Kosher and Traditional Jewish CookingAuthor: Marlena Spieler
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: July 2007
Discover the secrets of the Jewish kitchen with this beautiful new cookbook, featuring 150 fantastic authentic recipes Features outstanding recipes from a world-renowned author: the dishes are both classical and contemporary, for all occasions and special events 300 stunning images in total - each finished recipe is illustrated with a glorious picture to show exactly the result to be achieved Everything you need to know: background to the culinary history of the Jewish people, its rules and laws, and all about the special equipment, ingredients and cooking techniques Ever-popular dishes include dips and starters such as Baba Ghanoush and Herring Salad with Beetroot and Sour Cream, fish and meat dishes such as Ginger Fishballs in Tomato and Preserved Lemon Sauce and Jerusalem Barbecued Lamb Kebabs, salads such as Tabbouleh, breads such as New York Seeded Corn Rye Sourdough, and desserts such as Polish Apple Cake A book that collects together the diverse cooking traditions of Jewish people and culture from all over the world, including Sephardi, Ashkenazi, Yemenite, Israeli, Eastern European, American, Russian, African, even Indian Jewish people are scattered all over the world, creating a vibrant culinary tradition that is as varied as the countries they live in: the linking theme is that however widely spread the population has become, the food is universally rich, wholesome, plentiful, flavourful and steeped in history. This book collects together the delicious recipe variations and cooking styles of Jewish peoples and cultures around the world, including Sephardi, Ashkenazi, Yemenite, Israeli, Eastern European, American, Russian, African, and even Indian.This beautiful, fresh and contemporary volume contains 150 authentic recipes from this amazing cuisine, both traditional and contemporary. Each page takes you through all the classics, as well as many of the best modern recipes, from Baba Ghanoush, Herring Salad with Beetroot, and Shepardi Spiced Chicken Rice with Lemon and Mint Relish, to Potato Kugel, Challah bread and Pesach Almond Cakes.An eclectic mix of global culinary influences is brought together to summarise the Jewish tradition in each of the chapters, which cover appetizers, soups, deli and brunch, fish dishes, meat and poultry, vegetarian dishes, noodles, kugels and pancakes, salads, vegetable dishes, breads, desserts, cakes and sweetmeats, and pickles and condiments.As well as providing a wealth of recipes to choose from, the book explores the culinary history of the Jewish peoples, looking at the rules that govern how and what they eat, rooted in the traditions of their faith. It also examines the ingredients and techniques needed to produce great results every time.Fully illustrated with 300 stunning images, this is the perfect guide to this wonderfully rich, diverse and delicious culinary history.