The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook
 
Claudia Roden
 
1997, Knopf
 
A 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 bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations