Cooking from the Heart

Nonfiction, Food & Drink
Cover of the book Cooking from the Heart by Gaye Weeden, Hayley Smorgon, Hardie Grant Books
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Author: Gaye Weeden, Hayley Smorgon ISBN: 9781742738055
Publisher: Hardie Grant Books Publication: December 15, 2009
Imprint: Language: English
Author: Gaye Weeden, Hayley Smorgon
ISBN: 9781742738055
Publisher: Hardie Grant Books
Publication: December 15, 2009
Imprint:
Language: English
Australia is home to a vibrant and close-knit Jewish community, drawn together by the customs of the kitchen. But the roots of this community reach across the globe. From the shtetls of Eastern Europe to the tropical paradise of 1930s Rangoon, these brave and resilient migrants have overcome untold hardships and found a welcoming home in Australia, while creating a culture and cuisine enriched by many diverse backgrounds. Featuring the compelling stories and nourishing recipes of 26 migrants from across the globe, Cooking from the Heart features traditional classics such as latkes and onion soup along with less typically Jewish fare, such as the Brazilian-inflected Picanha with farfale. With dishes that reflect their far-flung origins, such as the Scandinavian lingonberry pie and coconut babas, this book is an eclectic sampling of the dishes that characterise the Jewish community.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Australia is home to a vibrant and close-knit Jewish community, drawn together by the customs of the kitchen. But the roots of this community reach across the globe. From the shtetls of Eastern Europe to the tropical paradise of 1930s Rangoon, these brave and resilient migrants have overcome untold hardships and found a welcoming home in Australia, while creating a culture and cuisine enriched by many diverse backgrounds. Featuring the compelling stories and nourishing recipes of 26 migrants from across the globe, Cooking from the Heart features traditional classics such as latkes and onion soup along with less typically Jewish fare, such as the Brazilian-inflected Picanha with farfale. With dishes that reflect their far-flung origins, such as the Scandinavian lingonberry pie and coconut babas, this book is an eclectic sampling of the dishes that characterise the Jewish community.

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