Book – Hazana

In this book, Hazana, which is the modern Hebrew word for nourishment, acclaimed food writer Paola Galvin takes the reader on a culinary journey through more than 20 countries that have inspired Jewish vegetarian cooking.

There’s more than a touch of poignancy as she details the countries that have sheltered Jews in the past and had an unmistakable influence in their food. The  diverse list of recipes includes Courgette and Potato Moussaka from Greece and Bulgar Pilaf with Tomatoes and Pine Nuts from Syria. Interspersed throughout it all are Yiddish sayings and philosophies.

It’s not surprising the vegetarian cooking figures so prominently here. When Jews arrived in the Promised Land they became farmers and agriculturists, growing wheat, barley, rye and millet. Their diet was mainly vegetarian – based on bread, pulses, goat’s and sheep’s cheese, olives and nuts, vegetables and herbs, fresh and dried fruit. For the poor, food was made more palatable by sweetening with honey or syrup made from dates, pomegranates, or carob beans. These are some of the unique tastes and ingredients that are still associated with modern Jewish cooking today.

In this beautifully illustrated book, Paola Gavin brings all these recipes to life. Whether you’re Jewish or not, this is the new vegetarian bible.

Hazana: Jewish Vegetarian Cooking features:

• Written by Paola Gavin.
• Photographs by Mowie Kay.
• Hardback edition.
• 256 Pages with 150 recipes.

Book dimensions: 19.5cm (l) x 25.5cm (h) x 3cm (w).