Synopses & Reviews
Here, at last, is a fresh, new way to think about Jewish food. In The Seasonal Jewish Kitchen, Amelia Saltsman takes us far beyond deli meats and chicken soup to explore a universally appealing world of flavors ideal for modern meals. She traces the delicious roots of Jewish cooking from ancient times all the way to todayand#39;s focus on seasonality and sustainability, and also showcases the truly global nature of Jewish cuisineandmdash;including Eastern Mediterranean fareandmdash;which evolved as migrants and immigrants encountered the local ingredients in their new homes. Amelia draws on her own rich food history in a warmly personal cookbook filled with her trademark seasonal spins on beloved favorites, such as Apple, Pear, and Concord Grape Galette in Rye Pastry; Sweet Potato and Butternut Squash Mini-Latkes with Smoky Harissa and Labneh; and Roast Chicken with Tangerines, Green Olives, and Silan. She offers new ideas for old-world ingredients, such as buckwheat, home-cured herring, and gribenes (poultry cracklings), and brings us elegantly simple, timeless classics, including a pristine chicken soup. Inspired by the Jewish lunar calendar, Amelia divides the book into six market- driven micro-seasons that highlight the deep connection of Jewish traditions to the yearandrsquo;s cycles. This is Jewish cooking for everyone!
For kosher bakers, this book is nothing short of a revolution. Featuring more than 45 Passover dishes, plus recipes for every Jewish holiday, this comprehensive and contemporary collection is an absolute must-have. Even less-observant Jews will enjoy celebrating with these decadently delicious delicacies, including an exquisite Raspberry and Rose Macaron Cake. Plus, there are nut-free, gluten-free, dairy-free, and low-sugar treats!
For kosher bakers, this book is nothing short of a revolution; for everyone else it's simply irresistible. Featuring more than 45 dishes for the challenging Passover period, plus recipes for the full calendar of Jewish holidays, this comprehensive and contemporary collection is an absolute must-have in the kosher kitchen. Even less observant Jews will savor celebrating with these decadently delicious sticky buns, brownies, cookies, pies, doughnuts, candies, and puddings, along with more ambitious fare like an exquisite Raspberry and Rose Macaron Cake. Plus, there are nut-free, gluten-free, dairy-free, and low-sugar treats, so everyone can enjoy!
For kosher bakers, this book is nothing short of a revolution! It offers a thoroughly modern approach to Jewish holiday baking that includes both contemporary and traditional recipes, more than 45 of which have been skillfully adapted for Passover.
This comprehensive collection of delicious, fail-proof baked goods is an absolute must-have. Even less-observant Jews will enjoy celebrating the holidays with these innovative and delectable desserts, including an exquisite Raspberry and Rose Macaron Cake-plus dozens of low-sugar, gluten-free, and nut-free treats to enjoy all year.
Passover celebrates freedomandmdash;and Paula Shoyerand#39;s innovative new collection celebrates culinary freedom. Combining the pleasure of family favorites with contemporary creations for todayand#39;s creative cooks, it redefines holiday dining with recipes such as Banana Charoset, Moroccan Spiced Short Ribs, Seder Plate Salad, Peruvian Roasted Chicken with Salsa Verde, and amazing desserts like Opera Cake. Use the eight full menus as isandmdash;or mix and match!
Passover is a celebration of freedomand#8212;and Paula Shoyer's innovative Passover collection celebrates culinary freedom, while still honoring the holiday's dietary rules. Her dishes will set you free, combining all the nostalgic pleasure of family favorites with 65 contemporary creations sure to please a new generation of creative cooks. Covering both seder nights and all eight days of the holiday, Shoyer redefines Passover dining with an updated and global menu that includes Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, Sweet Potato Tzimmis, Eggplant Parmesan, and Frittata with Broccoli and Leeks. And don't forget the desserts (many gluten-free) that are Shoyer's speciality, including Triple Chocolate Biscotti, Opera Cake, and Pear Frangipane Tarts. To streamline your planning, there are eight full menus to use as is or to mix and match, along with suggestions for other meals. Passover has never been so easy or delicious!
Organized by the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighterandmdash;ranging from iconic brisket, chicken soup, gefilte fish, and potato latkes to Lamb, Butternut Squash, and Quince Tagine; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsmanand#39;s melting-pot approach to flavors and ingredients will win over a new generation of Jewish cooks.
About the Author
Since the publication of her first book, The Santa Monica Farmersandrsquo; Market Cookbook (Blenheim Press), Amelia Saltsmanandrsquo;s name has become synonymous with intuitive, seasonal cooking. and#160;She is regularly sought out for her expertise by such nationalandmdash;and disparateandmdash;publications as Vegetarian Times and Fit Pregnancy. She is a regular guest on KCRWandrsquo;s andldquo;Good Food with Evan Kleimanandrdquo; (National Show) and her writing has appeared in Bon Appandeacute;tit, Cooking Light, National Geographic Traveler, The Jewish Journal, Huffington Post, Los Angeles Times, and Boston Globe. She is also a contributing editor to the annual food-loverandrsquo;s guide, Eat: Los Angeles. Saltsman appears frequently at such venues as Rancho La Puerta, Los Angeles Times Festival of Books, Whole Foods Markets, and the offices of Google, as well as at restaurants, cooking schools, farmersandrsquo; markets, and Jewish community centers and synagogues around the country. She keeps in touch with her audience through her blog, AmeliaSaltsman.com, Facebook, Twitter, and Pinterest, and is a longtime member and panelist at the International Association of Culinary Professionals (IACP) and Les Dames Dandrsquo;Escoffier International.