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Cooking for Pesach and Beyond
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The New York Times Passover Cookbook Linda Amster (Editor) HB £22.95 |
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last, from the paper of culinary record, comes a treasure trove of more than 200 recipes that celebrate the delicious festivity of the Passover table. Compiled from Times articles spanning almost fifty years, The New York Times Passover Cookbook represents Jewish cuisine from all over the world. It contains family recipes that have been passed down for generations as well as innovative kosher cuisine from such celebrated chefs as Wolfgang Puck and Alice Waters. Acclaimed Times writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton have all contributed essays on the different ways that the Passover experience has enriched their lives. Recipes from Craig Claiborne, Mimi Sheraton, Molly O'Neill, Marian Burros, and Florence Fabricant are also included, allowing the reader to see -- and taste! -- how the experts at The New York Times cook for Passover. |
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The
Jewish Kitchen |
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There is more to Jewish food than cooking and
eating. Behind every recipe is a story of local traditions and daily
life in far-off towns and villages. The recipes passed from one
generation to another tell their own story of a family's past. An
historically peripathetic people, Jewish communities can be found in
every corner of the globe. Obliged by religion to adher to the
dietry laws of kashrut, Jewish cooks have adapted local cuisines to
reflect their culture. Similarly, when recreating an old recipe in a
new land, they have worked with the available ingredients to produce
dishes that unite religion with necessity, and past with
present. Delicious hybrids, these dishes tell their own tale of Jewish families, their history and their culture. The laws of kashrut deal with what is permitted or kasher (kosher-fit) and what is terefah (forbidden); with the separation of meat from milk products. Accordingly, Jewish Kitchen is divided into three main chapters - Meat, Dairy and Pareve (neutral). |
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Passover Desserts |
| Say good-bye to the tasteless, flavourless desserts that you usually eat during Passover - because now there's Passover Desserts. You get 50 delicious recipes for rich, flavorful treats for everything from cookies to cobblers. This book contains elegant ideas not only for the Seder meal, but for the week-long Passover holiday. These Kosher desserts look and taste so good you'll want to enjoy them all year.
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Arabesque |
| In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced
us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food..
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The Book of Jewish Food |
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Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes--she has produced a history of the Diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia and the Americas. Both Ashkenazi and Sepharidic cooking are well represented here: hallah bread, bagels, blintzes and kugels give way to tabbouleh, falafel and succulent lamb with prunes, which are, in turn, succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savoury bracelets). |
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Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Esersky Goldstein, Ellen Silverman |
| For more than 5000 years Jewish families hav e
lived in Italy. Cucina Ebraica is a mouthwatering collection of
recipes that reflect the Jewish roots of many of Italy ''s favourite
dishes.
' Jews have lived in Italy since Roman times, always part of the cultural landscape, always living in isolation of one kind or another. The word we know as ghetto comes to us from 16th-century Venice. Within the world of Jews in Italy, there are several smaller worlds: those of the native Italian Jews, of the Sephardim driven out of Spain, and of the Ashkenazim moving down from Germany and Eastern Europe. Take all those food traditions and dietary laws, squeeze them in one overarching food sensibility, and you have a very unusual way to view culture and history. Joyce Goldstein, in Cucina Ebraica, demonstrates that culture and history are edible, if not downright delicious.
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Saffron Shores: Jewish Cooking of the Southern Mediterranean by Joyce Esersky Goldstein HB £5.95 |
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Celebrated chef and author Joyce Goldstein continues her exploration of the food and flavours of Jewish cooking of the Mediterranean. As she traces the culinary trail of the diaspora (the migration of Jews throughout Europe and Arab countries), Joyce turns an affectionate gaze to the spice-infused dishes of the Maghrebi - the people of Morocco, Algeria, Tunisia, and Libya. From traditional omelettes laced with the homemade spice mixtures of harissa or ras al hanout to B'Stilla - classic chicken and almond pies-the Sephardic people freely exchanged recipes and ingredients with their non-Jewish friends and neighbours. These dishes were not only rich with the flavours of their new home, but also conformed to kosher law.
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A Taste of
Tradition
Tamar Anash HB £16.95 |
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Enlitened Kosher Cooking Nechama Cohen HB £22.95 |
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A Taste of the Past: The Daily Life and Cooking of a Nineteenth-Century Hungarian Jewish Homemaker by Andras Koerner HB £25.95 |
| A Taste of the Past serves as both historical record and cookbook. Koerner tells the story of his great-grandmother, a Jewish woman growing up in a nineteenth-century Hungarian town and assimilating into the dominant gentile culture. She left behind a trunkful of recipes, and from these, Koerner has reconstructed a culinary tradition, updating the recipes to make them reproducible in a modern kitchen. Recalling (but not replicating) traditional Ashkenazic cuisine, these recipes exhibit distinctive spicing and Hungarian influences. Those looking for new desserts would do well to prepare Koerner's unique recipe crossing noodle kugel with bread pudding. Line drawings bring the text to life, and these recipes bring fulfillment to the curious cook seeking a challenge.
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