The Complete Guide to Traditional Jewish Cooking

This 512-page book presents a journey through the history of Jewish cooking, including many centuries-old favorites, local adaptations, and modern classics. There are more than 400 recipes from Russia, Poland, Ukraine, Germany, Hungary, Romania, Bulgaria, France, Italy, Spain, Portugal, Greece, Morocco, Egypt, Iran, Israel, the Middle East, India, Latin America, and the United States. The recipes and techniques are accompanied by more than 1400 color photographs, plus a nutritional breakdown of every dish to help plan special diets.