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Encyclopedia of Jewish Food (Hardcover)

Author: Marks, Gil

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Product Overview

A unique and compelling guide to Jewish food around the world

A 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?

Specifications

Publisher Houghton Mifflin Harcourt
Mfg Part# 9780470391303
SKU 214686662
Format Hardcover
ISBN10 0470391308
Release Date 9/14/2010
Product Attributes
eBooks Kobo
Book Format Hardcover
Number of Pages 0656
Publisher John Wiley & Sons
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