I opened it not expecting much. It’s quite heavy, and, let’s be honest – when was the last time you used an encyclopedia for anything? But with each entry I skimmed in the Encyclopedia of Jewish Food by Gil Marks (Wiley Hardcover, $40), I wanted more. And more it’s got. More on not just the standard Eastern European Jewry we tend to think of, but also Sephardic, American, the Bene Israel in India, and others. Where other “Jewish” cookbooks cover topics like holiday recipes or regional cooking, this one covers terms, traditions, recipes, and, well, more.
The Way, Way Back Machine
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