Among the very few religious rituals performed in the home, the Sabbath stands at the center of Jewish religious observance. To celebrate this tradition, Shabbat Shalom
is the first cookbook devoted to Sabbath food. Noted cookbook writer and editor Susan Friedland has assembled more than 175 recipes for every course of Friday dinner as well as Saturday lunch. Spanning the entire diaspora, from the Mediterranean to Eastern Europe to India, Shabbat Shalom
features classics, like brisket, kugels, and cholents, and contemporary dishes, like Chicken with Pomegranates and Walnuts and Curried Meatballs.
SUSAN FRIEDLAND, a cookbook editor at HarperCollins, is the author of The Passover Table and coauthor of The Jewish American Kitchen. She lives in New York City.
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