The: World of Jewish Cooking

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Simon and Schuster, Sep 2, 1999 - Cooking - 416 pages
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A Comprehensive and Beautiful Treasury of Jewish Cooking
There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, 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.
The World of Jewish Cooking offers an astonishing array of delicacies, including: Pastilla (Moroccan "Pigeon" Pie) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons)
  

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Review: The World of Jewish Cooking: More Than 500 Traditional Recipes from Alsace to Yemen

User Review  - Eppie - Christianbook.com

I purchased this book for my pastor. He had mentioned wanting a book of Jewish recipes. Not only does this book supply over 500 traditional Jewish recipes, but the author also has wonderful tidbits ... Read full review

The world of Jewish cooking

User Review  - Not Available - Book Verdict

The two major divisions of the Jewish community are the Ashkenazim, whose ancestors are from eastern Europe, and the Sephardim, originally from the Iberian Peninsula. Marks, a rabbi and former editor ... Read full review

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About the author (1999)

Gil Marks, a chef, rabbi, writer, and historian, is a leading expert in the field of Jewish cookery. The founding editor of Kosher Gourmet magazine, Marks lectures frequently on Jewish cooking, including at New York's 92nd Street Y Kosher Cooking School. He is also the author of The World of Jewish Entertaining, and he lives in New York City.

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