The Book of Jewish Food: An Odyssey from Samarkand to New York (Claudia Roden) *Signed* Sommelier peppered with much eating and

peppered with much eating and drinking

passed down through generations

From mashing and fermenting to building a small column still

family traditions

and finally

The Book of Jewish Food: An Odyssey from Samarkand to New York (Claudia Roden) *Signed* Sommelier peppered with much eating andA 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, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.