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Diane Publishing Books
Jewish Cookery from Boston to Baghdad
Malvina W. Liebman (au). “What is Jewish food?” In North America, we think of gefillte fish, bagels & lox, & chopped liver. These foods are the legacy of Eastern European Jews who immigrated to this continent in the 19th century. However, Sephardic & Oriental Jews define Jewish food in terms of couscous, borekas & chiles rellenos. This book offers us a guided tour through the cuisines & customs of such diverse Jewish communities as the Beta Israel of Ethiopia, the Bene Yisrael of India, & the Jews of K’aifeng-fu in China. Filled with fascinating vignettes & mouth-watering recipes, the book includes a glossary & an introduction to Jewish communities & food customs.
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