From Publishers Weekly
Hadassah is a Jewish organization similar to the Junior League and like the latter has periodically published local Hadassah cookbooks. Now for the first time they have produced a national Hadassah cookbook, filling it with time-honored and well-tested favorites, many with a modern twist. Based on the Jewish festival calendar, the book is divided seasonally, starting with the Sabbath and working through the festivals from the New Year to the Shavuot spring festival. Each section includes wonderful topical commentaries by such well-known Jewish food writers as Joan Nathan, Claudia Roden and Steven Raichlen. The recipes are provided by Hadassah members from throughout the U.S. and Israel who impart family heirlooms, traditional favorites and modern variations ranging from the classic Traditional Chicken Soup and Blintzes to the contemporary Pistachio Chicken with Honey-Mustard Sauce. Taking from the full range of Jewish tradition, whether East European Ashkenazi or Middle Eastern Sephardi, all the festival family favorites are provided, whether it's Hamantaschen for Purim, Latkes for Hanukah or the Sephardic Farina Cake used to break the Yom Kippur Fast. With wonderful full-color photos throughout the volume, this beautifully designed book provides the full range of recipes to carry the Jewish cook through the year. Copyright 2003 Reed Business Information, Inc.
Book Description
Should matzo balls be firm or fluffy? Plain or filled? Made with chicken fat, oil, or marrow? These questions and others are addressed in this recipe collection from the celebrated cooks of Hadassah, the Jewish women’s volunteer organization. Over 250 Jewish holiday recipes are offered and include varieties of nostalgic must-haves - from chicken soup to borscht, kreplach to kishka, Grandma's honey cake to Israel's sufganiyot - and twists on the basics - challahs (seeds or honey), latkes (carrot or potato), and harosets (from Surinam to Africa). Reminiscences by top Jewish chefs and 76 enticing color photographs by acclaimed food photographer Louis Wallach accompany the recipes.
The Hadassah Jewish Holiday Cookbook: Traditional Recipes from the Contemporary Kosher Kitchens FROM THE PUBLISHER
Should matzo balls be firm or fluffy? Plain or filled? Made with chicken fat, oil, or marrow? These questions and others are addressed in this recipe collection from the celebrated cooks of Hadassah, the Jewish women's volunteer organization. Over 250 Jewish holiday recipes are offered and include varieties of nostalgic must-haves - from chicken soup to borscht, kreplach to kishka, Grandma's honey cake to Israel's sufganiyot - and twists on the basics - challahs (seeds or honey), latkes (carrot or potato), and harosets (from Surinam to Africa). Reminiscences by top Jewish chefs and 76 enticing color photographs by acclaimed food photographer Louis Wallach accompany the recipes.
FROM THE CRITICS
Publishers Weekly
Hadassah is a Jewish organization similar to the Junior League and like the latter has periodically published local Hadassah cookbooks. Now for the first time they have produced a national Hadassah cookbook, filling it with time-honored and well-tested favorites, many with a modern twist. Based on the Jewish festival calendar, the book is divided seasonally, starting with the Sabbath and working through the festivals from the New Year to the Shavuot spring festival. Each section includes wonderful topical commentaries by such well-known Jewish food writers as Joan Nathan, Claudia Roden and Steven Raichlen. The recipes are provided by Hadassah members from throughout the U.S. and Israel who impart family heirlooms, traditional favorites and modern variations ranging from the classic Traditional Chicken Soup and Blintzes to the contemporary Pistachio Chicken with Honey-Mustard Sauce. Taking from the full range of Jewish tradition, whether East European Ashkenazi or Middle Eastern Sephardi, all the festival family favorites are provided, whether it's Hamantaschen for Purim, Latkes for Hanukah or the Sephardic Farina Cake used to break the Yom Kippur Fast. With wonderful full-color photos throughout the volume, this beautifully designed book provides the full range of recipes to carry the Jewish cook through the year. (Apr.) Copyright 2003 Reed Business Information.
Library Journal
Hadassah is the well-known national Jewish women's service organization. The first Hadassah cookbook was published in 1931, and there have been many from individual groups since then, but this lavishly illustrated oversize volume is the first to present recipes contributed by members from all over the country. Recipes are organized by season and/or holiday, beginning with favorite Shabbat (Sabbath) recipes; each section is introduced by an authority on the subject, such as Claudia Roden (The Book of Jewish Food) and Joan Nathan (Jewish Cooking in America). There are some 250 recipes, many of them shown in full-page color photographs, and sidebars and boxes on religious symbolism and traditions, ingredients, and other such topics throughout. Strongly recommended for Jewish cookery collections. Copyright 2003 Reed Business Information.
Art & Photography
Book Info
