Summary
This updated, hardback edition of Jewish Cooking Jewish Cooks is a collection of delicious, well-loved, tried and true Jewish recipes from around the world, particularly Europe. It?s also a collection of stories ? all of which revolve, like much of Jewish life and tradition, around the subject of food. From the most simple to the most celebratory Jewish dishes, Ramona Koval presents a thriving, contemporary food culture founded on ancient traditions and laws, that stretched beyond countries and continents. The recipe range from latkes to lox, borscht to blintzes, kugel to cabbage rolls and kompot, with many vegetarian dishes. Rich with anecdotes about what makes Jewish food important to Jewish people, superb images throughout capture the warmth and atmosphere of Jewish kitchens, family gatherings around the table and Jewish life in it?s wider sphere.
Ramona Koval was born in 1954 in Australia. She is a broadcaster, writer and journalist. Koval has written several books, including a novel, Samovar, and a cookbook Jewish Cooking, Jewish Cooks. She has written for many newspapers and international journals, and her interviews have been published in book form. Her latest collection of Radio National interviews is Tasting Life Twice: Conversations with Remarkable Writers, published by ABC Books. In 1995 Koval won the Order of Australia Media Award for a series of radio programs entitled "Writing from the Centre" and broadcast on ABC Radio National. Koval has served on the board of the Australian Book Review.
In 2015 she was appointed Honorary Fellow at the Centre for Advancing Journalism, University of Melbourne. Also in 2015 her title Bloodhound: Searching for My Father met with wide acclaim among the critics.She will be featured at the Mudgee Readers' Festival 2015.
(Bowker Author Biography)
