From Publishers Weekly
In order to banish boredom from the Seder table, Schulman, an experienced cooking teacher and food columnist, skillfully combines old with new, suggesting modern recipes not too innovative while facilitating traditional dishes with contemporary methods and equipment. Two full Seder menus are offered, along with timetables for preparation up to a week in advance. In addition to 10 other Passover menus, there are over 100 recipes here, each written with adaptations for food processors and microwave ovens. They include such dishes as veal scallops with lemon, baked tomatoes with basil, fresh lake trout baked in wine, macaroon torte, brandied fruit, and raspberry sorbet for the Passover sponge cake. Schulman also includes descriptions of Passover preparations and a conversion table listing substitutions for foods that are prohibited during this period.
Copyright 1986 Reed Business Information, Inc.
Copyright 1986 Reed Business Information, Inc.
