The third book in the successful 1,000 Recipes series, 1,000 Jewish Recipes, addresses a hot topic in cooking: kosher foods. It will appeal to someone just beginning to cook kosher Jewish dishes, someone looking to expand a repertoire of Jewish family favorites, or someone interested in exploring the culinary heritages that produced universal pleasers such as matzo ball soup, falafel, and challah bread. This book will be the bible of Jewish cooking because no other book can compare to the wealth of recipes and information provided on how to cook kosher.

The book presents 1,000 recipes for every part of a meal - from appetizers to desserts - covering classics, like noodle kugels and cheesecakes, plus hundreds of other dishes, such as Sephardic Salsa and Pareve Pizza, that reflect regional specialties and modern health concerns and eating habits.

Special chapters provide an in-depth look at the foods and traditions of Jewish holidays such as Passover, Rosh Hashanah, and Hanukkah. Recipes derive from around the world - including Israel and Europe, plus Jewish communities in countries as unexpected as Latin America, India and South Africa.

Recipes include: Jerusalem Hummus, Spicy Morrocan Cigars, Three-Cheese Knishes, Old-Fashion Roasted Chick, Barbecue-Sauced Brisket with Onions, Fresh Corn with Cumin Butter, Quick and Easy Apple Blintzes, Cherry Vanilla Pound Cake, Parisian Passover Coconut Macaroons, and Homemade Hanukkah Gelt.

About the Author:

Faye Levy, a classically trained chef in America and France, has written 20 cookbooks in three languages: English, Hebrew, and French. (Her books include Faye Levy's International Jewish Cookbook and The Low-Fat Jewish Cookbook