What we eat says so much about who we are and from where we come. Do you like your matzah brie sweet or savory? Is your chicken soup matzah ball or mulligatawny? Does your menu feature a cheese torta or a tofu salad? Wherever Jews have settled, they have adapted local tastes and ingredients to meet the needs of Shabbat and kashrut, creating a rich and diverse menu of flavors and styles, all still Jewish. In Entrée to Judaism, Tina Wasserman leads a culinary journey around the world and across the ages, from Spain to India, from Russia to Tunisia, sharing the histories and recipes of the great Diaspora communities and the many wonderful ways they have told their stories through food. Accessible, easy-to-follow recipes for the novice home cook and expert chef alike. Features Tina's Tidbits, fun facts and great cooking tips for every recipe. Includes over 275 recipes and dozens of full-color photos
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About the Author
Tina Wasserman is an award-winning cooking instructor, specializing in contemporary kosher cuisine. Trained in nutrition and education, Tina holds degrees from Syracuse University and New York University, and is a popular food educator in her own cooking school and as a scholar-in-residence in communities across North America. In 1994, Tina was elected to Les Dames d Escoffier, an international culinary society that honors women in the food and beverage industry. Tina has been the food columnist for Reform Judaism magazine since 2003. She lives in Dallas,Texas with her husband and is the proud mother of two grown children.
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11 of 13 people found the following review helpful
5.0 out of 5 stars
Especially recommended for family, professional, and community library Ethnic Cookbook collections
December 12, 2009
Format:Hardcover
Jewish communities from around the world during the last two millennia of the diaspora absorbed a great many culinary traditions, transforming them to accord with the dietary and religious requirements that their faith required of them. The result is a rich diversity that is as much a part of the Jewish cultural legacy as the synagogue and the Torah. Documenting this remarkable culinary heritage is "Entree to Judaism: A Culinary Exploration of the Jewish Diaspora", an impressive 472-page compendium of authentic recipes compiled with commentary by Tina Wasserman, an award-winning cooking instructor, food columnist for 'Reform Judaism' magazine, and specialist in contemporary kosher cuisine. Superbly illustrated throughout in full color, "Entree to Judaism: A Culinary Exploration of the Jewish Diaspora" showcases more than 275 recipes featuring thoroughly 'kitchen cook friendly' instructions. With palate pleasing, appetite satisfying dishes ranging from Syrian Apricot compote in Rose Water Syrup; Moroccan Chicken Kebabs; Greek Psari Saganaki; and Three-Potato Cheese Gratin; to Miniature Chocolate Almond Tortes; Kneidlach (Matzah Balls); Tunisian Briks; New York Style Cheesecake; and English Tomato Chutney, "Entree to Judaism: A Culinary Exploration of the Jewish Diaspora" is especially recommended for family, professional, and community library Ethnic Cookbook collections.
3 of 3 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I have attempted a few recipies from the book and they came out delicious. I also loved the content in addition to the recipies; made a wonderful gift (plus a copy for myself). Highly recommend the book!
2 of 2 people found the following review helpful
Format:Hardcover
I bought a slightly newer edition (2010) at a presentation by Ms. Wasserman in San Francisco. She is very knowledgeable about Jews and Jewish cooking, and is charming and funny. The signed copy is a gift for my sister, but I really needed a lambshank recipe, and took a peek. Her recipe, and another recipe for mandelbrodt, turned out perfectly. The recipes are easy to follow and are often accompanied by "hints" on technique. I don't keep kosher, and neither does my sister or any one that I know, but these delicious recipes certainly changed my opinion of kosher food. Before this, the only kosher food I remember eating was served at large functions and was pretty bland. I'm going to buy a copy for myself. Yum!
Most Recent Customer Reviews
3.0 out of 5 stars
Textbook vs. Cookbook
This is a large, heavy book, with lots and lots of pages with information. In fact, it is overwhelming. Not exactly what I was looking for in a cookbook. Read more
Published on March 18, 2011 by Susan
5.0 out of 5 stars
Great Read!
Plan to spend hours with this book. The stories that go with each wonderful recipe will draw you in and keep you fascinated. This is a must for cook book collectors.
Published on November 26, 2010 by P. Greenberg
5.0 out of 5 stars
a must have
wonderful book...great recipes, bought three, one for each of my nieces...have made many wonderful dishes using...a great gift
Published on September 12, 2010 by efu
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