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  • Published: 24 April 2012
  • ISBN: 9781448146574
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 336
Categories:

New Flavours of the Jewish Table




150 classic and stylish kosher recipes reflecting Jewish from flavours around the world

Food has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. In her mouthwatering new collection of recipes, Denise Phillips shows how kosher cooking is not just for Jews, but has been a strong but unseen culinary influence all over the world. Inspired by the cuisine of Sephardi Jews from the Mediterranean and Middle East to the Ashkenzai Jews of cooler Eastern European climes, these recipes draw on the variety of flavours that comprise the global nature of Jewish food.

With an evocative introduction to every recipe, Denise takes us from appealing appetisers such as Baba Ganoush, through Chicken, date and raisin tagine, Moroccan sweet potato stew and Stuffed Aubergine with cous cous to delectable desserts like Chocolate macaroon cake and Dutch apple pie. Informed by Denise's skills as a cookery teacher, this charming book provides easy-to-cook and elegantly simple dishes that will entice everyone - from Jews who follow a strict Kosher diet, to anyone wanting tasty and healthy food.

  • Published: 24 April 2012
  • ISBN: 9781448146574
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 336
Categories:

About the author

Denise Phillips

Denise Phillips is a professional chef, who trained with renowned restaurateur Prue Leith before setting up a successful catering business offering distinctive food, at affordable prices but with exceptional style and visual look. Her quest to improve the quality of Jewish cooking led to a number of highly successful 'hands-on' cookery demonstrations all over the country and a that have established her as the leading name in modern kosher stylish cooking. Denise also writes regular cookery columns for Jewish newspapers from London to Toronto and New York, is a member of the Guild of Food Writers, broadcasts on the radio (including her own show on the Jcom radio station), lectures at charity and other events in the UK and teaches in London at her own Cookery school and also in New York (Institute of Culinary Education, the Sephardic Centre, Brooklyn and the JCC- the Jewish Community Centre.) Her TV appearances have included ITV, Channel 5, Carlton Food Channel and UK Food, where her modern approach to has won her much acclaim. Her website is www.jewishcookery.com.

Praise for New Flavours of the Jewish Table

Denise Phillips has compiled a splendid book of Jewish recipes from around the world, including unusual flavours from many cultures. She writes detailed explanations of Jewish customs, as well as handy cookery hints, and I can't wait to try such mouthwatering dishes as fried kibbeh ball (from Lebanon), and Zhug (a spicy middle eastern dip). Denise's recipes are always well researched and work wonderfully

Elaine Sacks, wife of the Chief Rabbi of Great Britain

From the colourful, spicy food of Sephardi Jews to comforting Ashkenazi dishes, this is a treat for the kosher, or simply keen, cook

Sainsbury's Magazine