This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting thier traditional dishes according to what was available in the new country. The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today's tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tucson. 518 page hardcover from Random House.