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Encyclopedia of Jewish Foods

By Rabbi Gil Marks
8"x9" (672 Pages)Publisher: Wiley, 2010

A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions. Food is more than just sustenance. It's a reflection of a community's history, culture, and values. From the Levant to the United States and everywhere in between, Jewish food appears in many different forms and variations, widely influenced by regional cuisines but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores both unique cultural culinary traditions as well as those that unite the Jewish people.

Alphabetical entries--from Afikomen and Almond to Yom Kippur and Za'atar--cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world.
An easy-to-use reference with 850 entries, 300 recipes, plus illustrations and maps throughout
Both a comprehensive resource and fascinating reading, this book is perfect for Jewish scholars, historians, cooks, and food enthusiasts

The Encyclopedia of Jewish Food is an informative and eye-opening guide to the culinary heart and soul of the Jewish people.

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