Encyclopedia of Jewish Food
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner.
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 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. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland.
From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
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Common terms and phrases
½ cup ½ teaspoon ¼ cup almonds American Arabic Ashkenazic Ashkenazim baking beans became beef black pepper blintzes boil bowl bread bulgur butter cabbage cake called century challah charoset cheese chicken chickpeas chilies cholent chopped cinnamon cookbook cooked cookies cream cuisine cumin cup water dairy dish dough dried dumplings eggplant Europe European filling flavor flour fresh fried fruit garlic gefilte fish German grains Hanukkah heat Hebrew honey hummus ingredients Israel Israeli Jews kibbeh kitniyot kosher salt large egg lemon juice lightly matza matza meal meat meatballs medieval medium Middle Eastern milk minutes mixture noodles onions optional Origin ounces oven PAREVE parsley Passover pastry Persian popular potatoes recipes rice Rosh Hashanah salads sauce sauté seeds semolina Sephardic Sephardim served simmer soup spices stir stuffed sugar Sukkot sweet syrup tablespoons Talmud teaspoon teaspoon ground teaspoon table salt teaspoons kosher salt tomato traditional typically wheat yeast Yiddish