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Description of  Babka, Boulou, & Blintzes: Jewish Chocolate Recipes from around the World

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 Rodens Spanish hot chocolate, the Gefilterias dark chocolate and roasted beetroot ice-cream, Honey & Cos marble cake and Joan Nathans chocolate almond cake. As well as recipes for sweet-toothed readers, savory dishes include Alan Rosenthals 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 todays generation. Read more