The Jewish Kitchen by Clarissa Hyman
Jewish cooking is the daily expression of not only religious beliefs, but also a cultural and often family history. Obliged by religion to adhere to the dietary laws of Kashrut, Jewish cooks have adapted local cuisines to reflect their culture.
Jewish cooking is often regarded as a complicated affair by those not of that faith - no pork, no cream with meat, separate sets of crockery for particular dishes and feastsThe list is endless and highly complex but the food itself, when prepared by a wife with many years of experience, is something else. Tasty, full of history and immensely satisfying, it is comfort food of the highest order. Here, award winning cookery writer Clarissa Hyman brings together, through nine Jewish families, an assortment of trans-global Jewish recipes. Ranging from bagels to kugels, babka to borscht, the dishes also reflect the amalgamation of Jewish culture with the country of settlement - zwetschgenkuchen, green masala chicken curry, North African coconut and orange cake and Moroccan chicken with dates. Beautifully illustrated with the photographs of Peter Cassidy, this is a celebration of Jewish cooking and an education for non-Jews into their troubled yet successful family lives. - Lucy Watson
Clarissa Hyman is an award-winning food/travel writer and restaurant reviewer whose work has appeared in The Times, The Daily Telegraph, Country Living and Food and Travel. She has twice been nominated for the prestigious Travelex writing award and regularly appears on BBC Watchdog. She is the author of Cucina Siciliana.
| SKU | Unavailable |
| ISBN 13 | 9781840912920 |
| ISBN 10 | 1840912928 |
| Title | The Jewish Kitchen |
| Author | Clarissa Hyman |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 2003-05-15 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |