Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes--she has produced a history of the Diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia and the Americas. Both Ashkenazi and Sepharidic cooking are well represented here: hallah bread, bagels, blintzes and kugels give way to tabbouleh, falafel and succulent lamb with prunes, which are, in turn, succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savoury bracelets).

Interwoven throughout the text are Roden's charming asides--the history of certain foods, definitions (Kaimak, for instance, is the cream that rises to the top when buffalo milk is simmered) and ways of preparing everything from an eggplant to a quince. In addition, Roden tells you everything you've ever wanted to know about Jewish dietary laws, what the ancient Hebrews ate and the various holidays and festivals on the Jewish calendar. Detailed sections on Jewish history are beautifully illustrated with archival photographs of families, towns and, of course, food. The Book of Jewish Food is one that any serious cook--Jewish and non-Jewish alike--would gladly have (and use often) in the kitchen. --Kyle Dean

Cookery and Scholarship in equal measure. , 27 Jul 2008
I can only add to the praise from other reviewers. This book is such a fascinating read from an historical and sociological point of view that one almost forgets it is a cookery book. I have to say that I was not at all bothered by the lack of photographs - I like my books to be collections of recipes, not to be picture books for grown ups. This is a solid work of meticulous research which deserves a place in the study as much as the kitchen

Only One Thing Missing!, 14 Mar 2005
This is not so much a cook book more an encyclopedia of Jewish cooking and as such is very comprehensive. I doubt anyone could have any complaints with the amount of information or the number of recipes contained within its pages.
The only drawback to this book is the total lack of photographs of the finished dishes and as such it does not inspire me to try creating any of them. Food is as much a visual experience as well as one of smells and tastes.

As a cookbook it fails to inspire the reader to try and recreate the recipes but as a history of Jewish cooking it excels.

A history of the Jews through their stomachs!, 08 Mar 2004
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.

The Book of Jewish Food: An Odyssey from Samarkand and Vilna, 14 Feb 2004
I think this is one of the best cookery books I have ever bought. The book is truely inspiring. I love the Rye Bread (served thinly sliced and served with cold meats or cheese) and the Honey Cake, both of which are a big hit with our family. Many of the salads are sensational, especially the Potatoes with Black Olives, plus many many more.
A great book!

A wonderful book about Judaism through the medium of food, 15 Jan 2003
I can only agree with the previous reviewers - as a cookbook this is excellent, crammed full of a tremendous number and variety of great recipes, sensibly organised. As a historical book of a people told through their food it's even better.

It is nothing less than a social history of both Ashkenazi and Sephardi Judiasm told through the medium of food. The recipes have been collected and cherished by Roden, often from friends and relatives, on her travels. Most recipes are accompanied by the historical origins of the dish and thereby reveal something about Jews and Jewish life. The more celebrated and famous dishes, such as chopped liver and cholent, have whole pages of fascinating context, history and photographs devoted to them.

The result is that, as well as eating a fantastic meal (the meatballs and apricots in tomato sauce served with spinach risotto rice and followed by apfel kugel mit eppel is my favourite) you have a real sense of occasion and connection when you eat...even if, like me, you're a Gentile; you know the importance and provenance of your food and can almost see the ragged bagel seller, smell the lid being taken off the sabbath stock pot in the shtetl when you eat.

It's certainly the best and most readable cookbook I own, and in fact one of the most enjoyable books I own.

Cookery and Scholarship in equal measure. , 27 Jul 2008
I can only add to the praise from other reviewers. This book is such a fascinating read from an historical and sociological point of view that one almost forgets it is a cookery book. I have to say that I was not at all bothered by the lack of photographs - I like my books to be collections of recipes, not to be picture books for grown ups. This is a solid work of meticulous research which deserves a place in the study as much as the kitchen

Only One Thing Missing!, 14 Mar 2005
This is not so much a cook book more an encyclopedia of Jewish cooking and as such is very comprehensive. I doubt anyone could have any complaints with the amount of information or the number of recipes contained within its pages.
The only drawback to this book is the total lack of photographs of the finished dishes and as such it does not inspire me to try creating any of them. Food is as much a visual experience as well as one of smells and tastes.

As a cookbook it fails to inspire the reader to try and recreate the recipes but as a history of Jewish cooking it excels.

A history of the Jews through their stomachs!, 08 Mar 2004
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.

