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The laws of kashrut deal with what is permitted or kasher (kosher-fit) and what is terefah (forbidden); with the separation of meat from milk products. Accordingly, Jewish Kitchen is divided into three main chapters-Meat, Dairy and Pareve (neutral). With a diverse international flavor, the recipes include among other Moroccan yellow split pea soup; Spicy Latin brisket with citrus and rum; Lebanese lamb and chicken meatballs; North African chicken with lemon and olives; Kurdistan stuffed vegetables; Honey and spice cake; Passover raspberry sponge; Chocolate coconut macaroons; and the mouthwatering Sufganiot-Israeli jam doughnuts.
The stories of nine Jewish families appear through the book. They tell of travel across continents; family celebrations; reunions and separations; war and peace. Each story is accompanied by a recipe and, among others, reveal the dishes cooked by Cuban Jews in Miami, Australians in Manchester, and Moroccans in Israel. A delicious, international fusion cuisine, food from the worldwide Jewish kitchen is as diverse as its cultural heritage.
"More than just another ethnic cookbook. The Jewish Kitchen emphasizes full-color photographs and extended stories showcasing globe spanning Jewish cuisine, tradition, and culture...offers a culinary wealth of traditional and succulent faire." --Library Bookwatch "Delight in the food of celebrations, festivals, and everyday life...a subject close to Hyman's heart..." --Lois Friedman, Jewish Press
About: Chronicling the culinary heritage of Jews around the world, a fascinating cookbook explains how Jewish communities have adapted local ingredients to reflect Jewish culture and religious dietary laws, present a host of delicious recipes for an international fusion cuisine from the global Jewish kitchen.
About: Jewish cooking is the daily expression of not only religious beliefs, but a cultural and family history.
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