If you've ever perused the bakery section of a good Jewish deli, you'll begin to have an idea of the fabulous treats that lurk within the pages of this book, just waiting to be brought to life in your very own kitchen. But the selection available in even the very best of these establishments pales in comparison to the scope of The World of Jewish Desserts.

Author Gil Marks is a chef, food historian and a rabbi. The more than 400 recipes in this book cover the full range of Jewish desserts: culinary, cultural, geographical and ethnic. Sweet recipes are offered from both the Ashkenzaic and Sephardic traditions and communities from Denmark to Tunisia, from Italy to Bombay.

Despite the exotic locales of origin of the desserts, most ingredients used are standard and easily found. The instructions are clear and concise with step-by-step directions for each recipe. Side notes give not only tips and background on the recipes themselves, but offer rich insights into the connection of food to the culture and history of the Jewish experience.

Chapters include: Yeast Cakes & Pastries, Cakes, Cookies & Bars, Pastries & Filled Cookies, Phyllo & Strudel, Fried Pastries, Pancakes, Baked Puddings & Kugels, Stovetop Puddings & Creamy Desserts, Fruit Desserts, and Confections. There is also an extensive chapter on special Passover desserts.

This book truly is an encyclopedic reference of Jewish desserts and is sure to become a favorite that you'll return to again and again.