Introduction: an oral fixation
Who says it's supposed to taste good? The prehistory of Jewish food
Getting to no: beginnings of the dietary laws
If you have to ask, it's treyf: more dietary laws
Fat of the land: the fundamentals of Yiddish cuisine
The mother of us all: cholent and its children
As the cholent cooks: the rest of Friday night, appetizers and soup
It's all meat: Sabbath main dishes and some of their accomplices
Pancakes, crepes, and sexy baking: other holiday foods
Is that all there is? Weekday food
Epilogue: How is it Jewish?
