World Of Jewish Cooking, The: More Than 500 Traditional Recipes from Alsace to Yemen by Gil Marks; 1996. Hardcover. (F&C)

There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.

The World of Jewish Cooking offers an array of delicacies, Pastilla (Moroccan "Pigeon" Pie), Kik Wot (Ethiopian Split Peas Stew), Muez con Almendrada (Moroccan Almond-Walnut Confection), Khachapuri (Georgian Cheese Bread), Yakhnat (Persian Lamb Stew), Murgi Kari (Calcutta Chicken Curry), Meggy Leves (Hungarian Cherry Soup), Testine di Spinaci (Italian Spinach Stalks), Hraimeh (Northwest African Red Fish), Kubba (Iraqi Stuffed Dumplings), Marunchinos (Sephardic Almond Macaroons).