This work opens with an introduction to Jewish cuisine and the history of the Jewish people from the destruction of the second temple to modern-day Israel. The 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 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 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.Über den Autor:
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. Marlena appears regularly on television, including BBC 1's Heaven and Earth, Granada Breeze Living, various Taste/CFN shows as well as NBC's The Weekend Today Show in the US. She has twice been shortlisted as food broadcaster of the year for her work on BBC Radio 4 and visits the Julia Somerville Programme on LBC radio each week as their food critic.
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