Discover the secrets of the Jewish kitchen with this beautiful new cookbook, featuring 130 fantastic, authentic recipes. Everything to need to know: background to the culinary history of the Jewish people, its food rules and laws, and all about the special equipment, ingredients and cooking techniques. Ever-popular dishes include dips and appetizers such as Baba Ghanoush, Herring Salad with Beetroot and Sour Cream, fish and meat dishes such as Ginger fishballs in Tomato and Preserved Lemon Sauce and Jerusalem Barbecued Lamb Kebabs, salads such as Tabbouleh, breads such as New York Seeded Corn Rye Sourdough, and desserts such as Polish Apple Cake.
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Marlena Spieler is a passionate cook who discovered her love of cooking while living in Israel as a teenager. She has written more than thirty cookbooks, including a number-one bestseller, the winner of Best Cookbook in the English Language at the World Cookbook Awards 2000, and two award-shortlisted books. She writes for newspapers and magazines in both Britain and the United States, including the Guardian, The Times, Saveur and Bon Appetit.
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