The world of Jewish cooking

the long version

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.