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Jewish Fairy Tale Feasts: A Literary Cookbook

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Overview

Master storyteller Jane Yolen and her daughter Heidi Stemple have teamed up to bring the magic of their acclaimed Fairy Tale Feasts to the time-honored and delicious traditions of Jewish storytelling and cuisine. Here you'll find Yolen's dynamic, enchanting retellings of Jewish tales from around the world paired with Stemple's recipes—for everything from challah to matzo brei to pomegranate couscous, tzimmes chicken, and rugelah, in creative versions of classic dishes that any family will delight in cooking ...

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Overview

Master storyteller Jane Yolen and her daughter Heidi Stemple have teamed up to bring the magic of their acclaimed Fairy Tale Feasts to the time-honored and delicious traditions of Jewish storytelling and cuisine. Here you'll find Yolen's dynamic, enchanting retellings of Jewish tales from around the world paired with Stemple's recipes—for everything from challah to matzo brei to pomegranate couscous, tzimmes chicken, and rugelah, in creative versions of classic dishes that any family will delight in cooking together. And Jewish Fairy Tale Feasts is filled with fun facts and anecdotes, about the creation of the stories and the history of the dishes, designed to encourage future cooks and storytellers to make up their own versions. Readers of all ages will learn about Jewish folktales, culture, and cooking, all the while captivated by the humor and wisdom of these enduring stories (and ready to eat!).

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Editorial Reviews

School Library Journal
Gr 4 Up—A spin-off of Fairy Tale Feasts (Crocodile, 2006), this time featuring 18 Jewish folktales with related kid-friendly recipes. Some of the stories are well known and accessible to a wide audience, such as "The Latke Miracle" and "The Three Skillful Brothers." However, many of them ("The Demon Who Lived in a Tree," "The Pastry That Was Eternally Dirty," and others) are rather sophisticated and complex, dealing with death and the world to come, giving the collection an uneven tone. The book is divided into four sections: brunch, soup, main courses, and desserts. Most of the recipes are traditional Eastern European Jewish foods-potato pancakes, challah, blintzes, chicken soup, matzo balls, bagels, noodle kugel, tzimmes, rugalach, and hamantaschen-but a few surprises have been added, like shakshuka, a popular Israeli breakfast dish, pomegranate couscous, and matzo lasagna. Fun Jewish sayings are sprinkled in, and Shefrin's textured, collage illustrations add flavor and spice. Meticulous source notes for the retellings and detailed marginalia for each recipe are included. As the authors explain in their introduction, stories and recipes both change and evolve, "suiting the needs of the maker and the consumer," and they give readers permission to experiment because "recipes and stories are made more beautiful, more filling, more memorable by what you put in them." While these stories and recipes can be used independent of each other in classroom and library settings, families will want to pore over them, savor them, and enjoy them to the fullest.—Rachel Kamin, North Suburban Synagogue Beth El, Highland Park, IL
Kirkus Reviews
Veteran storyteller Yolen and her daughter Stemple combine Jewish folklore with culinary tradition in this selection of tales and correlating recipes sure to enhance a Jewish family's celebrations. These 18 stories reflect a wide representation of Jewish beliefs and oral history, springing not just from Eastern European Yiddish-speaking lands, but also from the Middle East. "The Pomegranate Seed" (misspelled in the table of contents) is originally from Morocco, and "Rifka and the Magic Pitcher," a "Red Riding Hood"–type story comes from Iraq. Yolen carefully documents her research and her rationale for retelling each chosen tale. A combination of fabric collage art and paint creates bold, almost abstract figures for both story characters and recipe ingredients. The oversized, glossy-paged volume is divided into four sections: Brunch, Soup, Main Courses and Dessert. Two Israeli recipes, shakshuka (an egg-and-tomato breakfast dish) and pomegranate couscous, give a little Middle Eastern zing to the more familiar offerings, such as challah, noodle kugel and matzo balls. Several of the holidays are also represented: Purim with hamantaschen, Shavuot with blintzes and Hanukkah with latkes. Recipes are kid friendly. More valuable as an entrée to Jewish literature than as a cookbook, but the recipes are a nice bonus. (Folklore/cookbook. 7-10)
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Product Details

  • ISBN-13: 9781566569095
  • Publisher: Interlink Publishing Group, Incorporated
  • Publication date: 12/1/2012
  • Pages: 160
  • Sales rank: 682,587
  • Age range: 8 - 12 Years
  • Product dimensions: 8.70 (w) x 10.60 (h) x 0.90 (d)

Meet the Author

Jane Yolen
Jane Yolen
JaneYolen lives in Massachusetts.

John Schoenherr lives in New Jersey.

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted October 1, 2013

    Fabulous!!

    I first found this at the library and brought to camp where I worked with young children. I told so many of the stories and got so inspired by the recipes!! I had to own my own copy and bought it. I have already shared it with my coworkers at nursery school. I just love it!!

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