Food is an integral part of Jewish life and culture. With Shabbat, other holidays, and lifecycle events, there are always opportunities to cook and eat.
In The Giving Table, food writer and culinary instructor Naomi Ross reaches out to those who want to learn more about cooking, providing both practical information and spiritual guidance. Her introduction discusses the basics: organizing a kitchen, shopping for and stocking ingredients that pack flavor, and using leftovers creatively.
There are chapters for soups, salads, fish, meat and poultry, meatless dishes, dairy, desserts, and breads. Each recipe includes a color illustration and lists the number of servings, prep and cooking time, level of difficulty, and whether it is gluten-free and Passover-friendly. Because she assumes that her readers have kosher kitchens, Ross suggests pareve substitutes for dairy ingredients. She also offers tips for cooking techniques and special supplies. Two appendices provide sample menus for holidays and celebrations and strategies for self-care and saving time. The index contains a number of building-block recipes, including sauces, relishes, and marinades. Some recipes include QR codes that link to videos illustrating the techniques needed to prepare them.
With Ashkenazi basics like kugel and roast, as well as delectable treats such as shiitake-and-vegetable egg rolls and spiked chocolate cheesecake, this book sets out to prove that kosher cooking will never be dull.