If you just look at the recipes in this book, you may think they are simply Italian. What makes them Jewish is how they are served, the structure of the kosher meal, and the laws of kashrut, which deal with what is permitted (kosher) and what is forbidden (treyfe).
Because the Bible says that one must not cook a lamb in its mother’s milk, meat and dairy are kept separate in the kitchen and at the table. In a kosher household, different sets of plates and cooking utensils are used for dairy meals and meat-based meals. They cannot even be put into the dishwasher at the same time. No milk products can be served at a meat meal. This means that grated Parmesan cannot be sprinkled on a meat soup or pasta, and no creamy besciamella is layered with a meat-sauced lasagna.