The Vilna Vegetarian Cookbook

The Vilna Vegetarian Cookbook
Author: Fania Lewando
Publsiher: Schocken
Total Pages: 272
Release: 2015-05-26
ISBN 10: 0805243283
ISBN 13: 9780805243284
Language: EN, FR, DE, ES & NL

The Vilna Vegetarian Cookbook Book Review:

Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them. With a foreword by Joan Nathan. Full-color illustrations throughout. Translated from the Yiddish by Eve Jochnowitz.

The Vilna Vegetarian Cookbook

The Vilna Vegetarian Cookbook
Author: Fania Lewando
Publsiher: Schocken
Total Pages: 234
Release: 2015
ISBN 10: 0805243275
ISBN 13: 9780805243277
Language: EN, FR, DE, ES & NL

The Vilna Vegetarian Cookbook Book Review:

In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes to vegetarian versions of Jewish holiday staples to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker.

The Gefilte Manifesto

The Gefilte Manifesto
Author: Jeffrey Yoskowitz,Liz Alpern
Publsiher: Flatiron Books
Total Pages: 320
Release: 2016-09-13
ISBN 10: 1250071437
ISBN 13: 9781250071439
Language: EN, FR, DE, ES & NL

The Gefilte Manifesto Book Review:

The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook. Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality. Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home. Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis. The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.

The Heart of the Plate

The Heart of the Plate
Author: Mollie Katzen
Publsiher: HMH
Total Pages: 464
Release: 2013-09-17
ISBN 10: 0544106660
ISBN 13: 9780544106666
Language: EN, FR, DE, ES & NL

The Heart of the Plate Book Review:

Delightfully unfussy meatless meals from the author of Moosewood Cookbook! With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes—her “absolutely most loved.” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever. Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: orange rice with black beans, or tiny buttermilk corn cakes on a Peruvian potato stew. Suppers from the oven, like vegetable pizza and mushroom popover pie, are comforting but never stodgy. Burgers and savory pancakes—from eggplant Parmesan burgers to zucchini ricotta cloud cakes—make weeknight dinners fresh and exciting. “Optional Enhancements” allow cooks to customize every recipe. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself.

Jewish Veganism and Vegetarianism

Jewish Veganism and Vegetarianism
Author: Jacob Ari Labendz, Shmuly Yanklowitz
Publsiher: SUNY Press
Total Pages: 374
Release: 2019-03-25
ISBN 10: 1438473613
ISBN 13: 9781438473611
Language: EN, FR, DE, ES & NL

Jewish Veganism and Vegetarianism Book Review:

A multidisciplinary approach to the study of veganism, vegetarianism, and meat avoidance among Jews, both historical and contemporary. In recent decades, as more Jews have adopted plant-based lifestyles, Jewish vegan and vegetarian movements have become increasingly prominent. This book explores the intellectual, religious, and historical roots of veganism and vegetarianism among Jews and presents compelling new directions in Jewish thought, ethics, and foodways. The contributors, including scholars, rabbis, and activists, explore how Judaism has inspired Jews to eschew animal products and how such choices, even when not directly inspired by Judaism, have enriched and helped define Jewishness. Individually, and as a collection, the chapters in this book provide an opportunity to meditate on what may make veganism and vegetarianism particularly Jewish, as well as the potential distinctiveness of Jewish veganism and vegetarianism. The authors also examine the connections between Jewish veganism and vegetarianism and other movements, while calling attention to divisions among Jewish vegans and vegetarians, to the specific challenges of fusing Jewishness and a plant-based lifestyle, and to the resistance Jewish vegans and vegetarians can face from parts of the Jewish community. The book’s various perspectives represent the cultural, theological, and ideological diversity among Jews invested in such conversations and introduce prominent debates within their movements. “Whether looking at the pages of the Talmud, vegetarian poems written in Yiddish, lyrics written by Jewish punk rockers, or into a pot of vegan matzo ball soup, this book explores the many ways in which Jews have questioned the ethics of eating animals. Labendz and Yanklowitz achieve their stated goal of exploring ‘what distinguishes Jewish veganism and vegetarianism as Jewish.’ You do not have to be a vegetarian or a vegan (or Jewish!) in order to learn from, and indeed grapple with, the many questions, dilemmas, and readings that the contributors raise.” — Jordan D. Rosenblum, author of The Jewish Dietary Laws in the Ancient World “Jewish Veganism and Vegetarianism offers theological, pragmatic, ethical, environmental, and other ways to view non-meat eating as a viable, healthy, and holy Judaic strategy to consume the world. Anyone who eats or thinks about eating should take this volume seriously.” — Rabbi Jonathan K. Crane, author of Eating Ethically: Religion and Science for a Better Diet “From the Talmud’s ambivalence about human and animal suffering to the challenges of making a vegan matzo ball, Jewish Veganism and Vegetarianism offers surprising views of the many ways Jewish practice, Jewish culture, and individual Jews acted and reacted in their encounters with a vegetable diet. This important and overdue book does much to introduce a long-neglected chapter of Jewish culinary practice and to inspire and instruct future research.” — Eve Jochnowitz, cotranslator of Fania Lewando’s The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today’s Kitchen

