This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.<br><br>What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text. <br><br>Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in
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Will appeal to thoughtful readers who ponder the 'big question' of the meaning of life. It explores the question both in a philosophical way and through using classical and contemporary Jewish texts. Both philosophy and Judaism run into ineliminable...
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<B>A celebratory collection of over 100 delicious recipes that bring family together at the table each holiday, from Passover to the Festival of Lights.</B><BR><BR>Embrace the international culinary traditions of Jewish cuisine...
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From Karl Marx to the Marx brothers, the <EM>Routledge Who''s Who in Jewish History</EM> presents a complete reference guide to over a thousand prominent men and women who have shaped Jewish culture. Covering twenty centuries of...
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