A new buzz is in the air about kosher cooking. Ever since Bevis Marks The Restaurant opened its doors for business in 2003, adjacent to Britain's oldest synagogue, the food world has been flocking to its tables to enjoy the groundbreaking recipes of of Jason Prangnell's dairy-free kosher cuisine. Drawing on both the Sephardic and Ashkanazi traditions as well as modern European food influences, he has established his cooking as the benchmark of what modern Jewish cooking can aspire to. Working in a minimalist kitchen in the basement of the synagogue, Jason Prangnell's recipes are succinct and cookable and ideal for the home cook. An exquisite book, beautifully photographed by Lisa Barber.
|Edition description:||First Edition|
|Product dimensions:||9.77(w) x 9.66(h) x 0.88(d)|
About the Author
Jason Prangnell learned his craft in the kitchens of some of the leading restaurants in Germany and England. In 2002 he was taken on as Head Chef at the launch of Bevis Marks The Restaurant. The restaurant has now achieved an international fame as the best modern Jewish restaurant in the world.