A James Beard Finalist in the International Cookbook Category In Jewish Holiday Cooking, Jayne Cohen shares a wide-ranging collection of traditional Jewish recipes, as well as inventive new creations and contemporary variations on the classic dishes. For home cooks, drawing from the rich traditions of Jewish history when cooking for the holidays can be a daunting task. Jewish Holiday Cooking comes to the rescue with recipes drawn from Jayne Cohen's first book, The Gefilte Variationscalled an "outstanding debut" by Publisher's Weeklyas well as over 100 new recipes and information on cooking for the holidays. More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays. Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives. The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws. Chapters include all eight of the major Jewish holidays Shabbat, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, and Shavuotand the book is enlivened throughout with captivating personal reminiscences and tales from Jewish lore as well as nostalgic black and white photography from Cohen's own family history.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||8.00(w) x 9.12(h) x 1.70(d)|
About the Author
Jayne Cohen is the author of one previous book on Jewish cooking and celebrationsThe Gefilte Variationsand is the co-author of The Ultimate Bar/Bat Mitzvah Celebration Book. She writes frequently about food for publications such as Bon Appetit, Gourmet, Food& Wine, the New York Times, the Los Angeles Times, the Boston Globe, and Newsday. Cohen lives in Greenwich Village with her husband, and their daughter Alexandra returns home to cook at every holiday. Visit her Web site at www.JewishHolidayCooking.com
Table of Contents
What Is Jewish Food?
How to Plan A Jewish Holiday Meal.
Notes to the Cook.
How to Use This Book.
The Jewish Kitchen.
Meats and Poultry.
Pantry and Procedures.
Schmaltz, Olive Oil, Butter, and Other Fats.
Sour Cream, Yogurt Cream, and Labneh.
Pomegranate Molasses and Temerhindi or Ourt.
Breaking the Yom Kippur Fast.
Shemini Azeret and Simchat Torah.
Kosher for Passover.
Preparation for Passover.
Tips for Planning a Seder Menu.
Setting the Seder Table.
For Your Vegetarian Son, Your Vegan Niece.
What;s for Lunch.
A Glossary of Useful Terms.
Online and Phone Order Sources And A Few Helpful Web sites.