The traditional Jewish restaurantHoffy's, in Antwerp, Belgium, has beena household name in gastronomy formore than 30 years. Orthodox and hip,kosher and cool: the meals presentedby the Jewish Hoffman brothers inHoffy's, their restaurant-cum-takeaway,are one big culinary paradox. Preparedaccording to the dietary rules ofKashrut, but pimped so creatively thatthe traditional food has become trendy.Judaism has many traditions andrituals, including in the kitchen. Thepractice of kosher is well known, but thefact that there are different dishes foreach of the many Jewish festivals is lessfamiliar. The Jewish religious calendardetermines which meal ends up on thetable. For example, there is the typicalgefilte fish on the weekly sabbath, latkesor potato pancakes during Hanukkah,stuffed cabbage rolls for the Feast ofTabernacles and filled hamantaschenpastries at Purim.For this book, the Hoffman brothersdelve into the rich history of Jewishritual feasts and reveal their familyrecipes for these dishes, which havebeen handed down from generation togeneration. For each recipe, they alsobriefly explain the link between the dishand the festival. As a reader you gain aspecial insight into the culinary habitsof an otherwise very closed community.With enlightening texts by MarijkeLibert and atmospheric photos by PietDe Kersgieter.
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