Rabbi Marks explains how the Jews, spreading to all corners of the world beginning with the Diaspora, adapted their recipes to local ingredients and adopted the local fare, often giving it new twists. A historian and a chef, he provides a clear explanation of what makes a dish Jewish and why so many Americans associate Jewish cooking with Eastern European food. You don't have to be Jewish to enjoy the more than 500 recipes Marks includes. A wealth of historical and culinary information, as well as photos and drawings, accompany the recipes.
|Cooking, Food & Wine||Regional & Ethnic - Other|