Cooking From Memory: A Journey Through Jewish Food

by Hayley Smorgon, Gaye Weeden, Natalie King

Part cookbook, part history lesson, this book illustrates the story of the Jewish Diaspora in Australia through personal stories and delicious recipes that rouse taste buds and memories of the past. Readers meet 21 cooks who have migrated to Australia from places like Georgia, Italy, and Israel, as well as from Japan, South Africa, and Vietnam. While their stories of courage and hardship differ, food and flavors filled their Jewish homes with love, no matter where they lived. Readers can feast their eyes on beautiful photography while learning recipes for Sephardi couscous, chicken soup, gefilte fish, and strudel—as well as indulging in rich Jewish culture and tradition.

192 pages, Hardcover

First published May 28, 2006

Reviews

[Marleene · Rating 2 out of 5]

I was actually disappointed in this book. Beautifully photographed and with an interesting theme (the presentation of Australian immigrant stories and multicultural backgrounds) the choice of recipes appeared random, and many stories/recipes were that of converts to Judaism - thus significantly altering the basic premise. Many of the standard recipes, Polish chicken soup or baba ghanoush for example, can be found in other collections. I would have been happier had there been some explanation as to why these individuals were selected, why these recipes were so important to their memories and more about the Australian Jewish community.