The Seasonal Jewish Kitchen
A Fresh Take on Tradition
ISBN10: 145491436X ISBN13: 9781454914365 Contributors: Madison, Deborah (Foreword); Valentine, Staci (Photographer) Publisher: Sterling Pub Co Inc Published: Aug 18 2015 Pages: 310 Weight: 2.45lbs. Height: 10.25" Width: 8.50" Depth: 1.50" Language: English
Organized according to the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter, reflective of the flavors of the Jewish Diaspora. It's Jewish cooking for a new generation, featuring everything from traditional brisket, chicken soup, gefilte fish, and the best-ever potato latkes to more unusual fare like the Bulgarian cheese puffs known asbouikos; Simple Farro Soup with Chickpeas and Escarole; Lamb, Butternut Squash, and Quince Tagine; Penne with Zucchini Sauce; Roast Chicken with Tangerines, Green Olives, and Silan; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman's melting-pot approach to flavors and ingredients will win over today's cooks, eager for a new take on Jewish food.