The Book of Jewish Food: An Odyssey from Samarkand and Vilna, 14 Feb 2004
I think this is one of the best cookery books I have ever bought. The book is truely inspiring. I love the Rye Bread (served thinly sliced and served with cold meats or cheese) and the Honey Cake, both of which are a big hit with our family. Many of the salads are sensational, especially the Potatoes with Black Olives, plus many many more.
A great book!

A wonderful book about Judaism through the medium of food, 15 Jan 2003
I can only agree with the previous reviewers - as a cookbook this is excellent, crammed full of a tremendous number and variety of great recipes, sensibly organised. As a historical book of a people told through their food it's even better.

It is nothing less than a social history of both Ashkenazi and Sephardi Judiasm told through the medium of food. The recipes have been collected and cherished by Roden, often from friends and relatives, on her travels. Most recipes are accompanied by the historical origins of the dish and thereby reveal something about Jews and Jewish life. The more celebrated and famous dishes, such as chopped liver and cholent, have whole pages of fascinating context, history and photographs devoted to them.

The result is that, as well as eating a fantastic meal (the meatballs and apricots in tomato sauce served with spinach risotto rice and followed by apfel kugel mit eppel is my favourite) you have a real sense of occasion and connection when you eat...even if, like me, you're a Gentile; you know the importance and provenance of your food and can almost see the ragged bagel seller, smell the lid being taken off the sabbath stock pot in the shtetl when you eat.

It's certainly the best and most readable cookbook I own, and in fact one of the most enjoyable books I own.

Fantastic! , 06 Oct 2008
I bought this book to give me some ideas for the family brunch we were having after my son's bris. It has been so useful and such fun to read as well! My mother and I cooked the bagel chips and cinnamon cake for 32 delighted members of our family and friends. Yum, yum.

Cookery and Scholarship in equal measure. , 27 Jul 2008
I can only add to the praise from other reviewers. This book is such a fascinating read from an historical and sociological point of view that one almost forgets it is a cookery book. I have to say that I was not at all bothered by the lack of photographs - I like my books to be collections of recipes, not to be picture books for grown ups. This is a solid work of meticulous research which deserves a place in the study as much as the kitchen

Only One Thing Missing!, 14 Mar 2005
This is not so much a cook book more an encyclopedia of Jewish cooking and as such is very comprehensive. I doubt anyone could have any complaints with the amount of information or the number of recipes contained within its pages.
The only drawback to this book is the total lack of photographs of the finished dishes and as such it does not inspire me to try creating any of them. Food is as much a visual experience as well as one of smells and tastes.

As a cookbook it fails to inspire the reader to try and recreate the recipes but as a history of Jewish cooking it excels.

A history of the Jews through their stomachs!, 08 Mar 2004
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.

The Book of Jewish Food: An Odyssey from Samarkand and Vilna, 14 Feb 2004
I think this is one of the best cookery books I have ever bought. The book is truely inspiring. I love the Rye Bread (served thinly sliced and served with cold meats or cheese) and the Honey Cake, both of which are a big hit with our family. Many of the salads are sensational, especially the Potatoes with Black Olives, plus many many more.
A great book!

A wonderful book about Judaism through the medium of food, 15 Jan 2003
I can only agree with the previous reviewers - as a cookbook this is excellent, crammed full of a tremendous number and variety of great recipes, sensibly organised. As a historical book of a people told through their food it's even better.

It is nothing less than a social history of both Ashkenazi and Sephardi Judiasm told through the medium of food. The recipes have been collected and cherished by Roden, often from friends and relatives, on her travels. Most recipes are accompanied by the historical origins of the dish and thereby reveal something about Jews and Jewish life. The more celebrated and famous dishes, such as chopped liver and cholent, have whole pages of fascinating context, history and photographs devoted to them.

The result is that, as well as eating a fantastic meal (the meatballs and apricots in tomato sauce served with spinach risotto rice and followed by apfel kugel mit eppel is my favourite) you have a real sense of occasion and connection when you eat...even if, like me, you're a Gentile; you know the importance and provenance of your food and can almost see the ragged bagel seller, smell the lid being taken off the sabbath stock pot in the shtetl when you eat.

It's certainly the best and most readable cookbook I own, and in fact one of the most enjoyable books I own.

