The rich and varied history of the Jewish people is reflected in the glorious diversity of their food and cooking.This book contains over 400 traditional recipes, enabling you to enjoy classics such as chicken soup with knaidlach, Hungarian ghoulash and apple strudel; sample Ashkenazic gefilte fish and pastry-wrapped Balkan lamb; try spiced African dishes such as Moroccan grilled fish brochettes and Libyan spicy pumpkin dip; or prepare light, deli-style options such as crisp coleslaw or herring spread with horseradish.Every recipe has been adapted to suit the modern kitchen, making the book both an inspiration to follow as well as easy to use.