Hazana: Jewish Vegetarian Cooking by Paola Gavin

  • Sabbath artichoke salad with fennel and harissa (Salade d’artichauts cuits du Chabbat) (page 36)

    from Hazana: Jewish Vegetarian Cooking Hazana by Paola Gavin

    • Categories: Salads; Side dish; Small plates - tapas, meze; Jewish; Tunisian; Vegan; Vegetarian
    • Ingredients: artichokes; baby white onions; fennel; tomato purée; harissa paste
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Reviews about this book

  • Eat Your Books by Jenny Hartin

    A stunning tribute that will have you rethinking Jewish vegetarian cooking.

    Full review
  • ISBN 10 1787130428
  • ISBN 13 9781787130425
  • Linked ISBNs
  • Published Oct 03 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom, United States
  • Publisher Quadrille Publishing

Publishers Text

Food and cooking are at the heart of Jewish life. During their 2,000 years of exile, Jews migrated across the world taking their culinary heritage and traditions with them. Wherever they settled, they adapted the dishes of their country of residence to fit their own dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles.

Acclaimed food writer Paola Gavin takes the reader on a culinary journey through more than twenty countries from Poland to Morocco uncovering a myriad traditional vegetarian dishes that play such an important part in Jewish cooking. When Jews arrived in the Promised Land they became farmers and agriculturists, growing wheat, barley, rye and millet. Their diet was mainly vegetarian - based on bread, pulses, goat's and sheep's cheese, olives and nuts, vegetables and herbs, fresh and dried fruit. For the poor, food was made more palatable by sweetening with honey or syrup made from dates, pomegranates or carob beans. These are some of the unique tastes and ingredients that are still associated with modern Jewish cooking today.

Through 150 recipes Paola leads us from North Africa to Italy, Lithuania, Turkey and beyond, examining the subtle differences and genesis of the dishes of these regions. With lavish, colourful food photography and a meticulously researched narrative, Hazana is a classic in cookbook writing.

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