Faye Levy, trained as a chef in France, is an award-winning author of 20 cookbooks in three languages: English, Hebrew, and French. Her books include Faye Levy's International Jewish Cookbook and The Low-Fat Jewish Cookbook and The Low-Fat Jewish Cookbook. A nationally syndicated columnist for The Los Angeles Times, her articles and recipes have appeared in magazines such as Gourmet and Bon Appetit. She lives in Woodland Hills, California.

Acknowledgments. Introduction. The World of Jewish Cooking. A Guide To Keeping Kosher. Stocking the Jewish Pantry. Menus. Passover. Shavuot. Rosh Hashanah and Yom Kippur. Sukkot. Hanukkah. Purim. Shabbat. Appetizers. Salads. Soups. Dairy Specialties Blintzes, and Eggs. Fish. Poultry. Meats. Pareve and Vegetarian Main Courses. Vegetable Side Dishes. Noodles, Couscous, and Other Pasta. Rice and Other Grains. Breads and Yeast Cakes. Desserts, Cakes, and Cookies. Basics. Appendix A: The Jewish Calendar. Appendix B: Glossary. Index. About the Author.