Jewish communities from around the world during the last two millennia of the diaspora absorbed a great many culinary traditions, transforming them to accord with the dietary and religious requirements that their faith required of them. The result is a rich diversity that is as much a part of the Jewish cultural legacy as the synagogue and the Torah. Documenting this remarkable culinary heritage is “Entree to Judaism: A Culinary Exploration of the Jewish Diaspora”, an impressive 472-page compendium of authentic recipes compiled with commentary by Tina Wasserman, an award-winning cooking instructor, food columnist for ‘Reform Judaism’ magazine, and specialist in contemporary kosher cuisine. Superbly illustrated throughout in full color, “Entree to Judaism: A Culinary Exploration of the Jewish Diaspora” showcases more than 275 recipes featuring thoroughly ‘kitchen cook friendly’ instructions. With palate pleasing, appetite satisfying dishes ranging from Syrian Apricot compote in Rose Water Syrup; Moroccan Chicken Kebabs; Greek Psari Saganaki; and Three-Potato Cheese Gratin; to Miniature Chocolate Almond Tortes; Kneidlach (Matzah Balls); Tunisian Briks; New York Style Cheesecake; and English Tomato Chutney, “Entree to Judaism: A Culinary Exploration of the Jewish Diaspora” is especially recommended for family, professional, and community library Ethnic Cookbook collections.