THE HADASSAH JEWISH HOLIDAY COOKBOOK: Traditional Recipes from Contemporary Kitchens

Joan Michel, Editor, Louis B. Wallach, Photographer
Joan Michel, Editor, Louis B. Wallach, Photographer . Hugh Lauter Levin Associates Inc $29.95 (224p) ISBN 978-0-88363-603-9
Hardcover - 264 pages - 978-0-7893-9991-5
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Hadassah is a Jewish organization similar to the Junior League and like the latter has periodically published local Hadassah cookbooks. Now for the first time they have produced a national Hadassah cookbook, filling it with time-honored and well-tested favorites, many with a modern twist. Based on the Jewish festival calendar, the book is divided seasonally, starting with the Sabbath and working through the festivals from the New Year to the Shavuot spring festival. Each section includes wonderful topical commentaries by such well-known Jewish food writers as Joan Nathan, Claudia Roden and Steven Raichlen. The recipes are provided by Hadassah members from throughout the U.S. and Israel who impart family heirlooms, traditional favorites and modern variations ranging from the classic Traditional Chicken Soup and Blintzes to the contemporary Pistachio Chicken with Honey-Mustard Sauce. Taking from the full range of Jewish tradition, whether East European Ashkenazi or Middle Eastern Sephardi, all the festival family favorites are provided, whether it's Hamantaschen for Purim, Latkes for Hanukah or the Sephardic Farina Cake used to break the Yom Kippur Fast. With wonderful full-color photos throughout the volume, this beautifully designed book provides the full range of recipes to carry the Jewish cook through the year. (Apr.)

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