Cooking from Memory: A Journey Through Jewish Food, Smorgon Weeden And King.
"Cooking from Memory" is a sumptuous celebration of Jewish cookery from around the world.
Part cookbook, part history lesson, this book illustrates the story of the Jewish Diaspora in Australia through personal stories and delicious recipes that rouse taste buds and memories of the past.
Separated into regions and countries, we meet twenty-one cooks from places such as Uzbekistan, Vietnam, Japan, Poland and Argentina.
They recount their stories and detail their histories, the origins of certain recipes and their experiences of food as they were growing up.
From Georgia to Italy to Israel, Japan and South America, the common thread is how food and flavours fill a Jewish home with love.
Their unique journeys and reminiscences are told through food, and are accompanied by sumptuous colour photographs and delicious recipes - from traditional dumplings, noodles and soups to biscuits, pastries and even doughnuts!
Some dishes area simple, made from the freshest ingredients, while others are complex and elaborate.
There is the spicy fragrance of Indian curry contrasted with the sumptuousness of Sephardi couscous and, of course, legendary chicken soup, gefilte fish
and strudel from Ashkenazi cooking, to name just a few.