Encyclopedia of Jewish Food

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 India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, 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 This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food The Encyclopedia of Jewish Food is an informative and eye-opening guide to the culinary heart and soul of the Jewish people.

Encyclopedia of Jewish Food is written by Gil Marks and published by Houghton Mifflin Harcourt. The Digital and eTextbook ISBNs for Encyclopedia of Jewish Food are 9780544186316, 0544186311 and the print ISBNs are 9780470391303, 0470391308