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Jewish Cooking Around the World: Gourmet and Holiday Recipes PDF

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m o c w. o ersr JEWISH COOKING AROUND THE WORLD. h s bli u p w. w w o o t g y alit n o cti n u d f e c n a h n e h wit k o o b e h of t y p o c n w o ur o y e s a h c ur p o T y. nl o er ut p m o c al n o uti stit n n i a n o e s u e h or t s f n i o si er v F D P y ar br Li s hi T JEWISH COOKING m o c AROUND THE WORLD w. o sr er h s gourmet and holiday bli u p w. w w recipes. o o t g y alit n o cti n u d f e c n ha BY n e h k wit HANNA GOODMAN. o o b e h of t y p o c n ow Introductions by ur o e y PHILIP GOODMAN. s a h urc • p o Drawings by T y. onl GAYLE MILLER. er ut p m co Varda Books al n o uti skokie, illinois, usa nstit 5762 / 2002 n i a n o e s u e h or t s f n i o si er v F D P y ar br Li s hi T m o c w. o sr er h s bli u p w. w o w Copyright © 2002 by Vrada Books. o t y g Original copyright © 1969 by Hanna Goodman. alit © 1973 by The Jewish Publication Society of America n o ncti All rights reserved. u d f First edition, 1973; fourth printing, 1981. e nc ISBN 0—8276—0043—7. ha Library of Congress catalog card number 73-15174. n h e Manufactured in the United States of America. wit Designed by k oo Sol Calvin Cohen. b e h of t y p o c n w o ur o y e s a h c ur p o T y. nl o er ut p m o c al n o uti stit n n i a n o e s u e h New ISBN 1-59045-627-0 Library PDF or t s f n i No part of this publication may be reproduced or transmitted in any form o si or by any means, electronic or mechanical, including photocopy, record­ er v ing, or any information storage retrieval system, except for brief passages F PD in connection with a critical review, without permission in writing from y ar the publisher: Varda Books, 9001 Keating Avenue, Skokie, Illinois, USA br Li s hi Prepared as an ebook by Varda Graphics, Inc. T To PHILIP. m o c w. o sr er h s ubli Go, eat your bread in gladness, p w. and drink your wine in joy; w o w for your works were long ago approved by God. go t ECCLESIASTES 9:7. y alit n o cti n u d f e c n a h n e h wit k o o b e h of t y p o c n w o ur o y e s a h c ur p o T y. nl o er ut p m o c al n o uti stit n n i a n o e s u e h or t s f n i o si er v F D P y ar br Li s hi T << Chapter >> Home | TOC | Index m o c w. o ersr CONTENTS h s bli u p w. w w o o t g y alit n o cti n u d f e c n ha Prefaceix. n e h wit Introduction3. k o bo THE COUNTRIES. e of th China 9 . py Eastern Europe 15 . o n c England 29 . w o France 37 . ur yo Germany 53 . e as Greece 59 . h urc India 71 . p o Israel 77 . T nly. Italy 87 . o er North Africa 99 . put Persia 105 . m o c Scandinavia 111 . al on Spain 123 . uti stit an in THE HOLIDAYS. Sabbath 129 . n e o High Holy Days 143 . s e u Sukkot and Simhat Torah 155 . h or t Hanukkah 167 . s f Purim 179 . n i sio Passover 191 . ver Israel Independence Day 207 . F PD Shavuot 213 . y ar FOOD FOR HOUGHT. br Li The Bounty of the Lord 231 . s Thi Feeding the Hungrv 233 . << Chapter >> Home | TOC | Index viii m o c w. o sr er h s bli u p w. w w o o t g y alit n o cti n u ed f The Etiquette of Dining 234 . c an Dietary Laws 235 . h n h e The Quest for Food 237 . wit Better Than Feasting 239 . k oo Gluttony 239 . b he Serving Guests 240 . y of t Hors d'Oeuvres 241 . p co Potpourri 243 . n w ur o INDEX OF RECIPES 247. o y e s a h c ur p o T y. nl o er ut p m o c al n o uti stit n n i a n o e s u e h or t s f n i o si er v F D P y ar br Li s hi T << Chapter >> Home | TOC | Index m o c w. o ersr PREFACE. h s bli u p w. w w o go t Jewish Cooking around the World: Gourmet and Holiday Recipes y alit presents a variety of recipes from foreign countries and recipes for the n ctio Sabbath and festivals, all complying with the Jewish dietary laws. The n u introduction to the recipes of each land will help to demonstrate the role d f ce foods played in Jewish communal life of the past. The introductory n ha notes for the holidays describe the background for the dishes