A Lexicon of Jewish Cooking: A Collection of Folklore, Foodlore, History, Customs, and Recipes

By Patti Shosteck

Book Overview

All the traditionally Jewish foods--bagels, blintzes, Kosher dill pickles, stuffed cabbage, challah, chicken soup, lox, latke, etc. -- are here in a collecton of folklore, foodlore, history, custom, & recipes. The entries are listed alphabetically, ranging from adafina, a savory stew with a fascinating history, to zimsterne, a star-shaped cookie whose taste prolongs the sweetness of the Sabbath. The book is filled with stories & anecdotes, & has special sections on the most important Jewish holidays & the foods they feature.

• Format: Hardcover
• Language: English
• ISBN: 0809276984
• ISBN13: 9780809276981
• Release Date: January 1979
• Publisher: McGraw-Hill/Contemporary
• Length: 240 Pages
• Weight: 1.32 lbs.