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'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' - a Deut. 8:8-10. This work celebrates classic Jewish vegetarian cooking from around the world. Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diasporaa 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 calendara festival and everyday meal alike. Marks' 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.

Buy A Treasury of Jewish Vegetarian Recipes from Around the World book by Marks from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9780764544132
ISBN-10: 0764544136
Format: Hardback
(240mm x 210mm x 38mm)
Pages: 464
Imprint: Hungry Minds Inc,U.S.
Publisher: Houghton Mifflin Harcourt Publishing Company
Publish Date: 12-Nov-2004
Country of Publication: United States

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Author Biography - Marks

GIL MARKS, a chef, rabbi, writer, and historian, is a leading expert on Jewish cooking and the author of three cookbooks on the subject, including The World of Jewish Cooking. He has been featured on radio and television, including the Food Network's Food Live. The founding editor of Kosher Gourmet magazine, he now writes for Kosher Today and other Jewish and food-related magazines. He has taught at The Culinary Institute of America and at Macy's De Gustibus.

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