Traditional Recipes from Contemporary Kosher Kitchens

edited by Joan Michel

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Whether it's a holiday, or Shabbat dinner, "What's on the menu?" is on everybody's mind. You're dreaming about your mother's chicken soup—the best in the world, there is no other. Maybe it's Aunt Sadie's incredible gefilte fish? Or how about that brisket—and some homemade hallah to mop up the juices? Have you ever made bourekas? Wish you knew how? Well, it doesn't have to be just a dream. Look no further—your problem is solved. These classic Jewish holiday recipes are right here in The Hadassah Jewish Holiday Cookbook. More than two hundred and fifty of the very best kosher recipes from the celebrated cooks of Hadassah. Ranging from the classic Ashkenazic Chicken Fricassee to the definitive Sephardic Chicken Marrakesh, the best of the best traditional recipes are right here.

Here you'll find varieties of the nostalgic, must-haves from chicken soup to borscht, kreplach to kishka, cholent to tzimmis, grandma's honey cake to Israel's sufganiyot. Twists on the basics give new meaning to challahs (from full-of-seeds to honey and bread-machine), latkes (carrot and of course potato) and harosets (from Surinam to Africa and Iran).

Do you like your matza balls firm or fluffy? Plain or filled? Made with chicken fat, or oil, or marrow? You'll find the most delicious and reliable recipes from the best kosher chefs in America together in The Hadassah Jewish Holiday Cookbook.

Introductions and personal reminiscences by some headliner Jewish chefs—Joan Nathan, Claudia Roden, Steven Raichlen, Edda Servi Machlin, Susan Friedland, and Rabbi Robert Sternberg—hint at the delights to come. Elegant and enticing photographs by acclaimed food photographer Louis Wallach, the crowning touch, will make you want to dash into the kitchen and get to work.

8 3/8 x 11 1/2 in., 224 pages
ISBN: 0-88363-603-4
$29.95 U.S.

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