Author Description

From a rabbi who is also a gourmet chef and a noted authority on Jewish food history and lore comes a comprehensive and beautiful new guide to the World of Jewish Cooking. To most Americans, Jewish cooking evokes images of Eastern European fare such as chicken soup with matza balls. But scattered across the globe, in cultural communities of varying sizes and antiquity, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks serves up a collection of kosher recipes and histories of Jews throughout the world. He delights and enlightens readers with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Romanian, Hungarian, Georgian, Ukrainian, Moroccan, German, 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) "Esfongos" (Sephardic Spinach Nests) "Injera" (Ethiopian Pancake Bread) "Ab-Gush" (Persian Lamb Shank Soup) "Lubiya M'sallat" (Syrian Black-Eyed Peas and Veal) "Samak" (Yemenite Spicy Poached Fish) "Kufteh Sabzi" (Persian Green Meatballs) "Badam Loozena" (Calcutta Almond Diamonds) as well as more familiar traditional Jewish dishes, such as "Goldena Yoiche" (Ashkenazic Chicken Soup), rugelach, kugel, chopped liver, and gefilte fish. "The World of Jewish Cooking" is destined to become the cornerstone of every Jewish kitchen.