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A comprehensive guide to preparing and cooking Jewish food, whether planning an elaborate dinner party or a simple brunch with friends. A detailed introduction explains kosher food and cooking, including the laws of Kashrut, and a glossary at the back of the book explains Jewish terms and foods.

Jewish people are scattered all over the world, creating a vibrant culinary tradition that is as varied as the countries they live in. This volume contains 130 authentic Jewish recipes. It also includes chapters that cover Soups, Appetizers and Brunch; Fish Dishes; Meat and Poultry; Vegetable Dishes and Salads; and, Breads, Desserts and Baking.