“I never want to be pressured to finish a book. When Claudia Roden writes a cookbook, time is most certainly not of the essence.Ĭonsider the fact that by her own account, the legendary British-Jewish food writer spent a combined 25 years researching, traveling and cooking to produce her two most seminal works: A Book of Middle Eastern Food (1968) and The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day (1996).
Photo courtesy of Jamie Lau/Waitrose & Partners Food.
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