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Entree to Judaism: A Culinary Exploration of the Jewish Diaspora
Hardcover
Food WritingJewish & Kosher Cooking
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ISBN13: 9780807411100
Publisher: Behrman House Publishing
Published: Nov 30 1999
Pages: 472
Weight: 3.80
Height: 1.40 Width: 8.10 Depth: 10.10
Language: English
Discover the cultural and culinary roots of the Jewish people through more than 275 beautifully-photographed recipes.
Award-winning cooking instructor, Tina Wasserman, explores the extensive and diverse range of Jewish food culture. Each section of this accessible cookbook begins with an introduction to the food and culture accompanied by easy-to-follow recipes for the chef or home cook to prepare a wide variety of both traditional and contemporary foods using easy-to-find ingredients.
The first section covers cooking across the diaspora:
- Levant & Persia
- Jews and the Orange Trade
- The Mahreb and Africa
- Spain
- Italy
- Turkey and the Ottoman Empire
- India
- Jewish Traders on the Spice Route
- East and Southeast Asia
- Russia and Central and Eastern Europe
- Western Europe
- The New World and Latin America
- Jews and the Vanilla and Cacao Trade
The second section is filled with recipes to celebrate a selection of Jewish holidays throughout the world:
- Shabbat
- Rosh HaShannah and Yom Kippur
- Sukkot
- Chanukah
- Tu BiSh'vat
- Purim
- Passover
- Shavuot
The book concludes with both classic and regional variations on icons of Jewish cooking:
- Chicken Soup
- Knishes, Borekas, and filled Pastries
- Gefilte Fish
- Eggplan
- Cheesecake
- Charoset
- Apples and Honey
- Pickles and Perserving
Features a food and recipe index and Tina's Tidbits, fun facts and great cooking tips for every recipe.
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