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Jewish cuisine is truly international as many of its traditional dishes have evolved from countries all around the world where Jews have settled throughout history. Some of the best-loved of these dishes are presented here in their vegetarian form, from the Russian-inspired Perogen to the Spanish-influenced Stuffed Aubergines.  Also included are special dishes for the festival of Passover. This book is compiled with the advice and encouragement of the International Jewish Vegetarian Society who firmly believes that Judaism and vegetarianism are in complete harmony. Paperback, 128 pgs