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The New Passover Menu
     

The New Passover Menu

by Paula Shoyer
 

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Passover is a celebration of freedom—and Paula Shoyer's innovative Passover collection celebrates culinary freedom, while still honoring the holiday's dietary rules. Her dishes will set you free, combining all the nostalgic pleasure of family favorites with 65 contemporary creations sure to please a new generation of creative cooks. Covering both seder nights and

Overview

Passover is a celebration of freedom—and Paula Shoyer's innovative Passover collection celebrates culinary freedom, while still honoring the holiday's dietary rules. Her dishes will set you free, combining all the nostalgic pleasure of family favorites with 65 contemporary creations sure to please a new generation of creative cooks. Covering both seder nights and all eight days of the holiday, Shoyer redefines Passover dining with an updated and global menu that includes Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, Sweet Potato Tzimmis, Eggplant Parmesan, and Frittata with Broccoli and Leeks. And don't forget the desserts (many gluten-free) that are Shoyer's speciality, including Triple Chocolate Biscotti, Opera Cake, and Pear Frangipane Tarts. To streamline your planning, there are eight full menus to use as is or to mix and match, along with suggestions for other meals. Passover has never been so easy or delicious!

Editorial Reviews

Library Journal
06/01/2015
Shoyer (The Holiday Kosher Baker) introduces her latest title by describing Passover as "triumph over oppression" but suggests that in preparing for the holiday one may feel more of the latter than the former. It is her hope that this cookbook will make it easier. The first chapters provide a glimpse of the Passover pantry and the preparation of food during that holiday. Segments follow with both traditional and new recipes. Included are menus for Seder, Shabbat, Yom Tov, and others with recipes that are easy to use and include information about equipment needed and prep and advance time. Preceding each recipe is a paragraph about the author's or family member's experiences with it. Shredded brussels sprouts salad, crunchy quinoa with sweet potatoes and cranberries, garlic-marinated steak with onion jam, and triple-chocolate biscotti will be popular with those who enjoy contemporary fare. There are also more traditional dishes, including brisket osso buco, Middle Eastern charoset, and matzo balls. VERDICT Those who celebrate Passover will relish this book, and any adventurous cook will discover distinct and delicious recipes.—Christine E. Bulson, emeritus, Milne Lib., SUNY at Oneonta

Product Details

ISBN-13:
9781454914402
Publisher:
Sterling Epicure
Publication date:
02/03/2015
Pages:
160
Sales rank:
414,000
Product dimensions:
8.10(w) x 10.10(h) x 1.00(d)

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Meet the Author

Paula Shoyer is the author of The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy (Brandeis) and The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts (Sterling). A former practicing attorney, Paula graduated from the Ritz Escoffier pastry program in Paris in 1996 and teaches cooking and baking classes in French pastry and Jewish cooking in the Washington, DC area and does demonstrations all around the world. She serves as a consultant to several kosher bakeries. Paula has appeared on Food Network’s Sweet Genius and Martha Stewart Living Radio, and is a frequent TV news guest. She writes for the Washington Post and several websites, including kosherscoop.com, as well as magazines such as Whisk, Joy of Kosher with Jamie Geller, and Hadassah Magazine. Paula develops dessert recipes that are dairy-free, sugar-free, gluten-free, and vegan. She lives in Chevy Chase, MD, with her husband and four children. You can find Paula at thekosherbaker.com.

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