Fantastic! , 06 Oct 2008
I bought this book to give me some ideas for the family brunch we were having after my son's bris. It has been so useful and such fun to read as well! My mother and I cooked the bagel chips and cinnamon cake for 32 delighted members of our family and friends. Yum, yum.

More than a cookery book., 02 Feb 2008
It has been a pleasure tinged with sadness to read this amazing cookbook. It is beautifully photographed and includes pictures of the much-missed son to whom this book is dedicated with so much love.
The history of Aleppo and its Jewish community is fascinating and the explanations of the recipes and dietary laws together with the food for special holydays, weddings etc. are so interesting.
Each recipe I have tried works wonderfully well, so much so that I have purchased 6 copies and sent them round my family who are as one in their admiration for this aromatic book.

Cookery and Scholarship in equal measure. , 27 Jul 2008
I can only add to the praise from other reviewers. This book is such a fascinating read from an historical and sociological point of view that one almost forgets it is a cookery book. I have to say that I was not at all bothered by the lack of photographs - I like my books to be collections of recipes, not to be picture books for grown ups. This is a solid work of meticulous research which deserves a place in the study as much as the kitchen

Only One Thing Missing!, 14 Mar 2005
This is not so much a cook book more an encyclopedia of Jewish cooking and as such is very comprehensive. I doubt anyone could have any complaints with the amount of information or the number of recipes contained within its pages.
The only drawback to this book is the total lack of photographs of the finished dishes and as such it does not inspire me to try creating any of them. Food is as much a visual experience as well as one of smells and tastes.

As a cookbook it fails to inspire the reader to try and recreate the recipes but as a history of Jewish cooking it excels.

A history of the Jews through their stomachs!, 08 Mar 2004
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.

The Book of Jewish Food: An Odyssey from Samarkand and Vilna, 14 Feb 2004
I think this is one of the best cookery books I have ever bought. The book is truely inspiring. I love the Rye Bread (served thinly sliced and served with cold meats or cheese) and the Honey Cake, both of which are a big hit with our family. Many of the salads are sensational, especially the Potatoes with Black Olives, plus many many more.
A great book!

A wonderful book about Judaism through the medium of food, 15 Jan 2003
I can only agree with the previous reviewers - as a cookbook this is excellent, crammed full of a tremendous number and variety of great recipes, sensibly organised. As a historical book of a people told through their food it's even better.

It is nothing less than a social history of both Ashkenazi and Sephardi Judiasm told through the medium of food. The recipes have been collected and cherished by Roden, often from friends and relatives, on her travels. Most recipes are accompanied by the historical origins of the dish and thereby reveal something about Jews and Jewish life. The more celebrated and famous dishes, such as chopped liver and cholent, have whole pages of fascinating context, history and photographs devoted to them.

The result is that, as well as eating a fantastic meal (the meatballs and apricots in tomato sauce served with spinach risotto rice and followed by apfel kugel mit eppel is my favourite) you have a real sense of occasion and connection when you eat...even if, like me, you're a Gentile; you know the importance and provenance of your food and can almost see the ragged bagel seller, smell the lid being taken off the sabbath stock pot in the shtetl when you eat.

It's certainly the best and most readable cookbook I own, and in fact one of the most enjoyable books I own.

Fantastic! , 06 Oct 2008
I bought this book to give me some ideas for the family brunch we were having after my son's bris. It has been so useful and such fun to read as well! My mother and I cooked the bagel chips and cinnamon cake for 32 delighted members of our family and friends. Yum, yum.

More than a cookery book., 02 Feb 2008
It has been a pleasure tinged with sadness to read this amazing cookbook. It is beautifully photographed and includes pictures of the much-missed son to whom this book is dedicated with so much love.
The history of Aleppo and its Jewish community is fascinating and the explanations of the recipes and dietary laws together with the food for special holydays, weddings etc. are so interesting.
Each recipe I have tried works wonderfully well, so much so that I have purchased 6 copies and sent them round my family who are as one in their admiration for this aromatic book.

Definitely one to buy!, 10 Aug 2008
I would just like to say that I just borrowed this book - Flavours of the Jewish Table from my local library.
I would like to say what an interesting book this is. The recipes are
really good, easy to follow with an interesting account of where each one originates from and a little bit about the Jewish culture etc. I can't wait to start trying them. But in my opinion, even if you take the recipes out the book it is still a really interesting read. I am not of the Jewish faith but this book is really good at explaining the history of the Jewish way of life such as different cultures, religious festivals, the way and why of food preparation etc. The recipes are a bonus. I will be definitely be ordering my own copy.

