The Book of Jewish Food
1996 · 668 pages
From Aleppo and Samarkand to Vilna and New York, Roden gathered eight hundred recipes and the histories that traveled with them. She was born into Cairo's Jewish community and expelled along with it.
★ 4.7
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A Book of Middle Eastern Food
1968 · 513 pages
Egypt expelled its Jews after Suez, and Roden, exiled in London, collected recipes from displaced Sephardi and Arab families and the histories behind them. English-speaking kitchens learned hummus, tabbouleh, and mezze from her.
★ 5.3