In the original dust jacket. Navy cloth binding with gilt title on the spine.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list 

A quality book from Jack Arnold LANG’s library. Lang is famous both for his fantastic Cambridge restaurant and as one of the progenitors of the computer RASPBERRY PI. 

The ingredients, preparation, methods and serving of Jewish food and cooking all provide clues to the history of the Jewish people and to their religious beliefs. Despite its diversity, the food has strong uniting forces. Most important of all is adherence to Kosher laws, which affect not only the choice of raw materials but also cooking methods. Secondly, certain ingredients are written into the culture – both the Bible and the Talmud use food as part of their symbolic language. And thirdly, food is a shared bond – constant hunger and expulsion have left their mark. Examining both Sephardi and Ashkenazi foods, this book sets out to piece together the history of one of the world’s richest and most varied cuisines, and at the same time to provide a history of the Jewish people which revolves around “milk and honey”, almonds and avocadoes.