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Summary
Summary
"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.
Author Notes
Gilbert Stanley Marks was born in Charleston, West Virginia on May 30, 1952. He received a bachelor's degree, master's degrees in social work and history, and rabbinical ordination from Yeshiva University. He worked as a guidance counselor and history teacher at Yeshiva University High School for Boys and as a social worker in Philadelphia.
He was best known as a historian of Jewish food and culture. He wrote several books including The World of Jewish Cooking, Encyclopedia of Jewish Food, and Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities around the World, which won a James Beard Award in 2005. He died of lung cancer on December 5, 2014 at the age of 62.
(Bowker Author Biography)
Table of Contents
| Acknowledgments |
| Introduction |
| Food Traditions of a Mosaic of Jewish Communities |
| Seasonings and Flavors Important to Jewish Cuisines |
| Vegetarian Foods for Special Occasions and Jewish Holidays |
| Cheese and Dairy Spreads |
| Pickles, Marinated Vegetables, and Relishes |
| Salads |
| Soups |
| Savory Pastries |
| Cooked Vegetable Dishes |
| Vegetable Stews |
| Beans and Other Legumes |
| Grains |
| Dumplings and Pasta |
| Eggs |
| Sauces and Seasonings |
| Glossary |
| Index |
