The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food constantly evolves to reflect the ever-changing geographies and ingredients of its cooks.
This cookbook features more than 400 recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa, as well as contemporary interpretations by such renowned chefs as Yotam Ottolenghi, Michael Solomonov, and Alex Raij. This definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from around the world and is perfect for anyone looking to add international tastes to their table.
