Marks Gil. Encyclopedia of Jewish Food

A Cookbook. — Houghton Mifflin Harcourt, 2010. — 672 p. — ISBN: 978-0-470-39130-3.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.Alphabetical entries — from Afikomen and Almond to Yom Kippur and Za'atar — cover 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.The Encyclopedia of Jewish Food earned Gil Marks a spot on the Forward 50 for 2010, a list of fifty American Jews "who have made a significant impact on the Jewish story in the past year," in the newly created "Food contributors" category. The book was also nominated for the 2011 James Beard Foundation Award for "Reference and Scholarship" and was recognized by Library Journal as the best reference book of 2010 in the Food category.