From a leading voice of the new technology of younger jewish chefs who're reworking the food of their forebears, this take at the delicacies of the diaspora pays homage to tradition while reflecting the values of the current-day meals motion.
Author leah koenig stocks one hundred seventy five recipes showcasing hand-crafted, seasonal, vegetable-forward dishes. Classics of jewish culinary subculture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with clever strategies and vibrant spices. Approachable recipes for the whole lot from soups to chocolates pass past the traditional, incorporating local impacts from north africa to principal europe. Featuring vacation menus and rich images, this collection is without delay a manual to establishing traditions and a celebration of the way we eat now.
My grandmother, who was from Russia, never wrote any of her recipes down and I was too young to be interested in cooking during the time that she lived with us. Since my mother wasn't much of a cook (my grandmother did the cooking) I had no idea where to begin. This cookbook is a life saver. When my brother was making his Bar Mitzvah I helped my grandmother crack walnuts and mix them with white raisins for days so she could make her rugalach. Every recipe I have ever found is made with preserves or chocolate but, finally, Ms. Koenig has recreated my grandmother's recipe. Thanks you, thank you.--Sussman
DOWNLOAD COOKING EBOOK MODERN JEWISH COOKING - Recipes & Customs For Today's Kitchen | 57 Mb | Pages 355 | PDF | ENGLISH