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.
Explore Ashkenazic Jewish Cookbooks in the Collection
Learn more:
Ashkenazi Cuisine (My Jewish Learning)
Food and Drink (Barbara Kirshenblatt Gimblett, YIVO Encyclopedia of Jews in Eastern Europe)
Explore Sephardic Jewish Cookbooks in the collection
Learn more:
Essential Sephardic Cookbooks (Leah Koenig, Tablet)
Cooking the Sephardic Way (Max Modiano Daniel, Sephardic Los Angeles)
Explore International Jewish Cookbooks
Find Jewish cookbooks with a variety of global flavors.
Jewish Cookbooks by Region of Publication
Africa
Algeria, Egypt, Libya, Morocco, North Africa, South Africa, Tunisia, Yemen
Asia
Bukhara (Uzbekistan), China, Georgia, India, Japan, Kurdistan
Europe Austria, Belarus, Bulgaria, Czech Republic, France, Germany, Greece, Hungary,
Italy, Latvia, Lithuania, Mediterranean, Netherlands, Poland, Portugal, Romania, Russia,
Latin America
Argentina, Curacao, Latin America, Mexico, Puerto Rico, Venezuela
Middle East
Iran, Iraq, Israel, Mediterranean, Syria, Turkey
North America