by Judy Jackson
ISBN 0-7548-0668-5 Price: £6.95
Anna Dangoor, who has just graduated from University of Nottingham
with first class honours in Physics
a fan of cooking, or as in my case, a big fan of eating, this
book is a delight. Judy Jackson has put together a comprehensive
guide to the finest foods that Sephardi and Ashkenazi cooking
has to offer.
through the book is enough to make ones mouth water, as every
page is full of colourful step-by-step pictures showing each
stage of preparation, and the sumptuous end results.
This clear and
simple way of presenting the recipes makes the book accessible
to even the clumsiest of cooks. For someone like me who usually
runs for cover at the first sign of a cookery book, it was
fantastic to feel that even I was only a few simple steps
away from delicious hummus and falafel, potato latkes, or
even cholent, (I cant wait to try that one on my housemates!)
As well as the
clear step-by-step instructions, I found the Cooks
Tips, which accompany many of the recipes, particularly
helpful. These give handy suggestions on ways in which the
dishes can be varied, and general advice on the method of
cooking. I also enjoyed the introductory pages which give
a brief background into the types of ingredients used in Jewish
cooking, and the traditional foods eaten at festivals.
Being at university
one does begin to crave that good old homemade Jewish cooking,
and I was glad to see that all my favourites, such as stuffed
vegetables and turkey schnitzels, were included in the book.
The diverse range of recipes Judy has included also means
that there are a whole host of unfamiliar delicious-looking
dishes, in case you fancy trying something new.
So if like me
you believe that unwritten Jewish commandment thou shalt
eat well! then grab your matzo meal, sling on your apron,
and reach for this book.
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