Hoffy's
The Jewish Kitchen
Seiten
2019
Meta4Books vzw (Verlag)
9789463887137 (ISBN)
Meta4Books vzw (Verlag)
9789463887137 (ISBN)
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Top dishes form the kitchen of Flanders' best-known Jewish family. As a reader you gain a special insight into the culinary habits of an otherwise very closed community.
"There can be no Antwerp without Hoffy's and no Hoffy's without Antwerp." - Margot Vanderstraeten (author of Mazzeltov)
The traditional Jewish restaurant Hoffy's, in Antwerp, Belgium, has been a household name in gastronomy for more than 30 years.
Judaism
has many traditions and rituals, including in the kitchen. The practice
of kosher is well known, but the fact that there are different dishes
for each of the many Jewish festivals is less familiar. The Jewish
religious calendar determines which meal ends up on the table. For
example, there are the typical fish balls on the weekly Sabbath, latkes
or potato pancakes during Hanukkah, stuffed peppers, aubergines or
cabbage for the Feast of Tabernacles.
For this book, the Hoffman
brothers delve into the rich history of Jewish ritual feasts and reveal
their family recipes for these dishes, which have been handed down from
generation to generation. The recipes in this book are organised into
six separate chapters. Five of them correspond to Jewish festivals:
'Rosh Hashana' (New Year), 'Pesach' (Passover), 'Succoth' (the Feast of
Tabernacles), 'Hanukkah' (the Festival of Lights) and the weekly
'Shabbat' (Sabbath). The sixth chapter, 'Everyday Fare', contains
recipes for dishes eaten on ordinary days.
With enlightening texts by Marijke Libert and atmospheric photos by Piet De Kersgieter.
"There can be no Antwerp without Hoffy's and no Hoffy's without Antwerp." - Margot Vanderstraeten (author of Mazzeltov)
The traditional Jewish restaurant Hoffy's, in Antwerp, Belgium, has been a household name in gastronomy for more than 30 years.
Judaism
has many traditions and rituals, including in the kitchen. The practice
of kosher is well known, but the fact that there are different dishes
for each of the many Jewish festivals is less familiar. The Jewish
religious calendar determines which meal ends up on the table. For
example, there are the typical fish balls on the weekly Sabbath, latkes
or potato pancakes during Hanukkah, stuffed peppers, aubergines or
cabbage for the Feast of Tabernacles.
For this book, the Hoffman
brothers delve into the rich history of Jewish ritual feasts and reveal
their family recipes for these dishes, which have been handed down from
generation to generation. The recipes in this book are organised into
six separate chapters. Five of them correspond to Jewish festivals:
'Rosh Hashana' (New Year), 'Pesach' (Passover), 'Succoth' (the Feast of
Tabernacles), 'Hanukkah' (the Festival of Lights) and the weekly
'Shabbat' (Sabbath). The sixth chapter, 'Everyday Fare', contains
recipes for dishes eaten on ordinary days.
With enlightening texts by Marijke Libert and atmospheric photos by Piet De Kersgieter.
| Erscheinungsdatum | 24.01.2020 |
|---|---|
| Sprache | englisch |
| Maße | 215 x 270 mm |
| Gewicht | 1130 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Geisteswissenschaften ► Religion / Theologie ► Judentum | |
| ISBN-13 | 9789463887137 / 9789463887137 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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