The Essential Book of Jewish Festival Cooking

200 Seasonal Holiday recipes & Their Traditions
By Phyllis Glazer and Miriyam Glazer
(334 Pages)Publisher: Harper-Collins, 2004

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With The Essential Book of Jewish Festival Cooking as your guide, you will gain a rich understanding of the Jewish calendar year and its profound link to the signs of nature and the produce of the earth in each season. This landmark volume addresses a central question often left unanswered: Why do we eat what we eat on these important days?

Organized by season, the ten chapters cover the major holidays and feast days of the Jewish year, providing more than two hundred tempting recipes, plus menus and tips for creative and meaningful holiday entertaining. In-depth essays opening each chapter illuminate the origins, traditions, and seasonal and biblical significance of each holiday and its foods, making the book a valuable resource for Jewish festival observance. Inspired recipes add a fresh contemporary twist as they capture the flavors of the seasonal foods enjoyed by our ancestors. Roasted Salmon with Marinated Fennel and Thyme; Braised "Bitter Herbs" with Pistachios; Hot and Bubbling Semolina; Sage Gnocchi; Blintzes; Chocolate Honey Brownies and much more.

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