New Flavours of the Jewish Table

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Food has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. In her mouthwatering new collection of recipes, Denise Phillips shows how kosher cooking is not just for Jews but for anyone interested in healthy and flavorful meals. Inspired by the cuisine of Sephardi Jews from the Mediterranean and Middle East as well as the Ashkenzai Jews of cooler Eastern European climes, these recipes draw on the variety of flavors that comprise the global nature of Jewish food. With an evocative introduction to every recipe, Denise takes us from appealing appetizers such as baba ganoush; through chicken, date,and raisin tagine; Moroccan sweet potato stew; and stuffed aubergine with cous cous; to delectable desserts like chocolate macaroon cake and almond pear bake. This charming book provides easy-to-cook and elegantly simple dishes that will entice everyone—from Jews who follow a strict kosher diet, to anyone wanting tasty and healthy food.

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Denise Phillips is a professional chef who trained with renowned restaurateur Prue Leith before setting up a successful catering business. She is the author of The Book of Jewish Cooking and The Jewish Mama's Kitchen, and she also writes regular cooking columns for Jewish newspapers, including The Jewish Advocate and The Jewish Press.