Food & Wine

Cooking from the Heart Written by Gaye Weeden and Hayley Smorgon
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Cooking from the Heart: A Jewish Journey through Food

Written by Gaye Weeden and Hayley Smorgon

  • November 6, 2012
  • Hardcover
  • Cooking - Jewish & Kosher
  • Hardie Grant Books
  • 7-3/4 x 10
  • $39.95
  • $41.95
  • 978-1-74270-436-4

About This Book

This edition is in American measurements.
   Heartwarming heirloom recipes and stories from around the globe. Cooking From the Heart is a sumptuous celebration of cookery from around the world. This book reveals the stories and recipes of twenty-seven Jewish cooks and captures the importance and celebration of food in the Jewish home as a link to former homelands, their heritage, and a way to maintain the togetherness of family. We meet cooks from places as diverse as the Philippines, Morocco, Romania, and Ethiopia. They recount their sometimes tragic but always inspiring stories and detail their histories, the origins of recipes, and their experiences of food as they were growing up. From Georgia to Italy to Israel, Japan, and South Africa, the common thread is how food and flavors fill a Jewish home with love. Their unique journeys and reminiscences are accompanied by glorious color photographs and delicious recipes—from traditional dumplings, noodles, and soups to biscuits, pastries, and doughnuts. Some dishes are simple, made from the freshest ingredients, while others are complex and elaborate. There is the spicy fragrance of Indian curry contrasted with the indulgent Almond Custard Cake or Chocolate Ganache Cake and of course, legendary chicken soup, gefilte fish, and strudel. The variety of tastes and flavors is truly amazing.


  • "Cooking from the Heart is not only a cookbook that will yield often healthy, always delicious exotic cuicine. It is also a delightful read because of the heartwarming profiles of the cooks who nurture the dishes they clearly love...a fascinating journey of Jewish cuisine through the history of the people that have developed, cooked and eaten it...." ~Energy Times

    “Their interest is not the introduction of Jewish food into a larger culinary scene, but the nostalgic re-creations of homeland recipes as a means to connect to a heritage most fear losing. And they go about collecting this food scrapbook with high-end yet homey creativity; the contributors are all photographed in their homes, using their own dishes, cutlery and linens for the shoot, and the results are authentic and rich, but never schlocky."~Libby Barnea, Hadassah Magazine
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