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The Passover Table: New and Traditional Recipes for Your Seders and the Entire Passover Week - Softcover

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9780060950262: The Passover Table: New and Traditional Recipes for Your Seders and the Entire Passover Week
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A critically acclaimed Passover cookbook discusses the history of the Seder and shares some forty-five classic recipes for appetizers, soups, meat, poultry, vegetables, kugels, and desserts. Reprint. 15,000 first printing.

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Review:
Susan Friedland wrote The Passover Table in 1994, and it is still one of the most outstanding books for this holiday. Before offering recipes, Friedland presents the roots of Passover in Jewish history and in the Torah. She explains the purpose of particular parts of the Seder, the ceremony that marks the observance of Passover, including the famous Four Questions.

Food has a central role during the entire seven days of Passover. Recipes in The Passover Table include dishes served by Jews with roots in northern and central Europe, and those whose culinary influences come originally from Mediterranean Europe (Ashkenazim), North Africa (Sephardim), or the Middle East. In addition to Gefilte Fish and Tzimmes (a sweet meat and vegetable stew) for Seder nights, the dishes for the rest of the week include Mina de Pesha, a layered chicken pie made with matzos; airy, puffed Potato Chremsel; and Birmuelos, Sephardic doughnuts served for dessert or breakfast. Large color photos encourage you to try unfamiliar recipes by showing the mouth-watering results.

About the Author:
Susan R. Friedland is the Director of Cookbook Publishing at HarperCollins Publishers. She collaborated with Raymond Sokolov on The Jewish-American Kitchen and is the author of Ribs and Caviar.

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  • PublisherWilliam Morrow Cookbooks
  • Publication date1994
  • ISBN 10 0060950269
  • ISBN 13 9780060950262
  • BindingPaperback
  • Number of pages96
  • Rating
    4.38 avg rating
    ( 8 ratings by Goodreads )

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