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New Jewish Cooking: Groundreaking Dairy-Free Kosher Recipes from Bevis Marks the Restaurant
Ever since Bevis Marks The Restaurant opened it doors for business in 2003, adjacent to Britain's oldest synagogue, the food world has been flocking to its tables to enjoy groundbreaking recipes of Jason Prangnell's dairy-free kosher cuisine. Drawing on both Sephardic and Ashkanazi traditions, as well as modern European food influences, he has established his cooking as the benchmark of what modern Jewish cooking can aspire to. Jason's recipes are cookable and ideal for the home cook.
192 pages, Hardcover
First published September 1, 2006
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