Bibliograph

The seasonal Jewish kitchen, a fresh take on tradition, Amelia Saltsman ; foreword by Deborah Madison ; photography by Staci Valentine

Type

Label

The seasonal Jewish kitchen, a fresh take on tradition, Amelia Saltsman ; foreword by Deborah Madison ; photography by Staci Valentine

Language

eng

Bibliography note

Includes bibliographical references (page 296) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

The seasonal Jewish kitchen

Nature of contents

bibliography

Oclc number

902661200

Responsibility statement

Amelia Saltsman ; foreword by Deborah Madison ; photography by Staci Valentine

Sub title

a fresh take on tradition

Summary

Organised 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 flavours 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 as bouikos; 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 flavours and ingredients will win over today's cooks, eager for a new take on Jewish food

Classification