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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?
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