A Treasury of Vegetarian Recipes from Jewish Communities Around the World
Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish Diaspora - from Persia to Ethiopia, Romania to France
Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks
This book is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking,
with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.