In the original dust jacket. Navy cloth binding with white title on the spine.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

For conditions, please view our photographs. A nice clean rare copy from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG.

Chronicling the culinary heritage of Jews around the world, a fascinating cookbook explains how Jewish communities have adapted local ingredients to reflect Jewish culture and religious dietary laws, presenting a host of delicious recipes for an international fusion cuisine from the global Jewish kitchen.

Review by a Londoner:  I’m not Jewish but was brought up in the East End of London and much of what is here is familiar from my childhood. The food is interesting and tasty and I like the fact that recipes come from every section of the Jewish diaspora.

Clarissa Hyman is an award-winning food, travel and culture writer, twice winner of the prestigious Glenfiddich Award for Food Writer of the Year. She has contributed to a wide range of national and international publications and has recently stepped down as vice-president of the UK Guild of Food Writers. She is based in Manchester, England..