NEW HAVEN — Last summer, Rebecca Koenigsberg saw Julie & Julia, a film based on the real-life story of Julie Powell, a New Yorker who cooks her way through Julia Child’s “Mastering the Art of French Cooking” in a year’s time and documents her progress online.
The psychotherapist and passionate cook decided to do the same with The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden.
Never mind that the book contains some 800 recipes or that the author was inducted into the Cookbook Hall of Fame earlier this month for her 1972 landmark, A Book of Middle Eastern Food. The Book of Jewish Food is much more than a culinary how-to, Koenigsberg says. Rather, it’s a 688-page cultural, anthropological history and travelog of the Jewish Diaspora, told through recipes from its many cuisines – plenty of material to keep Koenigsberg’s interest.
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