Encyclopedia of Jewish Food

Encyclopedia of Jewish Food

eBook - 2010
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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.
Publisher: Boston : Houghton Mifflin Harcourt, 2010
ISBN: 9780544186316
Characteristics: data file
1 online resource (672 pages)
Call Number: eBook


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May 10, 2014

This is mainly a compendium of ingredients and recipes related to Ashkenazic and Sephardic cookery. It's nice to have such variety between two covers in a book that is indeed large but not too heavy to lift.
A few of the recipes get slightly confusing by interweaving too many options/variations of ingredients, pan sizes pan shapes. Otherwise, it's quite rewarding to browse through its many pages.


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