Book description
"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."?-Deut. 8:8-10
A Celebration of Classic Jewish Vegetarian Cooking from Around the World
Traditions of Jewish vegetarian cooking span three millennia and the
extraordinary geographical breadth of the Jewish diaspora-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 calendar-festival and everyday meal
alike. Marks's 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.
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.
