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Jewish Cookbooks: Regional Cookbooks

Description

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

Ashkenazic

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

 ItalyLatviaLithuaniaMediterraneanNetherlandsPolandPortugalRomaniaRussia

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