Inspired by the Jewish cuisine of Eastern Europe, Northern Africa and the Middle East these 140 vegetarian recipes feature 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. The book also contains an introduction to Jewish history and culture, and the role of food in festivities.