A monumental work — the story of the Jewish people told through the story of Jewish cooking — The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries.
The 800 magnificent recipes collected here, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything