Claudia Roden: The Book of Jewish Food

This week, Gilly is at the home of the queen of food writing, the
original collector of Middle Eastern and Jewish food and grande
dame of food and identity, Claudia Roden.


As they celebrate 25 years of Claudia's internationally
acclaimed Book of Jewish Food, they discuss the foods in our
repertoire now that have been hidden in the kitchens of the
Jewish diaspora for centuries - until Claudia wrote them into our
world. The influence of the book is a phenomenon; from Alistair
Little to Sam and Sam Clark at The Eagle and then at Moro, to
Yotam Ottolenghi's 'veg forward' revolution in the early 2000s,
Roden's collection of stories and recovered recipes are at the
heart of modern British food culture.


In this extended Holiday special, she talks about all the things
that are good in life – beautiful recipes passed down through
matriarchies, storytelling that binds communities and the
universal pleasure of food that matters.


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