Encyclopedia of Jewish Food by Gil Marks

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Notes about this book

  • robm on November 27, 2011

    A comprehensive reference book on Jewish foods in an encyclopedia format, from A - Z. It's essentially the Jewish Larousse Gastronomique, with many recipes included. The author is a rabbi who has written several excellent books on Jewish cooking, from vegetarian dishes to desserts.

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  • ISBN 10 0470391308
  • ISBN 13 9780470391303
  • Linked ISBNs
  • Published Sep 10 2010
  • Format Hardcover
  • Page Count 672
  • Language English
  • Countries United Kingdom
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Ltd

Publishers Text

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.



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