Modern Jewish Cooking: Recipes & Customs for Today's Kitchen

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Chronicle Books, 17 mar 2015 - 352 pagine
From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
 

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Indice

FOREWORD
10
INTRODUCTION
12
BREAKFAST
21
SALADS AND SPREADS
53
SOUPS
79
VEGETABLES
99
NOODLES MATZO GRAINS AND BEANS
137
FISH CHICKEN AND MEAT
173
BREADS AND PASTRIES
227
COOKIES CAKES AND OTHER SWEETS
257
FILLINGS AND EXTRAS
311
THE HOLIDAYS
325
SOURCES
342
INDEX
344
About the Author
353
Chronicle Ebooks
355

VEGETARIAN MAINS
205

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Informazioni sull'autore (2015)

Leah Koenig is a writer and cooking teacher based in Brooklyn, New York.

Sang An is a New York-based food and still-life photographer.

Informazioni bibliografiche