Author Description

Here are traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, & Middle Eastern Jewry; conversations with members of these ancient & medieval communities; & fascinating commentary on Jewish food & Jewish history. Includes such delicacies as: Pastilla (Moroccan PigeonÓ Pie); Khachapuri (Georgian Cheese Bread); Yakhnat (Persian Lamb Stew); Murgi Kari (Calcutta Chicken Curry); Meggy Leves (Hungarian Cherry Soup); Testine de Spinachi (Italian Spinach Stalks) & Marunchinos (Sephardic Almond Macaroons). Each recipe comes with a fascinating history evoking the role of the dish in Jewish life at a particular time or place. Illustrations.