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It’s fall and for many families the Jewish holidays mingle their scents with the falling leaves. Jayne Cohen is an expert in Jewish food and gave us the gift of Jewish Holiday Cooking in 2008. At almost 600 pages, it is the definitive guide to these important dates. There are over 200 recipes here: some classics and some Jayne’s happy improvisations.

Actually there is more than recipes here. The story of each holiday is presented with tips for preparing in advance, cooking, and then enjoying each feast. I suppose, outside of China perhaps, this is the oldest cuisine in continuous use for over three thousand years.

The major holidays are here with a chapter devoted to each:

  • Rosh Hashanah
  • Yom Kippur
  • Sukkot
  • Hanukkah
  • Purim
  • Shavuot
  • And a chapter for the weekly Sabbath, too

There are standard recipes here. Everyone has, I hope, enjoyed the wonder of Challah. But there are dozens of recipes here, with origins throughout the Middle East and the Mediterranean and Eastern Europe, that offer holiday temptation and joy. Consider these the variation in these fifteen:

Onion Challah [for a twist, pun intended]

Moroccan Fish with Chickpeas and Saffron-Lime Aioli

Chicken Paprikash with Dumplings

Leek Croquettes from Rhodes

Egyptian Ground Fish Balls with Tomato and Cumin

Roast Duck Breasts with Quince, Pomegranate and Walnut Sauce

Hungarian Plum Tart

Tangy Russian Cabbage Soup with Pot Roast-Beet Kreplach

Romanian Garlicky Ground Meet Sausage with Sour Pickle Vinaigrette and Roasted Red Peppers

Italian Apple Fritters

Black Grape, Goat Cheese, and Noodle Latkes with Fragrant Honey

Veronese Rolled Turkey Loaf

Moroccan-Flavored Brisket with Dried Apricots and Prunes

Italian Carrot-Pecan Torta

Roseberry-Rhubarb Gelato

As they have migrated, or wandered, Jews have kept their traditions but found ways to integrate the techniques and ingredients of the new lands they settled in. For the most part these are not rich foods in the sense of having expensive ingredients. These are rich foods in the flavors that have been honed for centuries. There is always special pleasure in sitting and feasting at a holiday flavor. The dishes in Jewish Holiday Cooking will amplify that flavor for you. Whether you are Jewish and celebrating one of these special days or just someone looking for “new” things, the “old” and “new” recipes here will give you endless satisfaction.

If you love honey and fruit, or potato pancakes, or a steaming knish, or Moroccan spices, there are ideas her to savor and treasure. You can use this book for the holidays, of course, but the delights here will please you year round.