Vanessa Zibi, of Sephardic Jewish parents, was born and lives in Paris, studied in New York, and has often traveled to Tel Aviv, hence her cuisine is inspired by these three cities. After publishing Shabbat Dinners in 2021, she is now releasing My Jewish Bakery, a magnificent repertoire of 65 Ashkenazi, Sephardic, and Israeli bakery and pastry recipes.
Available in our online bookstore Books For Chefs in French, it is a volume that aims to preserve and renew the heritage of Jewish gastronomy, as well as celebrate its diversity. The recipes, designed so that anyone can prepare them, are inspired both by a new generation of bakers and by legends of this type of cuisine such as Uri Scheft, Perla Servan-Schereiber, Catherine Kluger, or Florence Kahn. Over more than 200 pages, must-have borekas, pitas, and pretzels alternate with delicious sfenges, soufganiot, and hamantashen, mixed with amazing pampushky and pirojkis.
My Jewish Bakery is structured in different chapters: hallot (braided bread consumed on holidays and Shabbat), breads from all walks of life, Street food, babkas, festive pastries, pastries for all occasions, bread accompaniments, inspiration and address book, and annexes. To prepare it, Zibi has collaborated with the pastry chef Noa Katz, who has signed 18 gourmet recipes accompanied by practical tips. Guillaume Czerw’s photographs of Tel Aviv perfectly reflect the richness and variety of Jewish tables.