Food plays an essential role in Jewish culture, with special foods for holidays and treasured family recipes. This book by two British food writers contains 150 recipes from both Ashkenazic and Sephardic traditions. 110 full-color photographs accompany many of the dishes. All are labeled pareve, milchig, or fleishig. There are chapters on appetizers, soups, fish, meat, poultry, vegetables, desserts, cakes & baking, bread, Passover, and pickles and preserves. In addition to traditional dishes such as Chopped Liver, Cabbage Holishkes, and Gefilte Fish, readers will find contemporary preparations such as Asparagus and Leek Blintzes with Cheddar Cheese and Coulibiac of Smoked and Fresh Salmon. Sephardic dishes include Baba Ganoush, Persian Spiced Lentil Patties, and Spiced Onion and Vegetable Pakoras. Spinach and Cheesy Leek Roulade and Cauliflower Pancakes are among the interesting Passover dishes included. Shakshuka and pita represent modern Israeli cuisine. This is a useful cookbook for kosher kitchens.
Jewish Traditional Cooking: Over 150 Nostalgic & Contemporary Recipes
Barbara M. Bibel is a librarian at the Oakland Public Library in Oakland, CA; and at Congregation Netivot Shalom, Berkeley, CA.
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