Food plays an essen­tial role in Jew­ish cul­ture, with spe­cial foods for hol­i­days and trea­sured fam­i­ly recipes. This book by two British food writ­ers con­tains 150 recipes from both Ashke­naz­ic and Sephardic tra­di­tions. 110 full-col­or pho­tographs accom­pa­ny many of the dish­es. All are labeled pareve, milchig, or fleishig. There are chap­ters on appe­tiz­ers, soups, fish, meat, poul­try, veg­eta­bles, desserts, cakes & bak­ing, bread, Passover, and pick­les and pre­serves. In addi­tion to tra­di­tion­al dish­es such as Chopped Liv­er, Cab­bage Hol­ishkes, and Gefilte Fish, read­ers will find con­tem­po­rary prepa­ra­tions such as Aspara­gus and Leek Blintzes with Ched­dar Cheese and Couli­b­i­ac of Smoked and Fresh Salmon. Sephardic dish­es include Baba Ganoush, Per­sian Spiced Lentil Pat­ties, and Spiced Onion and Veg­etable Pako­ras. Spinach and Cheesy Leek Roulade and Cau­li­flower Pan­cakes are among the inter­est­ing Passover dish­es includ­ed. Shak­shu­ka and pita rep­re­sent mod­ern Israeli cui­sine. This is a use­ful cook­book for kosher kitchens.