Cooking from Memory

Front Cover
Hardie Grant Publishing, Mar 1, 2008 - Cooking - 185 pages
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

24939 Memory 001013_SR
1
24939 Memory 014024_SR
14
24939 Memory 025040_SR
25
24939 Memory 041056_SR
41
24939 Memory 057072_SR
57
24939 Memory 073084_SR
73
24939 Memory 085100_SR
85
24939 Memory 101116_SR
101
24939 Memory 117126_SR
117
24939 Memory 127142_SR
127
24939 Memory 143158_SR
143
24939 Memory 159177_SR
159
24939 Memory 178186_SR
178
Copyright

Other editions - View all

Common terms and phrases

About the author (2008)

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.

Bibliographic information