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Fress: Bold Flavors from a Jewish Kitchen by Emma Spitzer

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Notes about this book

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Notes about Recipes in this book

  • Mahkuda with harissa

    • wester on September 18, 2017

      @raybun: the ingredient list on EYB probably also includes the ingredients for the harissa. I do agree this can sometimes be confusing.

    • raybun on September 17, 2017

      I'm a bit perplexed by the ingredient list on EYB as it's very different from the one in the book (no peppers, paprika, caraway seeds, chillis etc). Needless to say it was delicious, if not a little tricky to manipulate when flipping over. Get those slices thin if you don't have a mandoline. Great flavour, and leftovers were great for midweek lunches.(Photo)

  • Sea bass over spiced chickpeas with confit cherry tomatoes and Moroccan pesto

    • kari500 on August 04, 2018

      Delicious and really easy (especially with canned chickpeas). Lots of flavors going on here. I halved the amount of preserved lemon (which can be too strong for me), and thought it was perfect chermoula.

  • Chicken and pistachio meatballs with cilantro tahini

    • hirsheys on September 09, 2018

      This recipe did not disappoint. Super delicious, even though I had to make a few replacements/omissions. Notes: The recipes didn't say what size onion, so instead of 1/2 of one I used one whole small one, I also used panko because my matzo meal was stale and couldn't get fresh tarragon so I used a few pinches of dried. Next time I would definitely also use the pomegranate seeds... The whole meal was pretty simple to make, all in all, and most of the clean up happened while the meatballs were roasting, which is such a win! The final dish was also super delightful - the green meatballs are quite nutty and moist on their own, but the sauce also adds a lot. This recipe makes me excited to try other ones from the book!

    • raybun on September 17, 2017

      This was an excellent recipe. The texture of the meatballs was just perfect and held up well during baking. I used panko instead of matzo meal but otherwise followed the recipe. The coriander tahini sauce was divine, don't skip this part! (Photo)

  • Matbucha

    • Yildiz100 on August 23, 2018

      Delicious. A nice way to add make ahead vegetable dish to a meal. I am just not sure if the 2 to 3 hours of simmering time is really necessary. I have made quicker recipes for matbucha in the past, and I remember that they were good-just can't remember if they were AS good. Will need to compare!

  • Chicken shawarma with Jerusalem and Lebanese spices

    • Yildiz100 on August 02, 2018

      Subbed breast for thighs. This was very tasty and turned out to have a great texture. Smelled very cinnamon heavy (husband called it Christmas chicken) but the flavors were good in the end. Bonus, it only requires 5 minutes on the stove. Perfect to make in hot weather.

  • Sticky pomegranate salmon

    • Yildiz100 on April 05, 2018

      Really delicious. The shorter baking time of 8 mins was just about perfect for my 125 gram filets. I didn't time the sear phase but just flipped them when they would release from the pan but 2 mins was probably about right. Used homemade pomegranate molasses which is more sour and less sweet than a lot of commmercial brands. If using sweet commercial pom molasses I would reduce the sugar at least by half, but with my pom molasses no alterations were needed. Pom molasses seems to hold in the moisture and gives the fish a great texture.

  • Salmon and sweet potato fishcakes with lime za'atar yogurt

    • Yildiz100 on December 11, 2018

      The salmon cakes were fine and the yogurt sauce was quite tasty, but they did not go well together at all. After eating a bit of it I gave up and mixed some Sriracha mayo, which I always like with sweet potatoes. This was better, but not good enough to make this a favorite. They were also quite soft and very messy to make. The cakes needed to be fried a bit longer than directed to ensure they were hot through.

