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The Jewish CookbookStock informationGeneral Fields
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______________________ Sold on Challah! And some other delights… Some cookbooks on your bookcase become favourites and The Jewish Cookbook has become one of my go-to’s since the start of 2023. Every year, for a few now, I plan a birthday celebration around a particular cuisine and this year it was a Jewish feast. Bagels for lunch, an aubergine dish for dinner (à la Ottolenghi), and challah for breakfast. The challah was so delicious, it has become one of our household’s favourite semi-sweet special breads. Here are this week’s loaves. One is a three-plait, the other a four. I haven’t tried a six-plait yet, but anything could happen. The dough is straightforward to make with a good consistency making it easy to knead and shape. It took a little longer to rise, thanks to the cooler seasonal kitchen, but it was worth the wait. I love the combination of oil, eggs, and a little sugar. It’s lighter than a buttery brioche ( and easy to make) but still just as delicious. I’m a fan of a sesame seed topping, but it’s good plain or with poppy seeds for a flavorsome contrast. And the result — on the cooling rack — was quickly sliced for a warm late-afternoon snack. It keeps well, and if it does get a bit stale it’s excellent for French toast. The Phaidon Cookbooks are renowned for their broad coverage, and in The Jewish Cookbook you will find everything from breakfast to dinner, cakes and dessert, drinks and condiments. The five bagel recipes will keep you attempting to decide which you like the best, and the wonderful variety of fritters and latkas will have you happily standing by your frying pan flipping. >>See Stella's challah and sahlab. ______________________ 'An Aladdin's cafe of Jewish dishes... The book charts the diaspora of the cuisine as it has travelled around the world and over many generations.' - The Jewish Telegraph Author Biography: Leah Koenig is a cookbook author and an authority on Jewish cuisine. Her writing and recipes have appeared in the New York Times, The Wall Street Journal, Saveur, and New York magazine, and on Food52, Epicurious, Taste, and Tablet. DescriptionA rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table. |