Jewish people are scattered all over the world, creating a vibrant culinary tradition that is as varied as the countries they live in. Fresh, bright and contemporary, this volume contains 130 authentic Jewish recipes. An eclectic mix of global culinary influences is brought together in each of the chapters, which cover soups, appetizers and brunch; fish dishes; meat and poultry; vegetable dishes and salads; noodles, kugels and pancakes; breads, desserts and baking; and pickles and condiments. As well as providing a wealth of recipes to choose from, there is an essential guide to the foods and ingredients used in the Jewish kitchen. Illustrated with over 220 photographs, this book will introduce you to a fascinating cuisine. JEWISH COOKING 130 classic dishes shown in 220 evocative photographs Marlena Spieler CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Author Marlena Spieler is a passionate cook who discovered her love of cooking while living in Israel as a teenager. Writing this book enabled her to explore her own culture at the table, and she has collected Jewish recipes from all over the world. She writes for many publications, including USA's Saveur and The New York Times, and is an award winner for the Association of Food Writers (USA).
Biblio NotesDiscover the secrets of the Jewish kitchen with recipes from Jewish cultures all over the world, including Sephardi, Ashkenazi,Yemenite, Israeli, Eastern European, American, Russian, African, and also Indian Ever-popular traditional dishes include Hummus, Tabbouleh, Herring Salad with Beets and Sour Cream, Chicken Soup with Knaidlach, Chamim, Classic Ashkenazi Gefilte Fish, Kreplach, Challah, Bagels, Harissa, and Polish Apple Cake Includes a fascinating overview of the culinary history of the Jewish people, its rules and dietary laws, holidays and festivals, and all the special equipment, ingredients and cooking techniques At-a-glance notes provide a complete nutritional breakdown for each recipe A glossary explains all the terms used in the book
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