  • Moroccan spiced monkfish with fennel, leek, and cream sauce

    • Yildiz100 on June 14, 2018

      Another delicious, though not my favourite, recipe from this book. Very easy too. Followed pretty closely but subbed cod for monkfish. Husband raved about the sauce but I thought it was missing something. I think maybe a bit more acidity would help. I loved the fennel here, to my surprise. The texture was very nice. I do wish she either gave a recipe for, or recommended favourite brands of ras el hanout. I flipped through several and they vary wildly, so the choice can definitely affect the final product. I ended up making the ras el hanout from Mediterranean Feasts for this recipe. It is heavy on the cinnamon but that compliments the fennel nicely.

  • Hot red bell pepper fish stew

    • Yildiz100 on April 22, 2018

      Subbed olive oil for the canola oil since this is an oily dish and I don't enjoy the taste of canola oil. Didn't care for the cilantro here. Omit or replace with parsley next time. Otherwise, very good. Cook times were just right for the 140 gram fillets of cod.

  • Schupfnudeln with creamy mushroom sauce

    • Yildiz100 on January 24, 2018

      Delicious but makes a lot. Leftovers keep well, but halve recipe to save time. Cooking all this in batches takes forever.

    • danielis on March 06, 2018

      These are so delicious. Fried little potato dumplings in a rich homey mushroom sauce - the sauce itself over pasta or rice is delicious. The schupfnudeln freeze well.

  • Israeli "chik chak" salad

    • Yildiz100 on August 02, 2018

      I have made a version of this salad for years but this is the first time I followed a recipe. I had doubts about the olives and the generous black pepper. Loved the olives, but not the pepper. Ruins the freshness of a cucumber heavy salad. Fortunately I had separated a small portion to test with the pepper so I didn't ruin the whole thing.

  • Aunty Rochele's cabbage salad

    • Yildiz100 on August 03, 2018

      Delicious. Next time try without the pine nuts. Thought they were a little overwhelming.

  • Apple and cinnamon muffins

    • Yildiz100 on April 22, 2018

      Just meh. Too heavy on the buttermilk. Over all this seemed like a filler recipe.

  • Lamb shank tagine

    • Foodycat on October 15, 2018

      I added the rind of a couple of preserved lemon at the same time as the black garlic, since I didn't have any dried lime powder. It's a very good tagine - not too sweet, very aromatic, lovely melting lamb shanks.

  • New potato and egg salad with spicy cucumbers

    • Foodycat on July 25, 2018

      Not life changing but good. Very few ingredients, so it really comes down to how good they are. I used baby new potatoes and I didn't bother peeling them, as they were so tiny.

  • Baharat spiced chicken

    • raybun on September 17, 2017

      This is another excellent chicken recipe from one of my most recent aquisitions, Fress. The cumin, coriander, baharat & sumac give the chicken thighs a wonderfully fragrant flavour, but the preserved lemons and onion sauce really makes this dish. (Photo)

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Reviews about this book

  • Ms Marmite Lover

    She's honest about her homely food - portions err on the generous and plating is something she had to learn on MasterChef.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1784722987
  • ISBN 13 9781784722982
  • Linked ISBNs
  • Published Apr 04 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Mitchell Beazley

Publishers Text

Fress, in Yiddish, means: "to eat copiously and without restraint". BBC1 Masterchef finalist Emma Spitzer brings together a melting pot of Middle-Eastern and Eastern European flavors with this contemporary Jewish cookbook. Big on flavor and spice, this is happy, sociable food to feed the soul.

Emma's style of cooking is unfussy and uncomplicated, extracting the maximum taste from the humblest of ingredients without spending hours in the kitchen. Her melting pot of inspiration embraces Poland and Russia, Jewish recipes learned from her mother, travels in Israel, Egypt, Jordan and North Africa, as well as Algerian recipes shared by her mother-in-law.

From Slow-cooked Moroccan Chutney to Duck with Black Za'atar and Puy Lentils, Baharat Spiced Chicken to Apricot and Orange Blossom Frangipane, these recipes are packed with punchy flavors and aromatic spices. Emma also includes delicious family recipes, from Grandpa 'Bugga's' Turkey Schnitzel to Mummy's Golden Chicken Soup.

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