Jewish food and cooking reflects the rich history of a diverse and disparate people. This book takes you on a journey through the history of the Jewish people and the evolution of a cuisine that is inexorably linked to the tasks and traditions of their faith.
The book opens with a fascinating introduction to Jewish cuisine and the history of the Jewish people from the destruction of the second temple to modern-day Israel. The informative reference section explains the laws of the kashrut, which dictates the foods that can and cannot be eaten, and a guide to all the key ingredients used in the Jewish kitchen, with essential preparation and cooking techniques.
The recipe section is an eclectic mix of over 150 classic and contemporary dishes that draw on the culinary traditions of the global Jewish community. Herring with Beetroot and Sour Cream, Pot-roasted Brisket, and Potato Latkes from the Ashkenazi community sit in wonderful contrast to the warm and spicy flavours of Baba Ghannoush from the Sephardic community, deep-fried Falafel from Israel, and Green Calcutta Curry from India.
About the Author
Marlena Spieler has written nearly 30 cookbooks, including a number one best seller, two award-shortlisted books, and one winner in the 2000 World Cookbook Awards in Perigueux, France. She writes for newspapers in both Britain and the United States including the Guardian, the Times, Saveur and Bon Appetit. Her regular column, The Roving Feast, goes out across North America through the New York Times syndicate and is a roaring success for its mix of humour, adventures and recipes.