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Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations, by Jayne Cohen
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From Publishers Weekly
Cohen (The Gefilte Variations) celebrates both the variety and spirit of Jewish holidays and the variety of Jewish cooking in this appealing book. Each major holiday throughout the year, from Rosh Hashanah in the fall to Shavuot in early summer, has its own section of recipes, as does the weekly Sabbath; strictly observant Jews as well as those who are not entirely familiar with the religious significance of all the events will appreciate Cohen's detailed comments on their history and meaning at the beginning of each section. Those with less experience in planning big feasts will also be grateful for the variety of menu suggestions that accompany each holiday: Passover seders, a Hanukkah latke party with superb traditional and nontraditional latkes, a vegetarian dinner for Sukkot. Cohen draws on Jewish cuisine from every tradition: Leek Croquettes from Rhodes, stuffed chicken soup from Iran and a pineapple-coconut milk kugel from Bombay are just a few of the pleasantly exotic yet authentic offerings; she also puts new twists on old standards, as with Moroccan-flavored brisket and deconstructed kasha varnishkes that feature portobello mushrooms and eggplant in lieu of quantities of fat. Each recipe is helpfully coded to indicate whether it is meat, dairy or pareve, though she often provides variations to accommodate all needs in this book that's enjoyable to read and inspiring to cook from. (Mar.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Part cookbook, part memoir and part how-to, "Jewish Holiday Cooking" could be the one go-to guide for all the Jewish holidays. Jayne Cohen gives the "why" behind their traditions and foods. Her Passover chapter is particularly detailed, tracing the development of the seder over the centuries, defining what "kosher for Passover" means, and giving ideas for planning the seder menu—including a vegetarian seder. Recipes for Passover include braised brisket with 36 garlic cloves and a chicken soup with fennel matzo balls, asparagus and shiitake mushrooms. Cohen is a graceful, informative writer who easily shares her enthusiasm for Jewish holiday cooking with readers. But there's a note of urgency as well. "Jewish cooking is above all bubbe (grandmother) cuisine, and through the meals that we share with our children, it is also our link to the future," she writes. "But unless you continue to update the recipes and create new food traditions, grandmother cuisine will die out when the grandmothers die, when no younger generations are eager to learn to prepare these foods." Sobering words, but this book offers delicious ways to honor traditions old and new.-- Bill Daley, Chicago TribuneCohen (The Gefilte Variations) celebrates both the variety and spirit of Jewish holidays and the variety of Jewish cooking in this appealing book. Each major holiday throughout the year, from Rosh Hashanah in the fall to Shavuot in early summer, has its own section of recipes, as does the weekly Sabbath; strictly observant Jews as well as those who are not entirely familiar with the religious significance of all the events will appreciate Cohen's detailed comments on their history and meaning at the beginning of each section. Those with less experience in planning big feasts will also be grateful for the variety of menu suggestions that accompany each holiday: Passover seders, a Hanukkah latke party with superb traditional and nontraditional latkes, a vegetarian dinner for Sukkot. Cohen draws on Jewish cuisine from every tradition: Leek Croquettes from Rhodes, stuffed chicken soup from Iran and a pineapple-coconut milk kugel from Bombay are just a few of the pleasantly exotic yet authentic offerings; she also puts new twists on old standards, as with Moroccan-flavored brisket and "deconstructed" kasha varnishkes that feature portobello mushrooms and eggplant in lieu of quantities of fat. Each recipe is helpfully coded to indicate whether it is meat, dairy or pareve, though she often provides variations to accommodate all needs in this book that's enjoyable to read and inspiring to cook from. (Mar.) (Publishers Weekly, December 17, 2007)
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Product details
Hardcover: 592 pages
Publisher: Wiley; 1 edition (February 11, 2008)
Language: English
ISBN-10: 047176387X
ISBN-13: 978-0471763871
Product Dimensions:
8.3 x 1.7 x 9.4 inches
Shipping Weight: 3.2 pounds
Average Customer Review:
4.7 out of 5 stars
21 customer reviews
Amazon Best Sellers Rank:
#267,886 in Books (See Top 100 in Books)
I have a couple thousand cookbooks, all read if not necessarily much used, and this is one of my favorites for both, reading and cooking. It's near-Julia C. class for variety and good recipe construction. There are so many Jewish holidays that this would be a fine book to give or get at any time. I like having the recipes from Ms Cohen's other cookbooks to hand in this book, as many of the others are now out of print or available only as Kindle editions. I love Kindle, but I just can't get comfortable using an expensive e-book device in the kitchen!The recipes are harvested from everywhere and there are dishes for every part of every kind of meal, festive or workaday. Many are deliciously exotic, a good introduction to Near Eastern and Mediterranean flavors. I've had another printing of this book since 2008 and rereading for this review, was struck by how easy it now is to find any ingredient used in the book -- if Trader Joe doesn't have it, a local supermarket will. Dates, pistachios, pomegranages, feta cheese, plain yoghurt -- it's even easy to find good apples now. Surprisingly, Ms Cohen uses many quintessentially American ingredients: maple syrup, pecans, cranberries, sweet potatoes, native Americans all and mostly used by Americans: a new twist to "International."It's such a pleasure to have a cookbook written by a real cook. The attention paid to the exact ingredients that will work in the various dishes, and possible substitutes for them, is a real plus and Ms Cohen has obviously made and remade every recipe in the book -- I've never gone wrong with her advice yet. The recipe format works for me too -- ingredients boldfaced in one column to the left of the page, instructions in work order, paragraph by paragraph with the lead word boldfaced and in capitals, to the right ("Look Inside" and see for yourself). I've so far found none of the glitches so common in today's cookbooks: no ingredients listed but never used, no unlisted ingredients popping up in recipes, no contradictions in measurements.I don't think I've ever made a Cohen recipe that didn't work out, and there aren't many recent American cookbooks that can be said of. Besides... doesn't just reading "Grilled Bass with Pomegranate-Mint Vinaigrette" or "Apricot and Orange-scented Goose with Roasted Garlic" make your mouth water? Some recipes are very easy and quick, some have many ingredients and take more time, but all I've tried are straightforward and easy. This would be a good second cookbook for a niece or grandchild who's starting to get enthusiastic about cooking, or even a first one -- there are plenty of exciting, delicious, and simple sweets, which is where we all started.I'm not Jewish, but I loved learning about all the different ways Jewish holidays are celebrated in different countries, and about the histories of the holidays and the special customs and dishes that go with them, all spiced with anecdotes and quotes.
A great cookbook. There are not any pictures, but the recipes are easy to read and very well explained. The Israeli Salad is awesome as are all of the brisket recipes. I am working my way through and everything has been delish! Your family and friends will love the food you cook using this cookbook-the author knows her food!
Great recipes and historical info for people interested in tradition. It's a good read as well for those of us unfamiliar with some of the history. I've made a few things out of this book and so far so good. It's just a good honest cookbook without fluff and trendy nonsense.
It’s is a good book!!
Book arrived on time and in the condition described. My family is not Jewish but many of the recipes are from regions of Eastern Europe where my family is from.
The description of the book said it had illustrations, it did, but none of the food! If you have never prepared a dish before it really helps to know what it looks like, however it did have all the recipes I was looking for
great cook book like grandma's passed down reciepes.
The Index at the back of the book is the worst I have ever seen in a cookbook. No page numbers for sub-entries. What's the deal with this???
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