The World of Jewish Cooking: More Than 500 Traditional Recipes from Alsace to Yemen

This book is great. I'm relatively new to cooking and always thought that stuffed cabbage was something fancy that only grandmothers could make. The book gave clear instructions and helped me to make a delicious stuffed cabbage dinner. I also recommend the Tsimmes. The book doesn't revolve around holidays and instead focuses on incorporating food from Jews all over the world and at different points in history. In addition to the recipes, it includes jewish history and how it relates to the recipes presented.

This is right up there with the Joy of Cooking for me as being one of the essential cookbooks I own. In addition to learning more about Jewish cooking, it has also sparked my interest in Ethiopian cooking in general after trying out some of the Ethiopian recipes included in the book. I also was fascinated to learn that the origin of empanadas (which my family makes all the time) is actually Persian and Iraqi, known as sambuzaks. Now I use the sambuzak dough recipe for my empanadas! This books holds tons of little historical lessons about food that are really wonderful to read. The recipes themselves are fantastic. I highly recommend this book!

This is absolutely my favorite cookbook. The recipes are simple and delicious and the variations that are included offer even more ways to prepare the same dish. Everything that I have tried from this cookbook has turned out so good and have resulted in some of our favorite dishes.Rabbi Marks also includes information about spices and vegetables and Jewish culture making the cookbook a fascinating read as well (I actually read the whole cookbook before I even tried any of the recipes!).It is well worth the money!

This is one of those rare and wonderful cookbooks in which everything you make turns out the way you hoped it would. I've made many, if not most, of the recipes in this book, with no disasters, and without my usual fiddlings and substitutions--the recipes are great the way they are. Some of them are the basic Jewish fare--honey cake and potato kugel--and some of them are more exotic Sephardi recipes. They're all delicious. It's also a good read, but primarily I like it because I can pull it out for every Shabbos and find things to make that I know will come out.

This book is a great compendium of Jewish recipes from around the world. Just as informative is the history of Jewish cuisine, and food in general! You not only get the recipe for the dish, but the history of it as well