This book is a treasure. More than a cookbook, it's a cultural history of Italian Jewry over 2000 years; their practices, lives, and cuisines. Photos, personal reminisces, and historical fact are all included. The recipes look lovely (though I have not yet tried them) and are plentiful, and come with brief explanations of any specific times, holidays, or situations when they would commonly be served; the author's memories of eating them; and ingredient hints and notes. Highly recommended for anyone interested in Jewish history of the 20th century; Italian cookery variations; kosher cooking; or just plain good food with a new taste. ( )