Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations

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9780471763871: Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
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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 Variations -- called an "outstanding debut" by Publisher's Weekly -- as 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 Shavuot -- and 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.

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From the Inside Flap:

"Food is truly magical. Through the simple act of eating, Jews partake of a mystical but very real communion with their families, their traditions,and the world itself." —Jayne Cohen

Jewish holidays are times for worship, family, and, of course, food. Favorite dishes handed down through generations of bubbes are often mainstays on the menu. But whether you need help re-creating a fondly remembered family dish or you're looking for ways to put your own stamp on holiday celebrations, you're new to the traditions or you simply want to reconnect with your roots, this book offers you a world of intriguing possibilities. From traditional Ashkenazi fare and tempting Sephardi choices to inspired contemporary variations, Jewish food maven Jayne Cohen has collected more than 200 soul-satisfying kosher recipes for the holidays—dishes that are guaranteed to create indelible memories and become new family favorites.

You'll find superb renditions of venerable Eastern European Jewish dishes here: kugels, latkes, rugelach, briskets, blintzes, matzoh balls, and more. Cohen also brings you mouthwatering dishes from Jewish communities throughout the diaspora, including Classic Hummus with Toasted Sesame-Cumin Matzohs, Moroccan Fish with Chickpeas and Saffron-LimeAioli, Fesenjan (Duck with Pomegranate and Walnut Sauce), Syrian Stuffed Zucchini in Tomato-Apricot Sauce, and Iranian Grilled Chicken Thighs with Sumac.

To give you even more choices, Cohen reinterprets dozens of traditional Jewish dishes for today's palates, offering recipes such as Smoked Whitefish Gefilte Fish with Lemon Horseradish Sauce, New Mexican Sweet Potato Latkes with Lime–Sour Cream Sauce, Braised Brisket with Thirty-Six Cloves of Garlic, and Upside-Down Caramel Cranberry Pecan Noodle Kugel, to name just a few. Her recipes emphasize fresh vegetables, fruits, and herbs, and use them in creative new ways: mint tea becomes the base of a chilled cucumber soup and meltingly tender eggplant moistens kasha instead of gobs of butter.

Cohen's book is as delightful to read as it is to cook from. Drawing on Jewish history and lore as well as intimate memories of her own family celebrations, she explains each holiday's special foods and dishes—and helps you understand how a wonderful meal can enrich the holiday's meaning. You'll find enchanting stories that bring to life the origins and significance of cherished food traditions—and take you from a synagogue courtyard in Italian wine country at Hanukkah to a hunt for a Passover recipe from a lost community in Provence.

Cohen provides detailed guidance on celebrating each holiday—Sabbath, Rosh Hashanah, breaking the Yom Kippur fast, Sukkot, Hanukkah, Purim, Passover, and Shavuot—offering multiple menus and practical advice, from latke lessons to strategies for accommodating vegan relatives at Seder. Complete with in-depth information on stocking the Jewish kitchen, step-by-step instructions, and treasured cooking secrets, Jewish Holiday Cooking is the only book you need to orchestrate unforgettable holiday meals.

From the Back Cover:

"This warm and inviting book takes generations of delicious tradition to a new and inspiring level. This is a masterful collection of classic, as well as sumptuous, elegant, new, and fresh, takes on the Jewish holiday kitchen that will make your holiday table shine."
—Marcy Goldman, host of BetterBaking.com and author of A Passion for Baking and A Treasury of Jewish Holiday Baking

"In this wonderful mix of Jewish food and cultural history, Cohen tells us how to guard and cherish our past, while recognizing contemporary desires for innovation and healthy, seasonal, locally procured ingredients."
—Marcie Cohen Ferris, author of Matzoh Ball Gumbo

"Every Jewish person, and every person who knows a Jewish person, would benefit from owning this book."
—Marlene Sorosky Gray, author of Fast & Festive Meals for the Jewish Holidays

"Jayne Cohen's new book is a really good read—a wealth of interesting information and amusing anecdotes delivered in a warm, engaging voice. And these recipes are not just for the holidays; this cookbook has been in my kitchen for only a couple of weeks, and already it's dog-eared."
—Nancy Lazarus, coauthor of the Moosewood Collective cookbooks

"Rich in personal stories, culinary history, and treasured family recipes, Jewish Holiday Cooking pays homage to the rituals and feasts that have nourished generations. The greatest pleasure of Cohen's collection is her sumptuous recipes along with the coveted tips and secrets she shares that elevate cooking from the ordinary to the sublime."
—Grace Young, author of The Wisdom of the Chinese Kitchen

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