Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Little Book of Jewish Appetizers Hardcover – August 8, 2017
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
About the Author
Leah Koenig is a food writer and the author of Modern Jewish Cooking. She lives in Brooklyn, New York.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Whether you call them mezzes, forspeisn, appies, apps, or appetizers, a gefilte fish fritter or chopped liver on a crostini will delight. This is a little book, a tiny treasure of twenty three items in two chapters. In Chapter One (Fresh, Toasted, Pickled) we are introduced to items including Beet-Pickled Turnips; Pickled Cherry Tomatoes; Borscht Crostini; Eggplant Carpaccio; Smoky Sweet Potato Hummus; Vegetarian Chopped Liver; and Morroccan Orange and Black Olive Salad. Koenig reminisces about how chopped liver was so iconic that a vegetarian version was made using beans, peas, Tam Tams crackers, or lentils. But Koenig uses cremini mushrooms, brown sugar, walnuts, kidney beans, ring-shaped shallots, oil and eggs for hers. Her outstanding smoky sweet-potato hummus retains the soul of hummus (unlike pizza and ranch hummus) and - as she writes - its structural integrity, and elevates the flavor profile. She uses a sweet potato, chickpeas, garlic, tahini, sumin, and other ingredients. Bored of baby carrots next to a dip? Koenig advises on "next level dippers," such as endive leaves, purple cauliflower florets, black sesame rice ships, jicama, sliced watermelon radishes, and more. Her Aleppo/Halab-rooted Muhammara stars DIY pomegranate molasses (just 1 tablespoon). The Orange and Olive salad use EVOO instead of argan oil; lime juice; honey; cumin and more. Borscht Crostini? Why serve it in a bowl when you can place it on crunchy toast?
In Chapter 2 (Cooked, Fried, Baked), Koenig shares recipes, photos, and histories for Barley-Stuffed Mushrooms; Fried Gefilte Fish (that some might called fritters since it sounds more app'y); Butternut Bichak; Spinach Nichak; a strudel, a knish, a heart (artichoke heart), and more. The Barley-Stuffed Mushrooms? Think reverse mushroom barley soup sans the soup, and prettier. She recommends them for Sukkot. Her Roman-inspired Fried Artichoke Hearts are crunchy panko fried and a nod to the Carciofi alla Giudia. Her Albondigas are beef and inspired by the lamb ones at Brooklyn's La Vara Pre-Inquisition style Spanish eatery. The Fried Gefilte Fish uses halibut and salmon. onion, panko, and more ad looks like a fish latke (think British Fish & Chips by way of the Iberian Jews who settled in London in the 17th century). Koenig closes with pairing ideas with easy to find page references for your parties and dinners.
Another forte of this book is the way she explains the preparation for each dish. With Leah Koenig, you can be always be sure you'll get all the information you need explained in detail. This makes even the more complicated recipes easy to follow.
Lastly, I'd like to mention that I really enjoyed the focus on appetizers. I happened to have friends over just a few days after receiving the book, so I instantly gave some of the recipes a try. Everyone just loved it! Mrs. Koenig also gives helpful advice on how to combine different dishes with each other and what to serve on which occasion.
All in all, this is just a perfect cookbook. I highly recommend it!