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Jerusalem Barbecued Lamb Kebabs, salads such as Tabbouleh, breads such as New York Seeded Corn Rye Sourdough, and desserts such as Polish Apple Cake. An eclectic mix of global culinary influences is brought together to summarize the Jewish tradition in each of the chapters, which cover appetizers; soups; deli and brunch; fish dishes; meat and poultry; vegetarian dishes; noodles, kugels and pancakes; salads; vegetable dishes; breads; desserts, cakes and sweetmeats; and pickles and condiments. As well as providing a wealth of recipes to choose from, the book explores the culinary history of the Jewish peoples, looking at the rules that govern how and what they eat, rooted in the traditions of their faith. It also examines the ingredients and techniques needed to produce great results every time. Fully illustrated with 220 stunning images, this is the perfect guide to this wonderfully rich, diverse and delicious culinary history. The author, Marlena Spieler, is a passionate cook who discovered her love of cooking while living in Israel as a teenager. She has written more than thirty cookbooks, including a number-one bestseller, the winner of Best Cookbook in the English Language at the World Cookbook Awards 2000, and two award-shortlisted books.