The Jewish Cookbook

Erscheinungsjahr 2019
ISBN: 978-0-7148-7933-8
Verlag: Phaidon Verlag GmbH

Buch, Englisch, 432 Seiten, Format (B × H): 190 mm x 276 mm, Gewicht: 1545 g

Reihe: Phaidon Press

A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere

is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.

Autoren/Hrsg.

Koenig, Leah

Weitere Mitwirkende

Turshen, Julia

Über Autor(innen)

Koenig, Leah
Leah Koenigis a cookbook author and an authority
on Jewish cuisine. Her writing and recipes have
appeared in the New York Times, The Wall Street
Journal, Saveur, and New York magazine, and on
Food52, Epicurious, Taste, and Tablet.

Leah Koenig 's writing and recipes have appeared in , , 's , , Epicurious, Food52, , , and , among other publications. She is the author of 6 cookbooks including and . In addition to writing, Leah leads cooking demonstrations and classes all over the world. She lives in Brooklyn, New York with her husband and two kids.