Cookery and Scholarship in equal measure. , 27 Jul 2008
I can only add to the praise from other reviewers. This book is such a fascinating read from an historical and sociological point of view that one almost forgets it is a cookery book. I have to say that I was not at all bothered by the lack of photographs - I like my books to be collections of recipes, not to be picture books for grown ups. This is a solid work of meticulous research which deserves a place in the study as much as the kitchen

Only One Thing Missing!, 14 Mar 2005
This is not so much a cook book more an encyclopedia of Jewish cooking and as such is very comprehensive. I doubt anyone could have any complaints with the amount of information or the number of recipes contained within its pages.
The only drawback to this book is the total lack of photographs of the finished dishes and as such it does not inspire me to try creating any of them. Food is as much a visual experience as well as one of smells and tastes.

As a cookbook it fails to inspire the reader to try and recreate the recipes but as a history of Jewish cooking it excels.

A history of the Jews through their stomachs!, 08 Mar 2004
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.

The Book of Jewish Food: An Odyssey from Samarkand and Vilna, 14 Feb 2004
I think this is one of the best cookery books I have ever bought. The book is truely inspiring. I love the Rye Bread (served thinly sliced and served with cold meats or cheese) and the Honey Cake, both of which are a big hit with our family. Many of the salads are sensational, especially the Potatoes with Black Olives, plus many many more.
A great book!

A wonderful book about Judaism through the medium of food, 15 Jan 2003
I can only agree with the previous reviewers - as a cookbook this is excellent, crammed full of a tremendous number and variety of great recipes, sensibly organised. As a historical book of a people told through their food it's even better.

It is nothing less than a social history of both Ashkenazi and Sephardi Judiasm told through the medium of food. The recipes have been collected and cherished by Roden, often from friends and relatives, on her travels. Most recipes are accompanied by the historical origins of the dish and thereby reveal something about Jews and Jewish life. The more celebrated and famous dishes, such as chopped liver and cholent, have whole pages of fascinating context, history and photographs devoted to them.

The result is that, as well as eating a fantastic meal (the meatballs and apricots in tomato sauce served with spinach risotto rice and followed by apfel kugel mit eppel is my favourite) you have a real sense of occasion and connection when you eat...even if, like me, you're a Gentile; you know the importance and provenance of your food and can almost see the ragged bagel seller, smell the lid being taken off the sabbath stock pot in the shtetl when you eat.

It's certainly the best and most readable cookbook I own, and in fact one of the most enjoyable books I own.

Fantastic! , 06 Oct 2008
I bought this book to give me some ideas for the family brunch we were having after my son's bris. It has been so useful and such fun to read as well! My mother and I cooked the bagel chips and cinnamon cake for 32 delighted members of our family and friends. Yum, yum.

More than a cookery book., 02 Feb 2008
It has been a pleasure tinged with sadness to read this amazing cookbook. It is beautifully photographed and includes pictures of the much-missed son to whom this book is dedicated with so much love.
The history of Aleppo and its Jewish community is fascinating and the explanations of the recipes and dietary laws together with the food for special holydays, weddings etc. are so interesting.
Each recipe I have tried works wonderfully well, so much so that I have purchased 6 copies and sent them round my family who are as one in their admiration for this aromatic book.

Definitely one to buy!, 10 Aug 2008
I would just like to say that I just borrowed this book - Flavours of the Jewish Table from my local library.
I would like to say what an interesting book this is. The recipes are
really good, easy to follow with an interesting account of where each one originates from and a little bit about the Jewish culture etc. I can't wait to start trying them. But in my opinion, even if you take the recipes out the book it is still a really interesting read. I am not of the Jewish faith but this book is really good at explaining the history of the Jewish way of life such as different cultures, religious festivals, the way and why of food preparation etc. The recipes are a bonus. I will be definitely be ordering my own copy.


Excellent tasty food, 10 May 2005
You certainly don't have to be Jewish or kosher to appreciate this cookery book, the recipes are fantastic. I cooked the spiced lamb chops, aubergine rice and baked plums - all dishes easy to make and tasted fabulous. It's easy to follow, nice photos, and 90% of recipes are worth trying out. Bon appetit!!!

