Jewish Cooking Jewish Cooks - Softcover

Kovel, Ramona

3.6

5 ratings by Goodreads

9781864366228: Jewish Cooking Jewish Cooks

Softcover

ISBN 10: 1864366222 ISBN 13: 9781864366228

Publisher: New Holland Books, 2001

View all copies of this ISBN edition:

It's a lot more than just chicken soup and matzo balls! Jewish life and tradition revolve around food--so this collection of delicious, tried-and-true recipes from around the world comes accompanied by stories and superb photos that capture the warmth and atmosphere of Jewish kitchens. From the simplest to the most celebratory dishes, all are founded on ancient laws that stretch beyond countries and continents and belong to a thriving, contemporary food culture. Here are the potato pancakes that make up the Chanukah meal, good old-fashioned chopped liver, gefilte fish (always a part of the Passover seder), roast brisket with sauerkraut, Hungarian goulash, schnitzels of veal or chicken, cholent with potato kugel (the Sabbath stew), and lots of cakes and strudels to top it off. Feast yourself on the authentic food and the fascinating facts.

"synopsis" may belong to another edition of this title.

About the Author:

Ramona Koval is well known to Australian radio listeners for her weekly book programme on Radio National. She is an experienced broadcaster and lives in Kew, Melbourne.

From Booklist:

For an uncommon perspective on the Kosher kitchen, Jewish Cooking, Jewish Cooks focuses on the cooking of Australia's Jews. Ramona Koval and Robert Reichenfeld assume that readers know nothing of Jewish food and customs. They even resort to explaining thoroughly why no pork recipes appear anywhere in the book. For that reason, this is a worthwhile basic introduction to Kosher cooking, even though Koval warns that her family never kept Kosher observantly. (Her uncle was known to ride his bicycle on Saturday and to sustain himself on ham sandwiches.) Australian edible fauna, such as kangaroos and seals, not mentioned in the Torah, offer new challenges for rabbinical scholars to determine their permissibility under dietary law. Still, it's possible to cook some traditional Ashkenazic dishes in Australia. Cholent and Kugel vary little from elsewhere in the world. Any New Yorker would recognize Koval's Matzo Balls and Borscht. Scattered among the recipes are brief portraits of contemporary Australian Jews. Mark Knoblauch
Copyright � American Library Association. All rights reserved

"About this title" may belong to another edition of this title.