Cooking from Memory: A Journey Through Jewish Food

Cooking from Memory: A Journey Through Jewish Food

by Hayley Smorgon, Gaye Weeden, Natalie King
     
 

View All Available Formats & Editions

Part cookbook, part history lesson, this book illustrates the story of the Jewish Diaspora in Australia through personal stories and delicious recipes that rouse taste buds and memories of the past. Readers meet 21 cooks who have migrated to Australia from places like Georgia, Italy, and Israel, as well as from Japan, South Africa, and Vietnam. While their stories

Overview

Part cookbook, part history lesson, this book illustrates the story of the Jewish Diaspora in Australia through personal stories and delicious recipes that rouse taste buds and memories of the past. Readers meet 21 cooks who have migrated to Australia from places like Georgia, Italy, and Israel, as well as from Japan, South Africa, and Vietnam. While their stories of courage and hardship differ, food and flavors filled their Jewish homes with love, no matter where they lived. Readers can feast their eyes on beautiful photography while learning recipes for Sephardi couscous, chicken soup, gefilte fish, and strudel—as well as indulging in rich Jewish culture and tradition.

Product Details

ISBN-13:
9781740666121
Publisher:
Hardie Grant
Publication date:
10/01/2008
Pages:
192
Product dimensions:
7.90(w) x 9.80(h) x 0.80(d)

Related Subjects

Meet the Author

Hayley Smorgon is a former dessert chef with a background in the visual arts. Gaye Weeden is a food and interiors editor and stylist who has worked for Gourmet Traveller, Marie Claire, and VogueNatalie King is a writer, a curator, and a broadcaster who has written for several magazines, including Art and AustraliaAustralian Art Collector, Elle, and Qantas magazine.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >