Kosher Cooking

Description

Jewish food is a combination of richly varied cuisines from all over the globe, reflecting the multi-ethnicity of the Jewish people, and the many places where they have settled. With its Middle Eastern appetizers, New York bagel brunches and tempting Russian desserts, this book will inspire the reader with both traditional and modern recipes from around the world. There is something for every occasion, whether it calls for a hearty soup, a delicate salad or a richly flavoured stew, and every recipe is easy to follow.

With its introduction chronicling the dispersal of different Jewish communities and the effect this has had on their styles of cooking, this is not just a recipe book, but a fascinating read. It is also highly practical, unravelling the laws of Kashrut - the code of fitness that applies to what may be eaten and how food may be prepared - and providing an indispensable guide to selecting and preparing food for the Jewish table.

Author description

Marlena Spieler is a passionate cook who discovered her love of cooking while living in Israel as a teenager. She has written more than 30 cookbooks, and has twice won the award for the Best Cookbook in the English Language at the World Cookbook Awards. She writes for newspapers and magazines 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. Marlena appears on television, including shows on BBC1 and NBC. She has been shortlisted twice as food broadcaster of the year for her work on BBC Radio 4, and appears on the Julia Somerville Programme on LBC Radio each week as the food critic.