This definitive illustrated guide includes recipes from the many European, Middle Eastern, North African and American countries rich in Jewish heritage, in particular the Eastern European countries of Russia, Poland, the Ukraine, Germany, Austria, Hungary, the Czech Republic, Romania, Bulgaria and the East Adriatic.
An entralling introduction traces the evolution of this well-travelled fare, and presents a veritable tapestry of recipes derived from a tradition of food sharing, festivals and the resourceful use of simple, local ingredients. An easy-to-follow chapter on the essentials of kashrut and kosher cooking explains the significance of the different foods, and the appropriate ways to prepare and eat them. Many recipes are cross-cultural fusions, and the reader is often given the option of using non-traditional ingredients or trying out non-kosher alternatives.
Over 400 recipes then offer an astonishing array of flavourful dishes: irresistible appetizers and dips, hearty soups and stews; meat, poultry and fish; breads, rice and grain dishes; gloriously rich pastries and sweet bakes. Create classics such as Chicken Kiev, Hungarian Goulash and Apple Strudel; sample Ashkenazi geflite fish, Libyan spicy pumpkin dip, lightly-spiced African specialities such as Moroccan grilled fish brochettes; and enjoy New York deli favourites such as the definitive coleslaw or whitefish salad with toasted bagels.
Every recipe has been tested and adapted to suit the modern kitchen, and more than 1500 colour photographs ensure the book is both an inspiration to follow and easy to use. Brimming with flavour and variety, this is a cookbook that will inform, surprise and delight.