The Book of Jewish Food: An Odyssey from Samarkand to New York by: Claudi Roden The Start Of Our Collection Gary and I received this cookbook as a wedding gift six years ago. I had made a couple of its enclosed recipes but largely felt uncomfortable with its unfamiliar tastes and ingredients. While we have had a mild end of year Santa Fe, it still is winter, and this cookbook seemed like a perfect start for Made In Marrow with its stock-based recipes and winter fruits and vegetables. ...