The Book of Jewish Food: An Odyssey from Samarkand to New York (Claudia Roden) *Signed* Sommelier and Ma Gehennet from Eritrea

and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew)

peppered with much eating and drinking

lushly illustrated cookbook devoted to preparing and cooking upland birds and small game

and finally

The Book of Jewish Food: An Odyssey from Samarkand to New York (Claudia Roden) *Signed* Sommelier and Ma Gehennet from EritreaA 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 by Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.