the writer of the acclaimed The publication of latest Israeli Food returns with a cookbook dedicated to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that experience traveled throughout continents and cultural borders and at the moment are delivered to existence for a brand new generation.
 
For greater than thousand years, Jews world wide constructed cuisines that have been suited for their wishes (kashruth, vacation trips, Shabbat) yet that still mirrored the impacts in their friends and that carried thoughts from their previous wanderings. those cuisines may well now be at the verge of extinction, even if, simply because virtually not one of the Jewish groups during which they built and thrived nonetheless exist. yet they remain possible in Israel, the place there are nonetheless chefs from the immigrant generations who comprehend and love those dishes. Israel has develop into a dwelling laboratory for this loved and endangered Jewish food.
 
The a couple of hundred unique, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a shocking Yemenite model of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were selected no longer via an editor or a chef yet, fairly, by means of what Janna Gur calls “natural selection.” those are the dishes that, although rooted of their unique Diaspora provenance, were embraced by way of Israelis and became a part of the country’s culinary panorama. the idea of Jewish Soul Food is that the single solution to safeguard conventional food for destiny generations is to prepare dinner it, and Janna Gur provides us recipes that proceed to appeal with their practicality, relevance, and deliciousness. listed below are the simplest of the easiest: recipes from a fascinatingly different nutrition tradition that might provide you with an opportunity to complement your individual cooking repertoire and to maintain a helpful part of the Jewish historical past and of its collective soul.

(With full-color photos throughout.)

From the Hardcover edition.