Her magnum opus on Jewish cuisine, the Complete International Jewish Cookbook was published in 1976, and has been revised three times since, most recently in 2011.
She has produced TV documentaries on the subject of Jewish cuisine.
Jewish | Italian cuisine | Chinese cuisine | French cuisine | Indian cuisine | Jewish history | German cuisine | Jewish Theological Seminary of America | American Jewish Committee | Jewish Theological Seminary | Jewish philosophy | Japanese cuisine | Thai cuisine | British cuisine | Jewish National Fund | Greek cuisine | American Jewish Congress | Mexican cuisine | Malaysian cuisine | Indonesian cuisine | World Jewish Congress | Turkish cuisine | Louisiana Creole cuisine | Korean cuisine | Jewish messianism | Jewish emancipation | Irish cuisine | Cantonese cuisine | Romanian cuisine | Portuguese cuisine |
Matzo or Matzah, unleavened cracker bread in Jewish cuisine regarding which "There are five grains that may not be used during Passover in any form except for Matzah"; see also Chametz
Chametz (section The five grains), leavened or leavenable grains and their flours in Jewish cuisine which are taboo during certain festival periods in Jewish tradition; see also Matzo
Both the dish and the word were brought to North America with the wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century; it is similar to roast brisket, a signature dish of the local Jewish cuisine of these regions.