Book description
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. 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
