These books that span the culinary spectrum, from traditional Ashkenazi to Sephardic, from New York to Israel, including baking and healthy specialties.
Breaking the Fast: Kugels, blintzes, and more delicious Yom Kippur recipes
When I think of Jewish food, I think of brisket and latkes. To someone else, the words may evoke lamb tagine and rice with lentils, while to others -- even the most observant -- it could include foods as varied and unexpected as beef jerky, eggplant Parmesan, and chicken tikka masala. We tend to divide Jewish cooking into two categories: Ashkenazic from Middle and Eastern Europe, and Sephardic from the Mediterranean and stretching eastward to the Middle East (including Spain, Portugal, and North Africa ). But in truth, there are as many varieties of Jewish cooking as there are places in the world where Jews have settled, from Buenos Aires to Shanghai to Brooklyn, New York . The only requirement is that the dishes follow the rules of kashruth ("kosher" inRead More »from Seven Favorite Jewish Cookbooks