Hanukkah with a twist

Three classic cookbooks remind us there's more to Jewish cooking than latkes.

Updated:: 2009-11-01 09:34

Published:: 2005-11-28 00:00

By: Andrew Chase

Photography By: Michael Visser

If you're looking for something a little unexpected to serve at Hanukkah, here's a wonderful menu we've assembled from three books any Jewish-cooking enthusiast would like on her shelf. (Read more below right.)

Continued from above...
The Book of Jewish Food: An Odyssey from Samarkand to New York (Knopf, 1997, hardcover, $34.30) by Claudia Roden is already a classic. More than 800 Ashkenazi and Sephardi recipes are interspersed with historical and cultural notes. Jewish Cooking in America (Knopf, 1998, hardcover, $49) by Joan Nathan is an indispensable chronicle of American Jewish culinary tradition. Second Helpings, Please! (Jewish Women International of Canada, Mount Sinai Chapter #1091, 1998, softcover, $29.50) is already Canada's favourite Jewish cookbook, filled with favourites from home kitchens.

Recipes

Tunisian Livornese Pollo Frito

The Book of Jewish Food by Claudia Rosen In the 16th century, Jews came from the Italian port of Livorno in Tuscany to...
Prasa (Turkish Leeks with Tomatoes)

from Jewish Cooking in America by Joan Nathan Leeks were one of the earliest Jewish vegetables, and this delicious dish,...
Bella's Honey Cake

by the Jewish Women International of Canada "This cake has been passed down through the generations - I used to watch my...

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