Jewish Traditional Cooking: Over 150 Nostalgic & Contemporary Jewish Recipes

Ruth Joseph, Author, Simon Round, Author, Isobel Wield, Photographer
Ruth Joseph and Simon Round. Kyle Books (www.kylebooks.com), $29.95 (256p) ISBN 978-1-906868-88-8
Reviewed on: 04/01/2013
Release date: 03/01/2013
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Traditional Jewish cuisine has never been touted for its gastronomic masterpieces until now. In their second cookbook, Joseph and Round (Warm Bagels & Apple Strudel) explore a 3,000-year-old culinary history and parade the results of a search that spans centuries, countries, and taste buds, offering a sweeping picture of this staple of Jewish culture and community. There is a little bit of everything here for anyone who keeps kosher, including the classic dishes—like kreplach and potato kugel—as well as some more "new-age" adaptations—e.g. "Shakshuka and "Mervyn's Roast Tomato Soup". The authors provide a helpful glossary, tips on kosher categorization (meat; milk; or neither, a.k.a. "parve"), a special section dedicated to Passover baking (a holiday on which Jews can only eat unleavened bread), and a brief introductory history of both Ashkenazim (Germanic/Eastern European Jews) and Sephardim (Spanish/Middle-Eastern Jews). With a healthy dose of sentimentality, nearly everything one could want to know about Kosher food can be gleaned from these pages. (Mar.)
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