The traditional Jewish restaurant
Hoffy’s, in Antwerp, Belgium, has been
a household name in gastronomy for
more than 30 years. Orthodox and hip,
kosher and cool: the meals presented
by the Jewish Hoffman brothers in
Hoffy’s, their restaurant-cum-takeaway,
are one big culinary paradox. Prepared
according to the dietary rules of
Kashrut, but pimped so creatively that
the traditional food has become trendy.
Judaism has many traditions and
rituals, including in the kitchen. The
practice of kosher is well known, but the
fact that there are different dishes for
each of the many Jewish festivals is less
familiar. The Jewish religious calendar
determines which meal ends up on the
table. For example, there is the typical
gefilte fish on the weekly sabbath, latkes
or potato pancakes during Hanukkah,
stuffed cabbage rolls for the Feast of
Tabernacles and filled hamantaschen
pastries at Purim.
For this book, the Hoffman brothers
delve into the rich history of Jewish
ritual feasts and reveal their family
recipes for these dishes, which have
been handed down from generation to
generation. For each recipe, they also
briefly explain the link between the dish
and the festival. As a reader you gain a
special insight into the culinary habits
of an otherwise very closed community.
With enlightening texts by Marijke
Libert and atmospheric photos by Piet
De Kersgieter.
Hoffy’s, in Antwerp, Belgium, has been
a household name in gastronomy for
more than 30 years. Orthodox and hip,
kosher and cool: the meals presented
by the Jewish Hoffman brothers in
Hoffy’s, their restaurant-cum-takeaway,
are one big culinary paradox. Prepared
according to the dietary rules of
Kashrut, but pimped so creatively that
the traditional food has become trendy.
Judaism has many traditions and
rituals, including in the kitchen. The
practice of kosher is well known, but the
fact that there are different dishes for
each of the many Jewish festivals is less
familiar. The Jewish religious calendar
determines which meal ends up on the
table. For example, there is the typical
gefilte fish on the weekly sabbath, latkes
or potato pancakes during Hanukkah,
stuffed cabbage rolls for the Feast of
Tabernacles and filled hamantaschen
pastries at Purim.
For this book, the Hoffman brothers
delve into the rich history of Jewish
ritual feasts and reveal their family
recipes for these dishes, which have
been handed down from generation to
generation. For each recipe, they also
briefly explain the link between the dish
and the festival. As a reader you gain a
special insight into the culinary habits
of an otherwise very closed community.
With enlightening texts by Marijke
Libert and atmospheric photos by Piet
De Kersgieter.
