| Edition |
First U.S. Edition |
| Description |
xii, 250 pages, 16 unnumbered pages of plates ; 24 cm |
| Summary |
"From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition, each recipe includes a brief overview of the background and rich history of Jewish cuisine and illustrates how kosher cooking is the first example of "fusion,"as it melds local foods of the countries where Jews have lived with the dietary laws that Jews observe. Whether for entertaining with style, cooking for the family or providing the traditional dishes for the Jewish festivals, this book will prove indispensable for Jewish and non-Jewish chefs everywhere"-- Provided by publisher. |
| Note |
Includes index. |
| Subject |
Jewish cooking.
|
|
COOKING / Regional & Ethnic / Jewish & Kosher.
|
| Genre/Form |
Cookbooks.
|
| ISBN |
9781250045935 (hardback) |
|
1250045932 (hardback) |
|
