From New York City to Tel Aviv, Tunis to Krakow, author Annabelle Schachmes takes readers on a journey to discover over 160 traditional and updated recipes: condiments (sauerkraut, torshi), starters (piroshki, brick pastry), main dishes (klops, pkaïla), sides (latke, kneidler), breads and desserts (apple strudel, blintzes). Recipes from all over the whole world, for daily dishes or celebrations, with, each with its own special taste yet part of a soulful and storied tradition, bringing a bit of faraway back home.
This must-have cookbook ranges from tradition to modern times, proving that Jewish cuisine is first and foremost made to be shared, to commemorate and pass on.