Cookery and Scholarship in equal measure. , 27 Jul 2008
I can only add to the praise from other reviewers. This book is such a fascinating read from an historical and sociological point of view that one almost forgets it is a cookery book. I have to say that I was not at all bothered by the lack of photographs - I like my books to be collections of recipes, not to be picture books for grown ups. This is a solid work of meticulous research which deserves a place in the study as much as the kitchen

Only One Thing Missing!, 14 Mar 2005
This is not so much a cook book more an encyclopedia of Jewish cooking and as such is very comprehensive. I doubt anyone could have any complaints with the amount of information or the number of recipes contained within its pages.
The only drawback to this book is the total lack of photographs of the finished dishes and as such it does not inspire me to try creating any of them. Food is as much a visual experience as well as one of smells and tastes.

As a cookbook it fails to inspire the reader to try and recreate the recipes but as a history of Jewish cooking it excels.

A history of the Jews through their stomachs!, 08 Mar 2004
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.

The Book of Jewish Food: An Odyssey from Samarkand and Vilna, 14 Feb 2004
I think this is one of the best cookery books I have ever bought. The book is truely inspiring. I love the Rye Bread (served thinly sliced and served with cold meats or cheese) and the Honey Cake, both of which are a big hit with our family. Many of the salads are sensational, especially the Potatoes with Black Olives, plus many many more.
A great book!

A wonderful book about Judaism through the medium of food, 15 Jan 2003
I can only agree with the previous reviewers - as a cookbook this is excellent, crammed full of a tremendous number and variety of great recipes, sensibly organised. As a historical book of a people told through their food it's even better.

It is nothing less than a social history of both Ashkenazi and Sephardi Judiasm told through the medium of food. The recipes have been collected and cherished by Roden, often from friends and relatives, on her travels. Most recipes are accompanied by the historical origins of the dish and thereby reveal something about Jews and Jewish life. The more celebrated and famous dishes, such as chopped liver and cholent, have whole pages of fascinating context, history and photographs devoted to them.

The result is that, as well as eating a fantastic meal (the meatballs and apricots in tomato sauce served with spinach risotto rice and followed by apfel kugel mit eppel is my favourite) you have a real sense of occasion and connection when you eat...even if, like me, you're a Gentile; you know the importance and provenance of your food and can almost see the ragged bagel seller, smell the lid being taken off the sabbath stock pot in the shtetl when you eat.

It's certainly the best and most readable cookbook I own, and in fact one of the most enjoyable books I own.

Fantastic! , 06 Oct 2008
I bought this book to give me some ideas for the family brunch we were having after my son's bris. It has been so useful and such fun to read as well! My mother and I cooked the bagel chips and cinnamon cake for 32 delighted members of our family and friends. Yum, yum.

More than a cookery book., 02 Feb 2008
It has been a pleasure tinged with sadness to read this amazing cookbook. It is beautifully photographed and includes pictures of the much-missed son to whom this book is dedicated with so much love.
The history of Aleppo and its Jewish community is fascinating and the explanations of the recipes and dietary laws together with the food for special holydays, weddings etc. are so interesting.
Each recipe I have tried works wonderfully well, so much so that I have purchased 6 copies and sent them round my family who are as one in their admiration for this aromatic book.

Definitely one to buy!, 10 Aug 2008
I would just like to say that I just borrowed this book - Flavours of the Jewish Table from my local library.
I would like to say what an interesting book this is. The recipes are
really good, easy to follow with an interesting account of where each one originates from and a little bit about the Jewish culture etc. I can't wait to start trying them. But in my opinion, even if you take the recipes out the book it is still a really interesting read. I am not of the Jewish faith but this book is really good at explaining the history of the Jewish way of life such as different cultures, religious festivals, the way and why of food preparation etc. The recipes are a bonus. I will be definitely be ordering my own copy.


Excellent tasty food, 10 May 2005
You certainly don't have to be Jewish or kosher to appreciate this cookery book, the recipes are fantastic. I cooked the spiced lamb chops, aubergine rice and baked plums - all dishes easy to make and tasted fabulous. It's easy to follow, nice photos, and 90% of recipes are worth trying out. Bon appetit!!!

Luscious, Healthy, Easy to Prepare Recipes, 15 Nov 2008


This is a sumptuous, imaginative cookbook, while at the same time keeping nutritional values high on its list of priorities. I have never seen such healthy meals with such beautiful presentations, and so lusciously delicious to the taste.

