Modern Jewish Cooking
Recipes & Customs for Today's Kitchen
-
- 19,99 €
-
- 19,99 €
Description de l’éditeur
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.
PUBLISHERS WEEKLY
Food columnist and cookbook author Koenig (The Hadassah Everyday Cookbook) continues to "breathe new life into Jewish cuisine" with her latest interpretations of classic dishes. In 175 recipes, Koenig revisits the Jewish table with an "artisanal sensibility" and innovative spirit, reinventing traditional foods but never eclipsing Jewish culinary heritage. Eleven chapters of recipes feature modern breakfast favorites like granola, scones, and coffee cakes, along with savory French toast with za'atar butter and blintzes filled with roasted garlic and potato. Rustic soups include creamy sorrel soup with harissa, and borscht with 20 cloves of garlic. Vegetable sides and salads are focal, and there is an entire chapter on vegetarian mains. A chapter on traditional Jewish pastries showcases mandelbrot, macaroons, almond cakes, and hamantaschen. There are essays on various Jewish culinary heritages, keeping kosher, must-have modern kitchen appliances, types of vegetable oils, frying techniques, spice storage, and the new Israeli cuisine. Koenig also outlines major Jewish holidays and the Shabbat table with accompanying menus. Fans of Ottolenghi's Jerusalem will find much to treasure in Koenig's work. Her recipes, designed for the upcoming generation of Jewish cooks, are also a contemporary portrait of the global flavors and simple, fresh ingredients that are shaping the modern kitchen.
