Jewish Cooking for Dummies

Features

• Cover Type: Paperback with 360 pages
• Published by: For Dummies February 26, 2001
• Written in: English
• ISBN 10 Number: 0764563041
• ISBN 13 Number: 978-0764563041
• Book Dimensions: 9.3 x 7.4 x 0.8 inches
• Weighs: 1.6 pounds

Product Description
Preparing a Passover seder for twenty? Or a Purim feast for six? Or making a kosher meal to impress the in-laws? Whether it’s grand-scale celebrating or a cozy simple at-home meal, cooking traditional Jewish fare is one of life’s great joys. Yet preparing all those favorites you grew up with—like challah, hamantaschen, a roast leg of lamb drizzled in herbs—delicious enough to please a roomful of hungry guests as well as fulfill holiday expectations can be pretty intimidating. Yet it doesn’t have to be.

With Jewish Cooking For Dummies, you’ll discover the magnificent combinations of tastes and ingredients essential to Jewish cuisine, the significance of certain foods (such as honey and carrots), the ins and outs of keeping kosher, how to shop and select foods, and, most of all, how a rich and ancient heritage is kept alive miraculously at every meal. Plus, you’ll see how simple and thoroughly engrossing mastering Jewish cooking can be. This down-to-earth guide shows you how to:

• Stock your pantry and where to shop—including surprising sources of kosher food
• Select spices, herbs, and condiments—including bottled salsa, Israeli style
• Become acquainted with the beans, pastas and grains, vegetables, dairy foods, and meats used in traditional recipes
• Maximize your efficiency when cleaning, slicing, and preparing vegetables

Not only will you explore the roots of Jewish cuisine, you’ll get a handle on the difference between the Ashkenazic and Sephardic cultures (and how the egg noodle and pita bread are just one glorious manifestation of their varying cuisines!).  And with over 100 recipes to choose from, you’ll experience the rich and delicious world of the Jewish dining table, holiday by holiday:

• Rosh Hashanah—including Cinnamon Carrot Coins and Sweet Beet Salad with Orange
• Hanukkah—including Spicy Vegetable Latkes and Homemade Cinnamon Applesauce
• Passover—including My Mother’s Fluffy Matzo Balls, Garlic Roast Lamb with Potatoes, and Easy Almond Macaroons

With over 100 delicious recipes, plus sixteen pages of color photos, a summary cheatsheet of need-to-know info, black-and-white how-to illustrations, and humorous cartoons, Jewish Cooking For Dummies lets you experience the warmth and wisdom of the Jewish table.

Back Cover Copy
"Faye Levy makes it easy to bring the irresistible flavors of Jewish cooking into your home." -Jayne Cohen, author, The Gefilte Variations

Includes 100 foolproof recipes for the holidays and every day!

If you're preparing the Passover Seder or need guidance for Shabbat dinner, this fun and informative guide to Jewish cooking is just what you need. Explore the roots of Jewish cooking, get tips on kosher meals, and enjoy simple recipes for Passover haroset, Hanukkah latkes, and Purim hamantaschen, plus, a nice chicken soup with matzo balls, challah, falafel, Israeli salad, rugelach, and more.

Discover how to: Prepare a complete Passover feast Select kosher foods Plan meat-based, dairy-based, and pareve entrees Cook in the Ashkenazic and Sephardic culinary styles Make holiday desserts that taste great!

Get smart! www.dummies.com

Reader Reviews
If you've never had to make homemade Challah before (or you dont even know what that is) and always wanted to learn how, this the book for you. Jewish Cooking for Dummies is the perfect book for the novice Jewish chef. It has recipes for every major holiday, and some not so major ones, with recipes for every day of the week. Faye Levy, who has previously written other books on Jewish cooking, delivers again with a well thought out book. There are tips for keeping kosher, for substitutions, for making things faster. It's everything you need if youre just starting out in the Jewish kitchen or in a kitchen in general. The only real complaint I have is that the recipes are very basic and that there aren't enough to go around. Also, many to the recipes take longer to make than listed in the book, especially when you first start making them. You gradually improve, but plan a little bit of a cushion into your work time.