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| Roden as seen in More Intelligent Life |
I'm fond of Roden's cookbooks, both as works of cooking literature and as sources to cook from. My favorite is A Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day. I agree with the article's author, Josie Delap, that "Roden channels a thousand years of Middle Eastern and Jewish cooks, from the medieval palaces of Baghdad to the shtetls of eastern Europe."
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