Cherish: Food to Make for the People You Love by Anne Shooter

  • Chicken soup with noodles & kneidelach (page 16)

    from Cherish: Food to Make for the People You Love Cherish by Anne Shooter

    • Categories: Soups; Jewish
    • Ingredients: boiler chicken; onions; carrots; celery; leeks; bay leaves; black peppercorns; parsley; vermicelli noodles; matzah meal; ground almonds; chicken fat; white pepper; chicken stock powder
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Notes about this book

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Notes about Recipes in this book

  • Oven-roasted chicken shawarma

    • Allie80 on June 04, 2018

      Really delicious, lots of flavours. Served with flatbreads, tomatoes, red onions, pickled jalapenos and the hummus from the book.

  • Ethiopian doro wat

    • Cvtbird on March 19, 2021

      The Berbere mix makes about 3 times what you need for this recipe

  • Lamb in coriander sauce from Cochin [Dr Essie Sassoon, Bala Menon ad Kenny Salem]

    • Cvtbird on March 17, 2021

      Considering the amount of flavours going in, it didn’t result in a massively flavourful dish, but perfectly nice.

  • Lamb shanks with apricots

    • Cvtbird on May 14, 2021

      Super easy to do. Really nice, could add more salt and spices?

  • Hummus

    • Allie80 on June 04, 2018

      Works well as a accompaniment in flatbreads for the Chicken Shawarma recipe but on it's own I found it a bit funny and the amount of tahini was overpowering as a dip.

  • Sarah's whisky squares

    • sarahj22 on March 04, 2020

      These were delicious - the effort to pay-off scale is great. I've used just ginger nuts and a combination of ginger nuts and speculoos biscuits and both work beautifully. The author says they make a lovely dessert with coffee when you don't want something too heavy and that's true, but I've also served them with vanilla ice cream and espresso martinis for something a bit more indulgent. Yum!

  • Lemon date squares

    • sarahj22 on November 09, 2020

      Easy and tasty with a lovely, fairly subtle lemon flavour. I didn't have enough dates, so used half and made up the remaining quantity with raisins. My dates didn't fall apart as they were meant to, so I blended the mixture before topping the base. The mixture didn't seemed cooked after the specified oven cooking time so I left it in a bit longer. When I tasted the finished product when it was still warm, I thought the date flavour / stickiness might be a bit intense for my taste, but I enjoyed it much more once it had cooled down.

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Reviews about this book

  • Kavey Eats

    Bringing together the food of Jewish communities around the world, Anne Shooter shares a collection of recipes inspired by childhood memories and her Jewish roots.

    Full review
  • ISBN 10 1472243196
  • ISBN 13 9781472243195
  • Published Feb 08 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition illustrated edition
  • Countries United Kingdom
  • Publisher Headline

Publishers Text

The recipes in Cherish are the food that Anne Shooter cooks for her family - the cookbook that her daughters wanted her to write. Full of love and generosity, the recipes are a delicious array of flavours from the Middle East, Eastern Europe and Jerusalem. They come from Anne's Jewish background and the times her family and friends come together to eat, celebrate and feast. With the same warm, home-style cooking of Sabrina Ghayour's Persiana, Olia Hercules' Mamushka and Emma Spitzer's Fress, Anne will open up a world of bold flavours but simple ingredients. Recipes that you will want to cook over and over again.

"Every Friday, like my mum and my grandma, and her mother before her, I cook a delicious, comforting dinner for my family and friends. My recipes come from my Jewish roots, but I have written them for the modern table, drawing from the street foods of Tel Aviv to all the Jewish communities around the world to the meals my family have now made their own.

I cook these recipes whenever we have friends or family over - a weekday one-tray supper of chicken, aubergine and bulghar wheat, a Sunday lunch of lamb shanks with apricots or roasted peppers with chickpeas, quinoa & feta for a vibrant dinner.

I can turn around a veritable feast of a dinner in a couple of hours because these recipes are tried and tested by generations of cooks before me, recipes I will be passing on to my daughters for their own families one day, I hope, and that you will to yours.

This is indeed a book inspired by my Jewish roots, but above all, it is a book of food to make for people you love."

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