Jewish Holiday Cooking: A Food Lover's Treasury of Classics and ImprovisationsHoughton Mifflin Harcourt, 26 בספט׳ 2012 - 592 עמודים A James Beard Finalist in the International Cookbook Category 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. |
תוכן
INTRODUCTION | |
THE JEWISH KITCHEN | |
PANTRY AND PROCEDURES | |
SABBATH | |
ROSH HASHANAH | |
BREAKING THE YOM KIPPUR FAST | |
SUKKOT | |
מהדורות אחרות - הצג הכל
Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations <span dir=ltr>Jayne Cohen</span> אין תצוגה מקדימה זמינה - 2008 |
מונחים וביטויים נפוצים
1∕2 teaspoon 30 minutes apples black pepper blintzes boil braising brisket broth brown sugar cabbage caramelized carrots challah cheese chicken cholent chopped fresh cinnamon coarsely chopped cook COOK'S NOTE cool cover dill dish Drain dried eggplant fish flavor food processor freshly ground black fruit frying garlic garnish gefilte fish golden ground black pepper herbs holiday horseradish Jewish Jews kitniyot kosher kreplach kugel large bowl large eggs latkes lightly liquid matzoh balls matzoh brie matzoh meal meat mediumhigh heat mixture mushrooms noodles olive oil onions paper towels Passover peeled pepper to taste platter potatoes pounds PREHEAT the oven prepared recipe refrigerate roasted room temperature Rosh Hashanah salad Salt and freshly salt and pepper sauce saucepan sauté seasoning seder Sephardi serve Shavuot simmer skillet sliced soup sour cream spoon sprinkle stirring stuffing Sukkot sweet tablespoons teaspoon teaspoon salt tender toasted tomatoes vanilla vegetables yogurt cream