| Vendor | |
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Liepman Literary Agency
Marc Koralnik |
| Original language | |
| English | |
| Weblink | |
| http://www.jannagur.com/Jewish-s … | |
JEWISH SOUL FOOD: From Minsk to Marrakesh
More Than 100 Unforgettable Dishes Updated for Today's Kitchen
The author of the successful The Book of New Israeli Food returns with a cookbook devoted to the greatest hits of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders, now brought to life for a new generation.
Over thousands of years, Jews all over the world developed cuisines not only suited to their needs (kashrut, holidays, Shabbat) but also reflecting the influences of their neighbors and carrying memories from their past wanderings. But these cuisines may now be on the verge of extinction, because practically none the Jewish communities in which these cuisines developed and thrived exist anymore. Only in Israel are there still a few first-generation cooks who know and love these dishes. Israel is, in a sense, a living laboratory of this beloved and endangered Jewish food.
The 100 diversely flavored recipes here from Jerusalem's surprising, sweet kugel flavored with pepper to Bukharan's hearty Ushapualau, a wondrous stew of beef, chickpeas, and carrots were not chosen by an editor or a chef so much as by what Janna Gur calls natural selection. These are the dishes that, though rooted in their original provenance, have been embraced by Israelis throughout the diaspora and have become part of Israel's culinary landscape. Aimed to educate and delight the grandchildren and even great-grandchildren of those who carried their cuisines on journeys far from their original homes, JEWISH SOUL FOOD proceeds from the premise that the only way to preserve traditional cuisine is to cook it. The book offers all cooks the greatest hits from a fascinating food culture a chance to enrich their cooking repertoire and at the same time help to preserve a valuable part of Jewish heritage and its collective soul.
Janna Gur is the author of The Book of New Israeli Food and founder and chief editor of Al Hashulchan Gastronomic Monthly (On the Table), the leading Israeli food and wine magazine, widely read by professional chefs and amateur food enthusiasts. For over a decade, Gur has edited and developed a series of cookbooks published by Al Hashulchan Gastronomic Media.
Over thousands of years, Jews all over the world developed cuisines not only suited to their needs (kashrut, holidays, Shabbat) but also reflecting the influences of their neighbors and carrying memories from their past wanderings. But these cuisines may now be on the verge of extinction, because practically none the Jewish communities in which these cuisines developed and thrived exist anymore. Only in Israel are there still a few first-generation cooks who know and love these dishes. Israel is, in a sense, a living laboratory of this beloved and endangered Jewish food.
The 100 diversely flavored recipes here from Jerusalem's surprising, sweet kugel flavored with pepper to Bukharan's hearty Ushapualau, a wondrous stew of beef, chickpeas, and carrots were not chosen by an editor or a chef so much as by what Janna Gur calls natural selection. These are the dishes that, though rooted in their original provenance, have been embraced by Israelis throughout the diaspora and have become part of Israel's culinary landscape. Aimed to educate and delight the grandchildren and even great-grandchildren of those who carried their cuisines on journeys far from their original homes, JEWISH SOUL FOOD proceeds from the premise that the only way to preserve traditional cuisine is to cook it. The book offers all cooks the greatest hits from a fascinating food culture a chance to enrich their cooking repertoire and at the same time help to preserve a valuable part of Jewish heritage and its collective soul.
Janna Gur is the author of The Book of New Israeli Food and founder and chief editor of Al Hashulchan Gastronomic Monthly (On the Table), the leading Israeli food and wine magazine, widely read by professional chefs and amateur food enthusiasts. For over a decade, Gur has edited and developed a series of cookbooks published by Al Hashulchan Gastronomic Media.
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Book
Published 2014-10-01 by Schocken |