It’s hard not to be awed by the new “Encyclopedia of Jewish Food” by Gil Marks. With over 650 entries about almost every Jewish food imaginable and 300 recipes, the elaborate book spans the mundane (almonds, spinach) to the foreign (manti, a Bukharan Purim dumpling). Marks fills his reference guide with history, stories and interesting asides from Jewish communities around the world.
Read More: @ forward.com
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