The book’s cover says it all: 200 original recipes to uplift and enhance your Shabbos, Yom Tov, and Everyday Table. Much effort and research went into creating this masterful work. Every Bais Yaakov oriented school in the United States was contacted during its compilation, as well as alumni from all over the world, who responded to ads placed in the media. All proceeds from the book will be donated to charity, in the true spirit of Bais Yaakov. Kol hakavod, with great respect and kudos to Bais Yaakov, a movement that has had an important role in the education of religious Jewish women worldwide.
This elegantly assembled publication is an ideal source for both the novice and the “well seasoned” cook. It includes a pictorial history of Bais Yaakov; a personal brocha and Challah recipe from the great Rebbetzin Batsheva Kanievsky a’h; Halachic Guidelines, with almost thirty pages of important pointers for the Kosher Household; Culinary Tips; All about Wine, with recommendations for what to serve with what; Getting to Know Your Meat, with a precise meat and poultry guide; Spices and Herbs; Shopping for Fruits and Vegetables (good to know that an avocado does not freeze well whole, but that it can be mashed with lemon juice and then frozen, and that blueberries should not be washed until ready to eat). You will, on numerous occasions, turn to the sections on Cookware, Kitchen Gadgets, and the Art of the Table (we now know that “settings should be one inch away from the edge of the table.”)
Recipe: Ahi with Mango Puree and Guacamole
2 mangoes, peeled and diced
2 tablespoons lemon juice or
juice from 1 medium lemon
2 tablespoons chopped red onion
2 tablespoons chopped Roma tomatoes
4 (5 ounce) Ahi steaks, also known as Yellow Fin Tuna
Ground black pepper
1 tablespoon vegetable or canola oil
Place mangoes into a blender and puree until smooth. Set aside.
To make guacamole, halve and pit avocado. Remove avocado from skin and place in a small bowl; mash to form a coarse paste. Stir in lemon juice, onion, tomatoes and kosher salt to taste. Cover, with plastic wrap touching the guacamole. Set aside.