Marlene Sorosky, America's favorite party planner and James Beard Award-winning author of Entertaining on the Run, makes the Jewish holidays come alive with simple, festive menus providing nearly 150 recipes and essential prayers and rituals that make it easy for home cooks to celebrate all year round. From Rosh Hashanah, Yom Kippur, and Hanukkah to the Sabbath, Passover, and celebrations, including the Bar Mitzvah, each holiday chapter contains menus, game plans, table decorations, fascinating historical information, important prayers, and celebration ideas.
Here's the must-have cookbook for the modern home cook who has little time but lots of enthusiasm for keeping up with Jewish traditions.
|Product dimensions:||8.00(w) x 10.00(h) x 0.79(d)|
About the Author
Marlene Sorosky is the award-winning author of seven cookbooks, including Cooking for Entertaining and the James Beard Award-winning book Entertaining on the Run, which together have sold in excess of one million copies. Her articles and recipes have appeared in many national publications, and since 1990 she has been contributing editor of Style magazine, published by The Jewish Times. Today she works for Safeway Stores as a spokesperson, writing for the company's magazine Fresh Ideas, and developing new products. She lives in Danville, California.
Read an Excerpt
2 1/4 cups chicken broth or water or a combination of both
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon margarine or olive oil
1/4 cup currants
1 1/2 cups couscous
In a medium saucepan on top of the stove, or in a microwaveable bowl, covered, in the microwave, bring broth, cinnamon, allspice, margarine, and currants to a full boil. Remove from heat and stir in couscous. Cover and let sit 5 minutes. Fluff with a fork. (Couscous may be kept at room temperature for several hours or refrigerated overnight. Reheat, covered, in microwave.)
Makes: 8 servings
Cinnamon, allspice, and currants add a hint of sweetness to granular semolina, making it an ideal counterpart for any spicy, saucy dish. You use precooked couscous, so all you need to do is steep it in boiling liquidthat's why the prep and cook times are so short.
Prep time: 5 minutes
Cook Time: 10 minutes
Advance Prep: Couscous may be refrigerated overnight.
Copyright ) 1997 by Marlene Sorosky
Most Helpful Customer Reviews
Simply a wonderful, exquisite book filled with delicious food ideas, excellent basic guides for preparing for each celebration, and a richness in culture which has been in my personal library for many years.
I checked this book out from the library, fell in love, and now it's on my Christmas wish list!! You need to make the Chicken Kashmir with Cinnamon Couscous--My husband could eat it twice a week and it's easy enough I wouldn't mind making it that often. The recipes are delicious and they are easy to do but come out gourmet! Having people over after church is a a cinch--I prep (about 1-2 hours) the day before (including setting the table) and on Sunday I have lunch on the table within 15 minutes! Perfect because everyone is famished and I can also appreciate the Sabbath!