JEWISH
COOKING by RAMONA KOVAL
This updated, hardback edition
of 'Jewish Cooking' is a collection of delicious, well-loved, tried and true Jewish
recipes from around the world, particularly Europe. It's also a collection of
stories - all of which revolve, like much of Jewish life and tradition, around
the subject of food.
From the most simple to the most celebratory
Jewish dishes, Ramona Koval presents a thriving, contemporary food culture founded
on ancient traditions and laws that stretch beyond countries and continents.
The
recipes range from latkes to lox, borscht to blintzes, kugel to cabbage rolls
and kompot, with many vegetarian dishes. Rich with anecdotes about what makes
Jewish food important to Jewish people, superb images throughout capture the warmth
and atmosphere of Jewish kitchens, family gatherings around the table and Jewish
life in its wider sphere.
Brimming with tales, memories, and
tastes that defy the economy of traditional Jewish cooking, 'Jewish Cooking' captures
the very essence of Jewish food: The time-honoured and intensely evocative flavours
of home, hearth and family.
Updated into a hardback edition,
'Jewish Cooking' will stand the test of time and durability through your kitchen
adventures.
ABOUT THE AUTHOR:
Ramona
Koval presents and produces 'Books and Writing', Australia's foremost national
literary radio program, and co-presents 'Australia Talks Books', the biggest book
club in the country, on ABC Radio National. She is a columnist for 'The Weekend
Australian' newspaper, and the author of a novel and three books of non-fiction.
She has been an academic at RMIT University and the University of Melbourne, and
before that, a microbiologist and geneticist. She lives in Melbourne and is the
mother of two grown daughters.
'Jewish Cooking'
is available now.
