The Book of Jewish Food: Egyptian Jewish Roots and Global Flavors

Claudia Roden’s The Book of Jewish Food takes readers on a culinary journey from home kitchens to Jewish tables worldwide. Blending autobiography and recipe, Roden recalls the lost world of Egyptian Jewry before 1956—its languages, memories, and people. She calls Jews an uprooted people whose recipes endure, carried in memory and handwritten notes. Her book gathers these fragments of Ashkenazic, Middle Eastern, and North African traditions, preserving the flavors of vanished worlds and serving them anew to readers and cooks across generations.