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Synopsis
Designed to be the cornerstone of every Jewish kitchen, a substantial collection of kosher recipes from two dozen communities around the world also includes holiday dishes and lore about the history of Jewish food throughout the ages. 25,000 first printing.
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Review
Rabbi Marks explains how the Jews, spreading to all corners of the world beginning with the Diaspora, adapted their recipes to local ingredients and adopted the local fare, often giving it new twists. A historian and a chef, he provides a clear explanation of what makes a dish Jewish and why so many Americans associate Jewish cooking with Eastern European food. You don't have to be Jewish to enjoy the more than 500 recipes Marks includes. A wealth of historical and culinary information, as well as photos and drawings, accompany the recipes.
From the Publisher
From a rabbi who is also a gourmet chef and a noted authority on Jewish food history and lore comes a comprehensive and beautiful new guide to the World of Jewish Cooking.
To most Americans, Jewish cooking evokes images of Eastern European fare such as chicken soup with matza balls. But scattered across the globe, in cultural communities of varying sizes and antiquity, there are many distinctive, delicious, and authentic Jewish cuisines to be savored.
Gil Marks serves up a collection of kosher recipes and histories of Jews throughout the world. He delights and enlightens readers with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Romanian, Hungarian, Georgian, Ukrainian, Moroccan, German, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.
The World of Jewish Cooking offers an astonishing array of delicacies, including:
Pastilla (Moroccan "Pigeon" Pie)
Esfongos (Sephardic Spinach Nests)
Injera (Ethiopian Pancake Bread)
Ab-Gush (Persian Lamb Shank Soup)
Lubiya M'sallat (Syrian Black-Eyed Peas and Veal)
Samak (Yemenite Spicy Poached Fish)
Kufteh Sabzi (Persian Green Meatballs)
Badam Loozena (Calcutta Almond Diamonds) as well as more familiar traditional Jewish dishes, such as Goldena Yoiche (Ashkenazic Chicken Soup), rugelach, kugel, chopped liver, and gefilte fish.
The World of Jewish Cooking is destined to become the cornerstone of every Jewish kitchen.
"About this title" may belong to another edition of this title.
- PublisherSimon & Schuster
- Publication date1996
- ISBN 10 0684824914
- ISBN 13 9780684824918
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages416
- Rating
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The World of Jewish Cooking: More Than 500 Traditional Recipes from Alsace to Yemen.
Published by
Simon & Schuster, New York, 1999
ISBN 10: 0684824914
ISBN 13: 9780684824918
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Hardcover
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Hardbound. Condition: Very Good-. Royal octavo in dust jacket, frontispiece illustration, vi, 406 pp., b/w photos and drawings, index, metric equivalents, minor wear to the free front endpaper, paper labels, ink-stamp. Seller Inventory # 99102
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