The rich and varied history of the Jewish people is reflected in
the glorious diversity of their food and cooking. This book
contains over 400 traditional recipes, enabling you to enjoy
classics such as chicken soup with knaidlach, Hungarian ghoulash
and apple strudel; sample Ashkenazic gefilte fish and
pastry-wrapped Balkan lamb; try spiced African dishes such as
Moroccan grilled fish brochettes and Libyan spicy pumpkin dip; or
prepare light, deli-style options such as crisp coleslaw or herring
spread with horseradish. Every recipe has been adapted to suit the
modern kitchen, making the book both an inspiration to follow as
well as easy to use.
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