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An insightful and evocative introduction leads you through the
history of the Jewish people and their cuisine, their holidays and festivals,
and the importance of food in everyday life. A comprehensive guide to Jewish
foods explores the significance of each food, and the religious laws that govern
what may and may not be eaten. Over 150 recipes have been drawn from the many
and varied Jewish communities around the world, including Eastern Europe, the
United States, the Middle East, North Africa, and India.
Try a Recipe:
Enjoy classic Ashkenazi gefilte fish from the Old Country,
Israeli barbecued chicken, Libyan spicy pumpkin dip, and New York deli coleslaw.
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