is within the latter category that The Book of Jewish Food rests. This academic work is the result of a massive research effort. It not only clearly defines Jewish cuisine but does a fair effort in the area of Jewish European history as well.

You should buy all of her books because they both illuminate and instruct!

The Cookbook Collection entry

The review of the entry for this author in The Food Lovers' Cookbook Collection can be read by clicking on the following link:

The Book of Jewish Food

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