This work opens with an introduction to Jewish cuisine and the history of the Jewish people from the destruction of the second temple to modern-day Israel. The reference section explains the laws of the kashrut, which dictates the foods that can and cannot be eaten, and a guide to all the key ingredients used in the Jewish kitchen, with essential preparation and cooking techniques. The recipe section is an eclectic mix of 150 classic and contemporary dishes that draw on the culinary traditions of the global Jewish community. Herring with Beetroot and Sour Cream, Pot-roasted Brisket, and Potato Latkes from the Ashkenazi community sit in contrast to the warm and spicy flavours of Baba Ghannoush from the Sephardic community, deep-fried Falafel from Israel, and Green Calcutta Curry from India.