Lisa Gershenson

Food entrepreneur and culinary educator

This book is a fascinating collection of classic Ashkenazi and Sephardic recipes as they have been reinterpreted in America and adapted to local culture. Food plays a major part in family and community rituals and the kosher recipes are seasoned with Syrian, Moroccan, Greek, German, Polish, and Alsatian flavors adapted to the customs in communities from New York to California, from the Midwest to the Deep South. Besides excellent recipes, all chapters are accompanied by stories about life in Jewish communities all across America.