Jewish cuisine is truly international. In every location where Jews settled, they brought culinary traditions with them and also adopted local dishes, modifying them to fit their dietary laws, lifestyle, and tastes. Unique traditions and dishes developed within the cuisines of North Africa, Europe, Persia, Asia, and the Mediterranean, but all are recognizably Jewish.
The Encyclopedia of Jewish Food explores the foods and culinary traditions of individual communities, such as the honey-nut sfratto cookies beloved by Italian Jews in Tuscany, as well as those that unite Jews everywhere, like the key elements of the Passover Seder plate. Alphabetical book entries—from Afikomen and Almond to Yom Kippur and Za'atar—present recipes, ingredients, and holidays that are significant to the story of Jewish food, spanning three thousand years.
Even those with a well-developed knowledge of Jewish food will find plenty of new and compelling information here—dishes and ingredients they've never heard of, surprising and delicious variations on favorite traditional recipes, and plenty of historical and cultural tidbits that explore how, when, and why Jewish foods developed into what they are today.
For anyone interested in Jewish cooking, culture, or history, the Encyclopedia of Jewish Food is an enlightening and engaging tour through the culinary heart and soul of a people.
Just a fascinating enlightening read. An amazing compiliation of "who knew?". The one that amused me the most was the New York Times description of the bagel as a... Read morePublished 1 month ago by Lloyd Doigan
The history of the world is inside the pages of this all encompassing book. The Jewish Diaspora is full of recipes adopted by Jews all over the world as well as dishes the Jews... Read morePublished 1 month ago by Elaine Corn
"Production values" of book (quality of paper, illustrations, etc) are mediocre. Not a terribly useful book for information of practical use. Read morePublished 4 months ago by Jeffrey L. Czeisler
The author is a real walking encyclopedia of food. Jewish and not. Great work. Whether you are a chef, or just like reading about new things, you'll love it.Published 9 months ago by Haaretz120
Bought the book as a birthday gift for both my sisters. Highly interesting and well written, although some glaring mistakes were found, but not in the food department, more on... Read morePublished 9 months ago by Neal Teitler
The historical book was not only interesting but also provided current recipes that were easy to follow. And a good pricePublished 12 months ago by doug upshaw
This is a great history and food cook book resource. It is just too bad that it is not done in color. The author should re-publish it in color and it would be better. Read morePublished 18 months ago by rg
I never realized how international Jewish cuisine is and how it has adapted to all parts of the world. Read morePublished 20 months ago by Mary C. Rountree