Traditional Jewish cuisine has never been touted for its gastronomic masterpieces until now. In their second cookbook, Joseph and Round (Warm Bagels & Apple Strudel) explore a 3,000-year-old culinary history and parade the results of a search that spans centuries, countries, and taste buds, offering a sweeping picture of this staple of Jewish culture and community. There is a little bit of everything here for anyone who keeps kosher, including the classic dishes—like kreplach and potato kugel—as well as some more "new-age" adaptations—e.g. "Shakshuka and "Mervyn's Roast Tomato Soup". The authors provide a helpful glossary, tips on kosher categorization (meat; milk; or neither, a.k.a. "parve"), a special section dedicated to Passover baking (a holiday on which Jews can only eat unleavened bread), and a brief introductory history of both Ashkenazim (Germanic/Eastern European Jews) and Sephardim (Spanish/Middle-Eastern Jews). With a healthy dose of sentimentality, nearly everything one could want to know about Kosher food can be gleaned from these pages. (Mar.)
Providence Journal, March 13, 2013 - Gail Ciampa
Jewish Traditional Cooking authors Ruth Joseph and Simon Round offer their nostalgic takes on dishes not just for Passover but for every occasion. But they also suggest some new contemporary temptations. The cookbook (Kyle Books, $29.95) also addresses some of the realities families share at the holiday table.
Consider the Foragers' Pie. It's a dish that may well suit vegetarians as a main course for Passover, the authors suggest. Indeed, the traditional brisket may no longer be welcome at some tables serving those who've changed to a plant-based diet.
Their recipes don't stop there. Joseph and Round do a lovely job with a recipe for choux pastry-style rolls as a change from matzos.
Cinnamon Macaroons with almonds offer a nice option for a crisp, yet light dessert. Because after all the food that passes on the Passover table, even flourless chocolate cake can be too much.
Milwaukee Journal Sentinel, March 19, 2013 - Alysha Witwicki
In their new book, Ruth Joseph and Simon Round are lightening up nostalgic and modern recipes for Passover and beyond.
Pittsburgh Post-Gazette, March 21, 2013 - Rebecca Sodergren
Ruth Joseph and Simon Round wrote "Jewish Traditional Cooking" as an ode to the role of food in Jewish culture. But while steeped in tradition, Jewish cuisine also has changed through the years, reflecting the dispersion that has scattered Jews all around the world. New spices and flavors have been added over time. Ms. Joseph and Mr. Round aim to reflect both the traditional and the innovative in their book.
3/14/2013 Zester Daily
With her extensive collection of family recipes and knowledge of international Jewish cuisine, Ruth Joseph creates both traditional and innovative dishes for every holiday, be it Passover or Purim.
Ruth’s passion for delicious home cooking shines through on every page as she tempts her readers to try, taste and enjoy.
Even if you are familiar with kosher cooking, "Jewish Traditional Cooking: Over 150 Nostalgic and Contemporary Recipes" will enrich your appreciation of the religious aspects of Jewish cooking and help to demystify dietary restrictions.
Association of Jewish Libraries Reviews
Ruth Joseph’s purpose in writing Jewish Traditional Cooking is to present the reader with nostalgic recipes which will remind him/her of the balebosta (super homemaker) in the family. . . . Both Ashkenazi and Sephardi recipes are included. An interesting feature of each recipe is a sidebar which gives a brief history of the dish or the main ingredient. Some of the recipes are tasty[.] . . . The full-page color photographs of the food are beautiful and appetizing. A one-page glossary of Yiddish terms is helpful for the nontraditional reader and an index helps the cook find specific recipes. There is a separate chapter for Passover recipes and pickles and preserves. Recommended[.]
Na'amat Woman - Judith Sokoloff
With their "150 nostalgic and contemporary recipes," food writers Ruth Joseph and Simon Round lovingly take us back and forward in time with recipes created by generations of Ashkenazic and Sephardic mothers. Chapters cover soups, vegetables, fish, poultry, desserts, bread, Passover, and pickles and preserves. Recipes include fascinating tidbits about the origins of the ingredients. So, along with classic recipes like Haimishe Potato Soup, we get Jewish Penicillin Vietnamese Style; with Corned Beef with Knaidlach, we also get Sweet Potato Tortilla with Salami. Passover recipes include Herby Gnocchi in Mushroom Sauce, and Spinach and Cheesy Leek Roulade.
Mad Rantings of Andrew's Mom, 9/15/2014 - Jenny Hartin
I love Jewish Traditional Cooking - it is jammed packed with recipes for typical Jewish standards as well as some surprises. There are recipes for challah, bagels (thank goodness), pretzels, pitas and a few others...