A Jewish vegetarian cookbook.
"synopsis" may belong to another edition of this title.
Jewish cuisine is truly international and has cultural influences from all over the world. The second edition of this highly popular book contains delicious recipes which combine heritage with tradition.
Using natural wholefood ingredients, Rose Friedman has created a wealth of exciting dishes which will be enjoyed by everyone. Best loved recipes include mock Danish herring, the Russian-inspired perogen, spiced tofu casserole, Spanish-influenced stuffed aubergines, Moroccan olives, Sephardi borekas, Hungarian lescho as well as gefilte fish, kneidlach and a range of light and hearty soups – all in vegetarian form. A tempting array of desserts and cakes are also included, making this book an irresistible choice for every cook's bookshelf.
SPECIAL FEATURES:
• Each section has been updated and expanded with new recipes
• Includes a special Passover section
• Features menu plans and suggestions for sabbath and festival meals
'Jewish Vegetarian Cooking' is for those who loved food – in its most social and festive form.
"This bringing together of East and West produces a wonderfully imaginative and varied cuisine…a rich treasure trove of culinary delights."
LEAH LENEMAN in 'The Vegetarian'
"About this title" may belong to another edition of this title.
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