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Passover Seders Made Simple (Cooking/Gardening) Paperback – February 22, 2001
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From the Back Cover
"Like the proverbial Jewish mother, Schulman provides the answers and then offers a veritable cornucopia of Passover recipes." Chicago Sun-Times The Complete Seder Resource for Everyone Giving a Seder for the first time? Married to someone Jewishbut you're notand wishing you knew how to host a Seder? Want to accommodate friends and family who are vegetarian or watching their weight or their cholesterol? Interested in learning more about Jewish traditions and creating a special, memorable Seder? Then let Zell Schulman be your guide. Her expertise and warm approach will make everyone comfortable creating just the right Seder. This One-Stop Seder Source Includes:
- Instructions for planning the Seder
- Lists, explanations and sources for ceremonial objects
- Methods for stocking your pantry for Passover
- Explanations for preparing the Seder plate and setting the Seder table
- Six complete Seder menus: Ashkenazic, Sephardic, "Off the Shelf," Healthful, Vegetarian, Ecumenical Potluck, plus a chapter of additional recipes
- Kosher wines, pronunciation key, glossary, and ingredient substitutions
About the Author
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April 10, 2003
by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
Some good things deserve repeating. Zell Schulman's exhaustive Passover
guide, "Let My People Eat," is now in paperback, renamed "Passover Seders
Made Simple" (Wiley). It contains everything you ever wanted to know
or thought to ask about the Seder, the traditional meal that commemorates the deliverance of the Jews from slavery in Egypt.
Calling herself an "ecumenical Jewess" - "I'm a Reform Jew with an
Orthodox heart and a Conservative way of life," she said - Schulman offers
lists for everything from pantry supplies to prohibited foods to Passover
substitutions. She explains the significance of ceremonial items, gives
shopping resources, and offers six Seder menus as well as additional recipes for the eight-day celebration.
Even the novice need not be intimidated under Grandma Zell's encouraging
tutelage. "Don't push the panic button," she advised.
The recipes are keepers: Passover Pizza with a zucchini crust, Shiitake
Mushroom-Bell Pepper Matzo Kugel, Roast Lamb with Garlic Rosemary Sauce,
Chocolate Mousse Tort. All are delivered in her breezy style that reveals her upbeat outlook. "Life is a gift," Schulman told me. "You open the package, and you deal with it."
This carrot salad makes a delicious starter. "It's the best appetizer that you can use for the rest of the year too," she said.
ALLEGRIA COHEN'S CHIZU SALADA (CARROT SALAD)
2 lbs. peeled baby carrots
2 tsp. ground cumin
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. dried red pepper flakes or ground red pepper
juice of 1 large lemon
2 TBS. olive oil
chopped fresh parsley for garnish
Place the carrots in a medium saucepan. Cover with cold water and cook over
medium heat until the tip of a knife can pierce them, about 15 minutes. Do
not overcook. Drain and let cool. In a small bowl, mix cumin, paprika, salt,red pepper flakes, lemon juice and olive oil together. Add this to the cooked carrots and gently coat them. Let cool for 20 minutes. Garnish with the parsley. These may be prepared up to 1 week before the Seder. Serve at room temperature. Makes 8 servings.
Zell Shulman organizes her book into numerous Pesach menus, such as Ashkenazic, Sephardic, Health-Conscious, Easy to Prepare, and Ecumenical Potluck. There are grocery lists and timelines accompanying each menu and they really help to streamline the task of pulling together a Seder meal.
Even though the layout and organization was impressive, I wasn't sure I would find the recipes to be as good as promised. When I served the Sephardic menu, it was really good! Everyone devoured the food and it felt wonderful to present such a lavish meal that still allowed me to enjoy the holiday and my friends and family in a relaxed fashion.
One other plus: the author includes many additional recipes that help round out the eight day holiday. My reason for four stars: her "Easy to Prepare" seder scares me a little, although in fairness I haven't tried the recipes.