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 entriesafrom Afikomen and Almond to Yom Kippur and Za'ataracover 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.EthiopianCurd Cheese (Iab) about2 cups [DAIRY] 6cups buttermilk (if making your own iab), or 1 pound fresh goat cheese, sheep cheese, farmer cheese, or pot cheese mixed with 1a4 cup gevina levana (Israeli white cheese), quark, or plainanbsp;...
|Title||:||Encyclopedia of Jewish Food|
|Publisher||:||Houghton Mifflin Harcourt - 2010-11-17|