The book of Jewish food : an odyssey from Samarkand and Vilna to the present day
Roden, Claudia1999
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The cooking of Jewish communities all over the world is represented in all its rich variety. The large collection of festive and everyday recipes is accompanied by stories, personal anecdotes, folklore and potted histories of Jewish lives.
Main title:
Author:
Imprint:
London : Penguin, [1999]
Collation:
viii, 581p. : ill., ports. ; 25 cm.
Notes:
Originally published: U.S.: Alfred A. Knopf, 1996; London: Viking, 1997.Includes bibliographical references (p. 545-546) and index.
Awards:
Glenfiddich food book of the year.
ISBN:
9780140466096 (pbk)
Dewey class:
641.5676
Language:
English
Subject:
BRN:
2392
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