Ever since Bevis Marks The Restaurant opened it doors for business in 2003, adjacent to Britain's oldest synagogue, the food world has been flocking to its tables to enjoy groundbreaking recipes of Jason Prangnell's dairy-free kosher cuisine. Drawing on both Sephardic and Ashkanazi traditions, as well as modern European food influences, he has established his cooking as the benchmark of what modern Jewish cooking can aspire to. Jason's recipes are cookable and ideal for the home cook.
Buy New Jewish Cooking book by Jason Pragnell from Australia's Online Independent Bookstore, Boomerang Books.
(240mm x 240mm x 20mm)
Publisher: Absolute Press
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Author Biography - Jason Pragnell
Jason Prangnell learned his craft in the kitchens of some of the leading restaurants in Germany and England. In 2002 he was taken on as Head Chef at the launch of Bevis Marks The Restaurant. The restaurant has now achieved an international fame as the best modern Jewish restaurant in the world.