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
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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
