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Description

There is a whole world of Jewish cooking beyond chicken soup and gefilte fish.
Two Dozen Jewish Communities across the Globe have their own distinctive, authentic, and delectable cuisines that have been enjoyed for centuries.
Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world, offering a spectacular array of delicacies that will whet the appetite and delight the sprit.

Some of the Recipes Include:
Kik Wot (Ethiopian Split Pea Stew) - Muez con Almendrada (Moroccan Almond-Walnut Confection) - Khachapuri (Georgian Cheese Bread) - Yakhnat (Persian Lamb Stew) - Murgi Kari (Calcutta Chicken Curry) - Meggy Leves (Hungarian Cherry Soup) - Testine di Spinaci (Italian Spinach Stalks) - Hraimeh (Northwest African Red Fish) - Turbi (Middle Eastern Pickled Vegetables) - Kubba (Iraqi Stuffed Dumplings) - Marunchinos (Sephardic Almond Macaroons)

Published in 1996 this First Edition 9 1/2" x 7 1/2" 406 page hardcover book is like new. Both book and dust jacket look as good as the day it was published. There is just a little wrinkle at the top of the spine that may or may not have be there when it was published.  
Published by Simon & Schuster, copyright Gill Marks 1996
ISBN: 0684824914