The seasonal Jewish kitchen
Amelia Saltsman · 2015 · 310 pages
As an Amazon Associate we earn from qualifying purchases. Some book links are affiliate links; you pay the same price and we may earn a small commission.
About this book
Organized by the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter--ranging from iconic brisket, chicken soup, gefilte fish, and potato latkes to Lamb, Butternut Squash, and Quince Tagine; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman's melting-pot approach to flavors and ingredients will win over a new generation of Jewish cooks.
Appears in these reading paths
The Best Books on Jewish Cooking
Related reading guides
Reader reviews
Ratings and notes from readers — tagged with how deep into the subject they were.
Loading reviews…