Performed at home, the Shabbat ritual draws observant Jews together each week. This rite of communal and religious affirmation is also a time for celebration--work ceases and family and friends gather for prayer and feasting. Though many cookbooks explore Shabbat food, none has done so more comprehensively and with greater savvy than Shabbat Shalom
, cookbook editor Susan Friedland's collection of 175 recipes for every course of the Friday and Saturday Shabbat meals. Certain to be welcomed by all those who cook for the Shabbat, the book will also appeal to anyone interested in exemplary versions of Jewish-American dishes for everyday enjoyment.
But Shabbat Shalom goes further. Embracing the cooking of the entire Diaspora, the book not only offers familiar, Eastern-European-derived treats like roast chicken, brisket, kugels, and the slow-cooking stews called cholents, but also "new" Shabbat dishes like Duck with Pomegranate and Walnut Sauce from Iran, Lamb Tagine from Morocco, Cauliflower Pie from Italy, and Halibut in Lemon-Egg Sauce from the eastern Mediterranean, among other easily made entrées. Challah recipes are included, as are recipes for pareve desserts--simple but delicious sweets like Apple-Honey Brown Betty, Banana Sorbet, and a truly seductive chocolate mousse. With graceful notes on Sabbath history and observance and useful menus for year-round menu planning, Shabbat Shalom is an indispensable guide to the meaning of the Shabbat and the pleasures of its table. --Arthur Boehm
From Publishers Weekly
Friedland, HarperCollins cookbook editor and author of The Passover Table, notes that a highly personal survey of Jewish people she knew revealed that they all ate "Chicken, sometimes brisket" at Friday-night dinners when they were growing up. This book expands the typical Sabbath menu of traditional Jewish foods to include other dishes that can be prepared to meet the laws of kashrut. Friedland suggests such innovative appetizers as Fish Cocktail Uncle Louie, a kosher version of crab Louis, and Sorrel-Stuffed Hard-Boiled Eggs, inspired by a Richard Olney recipe. The chapter on soups includes the necessary recipes for Chicken Soup and Matzo Balls and also offers a hearty Celery Root and Barley Soup and a Spinach Soup that can be served hot or cold. Dishes that reach beyond Ashkenazi tradition, like a Moroccan-inspired Braised Cod with Chickpeas, succeed as well. Friedland does not abandon chicken completely, and her chapter on poultry main courses includes standard Roast Chicken, Broiled Butterflied Chicken with Mustard Coating, and a Chicken and Macaroni casserole from Brooklyn's Syrian Jewish community. The author also takes care to make room for vegetarians at the Sabbath table by including Meatless Cholent and Phyllis Glazer's Vegetarian Cholent among the six cholent recipes. Many of the desserts rely on fruit (Baked Apples, Pears Poached in Red Wine); all are refreshingly simple. (Sept.)
Copyright 1999 Reed Business Information, Inc.