Hazana: Recetas Vegetarianas de Origen Judío - Gavin, Paola
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Food and cooking are found in the heart of Jewish life and customs. This book, from the acclaimed gastronomy writer Paola Gavin, helps the reader begin a journey through 20 steps--from Poland to Morroco, passing through Iran and Iraq--to discover 140 vegetarian and Jewish dishes packed with tradition and history. They are quick and easy recipes that have been passed from generation to generation and celebrate olives, barley, rye, fresh cheese, figs, pomegranate, dates, and honey, among many others. Hazana is an international compilation of classic vegetarian cuisine. La comida y la cocina se…mehr

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Produktbeschreibung
Food and cooking are found in the heart of Jewish life and customs. This book, from the acclaimed gastronomy writer Paola Gavin, helps the reader begin a journey through 20 steps--from Poland to Morroco, passing through Iran and Iraq--to discover 140 vegetarian and Jewish dishes packed with tradition and history. They are quick and easy recipes that have been passed from generation to generation and celebrate olives, barley, rye, fresh cheese, figs, pomegranate, dates, and honey, among many others. Hazana is an international compilation of classic vegetarian cuisine. La comida y la cocina se hallan en el corazón de la vida y las costumbres judías. Este singular libro, de la aclamada escritora gastronómica Paola Gavin, lleva al lector a emprender un viaje por veinte países -desde Polonia hasta Marruecos, pasando por Irán e Irak- y le descubre 140 platos vegetarianos de origen judío repletos de tradición y de historia. Son recetas rápidas y sencillas que se han ido transmitiendo de generación en generación y que celebran los mejores ingredientes vegetales, que hacen que la cocina vegetariana nos resulte tan atractiva: aceitunas, cebada, centeno, queso fresco, higos, granadas, dátiles y miel, por nombrar solo unos pocos. Hazana es una compilación verdaderamente internacional de recetas vegetarianas clásicas.
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Autorenporträt
Paola Gavin is a critically-acclaimed chef and food critic. She has written articles about gastronomy for various newspapers from Britain to the United States, and she is the author of three books: Mediterranean Vegetarian Cooking, Italian Cooking, and French Vegetarian Cooking.