Jewish Cookbooks: Regional Cookbooks

 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.

Image: Punica granatum = Grenadier à fruits doux. [Inside part of ripe pomegranate], illustration by Pierre Joseph Redouté in Traite des arbres et arbustes by M. Duhamel du Monceau, NYPL Digital Collections, 1109258

Image: Cover of the book A Pied Noir cookbook : French Sephardic cuisine from Algeria / Chantal Clabrough. 

Image: Cover of Taste of Romania : its cookery and glimpses of its history, folklore, art, literature, and poetry / Nicolae Klepper.

Image: Cover of Mama Nazima's Jewish-Iraqi cuisine : low-fat, low-cholesterol : cuisine, history, cultural references, and survival stories of the Jewish-Iraqi / Rivka Goldman.

Image: Cover of the book Japanese kosher cooking : sushi, sushi and more with ingredients in your refrigerator/ Kinue Weinstein

Image: Cover of Jewish cooking, Jewish cooks / Ramona Koval ; photography by Robert Reichenfeld.

Image: Cover of Taste, politics, and identities in Mexican food / edited by Steffan Igor Ayora-Diaz.

Image: Cover of Bubbe's kitchen : cherished dishes from the National Council of Jewish Women of Canada, Vancouver Section / foreword by Sara Waxman.