Most of the recipes are very unique, and they will take your breath away as you read the ingredients, with their marvelous blend of flavors, and look at the wonderful photography. But wait until you try them! If you want to impress your friends or family with a fabulous meal, make them something from this book.

Another plus considering our busy lives is that the recipes are not complicated to prepare. All the recipes are relatively easy to make (some of them incredibly easy), and don't take long to get from kitchen to table. The ingredients are few compared to the long lists that accompany many gourmet recipes, and make no mistake, these meals may be healthy and simple, but they are also gourmet deluxe in taste and looks.

When you see "Kosher" on a book title, you might think "Jewish food," but these creations have the flavors of the world, with many delectable Asian, Italian, Mexican, and other international dishes, as well as Middle Eastern fare, and even a knock-your-socks-off burger.

My main interest in getting this book was for the soups, and they exceeded my expectations. Those on a budget will really appreciate these wonderful bowls of goodness. Some of them will cost you next to nothing, like the Peasant Soup, Cabbage Soup, and Velvety Roasted Vegetable Barley. Put them together with the incredible Honey Oat Challah, and you will be in gastronomical heaven.

The book has a superb layout, starting with Supermarket Savvy to descriptions of the healthy ingredients that are used in the recipes. It also lists the useful gadgets that will help you in the kitchen and has Ideas for Entertaining. The recipe chapters are: Appetizers; Soups; Salads; Poultry; Meat; Fish; Eggs, Pasta and Dairy; Side Dishes; Desserts. The photography by John Uher is terrific throughout, and also adding to the book with her expertise is Bonnie Taub-Dix, who is spokesperson for the American Dietetic Association. "Kosher by Design Lightens Up" is perfect for a Holiday or new house gift, and an absolute must for a new bride.

Susie Fishbein needs no introduction. She has consistently delighted us with her "Kosher by Design" series, and for my money she is The Ultimate Kitchen Diva. Thank you Ms. Fishbein, for this exciting, fabulous cookbook!

Cookery and Scholarship in equal measure. , 27 Jul 2008
I can only add to the praise from other reviewers. This book is such a fascinating read from an historical and sociological point of view that one almost forgets it is a cookery book. I have to say that I was not at all bothered by the lack of photographs - I like my books to be collections of recipes, not to be picture books for grown ups. This is a solid work of meticulous research which deserves a place in the study as much as the kitchen

Only One Thing Missing!, 14 Mar 2005
This is not so much a cook book more an encyclopedia of Jewish cooking and as such is very comprehensive. I doubt anyone could have any complaints with the amount of information or the number of recipes contained within its pages.
The only drawback to this book is the total lack of photographs of the finished dishes and as such it does not inspire me to try creating any of them. Food is as much a visual experience as well as one of smells and tastes.

As a cookbook it fails to inspire the reader to try and recreate the recipes but as a history of Jewish cooking it excels.

A history of the Jews through their stomachs!, 08 Mar 2004
A wonderful book that most of my family and friends own, my non-Jewish flatmate read through like a novel, and I always have difficulty putting down. Since Ashkenazi cooking can be found in countless other Jewish cookery books, I appreciated the main focus on Sephardic cooking. I am vegan and even so found hundreds of recipes. The cultural background information is fascinating, and the religious information enables you to produce something a bit different at the festivals - we had the most fabulous (Iranian, I think) stew last Rosh Hashanah, together with home-made challah, and were quite spoilt for choice when it came to making haroset. The only problem is that I get so seduced by reading the recipes that I end up making too much food! However, my friends have certainly been enjoying the pastries I take to meetings. I have had no problems following the delicious recipes and Roden is usefully realistic about substitutes for ingredients unobtainable in Britain, warnings for extra-hot dishes and so on. She also gives basic recipes followed by several variations for many dishes, especially the popular ones; this can be useful if you want a different slant on a traditional dish, for example a borsht which isn't too violently beetrooty. The personal touch - anecdotes about where she met the recipe donor, or traditional dishes in her family - is delightful.

The Book of Jewish Food: An Odyssey from Samarkand and Vilna, 14 Feb 2004
I think this is one of the best cookery books I have ever bought. The book is truely inspiring. I love the Rye Bread (served thinly sliced and served with cold meats or cheese) and the Honey Cake, both of which are a big hit with our family. Many of the salads are sensational, especially the Potatoes with Black Olives, plus many many more.
A great book!

