A Thorsons wholefood cookbook
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Jewish cuisine is truly international as many of its traditional dishes have evolved from the style of cooking of countries from all around the world where the Jews have settled throughout history. Some of the best-loved of these dishes are presented here in their vegetarian form, from the Russian-inspired perogen to the Spanish-influenced stuffed aubergines and rice and lentil pilaff. Here, too, are dishes for the festival of Passover.