Offering an introduction to Jewish vegetarian cooking, this work contains 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes and savory pastries. It offers insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and a discussion of key ingredients.

Marks' insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.

Acknowledgments.
Introduction.
Food Traditions of a Mosaic of Jewish Communities.
Seasonings and Flavors Important to Jewish Cuisines.
Vegetarian Foods for Special Occasions and Jewish Holidays.
CHEESE AND DAIRY SPREADS.
PICKLES, MARINATED VEGETABLES, AND RELISHES.
SALADS.
SOUPS.
SAVORY PASTRIES.
COOKED VEGETABLE DISHES.
VEGETABLE STEWS.
BEANS AND OTHER LEGUMES.
GRAINS.
DUMPLINGS AND PASTA.
EGGS.
SAUCES AND SEASONINGS.
Glossary.
Index.