"A land of wheat and barley, of grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied."?—Deut. 8:8-10
A Celebration of Classic Jewish Vegetarian Cooking from Around the World
Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.
From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—festival and everyday meal alike. Marks's insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||8.00(w) x 9.12(h) x 1.40(d)|
About the Author
GIL MARKS is a chef, rabbi, writer, historian, and expert on Jewish cooking. The author of five cookbooks, including the James Beard winner and IACP finalist Olive Trees and Honey, he was the founding editor of Kosher Gourmet magazine and currently writes for various Jewish and food-related publications. He has served as a guest lecturer at The Culinary Institute of America and has been featured on radio and television. Follow his Jewish Food blog and find out more on his website, gilmarks.com.
Table of Contents
Food Traditions of a Mosaic of Jewish Communities.
Seasonings and Flavors Important to Jewish Cuisines.
Vegetarian Foods for Special Occasions and Jewish Holidays.
CHEESE AND DAIRY SPREADS.
PICKLES, MARINATED VEGETABLES, AND RELISHES.
COOKED VEGETABLE DISHES.
BEANS AND OTHER LEGUMES.
DUMPLINGS AND PASTA.
SAUCES AND SEASONINGS.