Passover often means more potatoes than one wants to eat, but it does not have to be that way. Aviva Kanoff, an artist and a former student of the French Culinary Institute, has worked hard to find other options. She offers simple recipes, many with only six ingredients, using quinoa, spaghetti squash, parsnips, and butternut squash as alternative starches. These recipes come from a variety of international cuisines: Greek, Moroccan, Mexican, and Italian. The instructions are clear and easy to follow. Although individual recipes are not labeled as meat, dairy, or pareve, the book chapters are divided into meat, poultry, dairy, and pareve. Some recipes, such as pesto chicken “pasta,” may be confusing because the pesto recipe appears in the introduction to the book. It tells readers to omit the cheese for pareve pesto. These recipes will be useful all year around, not just during Passover. Golden ruby beet salad, Moroccan baked salmon, and apple cranberry crunch are a few examples. Beautiful color photographs of the food and its country of origin add to the appeal. This is a nice cookbook for beginning cooks because the recipes are not complicated.
The No-Potato Passover: A Journey of Food, Travel and Color
Barbara M. Bibel is a librarian at the Oakland Public Library in Oakland, CA; and at Congregation Netivot Shalom, Berkeley, CA.
Jewish literature inspires, enriches, and educates the community.
Help support the Jewish Book Council.