INTRODUCTION
Jews in America
Mediterranean Jewish Communities
Old World Food in a New World Kitchen
About the Recipes
The Kosher Laws
The Food of Jewish Holidays
APPETIZERS, SPREADS, AND SALADS
SAVORY PASTRIES
EGGS AND FRITTERS
SOUPS
RICE, PASTA, AND GRAINS
VEGETABLES
FISH
POULTRY
MEAT
CONDIMENTS AND PRESERVES
DESSERTS
Pantry Ingredients
Bibliography
Acknowledgments
Index