Recommendations from our site
“It shows how Jewish food culture is living on after the pogroms, after the Holocaust, after the Communist regime. It’s quite a hopeful book. All the recipes are vegetarian and kosher, which is very niche, but it includes traditional Jewish recipes like latkes and challah bread. I like it because, format-wise, it’s very interesting: it shows what a cookbook can do. It has lovely sketches in it—which sometimes take up two pages—and recipes, obviously, and also short essays. Reading it, is a bit like being a fly on the wall of the café. You never know exactly who you are listening to. It’s quite chaotic. And as these essays are attributed to people just by name, you don’t know who they are—is it the washing up guy? the cook? the delivery guy? the owner? You’re never sure. I like that playfulness.” Read more...
The Best Eastern European Cookbooks
Caroline Eden, Cooks & Food Writer
Our most recommended books
-
The Essentials of Classic Italian Cooking
by Marcella Hazan -
The Constance Spry Cookery Book
by Constance Spry and Rosemary Hume -
The Alice B Toklas Cookbook
by Alice B Toklas -
How to Eat
by Nigella Lawson -
The River Cottage Meat Book
by Hugh Fearnley Whittingstall -
The Cook’s Companion
by Stephanie Alexander
