Discover the history of chocolate in Jewish food and culture with this
unique recipe book, bringing together individual recipes from more than
fifty noted Jewish bakers. This is the perfect book for chocoholics,
anyone keen to grow their repertoire of chocolate-based recipes, or
those with an interest in the diverse ways that chocolate is used around
the world.
Highlights include Claudia Roden's Spanish hot chocolate, the
Gefilteria's dark chocolate and roasted beetroot ice-cream, Honey & Co's
marble cake and Joan Nathan's chocolate almond cake. As well as recipes
for sweet-toothed readers, savory dishes include Alan Rosenthal's
chocolate chilli and Denise Phillips' Sicilian caponata. There are also
delicious naturally gluten-free and vegan recipes to cater to a variety
of dietary requirements.
Each recipe helps provide an insight into the important role chocolate
has played in Jewish communities across the centuries, from Jewish
immigrants and refugees taking chocolate from Spain to France in the
1600s, to contemporary Jewish bakers crossing continents to discover,
adapt and share new chocolate recipes for today's generation.
Babka, Boulou & Blintzes is a unique collection published in
conjunction with the British Jewish charity Chai Cancer Care.
