The Gefiltefest Cookbook

Recipes from the World's Best-Loved Jewish Cooks

Date Published :
July 2014
Publisher :
Grub Street Cookery
Contributor(s) :
Claudia Roden
Illustration :
full color throughout
Format Available    QuantityPrice
Binding : Hardback
ISBN : 9781909166257
Pages : 160
Dimensions : 9 X 7 inches
Stock Status : In stock



Everyone eats - but in the Jewish community food really matters. Eating is not a casual enjoyment but an expression of culture, history and philosophy. The Jewish communities’ tastes have developed in distinct ways according to family traditions and homeland cultures. To showcase the great variety of cooking styles the Jewish food charity Gefiltefest invited Jewish cookery writers from around the world to contribute their favorite recipes to The Gefiltefest Cookbook. In total, more than 65 internationally-renowned Jewish cooks have contributed to this collection.

Among the many well-known writers are, Nadine Abensur, Ekhlas Ahmed, Ken Albala, Michal Ansky, Tori Avey, Claire Berson, Jayne Cohen, Sibel Cuniman-Pinto, Linda Dangoor, Rachel Davies, Ovi Duri, Poopa Dweck, James and Michael Eder, Florence Fabricant, Sue Fishkoff, Jamie Geller, Tamar Genger, Sharon Glass, Stan Ginsberg, Simi Goldberg, Marcy Goldman, Joyce Goldstein, Todd Gray, Richard Grausman, Gil Hovav, Clarissa Hyman, Judy Jackson, Ruth Joseph, The Jewish Princesses, Faye Levy, Sharon Lurie, Deborah Madison, Gil Marks, Silvia Nacamulli, Helen Nash, Joan Nathan, Russell Norman, Yotam Ottolenghi, Philip Pell, Denise Phillips, Fred Plotkin, Victoria Prever, Rose Prince, Steven Raichlen, Rosalind Rathouse, Claudia Roden, Evelyn Rose, Judi Rose, Alan Rosenthal, Michael Ruhlman, Lady Sacks, Nigel Savage, Michael Shafran, Leah Shapira, Paula Shoyer, Marlena Spieler, Nanny Ten Brink-De Lieme, Eran Tibi, Fabienne Viner-Luzzato, Tina Wasserman, Michael Wex, Paula Wolfert, and Orly Ziv.

Gefiltefest’s founding patron Claudia Roden has written that ‘every recipe tells a story’. No culinary concoction exists in isolation and each has a rich history. For the Jewish community each dish reveals the writer’s roots, global wanderings and also modern practicalities and passions. The book includes a foreword by Ms Roden. The book also features an introduction by Maureen Kendler (with additional research by Claudia Prieto) discussing Jewish cookbooks from the 1840s to the present day.

Sales of the book will support the food charity, which organizes an annual London Jewish Food Festival and other events. Check Gefiltefest's website ( for more information.

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