+612 9045 4394
Encyclopedia of Jewish Food - MARKS GIL

Encyclopedia of Jewish Food


Hardcover Published: 25th August 2010
ISBN: 9780470391303
Number Of Pages: 672

Share This Book:


RRP $90.00
Ships in 7 to 10 business days

A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions

Food is more than just sustenance. It's a reflection of a community's history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores both unique cultural culinary traditions as well as those that unite the Jewish people.

* Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za'atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world
* This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout
* Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food

The Encyclopedia of Jewish Food is an informative and eye-opening guide to the culinary heart and soul of the Jewish people.

GIL MARKS is a chef, rabbi, writer, historian, and expert on Jewish cooking. The author of five cookbooks, including the James Beard winner and IACP finalist Olive Trees and Honey, he was the founding editor of Kosher Gourmet magazine and currently writes for various Jewish and food-related publications. He has served as a guest lecturer at The Culinary Institute of America and has been featured on radio and television.

Industry Reviews

'...thorough and fascinating read on the history of Jewish food , recipes and customs.' (Culinaria Libris, March 2011).

A book to get lost in!


This book is a magnificent achievement. It is an essential buy for anyone who has ever wanted to know anything about the whys and wherefores of Jewish food as well as how to make it. Where did challa first come from and why does your friend call it barkhes? What is the history of olives and their use? How do you make haroset for different ethnicities of seder? And those are only the obvious questions. Rabbi Gil Marks writes very entertainingly while being extremely factual. Beware - you might go to the book with a simple question about an ingredient, and emerge half an hour later having traversed several continents and centuries on the trail of something quite different.

Sydney AU


Encyclopedia of Jewish Food

5.0 1


Photo Credits
Timeline of Jewish History
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780470391303
ISBN-10: 0470391308
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 672
Published: 25th August 2010
Publisher: Houghton Mifflin Harcourt Publishing Company
Country of Publication: US
Dimensions (cm): 23.6 x 21.3  x 5.0
Weight (kg): 1.41