New Flavours of the Jewish Table

Front Cover
Random House, Apr 24, 2012 - Cooking - 336 pages

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.


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Citrus Turkey Roll
Turkey Goulash
A Shabbat Staple
Cholent from Alsace
Beef and Prune Tagine with Coriander Mashed Potatoes
Italian Lamb Casserole with Lemon and Parsley

Baba Ganoush
Fried Kibbeh Balls
Herring Salad in Soured Cream Sauce
Israeli Salad
The Rise of Salmon
Salmon Pâté on Melba Toast with Cucumber Relish
Chicken Liver Salad with Figs and Walnuts and a Soy Honey Dressing
Pickled Cucumbers
The Russian Influence
Russian Salad
Date and Rocket Salad with Goats Cheese Dressing and Garlic Croutons
The Falafel Story
Falafel with Chickpeas
A Middle Eastern Tradition
Jews in North Africa
Chickpea Feta and Olive Salad with Harissa Dressing
Red Pepper Potato Tortilla
Salmon and Ginger Fish Balls
Vermicelli Chicken Soup
Mushroom and Barley Soup Krupnik
The Jews of Spain
Spanish Onion and Almond Soup
Sephardi Red Lentil Vegetable Soup
Jews in Syria
Golden Potato Soup
Sweet Potato and Carrot Soup with Pistou
A Staple Food
Hot Borscht
Jews in Yemen
Yemenite Lamb and Tomato Soup
Lemon Splitpea Soup
Butternut Squash and Chestnut Soup
Moroccan Chickpea Soup
Soup Extras and Dumplings
Challah and its Traditions
Festival Sweet Challah
Homemade Bagels
Wholewheat Pitta Breads
Rye Bread
Potato Challah Berches
New Year for Trees
Peanut and Fruit Bread
Sephardi Almond and Raisin Bread
Sesame Seed Grissini
Aniseed Bread
Onion Platzels
Aromatic Stuffed Sea Bass
Easy Fish Plait with Leek and Pea Purée
Saffron Salmon Couscous
Red Paella
Salmon Salad with Apple and Honey Dressing
Poached Trout in a Pomegranate Sauce
Jews in Italy
Italian Fish Casserole
Salmon Provençale
Tunisian Fish
Lime Tuna with Spring Vegetables
Jews in Egypt
Egyptian Fish Balls with Tomato Sauce
Smoked Salmon Latkes
Fish Tagine
Salmon Fish Cakes with Tartare Sauce
Roast Chicken with Apricots
The Shabbat Classic
Aunt Ninas Hameen
Roast Turkey with Apple Dumplings and Apple Gravy
Jews in Hungary
Chicken Paprikash
Persian Stuffed Chicken with Mushroom Gravy
Breast of Duck with the Flavours of France
Chicken Date and Raisin Tagine with Couscous
Roast Duck with Orange Sauce
Honey and Sesameglazed Chicken with Apple Rice
Crispy Lemon Schnitzels
Golden Chicken Salad
Spanish Escalopes with Red Rice
Chicken Liver Fennel and Watercress Salad
Steak with Butter Bean and Chilli Tomato Salad
Hungarian Stuffed Peppers in Tomato Sauce
Lamb Pilau with Apricots
Greek Croquettes in Tomato Sauce
Honeyglazed Lamb with Lemon Potatoes
Noodles Kugels and Pies
Jews in Greece
Spanakopita Greek Spinach and Feta Pie
Potato Kugel
Chicken and Mushroom Pie
Lokshen Kugel
Crunchy Leek and Potato Gratin with Orange and Fennel Salad
Dainty Asparagus Tarts
Carrot Kugel
Apricot and Honey Lokshen Pudding
Moroccan Shepherds Pie
Three Bean Mash Pie
Potato Olive and Pesto Tarts
Spaghetti with Wild Mushrooms
Grains and Potatoes
Hot Potato Salad
Moroccan Sweet Potato Stew
Sautéed Potatoes with Onions
Persian Rice Cake
Kasha Varnishkes Buckwheat with Pasta Bows
Mejadera Lentil and Rice Salad
Crispy Saffron and Thyme Potatoes
Rice with Broad Beans and Dill
Bulghar Wheat and Vermicelli Pilau
Risotto Salad with Summer Vegetables
Pilau Chicken Rice
Vegetables and Salads
Stuffed Aubergines
Tzimmes in Orange Juice
North African Pitta Bread Salad
Caraway Cabbage Stirfry
Roasted Autumn Vegetables
Tomato and Courgette Frittata
Pumpkin and Cauliflower Bake
Creamy Spinach Mash
Fennel Red Cabbage and Avocado Salad
Oriental Salad
Spinach Avocado and Asparagus Salad with Pesto Dressing
Winter Coleslaw
Roasted Beetroot and Potato Salad with Garlic Mayonnaise
Moroccan Carrot Salad
Almond Pear Bake
Crunchy Biscuit Ice Cream
Chocolate Apple Dessert
Roasted Almond and Nectarine Pie with Chocolate Sauce
Boozy Pears
Honeyspiced Apple Flan
Marbled Halva Ice Cream
Hazelnut Meringue Roulade with Raspberry Cream
Roasted Winter Fruits
Challah Bread and Butter Pudding
Honey Syllabub
Baked Apples with Muscat and Fig Filling
Iced Pistachio and Poppy Seed Strudel
Figgy Almond Tart
Chocolate and Date Mousse
Cakes and Biscuits
Kiddush Jam Biscuits
Orange and Almond Cake with Orange Cream
Date and Nut Mandelbrot
Pistachio Almond and Hazelnut Cigars
Almond and Cream Cheese Sponge Cake
Poppy Seed Roll
Honey Apple Cake
Passover Apple Squares
Banana and Walnut Muffins
Almond Brownies
Hazelnut Plum Dessert Cake with Hazelnut Cream
A Shavuot Tradition
Vanilla and Lemon Cheesecake
Chocolate Macaroon Cake

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About the author (2012)

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

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