Some of the recipes are complicated or time consuming, but many are simple and plenty could be made from regular ingredients you have in the kitchen right now (though half the fun is finding out about new ingredients or new ways to use ingredients you thought you already knew about). The recipes are organised in two broad sections - Ashkenazi and Serphadic - and within different food categories within these two broad distinctions. She explores her own Jewish roots and the culture and history of the whole diaspora by writing about the meals, traditions and recipes she uncovers on her search for Jewish food. Just as with another of her books, Arabesque, with The Book of Jewish Food Roden manages to combine food writing with recipes that make this book a delight to both read and cook from.
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