Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations (Hardcover)

~ (Author)
Key Phrases: fresh raspberry sauce, walnut sauce, kasha varnishkes, Rosh Hashanah, Middle Eastern, Yom Kippur (more...)

Editorial Reviews

From Publishers Weekly

Cohen (The Gefilte Variations) celebrates both the variety and spirit of Jewish holidays and the variety of Jewish cooking in this appealing book. Each major holiday throughout the year, from Rosh Hashanah in the fall to Shavuot in early summer, has its own section of recipes, as does the weekly Sabbath; strictly observant Jews as well as those who are not entirely familiar with the religious significance of all the events will appreciate Cohen's detailed comments on their history and meaning at the beginning of each section. Those with less experience in planning big feasts will also be grateful for the variety of menu suggestions that accompany each holiday: Passover seders, a Hanukkah latke party with superb traditional and nontraditional latkes, a vegetarian dinner for Sukkot. Cohen draws on Jewish cuisine from every tradition: Leek Croquettes from Rhodes, stuffed chicken soup from Iran and a pineapple-coconut milk kugel from Bombay are just a few of the pleasantly exotic yet authentic offerings; she also puts new twists on old standards, as with Moroccan-flavored brisket and deconstructed kasha varnishkes that feature portobello mushrooms and eggplant in lieu of quantities of fat. Each recipe is helpfully coded to indicate whether it is meat, dairy or pareve, though she often provides variations to accommodate all needs in this book that's enjoyable to read and inspiring to cook from. (Mar.)
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Review

Part cookbook, part memoir and part how-to, "Jewish Holiday Cooking" could be the one go-to guide for all the Jewish holidays. Jayne Cohen gives the "why" behind their traditions and foods. Her Passover chapter is particularly detailed, tracing the development of the seder over the centuries, defining what "kosher for Passover" means, and giving ideas for planning the seder menu—including a vegetarian seder. Recipes for Passover include braised brisket with 36 garlic cloves and a chicken soup with fennel matzo balls, asparagus and shiitake mushrooms. Cohen is a graceful, informative writer who easily shares her enthusiasm for Jewish holiday cooking with readers. But there's a note of urgency as well. "Jewish cooking is above all bubbe (grandmother) cuisine, and through the meals that we share with our children, it is also our link to the future," she writes. "But unless you continue to update the recipes and create new food traditions, grandmother cuisine will die out when the grandmothers die, when no younger generations are eager to learn to prepare these foods." Sobering words, but this book offers delicious ways to honor traditions old and new.-- Bill Daley, Chicago Tribune

Cohen (The Gefilte Variations) celebrates both the variety and spirit of Jewish holidays and the variety of Jewish cooking in this appealing book. Each major holiday throughout the year, from Rosh Hashanah in the fall to Shavuot in early summer, has its own section of recipes, as does the weekly Sabbath; strictly observant Jews as well as those who are not entirely familiar with the religious significance of all the events will appreciate Cohen's detailed comments on their history and meaning at the beginning of each section. Those with less experience in planning big feasts will also be grateful for the variety of menu suggestions that accompany each holiday: Passover seders, a Hanukkah latke party with superb traditional and nontraditional latkes, a vegetarian dinner for Sukkot. Cohen draws on Jewish cuisine from every tradition: Leek Croquettes from Rhodes, stuffed chicken soup from Iran and a pineapple-coconut milk kugel from Bombay are just a few of the pleasantly exotic yet authentic offerings; she also puts new twists on old standards, as with Moroccan-flavored brisket and "deconstructed" kasha varnishkes that feature portobello mushrooms and eggplant in lieu of quantities of fat. Each recipe is helpfully coded to indicate whether it is meat, dairy or pareve, though she often provides variations to accommodate all needs in this book that's enjoyable to read and inspiring to cook from. (Mar.) (Publishers Weekly, December 17, 2007)

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Product Details

• Hardcover: 592 pages
• Publisher: Wiley (February 11, 2008)
• Language: English
• ISBN-10: 047176387X
• ISBN-13: 978-0471763871
• Product Dimensions: 9.2 x 8.1 x 1.7 inches
• Shipping Weight: 3.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #276,566 in Books (See Bestsellers in Books)

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  #2 in	Books > Religion & Spirituality > Judaism > Holidays > Hanukkah
  #48 in	Books > Religion & Spirituality > Judaism > Kosher Foods
  #48 in	Books > Cooking, Food & Wine > Special Diet > Kosher

Customer Reviews

Most Helpful Customer Reviews

9 of 10 people found the following review helpful:

5.0 out of 5 stars excellent resource, March 3, 2008

By	D. Schoeberlein - See all my reviews (REAL NAME)

This is the first practical, clear and truly inviting Jewish cookbook I've found. I strongly recommend it for anyone who enjoys Jewish cooking and welcomes the encouragement to merge tradition with current tastes.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Amazing Cookbook for anyone, March 10, 2008

By	C. Wong (USA) - See all my reviews (REAL NAME)

This is an amazing general cookbook and not just a good Jewish Cookbook. Beautiful layout, wonderful recipes (and yes I've tasted the end results), and very fun stories. A must have for any chef regardless of your religion! So stop reading this review and buy this book, you won't regret it.

Go NoW!

8 of 9 people found the following review helpful:

5.0 out of 5 stars Wonderful recipes and a great read., February 10, 2008

By	A. Kaye (NY) - See all my reviews (REAL NAME)

"Jewish Holiday Cooking" proves a good cookbook can be more than just recipes. Aside from clear, delicious sounding instructions on both traditional and unusual dishes, this book is a great read. I especially like the historical details and family anecdotes, which put the food in cultural context. This one will get a lot of use in my kitchen.