Download PDF Encyclopedia of Jewish Food, by Gil Marks
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Encyclopedia of Jewish Food, by Gil Marks
Download PDF Encyclopedia of Jewish Food, by Gil Marks
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From the Inside Flap
Food is more than just sustenance. It's a reflection of a community's history, culture, and values—and this is especially true for the Jewish people—a community that spans the globe. From Brooklyn to India and everywhere in between, Jewish food is represented by a fascinating array of dishes, rituals, and traditions.Jewish cuisine is truly international. In every location where Jews settled, they brought culinary traditions with them and also adopted local dishes, modifying them to fit their dietary laws, lifestyle, and tastes. Unique traditions and dishes developed within the cuisines of North Africa, Europe, Persia, Asia, and the Mediterranean, but all are recognizably Jewish.The Encyclopedia of Jewish Food explores the foods and culinary traditions of individual communities, such as the honey-nut sfratto cookies beloved by Italian Jews in Tuscany, as well as those that unite Jews everywhere, like the key elements of the Passover Seder plate. Alphabetical book entries—from Afikomen and Almond to Yom Kippur and Za'atar—present recipes, ingredients, and holidays that are significant to the story of Jewish food, spanning three thousand years.Even those with a well-developed knowledge of Jewish food will find plenty of new and compelling information here—dishes and ingredients they've never heard of, surprising and delicious variations on favorite traditional recipes, and plenty of historical and cultural tidbits that explore how, when, and why Jewish foods developed into what they are today.For anyone interested in Jewish cooking, culture, or history, the Encyclopedia of Jewish Food is an enlightening and engaging tour through the culinary heart and soul of a people.
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From the Back Cover
A unique and compelling guide to Jewish food around the worldA comprehensive A-to-Z compendium of Jewish foods, recipes, and culinary traditions, the Encyclopedia of Jewish Food is both a practical reference for the kitchen and a fascinating look at the history, culture, and foods that unite Jews around the world.Did you know:Matza was originally soft and relatively thick?The Pilgrims learned how to make baked beans from Sephardim in Holland?European citrus production developed from the Jewish need to cultivate citrons for Sukkot?The original bagel had more hole and less bread?Potato latkes only became a prominent Jewish food around 1850 and derive from Italian cheese pancakes?
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Product details
Hardcover: 672 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (August 25, 2010)
Language: English
ISBN-10: 9780470391303
ISBN-13: 978-0470391303
ASIN: 0470391308
Product Dimensions:
8 x 2 x 9 inches
Shipping Weight: 3.1 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
27 customer reviews
Amazon Best Sellers Rank:
#566,350 in Books (See Top 100 in Books)
Gil Marks, and I told him so directly, did a magnificent job with a VERY difficult subject. If you wanna know about Persian Kosher dishes you'll find them here. Of course, all your favorite and many obscure delights are here. You will be amazed.But the index is not complete enough. It should be easy to find what you want no matter how you look for it in the index. Indexing seems easy but its not. There are too many little things that didn't make it to the index and the index cross reference needs too.Hopefully my comment will be seen as constructive and should in no way stop you from buying this valuable tome.L'Chaim
This book is fantastic! The entries on different foods and cooking are very comprehensive, with information that I haven't found anywhere else online or in other books. The recipes that are included are also pretty well done. I love almost all Jewish food and found this book to be both educative for what I already had experience with as well as introduce me to new Jewish foods that missed my Ashkenazic upbringing. If you are serious about Jewish food then I can't recommend this book enough.
Just a fascinating enlightening read. An amazing compiliation of "who knew?". The one that amused me the most was the New York Times description of the bagel as a "donut with rigor mortis". A truly great reference and coffee table book. I'm sorry I didn't know of Mr. Marks when he was alive.
I expected another cookbook with recipes from different countries. What I got is a real encyclopaedia with food name headings, explanations and histories, biblical references, sociological and national information and recipes. There are recipes that I've never heard of from unusual cuisines, explanations about what makes something Jewish food, and more.The book is thick and heavy like an encyclopaedia should be. It is full of fascinating, scholarly and well researched information- a good read. The recipes are the bonus. It has already been picked up and browsed by many vistors to my home and everyone finds it fascinating. It is worth 6 stars, but since that is not an option I give it all five.
"Production values" of book (quality of paper, illustrations, etc) are mediocre. Not a terribly useful book for information of practical use. Possibly more for just reading - the difference between a history book and a how-to book. If you are looking for an interesting as well as kitchen-useful book I would look elsewhere.
If you ever wondered why your family has potato pancakes while your husband grew up with cheese pancakes or why despite a history of good cooks, vegetables were always tasteless and overcooked, this is the book for you. Totally fascinating history and stories of the food we grew up with and where it came from.While there are included receipes, they seem more an afterthought and I have not tried them.
Yum
I never realized how international Jewish cuisine is and how it has adapted to all parts of the world. There is lots of history of food items, where they came from and evolved in different places. This book is packed with details and even recipes for many of them. Anyone who enjoys reading about food and is interested in food history will love this book.
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