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The Jewish Heritage Cookbook
This work opens with an introduction to Jewish cuisine and the history of the Jewish people from the destruction of the second temple to modern-day Israel. The reference section explains the laws of the kashrut, which dictates the foods that can and cannot be eaten, and a guide to all the key ingredients used in the Jewish kitchen, with essential preparation and cooking ...more
Hardcover, 256 pages
Published January 30th 2002 by Lorenz Books
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One-hundred and fifty classic Jewish recipes from all over the world. Gorgeous colour photos. Gives the history and traditions of the Jewish People and their cuisine. I have only made ten recipes so far. My favorites: Matzo and onion kugel, baked salmon with watercress sauce, sweet and sour red cabbage, Israeli barbecued chicken and Libyan spicy pumpkin dip. I found it wonderful to read and sample these recipes. Good gift to give to the Gourmet Jewish cook because it really spells out how to ...more