Cooking the Books with Gilly Smith
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.