In virtually any kitchen today, cooks need to possess a broad repertoire of vegetarian dishes for themselves or their guests for health, theological, philosophical, or other reasons. In Olive Trees and Honey, eminent Jewish cooking expert, chef, and rabbi Gil Marks presents a magnificent treasury of meatless fare suitable for any table: 300 simple, enticing recipes that accentuate signature flavors of time-honored dishes. The classics here soups, salads, pastas, legumes, vegetable stews, egg dishes, and more represent every part of the menu fro an expansive global palette.
From savory pastries like Syrian Miniature Lentil Pizzas to hearty entré es such as Moroccan Mashed Potato Casserole, nourishing Romanian vegetable stews to wholesome legume dishes like Tunisian Chickpeas with Greens, Marks brings the world of Jewish vegetarian cooking to the home kitchen. For those observing kosher laws, each recipe is labeled as Dairy or Pareve. Many recipes include tips and variations for years of fresh, inventive meals.
Through brief chronicles of the Jewish diaspora's vegetarian legacy in diverse corners of the world and sidebars woven throughout the book, Marks sheds light on the origins and evolution of cuisines anddishes and of the communities that created them. There are chapters on suitable recipes for key Jewish holidays and on essential ingredients and seasonings. Maps in each chapter chart the paths of several unique gustatory traditions through history.
Perfect for the vegetarian kitchen or as a complement to meat-based menus, the exquisite dishes in these pages will enrich any diet and bring warmth to any table. At once a practical guide to Jewish vegetarian cooking and an illuminating portrait of its journey across continents and centuries, Olive Trees and Honey is a celebration of this enduring global mosaic.