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Index
Cover
Title Page
Copyright Page
Dedication
CONTENTS
ACKNOWLEDGEMENTS
THE BOOK OF JEWISH FOOD
INTRODUCTION
A CELEBRATION OF ROOTS: OF GENERATIONS PAST, VANISHED WORLDS AND IDENTITY
THE JEWISH DIETARY LAWS OF KASHRUT
THE FOOD OF THE ANCIENT HEBREWS IN THE BIBLE AND THE TALMUD
THE SABBATH AND FESTIVALS – THE JEWISH CALENDAR
THE ASHKENAZI WORLD
THE DEVELOPMENT OF AN ASHKENAZI STYLE OF COOKING
APPETIZERS AND SALADS
The American Story
SOUPS
BREAD
FISH
POULTRY
France – a Mix of Alsatian ‘Vieille France’, Eastern Europe and North Africa
MEAT
The New York Deli
NOODLES, KUGELS AND GRAINS
VEGETABLES
DESSERTS AND PASTRIES
Anglo-Jewry
DRINKS
Israel – Forging a National Style with Gefilte Fish and Couscous
THE SEPHARDI WORLD
MANY STYLES OF SEPHARDI COOKING, WITH ECHOES FROM ANCIENT BAGHDAD, MEDIEVAL SPAIN AND THE OTTOMAN WORLD
SPICES AND FLAVOURINGS
PICKLES, RELISHES AND CHUTNEYS
COLD VEGETABLES, SALADS AND APPETIZERS
Georgian Feasts
SAVOURY PIES
Salonika
SOUPS
Yemen
FISH
POULTRY
The Three Jewish Communities of India
About My Aunt Régine
MEAT
The Babylonian Jews in the Land of the Two Rivers
OFFAL
DAFINA AND HAMIN THE SABBATH POT
Tunisia – Berbers and ‘Livornese’
GRAIN - RICE, BULGUR, PASTA AND COUSCOUS
Persia
Bukharan Jews
Jewish Italy
Morocco – Legacies from Baghdad and Andalusia in the Berber World
VEGETABLES
A Judeo-Spanish Stronghold in Turkey
BREADS
DESSERTS
Aleppo (Syria) was the Pearl of the Jewish Kitchen
PASTRIES, SWEETMEATS AND FRUIT PRESERVES
The Lost Jews of China
DRINKS
Ethiopian Jews
WINE IN THE JEWISH WORLD
SELECT BIBLIOGRAPHY
ILLUSTRATION CREDITS
INDEX
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