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.)
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
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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...
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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,...
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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...
Source
Homemakers Magazine, December/January 2005. Click to subscribe online and never miss an issue.Popular Features
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