A wonderful book about Judaism through the medium of food, 15 Jan 2003
I can only agree with the previous reviewers - as a cookbook this is excellent, crammed full of a tremendous number and variety of great recipes, sensibly organised. As a historical book of a people told through their food it's even better.

It is nothing less than a social history of both Ashkenazi and Sephardi Judiasm told through the medium of food. The recipes have been collected and cherished by Roden, often from friends and relatives, on her travels. Most recipes are accompanied by the historical origins of the dish and thereby reveal something about Jews and Jewish life. The more celebrated and famous dishes, such as chopped liver and cholent, have whole pages of fascinating context, history and photographs devoted to them.

The result is that, as well as eating a fantastic meal (the meatballs and apricots in tomato sauce served with spinach risotto rice and followed by apfel kugel mit eppel is my favourite) you have a real sense of occasion and connection when you eat...even if, like me, you're a Gentile; you know the importance and provenance of your food and can almost see the ragged bagel seller, smell the lid being taken off the sabbath stock pot in the shtetl when you eat.

It's certainly the best and most readable cookbook I own, and in fact one of the most enjoyable books I own.

Fantastic! , 06 Oct 2008
I bought this book to give me some ideas for the family brunch we were having after my son's bris. It has been so useful and such fun to read as well! My mother and I cooked the bagel chips and cinnamon cake for 32 delighted members of our family and friends. Yum, yum.

More than a cookery book., 02 Feb 2008
It has been a pleasure tinged with sadness to read this amazing cookbook. It is beautifully photographed and includes pictures of the much-missed son to whom this book is dedicated with so much love.
The history of Aleppo and its Jewish community is fascinating and the explanations of the recipes and dietary laws together with the food for special holydays, weddings etc. are so interesting.
Each recipe I have tried works wonderfully well, so much so that I have purchased 6 copies and sent them round my family who are as one in their admiration for this aromatic book.

Definitely one to buy!, 10 Aug 2008
I would just like to say that I just borrowed this book - Flavours of the Jewish Table from my local library.
I would like to say what an interesting book this is. The recipes are
really good, easy to follow with an interesting account of where each one originates from and a little bit about the Jewish culture etc. I can't wait to start trying them. But in my opinion, even if you take the recipes out the book it is still a really interesting read. I am not of the Jewish faith but this book is really good at explaining the history of the Jewish way of life such as different cultures, religious festivals, the way and why of food preparation etc. The recipes are a bonus. I will be definitely be ordering my own copy.


Excellent tasty food, 10 May 2005
You certainly don't have to be Jewish or kosher to appreciate this cookery book, the recipes are fantastic. I cooked the spiced lamb chops, aubergine rice and baked plums - all dishes easy to make and tasted fabulous. It's easy to follow, nice photos, and 90% of recipes are worth trying out. Bon appetit!!!

Luscious, Healthy, Easy to Prepare Recipes, 15 Nov 2008


This is a sumptuous, imaginative cookbook, while at the same time keeping nutritional values high on its list of priorities. I have never seen such healthy meals with such beautiful presentations, and so lusciously delicious to the taste.

Most of the recipes are very unique, and they will take your breath away as you read the ingredients, with their marvelous blend of flavors, and look at the wonderful photography. But wait until you try them! If you want to impress your friends or family with a fabulous meal, make them something from this book.

Another plus considering our busy lives is that the recipes are not complicated to prepare. All the recipes are relatively easy to make (some of them incredibly easy), and don't take long to get from kitchen to table. The ingredients are few compared to the long lists that accompany many gourmet recipes, and make no mistake, these meals may be healthy and simple, but they are also gourmet deluxe in taste and looks.

When you see "Kosher" on a book title, you might think "Jewish food," but these creations have the flavors of the world, with many delectable Asian, Italian, Mexican, and other international dishes, as well as Middle Eastern fare, and even a knock-your-socks-off burger.

My main interest in getting this book was for the soups, and they exceeded my expectations. Those on a budget will really appreciate these wonderful bowls of goodness. Some of them will cost you next to nothing, like the Peasant Soup, Cabbage Soup, and Velvety Roasted Vegetable Barley. Put them together with the incredible Honey Oat Challah, and you will be in gastronomical heaven.

