Modern Jewish cooking

recipes & customs for today's kitchen
Leah Koenig ; photographs by Sang An
Book - 2015

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.

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Barcode Status Material Type CallNumber Availability
37413315800278 Available Non-fiction 641.5676 KOENIG  Place a Hold
Bibliographic Details
Main Author: Koenig, Leah (Author)
Other Authors: An, Sang (Photographer) (Photographer)
Format: Book
Language:English
Published: San Francisco, California : Chronicle Books, [2015]
Subjects:
Online Access:Contributor biographical information
Publisher description

MARC

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300 |a 352 pages :  |b color illustrations ;  |c 26 cm 
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500 |a Includes index. 
505 0 |a Breakfast -- Salads and spreads -- Soups -- Vegetables -- Noodles, matzos, grains, and beans -- Fish, chicken, and meat -- Vegetarian mains -- Breads and pastries -- Cookies, cakes, and other sweets -- Fillings and extras -- The holidays. 
520 |a 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. 
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