The Zuni Cafe Cookbook A Compendium of Recipes and Cooking Lessons from San Francisco s Beloved Restaurant

The Zuni Cafe Cookbook  A Compendium of Recipes and Cooking Lessons from San Francisco s Beloved Restaurant
Author: Judy Rodgers
Publsiher: W. W. Norton & Company
Total Pages: 552
Release: 2002-09-17
ISBN 10: 039324234X
ISBN 13: 9780393242348
Language: EN, FR, DE, ES & NL

The Zuni Cafe Cookbook A Compendium of Recipes and Cooking Lessons from San Francisco s Beloved Restaurant Book Review:

For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."

The Book of Jewish Food

The Book of Jewish Food
Author: Claudia Roden
Publsiher: Alfred a Knopf Incorporated
Total Pages: 668
Release: 1996
ISBN 10:
ISBN 13: UVA:X030330729
Language: EN, FR, DE, ES & NL

The Book of Jewish Food Book Review:

Eight hundred recipes from around the world represent the finest in traditional and contemporary Jewish cookery, featuring dishes from Russia, Syria, India, North and South America, Africa, the Mediterranean, and Israel

The Book of Klezmer

The Book of Klezmer
Author: Yale Strom
Publsiher: Chicago Review Press
Total Pages: 381
Release: 2011-06-01
ISBN 10: 1613740638
ISBN 13: 9781613740637
Language: EN, FR, DE, ES & NL

The Book of Klezmer Book Review:

Originally published in hardcover in 2002.

The Yiddish Family Cookbook

The Yiddish Family Cookbook
Author: H. Braun
Publsiher: CreateSpace
Total Pages: 153
Release: 2010
ISBN 10: 9781452897424
ISBN 13: 1452897425
Language: EN, FR, DE, ES & NL

The Yiddish Family Cookbook Book Review:

The year is 1914. Yiddish speaking Jewish women are integrating into their new American home at a rapid rate. Who would have thought that a nutritionist in 1914 would recommend: *olive oil as the best and cleanest cooking fat, *pure lemon juice as a salt substitute, *using almond milk in sauces (for meat dishes) Braun advises all this and more with charm, wit and intelligence, and Weingrod's translation conveys the flavor of Braun's original to make this book both a valuable historical document and a treat to read. Joan Nathan (doyen of Jewish cooking) comments: "It is wonderful to have this translation available to those who do not speak Yiddish. Dos Familien Kokh Bookh in English is a fantastic entry to the canon of Jewish cookbooks." Hasia Diner (American Immigration Historian at NYU) adds: "This book gives a peek into the lives and sensibilities of Eastern European Jewish women in America, at a moment in time when they put themselves onto the path of integration into American life." In short, a wonderful "World of Our Mothers" (or grandmothers), which includes 200 recipes, attitudes, and a nutritionist's concern for health - all done with old fashioned wit and wisdom.