The book has a superb layout, starting with Supermarket Savvy to descriptions of the healthy ingredients that are used in the recipes. It also lists the useful gadgets that will help you in the kitchen and has Ideas for Entertaining. The recipe chapters are: Appetizers; Soups; Salads; Poultry; Meat; Fish; Eggs, Pasta and Dairy; Side Dishes; Desserts. The photography by John Uher is terrific throughout, and also adding to the book with her expertise is Bonnie Taub-Dix, who is spokesperson for the American Dietetic Association. "Kosher by Design Lightens Up" is perfect for a Holiday or new house gift, and an absolute must for a new bride.

Susie Fishbein needs no introduction. She has consistently delighted us with her "Kosher by Design" series, and for my money she is The Ultimate Kitchen Diva. Thank you Ms. Fishbein, for this exciting, fabulous cookbook!


Cook like a not-entirely-kosher Jewish Grannie :), 12 Jul 2008
First of all I'm very glad to have this book, it meets several of my criteria for a good and usable cookery book ie. total absence of preaching, political correctness and celebrity bumptiousness; and also a complete lack of the 'food porn' element - no glamorous photographs of the dishes and a focus entirely on taste rather than presentation.
'How to Cook like a Jewish Grandmother' is a collection of delicious traditional recipes from American-Jewish culture many of which derive from Marla Brooks's own family - her grandparents ran Slobod's Jewish deli in Philadelphia, and were both professional cooks.
Many of the recipes you'd hope would be in a book like this are present and correct: pancakes, noodles, kugels, cholent, salads and pickles (to me, these are two of the chief glories of the Jewish kitchen, I think there's a law says you have to be Jewish to make proper coleslaw), chopped herring, chopped liver, tsimmes, even grebenes - which, in one of the very few nods to 'healthy' advice in this book, comes with a warning that it should not be eaten more than once a year if you don't want a coronary! Also, delicious cakes and puddings, none of which stint on the sugar or the cream. No photos, which is just as well, this book is nothing like long enough as it is, and no illustrations means more recipes!
Personally the American measurements don't bother me at all, as a practised cook I can convert measurements without thinking, but I can see why some might be put off - but really, American measuring cups are not difficult to find in the UK, they sell them in T*sc*'s (other supermarkets are available) for goodness sake, so just go and buy some!
There's just one note of caution really: you might be in for a surprise if you expected Jewish grannies to cook kosher. There are several distinctly non-kosher recipes in this book; a couple are flagged but that well known non kosher (it contains both meat and cheese) Deli staple the Reuben sandwich is not; nor are a few other recipes mixing meat and dairy, and at least two which actually feature pork. If this doesn't bother you fine, but if you're observant, check out the ingredients before you start, especially in the sandwiches and entrees sections.
Highly recommended to anyone who wants a straightforward, non-glamorous but practical cookbook, with the above reservation; I have however docked it a star because at 184 pages it simply isn't long enough!

Don't judge a book by the cover., 05 Sep 2007
....because in this case the cover is brown and turquoise, not at all appetising.

However, once inside, things begin to pick up a little.

BE WARNED.... buy this book and you will either need a laminated conversion chart taped onto the outside of your fridge, or else you will need to avail yourself of a set of American measuring cups (available from good cook shops. Just turn up at the shop chewing a cigar, talking too loud and calling everything in sight "Quaint" and they'll point you in the right direction). There are no metric OR imperial measures in this book.

You will also need a will of iron. Whatever else the food within this book is, slimming it is NOT !! The term "comfort food" must surely have been coined by a Jewish Grandmother, and given the thousands of years of persecution the Jews have endured, comfort, and the food that brings it, are as much part of the culture as guilt is to Catholics.

The recipes in this book could not be any more authentic. From `Blintzes' to `Noodle Kugel' and `Knoedels' to `Grebenes' just reading the index will have you "Oy Vey-ing" like a Rabbi.

Some of the ingredients will take a little tracking down, unless you are blessed with a `proper' Jewish deli nearby. If you live in, say, Grimsby you're gonna be struggling to find a pound of beef bacon or a jar of prepared beet borscht. still, you shouldn't have too much trouble tracking down some herring fillets........

All in all, this is probably the only Jewish cook book a Gentile will ever need. But once you've tried out some of history's most comforting food ever, you might just feel the need to buy a couple more books.

Incidentally, I have given this book only three stars because of the awkward measurements and the unavailability of many of the ingredients.