Let My People Eat!: Passover Seders Made Simple

Features

• Cover Type: Hard Cover with 288 pages
• Published by: Wiley
• Edition: 1st Edition February 27, 1998
• Written in: English
• ISBN 10 Number: 0028612590
• ISBN 13 Number: 978-0028612591
• Book Dimensions: 9.2 x 7.4 x 0.9 inches
• Weighs: 1.3 pounds

Product Description
There are more than the ceremonial four questions when it comes to the Passover Seder:

• What kinds of traditional dishes should I make?
• What goes on the Seder plate?
• What is the Seder plate?
• Do I have to drink all four cups of wine?

Author Zell Schulman puts your mind at ease with Let My People Eat! the first Passover Seder cook book that not only takes you step-by-step through the Seder, but also features six Seder menus to suit your religious background, your diet, your budget, and your time. Maybe your husband is Jewish and you're not, and you don't know where to begin. Or perhaps you've recently decided to become more involved in the Jewish holidays and traditions and want to make this Seder special. Maybe some of your guests are vegetarian or watching their weight. You'll find the answers to all of your questions as well as delicious recipes in Let My People Eat! Zell takes you by the hand to help you plan your first Seder with lists, explanations, and sources for the ceremonial objects for the Seder, as well as necessities for the Passover pantry. She tells you the many ways you can prepare the Seder Plate and set your Seder table, including recipes and symbolic meanings for the traditional ceremonial foods. She even has a chapter on kosher wines and food pairings. Let My People Eat! really does make Passover Seders simple. Zell Schulman is the author of two books, a food editor and columnist for The American Israelite, and a columnist for The National Jewish Post & Opinion. She has been on several tv cooking segments throughout the country.

Reader Reviews
Zell Schulman should be commended for this fabulous Passover cookbook. With a beautiful layout, charming line illustrations (and a few color photographs), and clear text, she makes the idea of tackling a seder seem absolutely doable. Of particular note are the many "menus" she suggests, detailing recipes for multi-course meals. She has different suggestions for Ashkenazic, Sephardic, "off the shelf" (utilizing available kosher for passover products), vegetarian, healthful (low in fat but high in flavor), and an ecumenical potluck (acknowledging the fact that many other religious groups choose to observe the holiday that was the cause of the Last Supper of Jesus and his apostles). The ecumenical potluck has kosher suggestions but all the other menus are described in a kosher format (meat, pareve or dairy). Since my husband and I are vegetarian, I was looking for something beyond the more "hippie" resources available for Jewish vegetarian cooking and this book has more than exceeded my expectations. (A note to others thinking of preparing some of the vegetarian dishes: Schulman does include chicken bouillon granules in some of her vegetarian recipes which would render the food NOT vegetarian by the majority of the veggie world - just use powdered vegetable soup granules instead.) She also has an entire extra chapter of other passover recipes so you can switch or substitute to your heart's content. I think this volume would be especially appreciated by the first-time Seder host/hostess as Schulman gives you a diagram of what your seder table should look like, the various seder plate items and their meaning, and an excellent reference for kosher wines and liquors (I would also recommend kosher.org as an additional resource). This beautiful holiday will certainly be enhanced by anyone choosing to read and implement the suggestions of this book.