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Jewish Holiday Cooking

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Jewish Holiday Cooking

A Food Lover's Treasury of Classics & Improvisations
by Jayne Cohen

"Food is truly magical. Through the simple act of eating, Jews partake of a mystical but very real communion with their families, their traditions, and the world itself." -Jayne Cohen

Jewish holidays are times for worship, family, and, of course, food. Favorite dishes handed down through generations of bubbes are often mainstays on the menu. But whether you need help re-creating a fondly remembered family dish or you're looking for ways to put your own stamp on holiday celebrations, you're new to the traditions or you simply want to reconnect with your roots, this book offers you a world of intriguing possibilities. From traditional Ashkenazi fare and tempting Sephardi choices to inspired contemporary variations, Jewish food maven Jayne Cohen has collected more than 200 soul-satisfying kosher recipes for the holidays-dishes that are guaranteed to create indelible memories and become new family favorites.

You'll find superb renditions of venerable Eastern European Jewish dishes here: kugels, latkes, rugelach, briskets, blintzes, matzoh balls, and more. Cohen also brings you mouth-watering dishes from Jewish communities throughout the diaspora, including Classic Hummus with Toasted Sesame-Cumin Matzohs, Moroccan Fish with Chickpeas and Saffron-Lime Aioli, Fesenjan (Duck with Pomegranate and Walnut Sauce), Syrian Stuffed Zucchini in Tomato-Apricot Sauce, and Iranian Grilled Chicken Thighs with Sumac.

To give you even more choices, Cohen reinterprets dozens of traditional Jewish dishes for today's palates, offering recipes such as Smoked Whitefish Gefilte Fish with Lemon Horseradish Sauce, New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce, Braised Brisket with Thirty-Six Cloves of Garlic, and Upside-Down Caramel Cranberry Pecan Noodle Kugel, to name just a few. Her recipes emphasize fresh vegetables, fruits, and herbs, and use them in creative new ways: mint tea becomes the base of a chilled cucumber soup and meltingly tender eggplant moistens kasha instead of gobs of butter.

Cohen's book is as delightful to read as it is to cook from. Drawing on Jewish history and lore as well as intimate memories of her own family celebrations, she explains each holiday's special foods and dishes-and helps you understand how a wonderful meal can enrich the holiday's meaning. You'll find enchanting stories that bring to life the origins and significance of cherished food traditions-and take you from a synagogue courtyard in Italian wine country at Hanukkah to a hunt for a Passover recipe from a lost community in Provence.

Cohen provides detailed guidance on celebrating each holiday-Sabbath, Rosh Hashanah, breaking the Yom Kippur fast, Sukkot, Hanukkah, Purim, Passover, and Shavuot-offering multiple menus and practical advice, from latke lessons to strategies for accommodating vegan relatives at Seder. Complete with in-depth information on stocking the Jewish kitchen, step-by-step instructions, and treasured cooking secrets, Jewish Holiday Cooking is the only book you need to orchestrate unforgettable holiday meals.

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