Over the course of their 2000-year exile, Jews migrated from country to country, carrying their cultural heritage and traditions with them. Wherever they went, they adapted the local cuisine to their dietary laws. This collection of traditional vegetarian Jewish dishes spans from the Atlantic coast through the Mediterranean and Eastern Europe to the Orient. Onion soup with fenugreek and mint, herb omelet with walnuts and barberries, and pumpkin ravioli with sage butter – Paola Gavin has gathered more than 140 recipes passed down through generations from twenty-two countries during her travels. 'Hasana' means 'nutrition' in modern Hebrew. The book includes appetizers, soups, main courses, and desserts: the easy-to-prepare dishes offer new ideas for everyday meals or special occasions. Each recipe is accompanied by information about regional specialties.