Cairo-born Claudia Roden’s first cookbook, A Book of Middle Eastern Food, published in 1968, was described by James Beard as a “landmark in the field of cookery.” Four books and many awards later, Roden in 1996 published A Book of Jewish Food, which critics praised as “masterful,” “stunning” and “invaluable.” Roden, who lives in London, is presently at work on a book about Spanish cuisine. She recently returned from Spain to talk with Moment’s Abe Opincar… Following The Book of Jewish Food’s publication in English, were you criticized for including more Sephardi than Ashkenazi recipes? I’m often accused of giving more space to Sephardi cooking. It’s because Ashkenazi food is basically one culture with some differences. But, on the whole, the basis is the same. Sephardi food is extremely varied. In India, for example, there are four communities, all with unique foods....

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