Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations犹太人的节日烹饪：美食爱好者的经典与即席创作

作者： Jayne Cohen著

出 版 社： 吉林长白山

出版时间： 2008-2-1字数：版次： 1页数： 574印刷时间： 2008/02/01开本： 16开印次： 1纸张： 胶版纸I S B N ： 9780471763871包装： 精装编辑推荐

作者介绍：Jayne Cohen

Jayne Cohen is the author of one previous book on Jewish cooking and celebrations -- The Gefilte Variations -- and is the co-author of The Ultimate Bar/Bat Mitzvah Celebration Book. She writes frequently about foodfor publications such as Bon Appétit, Gourmet, Food& Wine, the New York Times, the Los Angeles Times, the Boston Globe, and Newsday. Cohen lives in Greenwich Village with her husband, and their daughter Alexandra returns home to cook at every holiday. Visit her Web site at www.JewishHolidayCooking.com

内容简介

In Jewish Holiday Cooking, Jayne Cohen shares a wide-ranging collection of traditional Jewish recipes, as well as inventive new creations and contemporary variations on the classic dishes. For home cooks, drawing from the rich traditions of Jewish history when cooking for the holidays can be a daunting task. Jewish Holiday Cooking comes to the rescue with recipes drawn from Jayne Cohen's first book, The Gefilte Variations -- called an "outstanding debut" by Publisher's Weekly -- as well as over 100 new recipes and information on cooking for the holidays. More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays. Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives. The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws. Chapters include all eight of the major Jewish holidays -- Shabbat, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, and Shavuot -- and the book is enlivened throughout with captivating personal reminiscences and tales from Jewish lore as well as nostalgic black and white photography from Cohen's own family history.

目录

Acknowledgments

Introduction

What Is Jewish Food?

How to Plan A Jewish Holiday Meal

Notes to the Cook

How to Use This Book

The Jewish Kitchen

Fish

Meats and Poultry

Pantry and Procedures

Matzoh

Schmaltz, Olive Oil, Butter, and Other Fats

Sour Cream, Yogurt Cream, and Labneh

Wonton Wrappers

Pomegranate Molasses and Temerhindi or Ourt

Salt

Sabbath

Rosh Hashanah

Breaking the Yom Kippur Fast

Sukkot

Shemini Azeret and Simchat Torah

Hanukkah

Purim

Passover

Kosher for Passover

Passover Ingredients

Preparation for Passover

Tips for Planning a Seder Menu

Setting the Seder Table

For Your Vegetarian Son, Your Vegan Niece

What;s for Lunch

Shavuot

A Glossary of Useful Terms

Online and Phone Order Sources And A Few Helpful Web sites

Selected Bibliography

Index