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Hadassah Jewish Holiday Cookbook
Get Free Ebook Hadassah Jewish Holiday Cookbook
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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.
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Product details
Hardcover: 224 pages
Publisher: Universe (January 14, 2003)
Language: English
ISBN-10: 0883636034
ISBN-13: 978-0883636039
Product Dimensions:
8.8 x 1.2 x 11.5 inches
Shipping Weight: 3.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
15 customer reviews
Amazon Best Sellers Rank:
#510,591 in Books (See Top 100 in Books)
Bought this book for a friend since I own it. It has all the classic Jewish Recipes and much more. Favorite recipe is chicken with meatballs called Sweet and Sour Chicken Fricassee. I get asked to bring this recipe for many dinners. It is well liked by children and adults. For Mahjong Tournaments at our Temple, I make the Pineapple Ricotta Kugel. It is always the first to be eaten and everyone loves it! This book is full of great information about all the major Jewish holidays and the recipes that have been made for each for generations. Highly recommend this book as the photos are nice and the recipes are very legible.This book makes a wonderful gift.
I ordered this book with a few other kosher cookbooks and found that this book was the best out of all of them. The recipies are delicious at very straight forward. I found them more stimulating to actually make, as I enjoy complex recipies. Not all the recipies are complex. In fact, most of them are simple. This was definately a good buy!
Nothing left out. Recipes made by my Grandmother.
Exactly what I wanted.
gift
Love this cookbook
A NOTE: As a serious cook and baker for several decades, I know my way around the kosher (and gourmet) kitchen. It's possible for me to read a recipe and see if doesn't look right and what it needs to be corrected. I'll soon explain, but first...This cook book contains recipes from various Hadassah members in the U.S. and Israel. They represent both Ashkenazic (Eastern European) and Sephardic (Middle Eastern) recipes. While there were several women who tested recipes, none listed appear to be professional chefs--just very dedicated kitchen 'mavens'. This book is a beautiful full-color edition--even the dust jacket is stunning. It starts with Sabbath 'Shabbat' recipes--how apropos, as the Sabbath is the holiest of days--and then proceeds with the High Holidays of Rosh Ha Shanah and Yom Kippur. With the exception of a mix-up of ordinal placement of Purim/Passover/Shavuot, they are in the correct order. Each holiday's recipes are prefaced with explanations and outstanding photographs. For example, Claudia Roden wrote "High Holidays by the Nile" as the introduction to the Fall recipes. (An Egyptian Jew, she wrote a fabulous, chatty cook book of Middle Eastern recipes that I have used since the 1970s.)My family's favorite recipe for cholent ( traditionally a Sabbath dish) is 'Crockpot Cholent'--the modern version of this potted one that was left in the village baker's warm oven and served as the mid-day Sabbath meal. It's found on page 35.For Passover, in addition to the traditional haroset of apples/walnuts/ cinnamon/sugar/sweet wine, we made and served 'Yemenite Haroset' (page 137). With just six ingredients, it was incredibly easy to make and a resounding success.Like all experienced cooks, I 'tweak' recipes. This one, however, needed a major revision. 'The Czar's Mandel Bread' (page 104) wouldn't set-up properly. I had to add additional cups of flour and 1/2 teaspoon of salt. The baking time had to be adjusted, too. But, once the changes were made, it got compliments from my guests.Whether you want this for yourself, to give to a new bride, or a favorite friend, this is a fabulous addition to your ethnic cook book collection.
This is an excellent book for the preparation of fineKosher dishes. For instance, the authors explain how to prepareYosi's Israeli Salad, Esroq cookies and Biblical Kugel- to mention just a few of the fine preparations. Biblical Kugel is prepared with sugar cinnamon, cloves, oil, ginger, raisins, figs, almonds and brandy (optional). The book depicts thelayout of the dish so that readers have a visual model in orderto prepare the food for family and guests. Lastly, there isan extensive presentation of Kosher offerings appropriate foralmost every dining experience imaginable.
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