that are n e h traditional on these occasions. “Food for Thought,” a miniature wit k anthology of selections from the Bible, the Talmud, and other Jewish o bo literary sources, presents the Jewish attitude toward foods and eating. e of th All products—meats, cheeses, and others—used in the recipes are kosher. y The wines are from Israel. The margarine, nondairy creamer, and p o c nondairy topping are pareve (neutral). Meats are all made kosher before n w o cooking. ur o Every recipe has been tested by the author. y se Part of this book, excluding the chapters on the holidays, was pub­ a h urc lished by Women's Organizations' Services of the National Jewish Welfare p o Board in 1969. Acknowledgment is also due to The Jewish Exponent of T y. Philadelphia and Tarbut, the publication of the America-Israel Cultural nl o er Foundation, in which some of the material first appeared. put Some holiday introductions and some of my recipes are reprinted from m co The Rosh Hashanah Anthology (1970), The Sukkot and Simhat Torah al n Anthology (1973), The Purim Anthology (1949), and The Passover Anthology o stituti (1961), by Philip Goodman, by courtesy of The Jewish Publication Society of n America. Selections from The Torah, The Holy Scriptures, and Louis n i n a Ginzberg's Legends of the Jews are also reprinted with the permission of o e The Jewish Publication Society of America. s u e To David C. Gross and Dr. Chaim Potok, executive vice-president and h or t editor, respectively, of The Jewish Publication Society of America, I n is f offer my deepest appreciation for their keen interest in this book and o si er v F D P y ar br Li s hi T << Chapter >> Home | TOC | Index for making possible its publication. The meticulous editing of Mrs. om Kay Powell, the Society's copy editor, was a great boon. c w. I want to thank the many hundreds of women and the men who o ersr participated in the Jewish gourmet cooking classes at synagogues and h blis Young Men's and Young Women's Hebrew Associations in the Greater pu New York area, where I taught and experimented with most of the w. w recipes presented here. Their warmhearted response and spirited w o to enthusiasm inspired me to prepare this book. y g The abiding interest in Jewish cooking that I have always possessed alit stems from my family background. Among the fondest memories of n o cti my childhood in Jerusalem is the picture of my mother, Nechamah n d fu Rivkah, and sister Sarah, of blessed memory, and my sister Zvia pre­ e c paring food for the Sabbath, festivals, and the numerous joyous occa­ n a nh sions that occurred in a family like ours with eleven children. Not only e with they, but also my devoted sisters-in-law and aunts, joined in the prepa­ k rations, for we had no commercial caterers. Mother taught us the art of o o e b traditional Jewish cooking, and from Zvia, a professional cook, we h of t learned the science of cooking. The crowning glory of every Sabbath py was my father's singing “A Woman of Valor” (Proverbs 31:10–31), o n c which he addressed to my mother as the entire family stood around w ur o the table set with the lit candles, sparkling wine, fragrant hallot, and yo gefilte fish. All this and more is the legacy I inherited from my parents, e as and therefore I would like to share it with my dear children and h urc grandchildren. p o Last but not least, I offer my gratitude to the chief tester and taster: T nly. my husband, Philip. Without his help this book would never have seen o er the light of day. ut p m o c nal HANNA GOODMAN. o uti September 6, 1973. nstit New York. n i a n o e s u e h or t s f n i o si er v F D P y ar br Li s hi T << Chapter >> Home | TOC | Index m o c w. o sr er h s bli u p w. w w o JEWISH COOKING AROUND THE WORLD. o t g y alit n o cti n u d f e c n a h n e h wit k o o b e h of t y p o c n w o ur o y e s a h c ur p o T y. nl o er ut p m o c al n o uti stit n n i a n o e s u e h or t s f n i o si er v F D P y ar br Li s hi T

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