Yiddish Cuisine

Yiddish Cuisine

Authentic and Delicious Jewish Recipes
Author:
Language: English
Layout: 110 photographs, four-color throughout, hardcover
Pages: 144
Size: 21 x 28 cm/11 x 8,25 inches

Price: 12,95 €
12,95 £
19,99 $


ISBN: 978-3-8480-1028-8
Just like religious festivals, songs, or humor, cuisine is a constitutive part of the Jewish tradition. In this book, Parisian delicatessen-owner Florence Kahn shares with us century-old Yiddish recipes that not only feed the hungry, but also delight the soul. Classics of Jewish cuisine, including meals for religious holidays, are explained step-by-step and illustrated by mouth-watering photographs. Florence Kahn’s easy-to-follow recipes unite the best of Yiddish traditions with a contemporary approach and show the diversity of Jewish cooking. The author’s tips on recipe variations and her explanations about the origins of dishes are a great addition to the contents.

Table of Contents

Starters
Hummus
Taramasalata
Tsatsiki
Eggplant caviar
Bell pepper caviar
Green apple and red cabbage salad
Jerusalem artichoke salad
Potato and onion pierogis
Pirojkis
Spinach tart
Pickled herrings
Zucchini strudel
Pumpkin and hazelnut strudel
Pastrami sandwich

Main Dishes
Borscht
Kapusta borscht
Chicken and kreple’h broth
Special pot-au-feu
Gherkin soup
Kneidlers
Sandrine Moss-Pissaro’s kneidlers
Herring in a fur coat
Haluskahn
Mom’s meatballs
Leek balls
Stuffed cabbage

Special Festivals
Passover vegetable matzagnes
Passover spinach matzagnes
Hamantaschen

Bread
Bagels
Blinis
Onion pletzel

Sweet Things
Mini chocolate ki’hele’h
Almond macaroons
Almond croissants
Pistachio croissants
Mazelnuts
Pistachio cheesecake
Morello cherry cheesecake
Bilberry cheesecake
Raspberry cheesecake
Poppy seed cheesecake
Apricot, almond, and pistachio strudel
Red berry strudel
Warda’s honek leke’h
Gluten-free Shabes Queen with pistachio
Very simple and very good gluten-free Shabes Queen
Apple cake
Sweet or savory strudel pastry
Gluten-free pastry for sweet tarts

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