The seasonal Jewish kitchen : a fresh take on tradition
(Book)
Author
Contributors
Published
New York : Sterling Epicure, [2015].
Format
Book
Physical Desc
ix, 310 pages : color illustrations ; 27 cm
Status
Oliver La Farge - Adult
641.5676 Sal
1 available
641.5676 Sal
1 available
Southside - Adult
641.5676 Sal
1 available
641.5676 Sal
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Oliver La Farge - Adult | 641.5676 Sal | On Shelf |
Southside - Adult | 641.5676 Sal | On Shelf |
More Details
Published
New York : Sterling Epicure, [2015].
Language
English
Notes
Bibliography
Includes bibliographical references (page 296) and index.
Description
Organised according to the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter, reflective of the flavours of the Jewish Diaspora. It's Jewish cooking for a new generation, featuring everything from traditional brisket, chicken soup, gefilte fish, and the best-ever potato latkes to more unusual fare like the Bulgarian cheese puffs known as bouikos; Simple Farro Soup with Chickpeas and Escarole; Lamb, Butternut Squash, and Quince Tagine; Penne with Zucchini Sauce; Roast Chicken with Tangerines, Green Olives, and Silan; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman's melting-pot approach to flavours and ingredients will win over today's cooks, eager for a new take on Jewish food.
Description
Shares recipes for traditional Jewish meals that focus on seasonality and sustainability, including fresh black-eyed peas and matboucha, schmaltz-roasted potatoes, and grilled corn with za'atar.
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