DESCRIPTION

There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Inidan, Eastern European, Germen, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry;culinary conversations with contemporary memebers of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.