Encyclopedia of Jewish Food

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.

Nyckelord: Gil Marks, Encyclopedia of Jewish Cooking, Jewish recipes, Jewish food encyclopedia, Encyclopedia of Jewish Food, Jewish food reference, Jewish cooking, Jewish cooking reference, Jewish cookbook, Jewish cook book, Jewish cooking book, Jewish food tradition, Jewish cooking tradition, history of Jewish food, history of Jewish cooking, Jewish food