From Adafina, a Sephardic Sabbath stew to Zwetschgenkuchen, a cross between a cake and a tart made with Italian prune plums Gil Mark’s Encyclopedia of Jewish Food delves in to the history, culture and recipes of Jewish foods.
The 636 page Encyclopedia of Jewish Food is a cookbook – reference book for anyone’s shelf. What is harisa and what is harissa – they are different, harisa being the wheat berry or bulgar porridge and harissa, a spice paste based on chilies with a recipe - both explained in a clear, interesting text.
The Encyclopedia of Jewish Food - the Hanukkah gift that can keep giving
Hanukkah (Chanukah, Hanukah) starts December 1st, the Jewish holiday, the festival of lights where gifts are given for eight days. An ideal gift for anyone who loves to cook, collects cookbooks, and enjoys religious/culture history.
So get your dreidl ready, fry some jelly donuts and have a couple latkes on me – Happy Hannukah!
Author: Gil Marks – chef, rabbi, writer, historian ad expert on Jewish cooking.
Publisher: Wiley
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Keep up-to-date and current by having the Food Examiner’s posts delivered directly to your e-mail in box by clicking the SUBSCRIBE button above the post. Follow me on Twitter @daracooks or Facebook or e-mail me at nationalexaminer@diningdish.otherinbox.com. Check out my Dining Examiner column
Comments