This book draws on the Jewish cuisine of 20 countries, from Poland to Tunisia, to present 140 vegetarian recipes for soups, salads, main courses and desserts. They include Russian Cabbage Soup, Moroccan Couscous with Seven Vegetables, Hummus with Chickpeas from Syria, and an Apple and Pear Pudding from Italy. It explains the role of food in Jewish festivities, and the many types of grain used.