By Gil Marks

Vegetarian dishes have long been a central component of Jewish kitchens across the world. This collection, by cooking expert Gil Marks, explores traditional, simple, and enticing dishes for those who have a global palette.

Tips, variations, and maps sprinkled through out the book chronicle the Jewish Diaspora's vegetarian legacy as Marks sheds light on the origins and evolutions of cuisines and dishes in the communities that created them.

From Syrian Artichoke and Cheese Casserole, to Turkish Stuffed Grape Leaves, to Moroccan Pumpkin Soup, this book includes over 300 recipes for soups, salads, legumes, grains, savory pastries and more. Perfect for the everyday vegetarian cook or as a companion in any kitchen. Includes wonderful suggestions for deserts, side dishes and holiday menus from Rosh Hashanah to Passover.

Hardcover.
John Wiley & Sons.