Fress: Bold, Fresh Flavours from a Jewish Kitchen by Emma Spitzer

By Emma Spitzer

Fress (Yiddish): 'to consume copiously and with no restraint'

'Fress, the knockout debut cookbook from Emma Spitzer, a 2015 finalist on Britain's 'Masterchef' exhibit, seamlessly blends Ashkenazic and Sephardic culinary historical past ...
Spitzer is a Brighton-born commute enterprise entrepeneur who now caters and teaches cooking periods ... her voice is that of a house prepare dinner privileged to join the hot foodstuff global order, acknowledging her Russian roots, her mother-in-law's Israeli feasts, British superstar chef John Torode and cookbook writer Claudia Roden.
There's a slightly of Yotam Ottolenghi within the book's photographs - greens that glance lush and savoury at the plate. Props to the styling crew, who make even beef-stuffed artichokes glance handsome.'
The Washington Post

Emma Spitzer's kind of cooking is unfussy and easy, extracting the utmost flavour from the humblest of components with no spending hours within the kitchen. For Fress, her melting pot of suggestion embraces Poland and Russia, Jewish recipes realized from her mom, travels in Israel, Egypt, Jordan and North Africa, in addition to Algerian recipes shared by way of her partner's mother. monstrous on flavour and spice, Fress is packed with chuffed, sociable foodstuff to feed the soul.

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