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1
The Book of Jewish Food is a 1996 cookbook by Claudia Roden that explores the culinary traditions and history of Jewish communities around the world.
2
A Book of Middle Eastern Food is Claudia Roden's landmark 1968 cookbook credited with introducing Middle Eastern cuisine to Western readers.
3
The Food of Italy is a 1971 culinary guidebook by Waverley Root that details the regional ingredients, dishes, and food culture across Italy.
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