Orginal Photography: Michael Paul / Stock Food Munich

Encyclopedia of Jewish Food

In this essential volume, the late Gil Marks offers both short and long entries about Jewish foods from around the globe ranging from the Sephardic Shabbat stew adafina to zwetschgenkuchen, which Marks calls “a cross between a cake and and a tart made with Italian prune plums.” Each entry offers the origin of the food or dish, other names for it, and often a recipe. No serious Jewish cookbook collection is complete without this volume.

Book details

  • author
  • Gil Marks
  • publisher
  • Houghton Mifflin Harcourt
  • Year published
  • 2010
  • Pages
  • 672
The cover of the Encyclopedia of Jewish Food 

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