Jachnun is a traditional Yemenite Jewish laminated bread that's baked low and slow for 10 hours. The end result; a flaky, chewy, caramelized cross between bread and pastry.
A review of Uri Scheft's cookbook Breaking Breads. Outlining the author's culinary influence, navigational clarity, and quality of recipes.
A review of Yotam Ottolenghi & Sami Tamimi's cookbook Jerusalem. Outlining the authors’ culinary influence, navigational clarity, and quality of recipes.