Jewish Cooking For Dummies

Jewish Cooking For Dummies

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Description

Preparing a Passover seder for twenty? Or a Purim feast for six? Or making a kosher meal to impress the in-laws? Whether it's grand-scale celebrating or a cozy simple at-home meal, cooking traditional Jewish fare is one of life's great joys. Yet preparing all those favorites you grew up with like challah, hamantaschen, a roast leg of lamb drizzled in herbs delicious enough to please a roomful of hungry guests as well as fulfill holiday expectations can be pretty intimidating. Yet it doesn't have to be. With Jewish Cooking For Dummies, you'll discover the fabulous combinations of tastes and ingredients essential to Jewish cuisine, the significance of certain foods (such as honey and carrots), the ins and outs of keeping kosher, how to shop and select foods, and, most of all, how a rich and ancient heritage is kept alive miraculously at every meal. Plus, you'll see how simple and thoroughly engrossing mastering Jewish cooking can be.
This down-to-earth guide shows you how to: Stock your pantry and where to shop including surprising sources of kosher food; Select spices, herbs, and condiments including bottled salsa, Israeli style; Become acquainted with the beans, pastas and grains, vegetables, dairy foods, and meats used in traditional recipes; Maximize your efficiency when cleaning, slicing, and preparing vegetables; Not only will you explore the roots of Jewish cuisine, you'll get a handle on the difference between the Ashkenazic and Sephardic cultures (and how the egg noodle and pita bread are just one glorious manifestation of their varying cuisines!).
And with over 100 recipes to choose from, you'll experience the rich and delicious world of the Jewish dining table, holiday by holiday: Rosh Hashanah including Cinnamon Carrot Coins and Sweet Beet Salad with Orange; Hanukkah including Spicy Vegetable Latkes and Homemade Cinnamon Applesauce; Passover including My Mother's Fluffy Matzo Balls, Garlic Roast Lamb with Potatoes, and Easy Almond Macaroons With over 100 delicious recipes, plus sixteen pages of color photos, a summary cheatsheet of need-to-know info, black-and-white how-to illustrations, and humorous cartoons, Jewish Cooking For Dummies lets you experience the warmth and wisdom of the Jewish table.
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Product details

  • Paperback | 360 pages
  • 188 x 236.7 x 21.3mm | 706.66g
  • Hungry Minds Inc,U.S.
  • Foster City, United States
  • English
  • 0764563041
  • 9780764563041
  • 1,431,333

Table of contents

Introduction. PART I: Jewish Food Origins: From Divinely Inspired to Downright Delicious. Chapter 1: Understanding Jewish Cooking. Chapter 2: Ingredients, Tools, and Techniques for Jewish Cooking. Chapter 3: Principal Branches of Jewish Cuisine. PART II: The Holidays. Chapter 4: A New Year as Sweet as Apples and Honey. Chapter 5: Sukkot: When Camping Out Is a Commandment. Chapter 6: Hanukkah: The Light-Hearted Festival of Lights and Latkes. Chapter 7: Purim: When the Mitzvah Is Merrymaking. Chapter 8: Passover: What Happened When the Bread Didn't Rise. Chapter 9: Shavuot - The Holiday Devoted to Dairy Delights. Chapter 10: Shabbat: A Weekly Excuse to Rejoice. PART III: Beginning the Feast. Chapter 11: Spreads and Savory Noshes. Chapter 12: Soups, the Jewish Mother's Secret Cure-All. PART IV: The Heart of the Celebration. Chapter 13: Brunch Favorites. Chapter 14: Fish. Chapter 15: A Chicken in Every Pot - the 11th Commandment? Chapter 16: Meat: Slow Cooking Is a Virtual Mandate. PART V: Grains and Vegetables: Side Dishes and Pareve Entrees. Chapter 17: When It Comes to Kugel, Jewish Cooks Use More than Their Noodle. Chapter 18: The Pareve Plate. Chapter 19: Say L'chaim When You Eat Vegetables. PART VI: Sweet Noshes. Chapter 20: Mother's Baking Is Always Best. Chapter 21: Jewish Grandmothers' Specials. PART VII: The Part of Tens. Chapter 22: Ten Kosher Menus for Holidays and Everyday. Chapter 23: Ten Commandments of Jewish Cooking. Chapter 24: Ten Useful Web Sites. Appendix: Metric Conversion Guide. Index.
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About Faye Levy

Faye Levy is the author of 1,000 Jewish Recipes, a food columnist for the Los Angeles Times Syndicate and the Jerusalem Post, and a contributor to Gourmet and Bon Appetit.
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