the jewish cookbook
an inspiring celebration of the diversity and breadth of this venerable culinary tradition.
a true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks.
featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij.
this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.
10 5/8" x 7 1/8"
phaidon publishing london & nyc