PART I: Jewish Food Origins: From Divinely Inspired to Downright Delicious.

Chapter 1: Understanding Jewish Cooking.

Chapter 2: Ingredients, Tools, and Techniques for Jewish Cooking.

Chapter 3: Principal Branches of Jewish Cuisine.

PART II: The Holidays.

Chapter 4: A New Year as Sweet as Apples and Honey.

Chapter 5: Sukkot: When Camping Out Is a Commandment.

Chapter 6: Hanukkah: The Light-Hearted Festival of Lights and Latkes.

Chapter 7: Purim: When the Mitzvah Is Merrymaking.

Chapter 8: Passover: What Happened When the Bread Didn't Rise.

Chapter 9: Shavuot — The Holiday Devoted to Dairy Delights.

Chapter 10: Shabbat: A Weekly Excuse to Rejoice.

PART III: Beginning the Feast.

Chapter 11: Spreads and Savory Noshes.

Chapter 12: Soups, the Jewish Mother's Secret Cure-All.

PART IV: The Heart of the Celebration.

Chapter 13: Brunch Favorites.

Chapter 14: Fish.

Chapter 15: A Chicken in Every Pot — the 11th Commandment?

Chapter 16: Meat: Slow Cooking Is a Virtual Mandate.

PART V: Grains and Vegetables: Side Dishes and Pareve Entrees.

Chapter 17: When It Comes to Kugel, Jewish Cooks Use More than Their Noodle.

Chapter 18: The Pareve Plate.

Chapter 19: Say L'chaim When You Eat Vegetables.

PART VI: Sweet Noshes.

Chapter 20: Mother's Baking Is Always Best.

Chapter 21: Jewish Grandmothers' Specials.

PART VII: The Part of Tens.

Chapter 22: Ten Kosher Menus for Holidays and Everyday.

Chapter 23: Ten Commandments of Jewish Cooking.

Chapter 24: Ten Useful Web Sites.

Appendix: Metric Conversion Guide.

Index.