New Jewish Cooking
Ok….so I came across this book at Borders, and don’t tell my wife but… I had to buy it. Purely out of interest. It is written by the head chef at Bevis Marks, a fine dining Kosher restaurant in London. The chef, Jason Prangnell, is a gentile like yours truly, and Bevis Marks is owned by Kenny and Susan Arfin who were kosher caterers. So you can see how it piqued my interest.
The sometime London based Australian food journalist Terry Durack, who as a reviewer is well worth his Fleur de Sel de Guerande, rates the restaurant highly – “The owners continue to pull kosher food into the 21st century in a likeable, accessible, and desirable fashion. Bevis Marks is a charmer.”
I will let you know my opinion on the book in a later post.
I wonder whether the market in Sydney could sustain a quality Kosher restaurant like Bevis Marks? Any thoughts?
Eat well
John
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