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Jewish Cookbooks: Regional Cookbooks


Jewish Regional Cooking


Image of pomegranate showing outside and inside of the fruit What are Jewish regional cookbooks? They are cookbooks that describe recipes and cooking styles from places where Jews have lived, both historically and now. There are many factors that influence Jewish cooking, including historical migrations,  climate, and religious practices such as the dietary laws of kashrut. These factors have resulted in a diversity of cooking styles, ingredients, and flavors in Jewish communities around the world.

The collection guide on Jewish Cookbooks by Region is organized both by regional cooking style and by region of publication. We also invite you to search the Library's catalog using the subject heading "Jewish cooking", combined with country names, for more results.




By Regional Style


By Region of Publication

Jewish Cookbooks by Region of Publication

More Information about this TitleAfrica  

AlgeriaEgyptLibyaMoroccoNorth AfricaSouth AfricaTunisiaYemen




More Information about this TitleAsia  

Bukhara (Uzbekistan)ChinaGeorgiaIndiaJapanKurdistan



More Information about this Title  Australia,  New Zealand




Book cover for A taste of Romania, showing a table filled with food and wineEurope AustriaBelarusBulgariaCzech RepublicFranceGermanyGreeceHungary


SpainUnited Kingdom



Cover for Taste, politics, and identities in Mexican food, with blue, white and yellow decorative tilesLatin America 

ArgentinaCuracaoLatin AmericaMexicoPuerto RicoVenezuela




Book cover for Persian food from the non-Persian bride : and other kosher Sephardic recipes you will love! by Reyna Simnegar, showing a silver skewer of meat and salad bowlMiddle East 

IranIraqIsraelMediterranean,  SyriaTurkey



Book cover showing a tall slice of cake with brown chocolate frosting and yellow interior

North America 

 CanadaUnited States