From the most simple to the most celebratory Jewish dishes, Ramona Koval presents a thriving, contemporary food culture founded on ancient traditions and laws that stretched beyond countries and continents.
Brimming with tales, memories, and tastes that defy the economy of traditional Jewish cooking, this book captures the very essence of Jewish food: the time-honoured and intensely evocative flavours of home, hearth and family.
About the Author
Ramona Koval presents and produces 'Books and Writing', Australia's foremost national literary radio program, and co-presents 'Australia Talks Books', the biggest book club in the country, on ABC Radio National. She is a columnist for The Weekend Australian newspaper, and the author of a novel and three books of non-fiction. She has been an academic at RMIT University and the University of Melbourne, and before that, a microbiologist and geneticist. She lives in Melbourne and is the mother of two grown daughters.