Jew­ish Hol­i­days Cook­book: Fes­tive Meals for Cel­e­brat­ing the Year

Jill Colel­la Bloom­field; Angela Cop­po­la, photographer
  • Review
By – January 16, 2012
Kids love to cook, and this book will help them cre­ate some tra­di­tion­al and not so tra­di­tion­al items for their hol­i­day menus. There is a chap­ter for Shab­bat and each of the Jew­ish hol­i­days. Each chap­ter starts with an intro­duc­tion that tells about the hol­i­day and its cus­tom­ary foods. The recipes are pre­sent­ed on dou­ble spreads with few­er than ten steps for each recipe. Clear, col­or pho­tographs of the fin­ished prod­uct; whether the recipe is dairy, meat, or pareve; how many it serves, and an easy-to-find list of ingre­di­ents facil­i­tate the cook­ing expe­ri­ence. The book includes a How to Use This Book” sec­tion, an expla­na­tion of some cook­ing tools, and sug­ges­tions for kitchen safe­ty and keep­ing kosher. The index con­tains some odd­i­ties: Per­sian lentil sal­ad is list­ed under mat­zoh,” even though it does not con­tain mat­zoh and not list­ed again under P;” Kugel is list­ed under N” for noo­dle.” Besides the usu­al fare of chal­lah, mat­zoh balls, pota­to latkes, and haman­taschen, there are recipes for pump­kin soup, fig spread (for Tu B’Shvat), frog­gy meringue cook­ies (for Passover), and water­mel­on sal­ad. In fact, in a twist, what most bak­ers know as a buche de Noel (a Christ­mas tra­di­tion), is now a Hazel­nut tree birth­day cake for Tu B’Shvat. There are also sev­er­al recipes for typ­i­cal Israeli foods. This attrac­tive­ly designed book is a sol­id pur­chase for most libraries and a nice gift for the bud­ding gourmet aged eight to twelve.
Kathe Pinchuck, M.L.I.S., is the librar­i­an of Con­gre­ga­tion Beth Sholom in Tea­neck, New Jer­sey. She is cur­rent­ly the chair of the Syd­ney Tay­lor Book Award Com­mit­tee of the Asso­ci­a­tion of Jew­ish Libraries.

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