The Book of Jewish Food: An Odyssey from Samarkand to New York (Claudia Roden) *Signed* Sommelier Fortnum & Mason has nearly

Fortnum & Mason has nearly as much experience of selling tea as Britain has of drinking it –  some three centuries’ worth

family traditions

as well as his London delis and fine dining restaurant

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

and finally

The Book of Jewish Food: An Odyssey from Samarkand to New York (Claudia Roden) *Signed* Sommelier Fortnum & Mason has nearlyA 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.