Shabbat Shalom is a good crash course for anyone interested in preparing a traditional Friday night meal or taking a stab at the Saturday afternoon shomer shabbos home---cholent. Ms. Friedland provides several such tidbits about the evolution of the Sabbath cuisine in light of religious parameters. In the end, though, it's the food that counts.
Wall Street Journal
Publishers Weekly - Publisher's Weekly
Friedland, HarperCollins cookbook editor and author of The Passover Table, notes that a highly personal survey of Jewish people she knew revealed that they all ate "Chicken, sometimes brisket" at Friday-night dinners when they were growing up. This book expands the typical Sabbath menu of traditional Jewish foods to include other dishes that can be prepared to meet the laws of kashrut. Friedland suggests such innovative appetizers as Fish Cocktail Uncle Louie, a kosher version of crab Louis, and Sorrel-Stuffed Hard-Boiled Eggs, inspired by a Richard Olney recipe. The chapter on soups includes the necessary recipes for Chicken Soup and Matzo Balls and also offers a hearty Celery Root and Barley Soup and a Spinach Soup that can be served hot or cold. Dishes that reach beyond Ashkenazi tradition, like a Moroccan-inspired Braised Cod with Chickpeas, succeed as well. Friedland does not abandon chicken completely, and her chapter on poultry main courses includes standard Roast Chicken, Broiled Butterflied Chicken with Mustard Coating, and a Chicken and Macaroni casserole from Brooklyn's Syrian Jewish community. The author also takes care to make room for vegetarians at the Sabbath table by including Meatless Cholent and Phyllis Glazer's Vegetarian Cholent among the six cholent recipes. Many of the desserts rely on fruit (Baked Apples, Pears Poached in Red Wine); all are refreshingly simple. (Sept.) Copyright 1999 Cahners Business Information.
Jewish cookbooks have become a rapidly burgeoning category. Appearing at the beginning of the annual cycle that starts with Rosh Hashanah and Yom Kippur, three of these four new titles focus on Jewish holidays and holy days, while Friedland's concentrates just on the Sabbath. Greene's book, a revision of her 1985 title, is by far the most ambitious of the group, with more than 250 recipes (80 or so entirely new, the others thoroughly revised) for all the major holidays and some minor ones, and including Israel's Independence Day as well as religious celebrations. A cooking teacher and the longtime food editor of the Baltimore Jewish Times, Greene also offers extensive background on each holiday, and her diverse recipes are from all around the globe. Highly recommended. Recently, a growing number of Jews have found themselves returning to their religious roots and observances they have let lapse, making Friedland's book on celebrating the Sabbath particularly timely. A cookbook editor and author of The Passover Cookbook, Friedland presents 175 recipes for the three meals of Shabbat (Friday dinner, Saturday lunch, and the "third meal," marking the end of the Sabbath later on Saturday). Like Greene's, her recipes are international in scope, reflecting both the Ashkenazic and Sephardic heritages, and her text is readable and informative. Recommended for most collections. Brownstein, the former art director of Good Housekeeping and House Beautiful, offers a lavishly illustrated crafts book with recipes and ideas for the holidays. For each holiday, there is a menu, several crafts projects, and decorating suggestions. Brownstein's approach will not be to everyone's taste (the three sukkahs for Sukkot, for example, include a "fantasy" Penthouse Sukkah, "high-tech and sleek," but the minimatzo vases for the Passover seder are pretty cute). For larger collections. Rubin seems like a nice woman, but would her cookbooks have been published if she weren't actor/singer Mandy Patinkin's mother? Her second book, which opens with "testimonials" from grandchildren and other family members, includes recipes for Thanksgiving, a bridal luncheon, and a barbecue as well as for four major Jewish holidays. The recipes are simple, and many of them rely on convenience foods; some have little to do with traditional Jewish holiday cooking (the buffet menu includes Mexicali Layered Dip and two shellfish dishes). Only for collections where Rubin's Grandma Doralee Patinkin's Jewish Family Cookbook is popular. Copyright 1999 Cahners Business Information.
Susan R. Friedland introduces her beautifully photographed book The Passover Table with some rich insights into the history of the holiday and how it is celebrated. The finely wrought recipes include traditional Eastern European dishesas well as some of Sephardic origin.
New York Times
This is an authoritative and simple Passover cookbook, highly recommended for the novice or experienced Passover cook.
Cookbook News, Food Service News
Written with detailed explanations of the hows and whys of the Passover rituals...The Passover Table is sure to become a classic guidebook to the joys of a distinctive and delicious culinary tradition.
With a fresh and witty approach to the considerable culinary challenges of Passover, Friedland put to work her knowledge of Jewish cooking and her acclaimed insight into what makes a recipe work. The result: a cookbook that boasts practicality as well as plenitude and tastiness.
Patricia Mack, The Record
The Passover Table is an engaging Passover primer that mixes history with theology with cookery.
Deborah S. Hartz
Friedland not only offers recipes appropriate for Passover, she also provides an authoritative discourse on the meaning and traditions of the holiday.
Fort Lauderdale Sun-Sentinel
Susan Friedland knows exactly how to give the public what they want. The Passover Table is an expertly tailored manual for the spring holiday, covering in 95 pages everything from the Passover pantry and seder plate to an excellent recipe collection.