Modern Jewish Cooking: Recipes & Customs for Today's Kitchen
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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BREADS AND PASTRIES
COOKIES CAKES AND OTHER SWEETS
FILLINGS AND EXTRAS
About the Author
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½ TSP almonds apples baking sheet boil bowl bread Bring broth browned butter cake cheese chicken chocolate CHOPPED FRESH chorizo cinnamon combine continue cook cover cream dish dough Drain DRIED eggs EXTRA-VIRGIN OLIVE OIL FINELY CHOPPED flavor flour FRESHLY GROUND BLACK GARLIC CLOVES gently golden GROUND BLACK PEPPER honey Jewish large bowl leaves lemon lemon juice let cool lightly matzo Meanwhile medium heat Melt minutes mixture olive oil onion orange oven parsley pears PEELED pieces Place potatoes Preheat the oven prepared recipe refrigerator remaining Remove roasted roll room temperature ROUGHLY CHOPPED salad salt and pepper sauce season seeds SERVES set over medium shallots side simmer small bowl softened soup spoon sprinkle stand stirring occasionally sugar sweet taste TBSP tender tomatoes Transfer TSP GROUND turn vegetable oil vinegar warm whisk WHITE zest