Jewish food is much more than brisket and chopped liver.
International in scope, with strong European, Mediterranean and Middle Eastern influences, Jewish cooking is becoming increasingly mainstream. The recipes in Everyday Cooking for the Jewish Home are tailored to the needs and resources of today's cook. Each chapter is divided up into Parve, Meat and Dairy sections, and the more than 350 recipes amply represent dishes for the vegetarian, from Baba Ganoush to Vegetarian Chopped 'Liver' to Pecan-Crusted Fig Kugel. Hofman provides clear simple instructions and fascinating background material. Raised in the only Jewish family in the remote Shetland Islands, Ethel grew up steeped in Jewish history, tradition and, of course, food.