Jewish Cooking Around the World: Gourmet and Holiday Recipes

Description

FROM PREFACE
Jewish Cooking around the World: Gourmet and Holiday Recipes presents a variety of recipes from foreign countries and recipes for the Sabbath and festivals, all complying with the Jewish dietary laws. The introduction to the recipes of each land will help to demonstrate the role foods played in Jewish communal life of the past. The introductory notes for the holidays describe the background for the dishes that are traditional on these occasions. “Food for Thought,” a miniature anthology of selections from the Bible, the Talmud, and other Jewish literary sources, presents the Jewish attitude toward foods and eating.

All products—meats, cheeses, and others—used in the recipes are kosher. The wines are from Israel. The margarine, nondairy creamer, and nondairy topping are pareve (neutral). Meats are all made kosher before cooking.

Every recipe has been tested by the author.

Part of this book, excluding the chapters on the holidays, was published by Women’s Organizations’ Services of the National Jewish Welfare Board in 1969. Acknowledgment is also due to The Jewish Exponent of Philadelphia and Tarbut, the publication of the America- Israel Cultural Foundation, in which some of the material first appeared.

Some holiday introductions and some of my recipes are reprinted from The Rosh Hashanah Anthology (1970), The Sukkot and Simhat Torah Anthology (1973), The Purim Anthology (1949), and The Passover Anthology (1961), by Philip Goodman, by courtesy of The Jewish Publication Society of America. Selections from The Torah, The Holy Scriptures, and Louis Ginzberg’s Legends of the Jews are also reprinted with the permission of The Jewish Publication Society of America.

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