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Hazana : Jewish vegetarian cooking / Paola Gavin ; photographs by Mowie Kay ; illustrations by Liz Catchpole.

By: Gavin, Paola.
Contributor(s): Kay, Mowie [photographer.] | Catchpole, Liz [illustrator.].
Material type: materialTypeLabelBookPublisher: London, England : Quadrille, 2017Description: 256 pages : colour illustrations ; 26 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781787130425 (hbk.); 1787130428 (hbk.).Other title: Jewish vegetarian cooking.Subject(s): Vegetarian cooking | Jewish cookingGenre/Form: Cookbooks.DDC classification: 641.5636 Summary: "Jewish culinary heritage stems from hundreds of years of migration. Dishes were adapted to fit unique dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles. Through 150 recipes Paola Gavin leads us from Israel through Afghanistan, Kurdistan, Azerbaijan, Algeria, Italy and beyond, examining the subtle differences and genesis of the dishes of these regions. With colorful food photography and a meticulously researched narrative, Jewish Vegetarian Cookery is sure to become a classic in cookbook writing."-- Provided by publisher.
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Non-Fiction Gonville Library
Non-Fiction
Non-Fiction 641.5636 Available

Enhanced descriptions from Syndetics:

Food and cooking are at the heart of Jewish life. During their 2,000 years of exile, Jews migrated across the world taking their culinary heritage and traditions with them. Wherever they settled, they adapted the dishes of their country of residence to fit their own dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles.
Acclaimed food writer Paola Gavin takes the reader on a culinary journey through more than twenty countries from Poland to Morocco uncovering a myriad traditional vegetarian dishes that play such an important part in Jewish cooking. When Jews arrived in the Promised Land they became farmers and agriculturists, growing wheat, barley, rye and millet. Their diet was mainly vegetarian - based on bread, pulses, goat's and sheep's cheese, olives and nuts, vegetables and herbs, fresh and dried fruit. For the poor, food was made more palatable by sweetening with honey or syrup made from dates, pomegranates, or carob beans. These are some of the unique tastes and ingredients that are still associated with modern Jewish cooking today. Through 150 recipes Paola leads us from North Africa to Italy, Lithuania, Turkey and beyond, examining the subtle differences and genesis of the dishes of these regions. With lavish, colorful food photographyand a meticulously researched narrative,Hazana is a classic in cookbook writing.

Includes index.

"Jewish culinary heritage stems from hundreds of years of migration. Dishes were adapted to fit unique dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles. Through 150 recipes Paola Gavin leads us from Israel through Afghanistan, Kurdistan, Azerbaijan, Algeria, Italy and beyond, examining the subtle differences and genesis of the dishes of these regions. With colorful food photography and a meticulously researched narrative, Jewish Vegetarian Cookery is sure to become a classic in cookbook writing."-- Provided by publisher.