Encyclopedia of Jewish Food

Publishers Information

About Encyclopedia of Jewish Food

Publisher Web Link: http://www.wiley.com/

Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores both unique cultural culinary traditions as well as those that unite the Jewish people.

• Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world
• This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout
• Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food

The Encyclopedia of Jewish Food is an informative and eye-opening guide to the culinary heart and soul of the Jewish people.

Author Information

About Gil Marks

Author Web Link: http://www.gilmarks.com/

With master’s degrees in social work and history as well as rabbinical ordination, Gil Marks may seem an unlikely candidate for either a food expert or a writer.  Yet he has emerged as a leading authority on culinary subjects in general and Jewish cuisine in particular.  In addition, Gil has become an accomplished writer.

In 1986, Gil combined his interests in food, history, and writing to become founding editor of Kosher Gourmet magazine, a position he held for six years.  After leaving Kosher Gourmet, Gil turned his attention to writing fiction and biblical research as well as continuing his work on culinary subjects.  His efforts include two plays, Therapist, and, in collaboration with Stanley Allan Sherman, The Golem of Gavah.  Among Gil’s books are James Beard Award-winning Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Wiley 2004), The World of Jewish Desserts (Simon & Schuster, September 2000), The World of Jewish Entertaining (Simon & Schuster, 1998), and James Beard Award-finalist The World of Jewish Cooking (Simon & Schuster, 1996). He was also among the international team of contributors to the prestigious Meals in Science and Practice: Interdisciplinary Research and Business Applications (Woodhead Publishing, 2009).  Gil has recently completed his manuscript for The Encyclopedia of Jewish Food to be published by Wiley in 2010.

Gil has also written articles for various magazines, served as a guest lecturer at the Culinary Institute of America and Drisha Institute, acted as consultant for various companies and organizations, and given presentations throughout much of the United States, including the 92nd Street Y, Macy’s DeGustibus cooking school, The Learning Annex, the Kislak Adult Center, and the Fresh Start Program at New York’s Rikers Island.  Gil continues to write, lecture, and perform cooking demonstrations for groups across the country and make appearances on various television and radio programs. (http://www.gilmarks.com/)

Cookbooks by Gil Marks

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My Cookbook

Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World

by Gil Marks

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Encyclopedia of Jewish Food

by Gil Marks

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My Cookbook

The WORLD OF JEWISH COOKING: More Than 500 Traditional Recipes from Alsace to Yemen

by Gil Marks

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My Cookbook

The World Of Jewish Desserts: More Than 400 Delectable Recipes from Jewish Communities

by Gil Marks

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My Cookbook

The World of Jewish Entertaining: Menus and Recipes for the Sabbath, Holidays, and Other Family Celebrations

by Gil Marks