“Excellent… Condensing the world’s vast tradition of Jewish cookery to just 100 dishes presents a formidable challenge. The late Evelyn Rose spent a lifetime scouring Europe, Africa, and Asia and documenting the foods consumed in those continents’ Jewish communities. Duck breast glazed with ginger, honey, and soy recalls the seasonings of Chinese food. Sephardi-style pizza evokes Armenian or Turkish lahmacun, and further topping it with kosher salami transforms it almost into American pepperoni pizza. Muslim cooking gets an ecumenical nod from stuffed eggplants famously called imam bayildi. Four-bean winter soup as well as summery chilled fruit soup supplement ever-popular borscht. Appealing to more modern tastes, Rose re-imagines rich noodle kugel by incorporating dried fruits and a bit of honey to reduce sugar content. Because Jewish holidays have so many food traditions supplementing religious ones, Rose gives advice on dishes to celebrate the eight major festivals that Jews observe.” — Booklist

“Late food writer Rose’s classic work, The Complete International Jewish Cookbook, has been revised three times since it was published in 1976. For this new volume, Rose’s daughter Judi (Mother and Daughter Jewish Cooking) selected 100 of the book’s best-loved recipes for republication. Dishes such as Moroccan chicken pilaf with fruit and nuts, Greek-Jewish lamb fricassee, and German butter kuchen with date filling feature global influences and easy-to-follow directions. The book also includes a guide to Jewish festivals and holidays, a brief introduction to Jewish culinary history, and tips on adapting recipes for the kosher kitchen. VERDICT This understated cookbook is a solid starting point for readers who are new to Jewish cuisine.” — Library Journal