Jewish Heritage Cookbook

This beautifully photographed and comprehensive new cookbook opens with a fascinating introduction to the Jewish cuisine and the history of the Jewish people. The informative reference section explains the laws of kashrut, which dictates the foods that can and cannot be eaten, and includes a guide to all key ingredients used in the Jewish kitchen, with essential preparation and cooking techniques. The recipe section is an eclectic mix of over 150 classic and contemporary dishes that draw on the culinary tradition of the global Jewish community. Herring with Beet and Sour cream and Potato Latkes from the Ashkenazi community sit in wonderful contrast to the warm and spicy flavors of Baba Ghannoush from the Sephardic community and Green Calcutta Curry from the Jewish tradition in India.