Authors: Marlena Spieler
Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (51 page)
tamarind
tomatoes
turnips
U
V
fragrant beetroot and vegetable soup with spiced lamb kubbeh
vine leaves
W
watercress
Y
Z
This edition is published by Southwater, an imprint of Anness Publishing Ltd, Blaby Road, Wigston, Leicestershire LE18 4SE;
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www.southwaterbooks.com
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Publisher:
Joanna Lorenz
Senior Managing Editor:
Conor Kilgallon
Editor:
Amy Christian
Photography:
William Lingwood
Production Controller:
Don Campaniello
Designed and edited for Anness Publishing Ltd by the Bridgewater Book Company Ltd
Publisher’s Acknowledgments
All photographs are by William Lingwood except the following: p188 AKG; p189 The Bridgeman Art Library; pp 190, 191 Hulton Getty Images.
© Anness Publishing Ltd 2011
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any way or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holder.
ISBN-10: 1-78114-022-7
ISBN-13: 978-1-78114-022-2
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PUBLISHER’S NOTE
Although the advice and information in this book are believed to be accurate and true at the time of going to press, neither the authors nor the publisher can accept any legal responsibility or liability for any errors or omissions that may have been made nor for any inaccuracies nor for any loss, harm or injury that comes about from following instructions or advice in this book.
NOTES
For all recipes, quantities are given in both metric and imperial measures and, where appropriate, in standard cups and spoons. Follow one set of measures, but not a mixture, because they are not interchangeable.
Standard spoon and cup measures are level. 1 tsp = 5ml, 1 tbsp = 15ml, 1 cup = 250ml/8fl oz. Australian standard tablespoons are 20ml. Australian readers should use 3 tsp in place of 1 tbsp for measuring small quantities. American pints are 16fl oz/2 cups. American readers should use 20fl oz/2.5 cups in place of 1 pint when measuring liquids.
Electric oven temperatures in this book are for conventional ovens. When using a fan oven, the temperature will probably need to be reduced by about 10–20°C/20–40°F. Since ovens vary, you should check with your manufacturer’s instruction book for guidance.
The nutritional analysis given for each recipe is calculated per portion (i.e. serving or item), unless otherwise stated. If the recipe gives a range, such as Serves 4–6, then the nutritional analysis will be for the smaller portion size, i.e. 6 servings. Measurements for sodium do not include salt added to taste.
Medium (US large) eggs are used unless otherwise stated.
Front cover shows Baba Ghanoush – for recipe, see page 26.