Cooking from Memory: A Journey Through Jewish Food (Hardback)

by Gaye Weeden, Natalie King, Hayley Smorgon, Mark Roper

Format: Hardback 192 pages

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A glorious celebration of Jewish cookery from around the world, and a veritable cornucopia of the riches, traditions and flavours of Jewish cooking, this is not only a delicious book of recipes and stories but a triumphant showcasing in words and pictures of a proud and vital culture. Take twenty-one cooks, now living and working in Australia, and trace their journeys - from places as far afield as Vietnam, Argentina, Poland, and Israel - through their food memories and favourite dishes. The common thread is how food and flavour fill a Jewish home with love. Their unique journeys and reminiscences told through food are accompanied by sumptuous colour photography and delicious recipes - from traditional dumplings, noodles, and soups to biscuits, pastries, even doughnuts! Some dishes are simple, made from the freshest ingredients, while others are complex and elaborate. There is the spicy fragrance of an Indian curry contrasted with the delicacy of Sephardi couscous and, of course, the legendary chicken soup (Jewish penicillin), gefilte fish and strudel from Ashkenazi cooking, to name just a few. Arguably the most sumptuous Jewish cookery book ever, this is a "must" for readers of Claudia Roden.

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Hardie Grant Books


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