Silk Road Vegetarian

Silk Road Vegetarian
Author: Dahlia Abraham-Klein
Publsiher: Tuttle Publishing
Total Pages: 192
Release: 2014-06-17
ISBN 10: 1462914160
ISBN 13: 9781462914166
Language: EN, FR, DE, ES & NL

Silk Road Vegetarian Book Review:

"Her first cookbook, Silk Road Vegetarian, …is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road" —The Food Network Discover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries. This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes that will be a welcome change for any vegetarian or vegan to enjoy. Plus, most of these delicious recipes can be made using ingredients from your local Farmer's market or CSA share! Delicious vegetarian and vegan recipes include: Bengali Potato & Zucchini Curry Afghan Risotto Zucchini with Basil Vinagrette Turkish Baked Eggplant with Mint Curried Lentil Burgers Israeli Chopped Salad Sesame Kale Salad And dozens more… Dishes from the Silk Road have their roots in the ancient village food traditions of Asia, where a few healthy ingredients from local gardens were blended with spices to create meals that are nutritious, varied and flavorful, as well as being ethical and sustainable. Author Dahlia Abraham-Klein is a food educator and nutritionist who draws from her own family heritage to create meals that honor what is most meaningful about cooking and food everywhere in the world—a connectedness to place, history and family. Her book is about developing culinary awareness and celebrating diversity—discovering foods with contrasting tastes and textures that are simple and easy to prepare, yet totally exciting and different. Silk Road Vegetarian delves into the cultural and spiritual traditions of the Silk Road to show how cultural traditions have influenced the cuisine. Each dish has a rich history—linking past to present in a particular place. At the same time, the recipes address pressing contemporary needs by showing us how to eat a healthy, balanced and yet interesting diet with locally-sourced, earth-friendly ingredients. The astonishing array of recipes in this book will inspire every home cook. All dishes are easy and simple to prepare, and codes are applied to identify which ones are: Vegetarian Vegan Gluten-free Try one of these recipes, and you'll agree that peoples living along the Silk Road created a unique culinary tradition that we have much to learn from today.

Small Victories

Small Victories
Author: Julia Turshen
Publsiher: Chronicle Books
Total Pages: 304
Release: 2016-09-06
ISBN 10: 1452148767
ISBN 13: 9781452148762
Language: EN, FR, DE, ES & NL

Small Victories Book Review:

I can't wait to cook my way through this amazing new book, Ina Garten writes in the foreword to this cookbook of more than 400 recipes and variations from Julia Turshen, writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth Paltrow's It's All Good, Mario Batali's Spain...on the Road Again, and Dana Cowin's Mastering My Mistakes in the Kitchen. The process of truly great home cooking is demystified via more than a hundred lessons called out as "small victories" in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls "simple, achievable recipes" emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert. More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration elevate this entertaining and essential kitchen resource for both beginners and accomplished home cooks.

The Ultimate Book of Party Food

The Ultimate Book of Party Food
Author: Mélanie Dupuis
Publsiher: Hardie Grant Publishing
Total Pages: 288
Release: 2018-09-01
ISBN 10: 1743585659
ISBN 13: 9781743585658
Language: EN, FR, DE, ES & NL

The Ultimate Book of Party Food Book Review:

The Ultimate Book of Party Food presents the know-how required to master the art of entertaining guests with savoury and sweet treats. Each recipe features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and demystify the cooking and preparation process. The Ultimate Book of Party Food includes basic building-block recipes such as sauces, breads, doughs and fillings, followed by detailed recipes, from fingerfood and small bites to sandwiches, rolls, soups, and tarts, to tiny sweet treats such as macarons and mini crèmes. Rounded of with tips on menu planning, preparation timing and food storage, alongside sample menus, cooking and preparation techniques and information on produce, The Ultimate Book of Party Food is the complete toolbox you need to host your next celebration.

 

Kale Caramel

Kale   Caramel
Author: Lily Diamond
Publsiher: Simon and Schuster
Total Pages: 272
Release: 2017-05-02
ISBN 10: 1501123416
ISBN 13: 9781501123412
Language: EN, FR, DE, ES & NL

Kale Caramel Book Review:

Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.

Food Culture in Germany

Food Culture in Germany
Author: Ursula Heinzelmann
Publsiher: ABC-CLIO
Total Pages: 232
Release: 2008-06-30
ISBN 10: 0313344957
ISBN 13: 9780313344954
Language: EN, FR, DE, ES & NL

Food Culture in Germany Book Review:

The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.

