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
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FILLINGS AND EXTRAS
About the Author
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½ TSP ¼ CUP/60 ML ¼ TSP Add the onion ALL-PURPOSE FLOUR almonds bay leaf BLACK PEPPER blintzes boil broth cake challah cheese chicken chocolate cook couscous dough drizzle eggs EXTRA-VIRGIN OLIVE OIL flavor FRESHLY GROUND BLACK garlic GARLIC CLOVES gefilte fish GROUND BLACK PEPPER hamantaschen honey hummus Jewish Jewish cuisine KOSHER SALT labneh large bowl large rimmed baking latkes lemon juice let cool let stand matzo medium bowl medium heat mixture onion pan set paprika parsley Passover PEELED potatoes Preheat the oven red pepper flakes refrigerator rimmed baking sheet roasted room temperature Rosh Hashanah salad SALT AND FRESHLY salt and pepper sauce Sephardi Serve warm set over medium Shabbat shallots simmer small bowl softened soup spoon sprinkle stirring occasionally Sukkot sweet TBSP TBSP EXTRA-VIRGIN OLIVE THINLY SLICED thyme tomatoes TSP KOSHER SALT tsp salt turn the heat vanilla vegetable oil vinegar whisk YELLOW ONION