Modern Jewish cooking
Subtitle: recipes & customs for today's kitchen
By: Leah Koenig ; photographs by Sang An
Contributors: An, Sang (Photographer), photographer
Publisher: Chronicle Books
Published: 2015
Language: eng
Number of pages: 352
ISBN-13: 9781452127484
Subjects: Kosher food; Jewish cooking
Description: From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement.  Author Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture-- such as latkes, matzoh balls, challah, and hamantaschen-- are updated with smart techniques and vibrant spices. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now.
Notes: Includes index.
Table of contents: title: Breakfast; title: Salads and spreads; title: Soups; title: Vegetables; title: Noodles, matzos, grains, and beans; title: Fish, chicken, and meat; title: Vegetarian mains; title: Breads and pastries; title: Cookies, cakes, and other sweets; title: Fillings and extras; title: The holidays.