The Bais Yaakov Cookbook

The Bais Yaakov Cookbook
Author: Batsheva Weinstein
Publsiher: Unknown
Total Pages: 381
Release: 2011
ISBN 10: 9781583303481
ISBN 13: 1583303480
Language: EN, FR, DE, ES & NL

The Bais Yaakov Cookbook Book Review:

Cuisine and Culture

Cuisine and Culture
Author: Linda Civitello
Publsiher: John Wiley & Sons
Total Pages: 448
Release: 2011-03-29
ISBN 10: 0470403713
ISBN 13: 9780470403716
Language: EN, FR, DE, ES & NL

Cuisine and Culture Book Review:

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

Revisiting Holocaust Representation in the Post Witness Era

Revisiting Holocaust Representation in the Post Witness Era
Author: Tanja Schult,Diana I. Popescu
Publsiher: Springer
Total Pages: 309
Release: 2015-07-28
ISBN 10: 1137530421
ISBN 13: 9781137530424
Language: EN, FR, DE, ES & NL

Revisiting Holocaust Representation in the Post Witness Era Book Review:

This volume explores post-2000s artistic engagements with Holocaust memory arguing that imagination plays an increasingly important role in keeping the memory of the Holocaust vivid for contemporary and future audiences.

OCA Oracle Database SQL Exam Guide Exam 1Z0 071

OCA Oracle Database SQL Exam Guide  Exam 1Z0 071
Author: Steve O'Hearn
Publsiher: McGraw Hill Professional
Total Pages: 832
Release: 2017-08-25
ISBN 10: 1259584615
ISBN 13: 9781259584619
Language: EN, FR, DE, ES & NL

OCA Oracle Database SQL Exam Guide Exam 1Z0 071 Book Review:

A fully updated, integrated self-study system for the Oracle Database SQL Exam This thoroughly revised Oracle Press guide offers 100% coverage of all objectives on the latest version of the Oracle Database SQL Exam. Ideal both as a study guide and on-the-job reference, OCA Oracle Database SQL Exam Guide (Exam 1Z0-071) features detailed explanations, examples, practice questions, and chapter summaries. “Certification Objectives,” “Exam Watch,” and “On the Job” sections reinforce salient points throughout. You will gain access to two complete practice exams that match the tone, tenor, and format of the live test. Get complete coverage every topic on Exam 1Z0-071, including: • DDL and SQL SELECT statements • Manipulating, restricting, and sorting data • Single-row and group functions • Displaying data from multiple tables • Subqueries • Schema objects • Set operators • Grouping related data • Report creation • Data dictionary views • Large data sets • Hierarchical retrieval • Regular expression support • User access control The electronic includes: • Two full practice exams • Detailed answers and explanations

Hazana

Hazana
Author: Paola Gavin
Publsiher: Hardie Grant Publishing
Total Pages: 256
Release: 2017-11-02
ISBN 10: 1787132072
ISBN 13: 9781787132078
Language: EN, FR, DE, ES & NL

Hazana Book Review:

Food and cooking is at the heart of Jewish life. During their 2000 years of exile, Jews migrated across the world taking their culinary heritage and traditions with them. Acclaimed food writer Paola Gavin takes the reader on a culinary journey through more than twenty countries from Morocco to India uncovering a myriad traditional vegetarian dishes that play such an important part in Jewish cooking. Through 150 recipes Paola leads us from North Africa to Italy, Lithuania, Turkey, Georgia and beyond, examining the subtle differences and genesis of the dishes of these regions. With lavish, colourful food photography and a meticulously researched narrative, Hazana is a classic in cookbook writing.

White Heat 25

White Heat 25
Author: Marco Pierre White
Publsiher: Mitchell Beazley
Total Pages: 192
Release: 2015-04-07
ISBN 10: 9781784720001
ISBN 13: 1784720003
Language: EN, FR, DE, ES & NL

White Heat 25 Book Review:

A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the UK restaurant scene, featuring striking photographs of his kitchen and his cooking. Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it w as originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. Marco Pierre White, the original 'enfant terrible', has earned his place in British culinary history as much for his strong temperament as for his unique talent as a chef. The youngest chef ever to earn three Michelin stars, he has become not only a star chef of international renown and food icon of our time, but also a multimillionaire entrepreneur. White Heat has combined sales of over 75,000 copies since first publication in 1990 This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all time Features 73 recipes and reportage from behind the scenes in Marco's kitchen, illustrated with iconic photographs by Bob Carlos Clarke 'White Heat is an edifying read ... a book that breaks new ground.' - Time Out 'Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally well on your coffee table or kitchen worktop.' - GQ 'Amazingly religious experience' - Anthony Bourdain 'White Heat is as unlike any previously published cook book as Marco is unlike any run of-the-mill chef.' - Sunday Telegraph