Book Size: 7.5" x 9.75"

Pages: 208

Format: Hardback & Paperback

ISBN: 9781566560733 HB
ISBN: 9781566560504 PB

Imprint: Interlink Books

Edition: 1

Illustrations: full-color photos

Release date: 30/11/15

Category:

100 Best Jewish Recipes

Traditional and Contemporary Kosher Cuisine from around the World

By

Paperback $ 25.00 | Hardback $ 30.00

“Excellent… Condensing the world’s vast tradition of Jewish cookery to just 100 dishes presents a formidable challenge. The late Evelyn Rose spent a lifetime scouring Europe, Africa, and Asia and documenting the foods consumed in those continents’ Jewish communities. Duck breast glazed with ginger, honey, and soy recalls the seasonings of Chinese food. Sephardi-style pizza evokes Armenian or Turkish lahmacun, and further topping it with kosher salami transforms it almost into American pepperoni pizza. Muslim cooking gets an ecumenical nod from stuffed eggplants famously called imam bayildi. Four-bean winter soup as well as summery chilled fruit soup supplement ever-popular borscht. Appealing to more modern tastes, Rose re-imagines rich noodle kugel by incorporating dried fruits and a bit of honey to reduce sugar content. Because Jewish holidays have so many food traditions supplementing religious ones, Rose gives advice on dishes to celebrate the eight major festivals that Jews observe.” – Booklist

Clear

About this book

Modern classics from everyday meals to special occasions.

100 Best Jewish Recipes is comprised of the highlights from Evelyn Rose's culinary life, which spanned several decades and earned her the recognition as one of the world's foremost Jewish food writers.

Packed with mouthwatering ideas for both family meals and those special occasions when you want to impress without spending hours in the kitchen, this book contains 100 fail-safe recipes for which the author is justly celebrated. Ideal for novices and experienced cooks alike, the easy-to-follow recipes showcase the diversity of Jewish cooking which draws influences from Eastern Europe, the Mediterranean, and the Middle East.

From soups and appetizers to desserts, breads and baking, the recipes provide inspiration for everyday cooking as well as step-by step features on entertaining through the seasons. A guide to the major Jewish festivals, such as Passover, explains the whys and hows of much-loved symbolic dishes and provides menu plans for the special occasions. 100 Best Jewish Recipes is an essential book for anyone wanting to sink their teeth into traditional as well as contemporary Jewish cooking.

Brand:

About the author

Evelyn Rose, author of the highly-acclaimed The New Complete International Jewish Cookbook, was a world authority on Jewish food. She was food editor of the Jewish Chronicle for over three decades and regularly appeared on TV and radio. In 1989 she was awarded an MBE for her services and was an Honorary Life Fellow of the Institute of Home Economics. She died in May 2003.

 

Reviews

“Excellent… Condensing the world’s vast tradition of Jewish cookery to just 100 dishes presents a formidable challenge. The late Evelyn Rose spent a lifetime scouring Europe, Africa, and Asia and documenting the foods consumed in those continents’ Jewish communities. Duck breast glazed with ginger, honey, and soy recalls the seasonings of Chinese food. Sephardi-style pizza evokes Armenian or Turkish lahmacun, and further topping it with kosher salami transforms it almost into American pepperoni pizza. Muslim cooking gets an ecumenical nod from stuffed eggplants famously called imam bayildi. Four-bean winter soup as well as summery chilled fruit soup supplement ever-popular borscht. Appealing to more modern tastes, Rose re-imagines rich noodle kugel by incorporating dried fruits and a bit of honey to reduce sugar content. Because Jewish holidays have so many food traditions supplementing religious ones, Rose gives advice on dishes to celebrate the eight major festivals that Jews observe.” – Booklist

“Late food writer Rose’s classic work, The Complete International Jewish Cookbook, has been revised three times since it was published in 1976. For this new volume, Rose’s daughter Judi (Mother and Daughter Jewish Cooking) selected 100 of the book’s best-loved recipes for republication. Dishes such as Moroccan chicken pilaf with fruit and nuts, Greek-Jewish lamb fricassee, and German butter kuchen with date filling feature global influences and easy-to-follow directions. The book also includes a guide to Jewish festivals and holidays, a brief introduction to Jewish culinary history, and tips on adapting recipes for the kosher kitchen. VERDICT This understated cookbook is a solid starting point for readers who are new to Jewish cuisine.” – Library Journal

Additional information

Dimensions 9.75 x 7.5 in
Author

Rose, Evelyn

Author 2

Rose, Evelyn

Author 3

Rose, Evelyn

Edition

1

Inprint

Interlink Books

Pages

208

Illustrations

full-color photos

Release date

30/11/15

Author Home

UK

Subtitle

Traditional and Contemporary Kosher Cuisine from around the World

Format

7.5" x 9.75"

Reviews

"Excellent… Condensing the world's vast tradition of Jewish cookery to just 100 dishes presents a formidable challenge. The late Evelyn Rose spent a lifetime scouring Europe, Africa, and Asia and documenting the foods consumed in those continents' Jewish communities. Duck breast glazed with ginger, honey, and soy recalls the seasonings of Chinese food. Sephardi-style pizza evokes Armenian or Turkish lahmacun, and further topping it with kosher salami transforms it almost into American pepperoni pizza. Muslim cooking gets an ecumenical nod from stuffed eggplants famously called imam bayildi. Four-bean winter soup as well as summery chilled fruit soup supplement ever-popular borscht. Appealing to more modern tastes, Rose re-imagines rich noodle kugel by incorporating dried fruits and a bit of honey to reduce sugar content. Because Jewish holidays have so many food traditions supplementing religious ones, Rose gives advice on dishes to celebrate the eight major festivals that Jews observe."å – Booklist
"å¢
"Late food writer Rose's classic work, The Complete International Jewish Cookbook, has been revised three times since it was published in 1976. For this new volume, Rose's daughter Judi (Mother and Daughter Jewish Cooking) selected 100 of the book's best-loved recipes for republication. Dishes such as Moroccan chicken pilaf with fruit and nuts, Greek-Jewish lamb fricassee, and German butter kuchen with date filling feature global influences and easy-to-follow directions. The book also includes a guide to Jewish festivals and holidays, a brief introduction to Jewish culinary history, and tips on adapting recipes for the kosher kitchen. VERDICT This understated cookbook is a solid starting point for readers who are new to Jewish cuisine."å – Library Journal

MainReview

"Excellent… Condensing the world's vast tradition of Jewish cookery to just 100 dishes presents a formidable challenge. The late Evelyn Rose spent a lifetime scouring Europe, Africa, and Asia and documenting the foods consumed in those continents' Jewish communities. Duck breast glazed with ginger, honey, and soy recalls the seasonings of Chinese food. Sephardi-style pizza evokes Armenian or Turkish lahmacun, and further topping it with kosher salami transforms it almost into American pepperoni pizza. Muslim cooking gets an ecumenical nod from stuffed eggplants famously called imam bayildi. Four-bean winter soup as well as summery chilled fruit soup supplement ever-popular borscht. Appealing to more modern tastes, Rose re-imagines rich noodle kugel by incorporating dried fruits and a bit of honey to reduce sugar content. Because Jewish holidays have so many food traditions supplementing religious ones, Rose gives advice on dishes to celebrate the eight major festivals that Jews observe."å – Booklist

Cover

Paperback, Hardback

Reviews

There are no reviews yet.

Be the first to review “100 Best Jewish Recipes”

Your email address will not be published. Required fields are marked *