“Every cuisine tells a story,” writes Claudia Roden in the Book of Jewish Food. “Jewish food tells the story of an uprooted, migrating people and their vanished worlds.” Claudia’s childhood world vanished when the Jewish community was forced out of Egypt in the 1950s. Her quest to collect family recipes led to a celebrated career as a cookbook author. But Claudia writes more than recipes—she traces the DNA of cuisine. In this Passover edition, Claudia Roden talks about Passover cooking, her childhood in Egypt, and what makes Jewish food Jewish.

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