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• by:
• Cohen, Jayne

This is a special treat for all cooks who relish earthy, big-flavored tastes and imaginative, homey foods that are vibrant and rich, but never heavy. Firmly rooted in the Jewish tradition--all recipes are kosher--it is the first cookbook to celebrate this distinctive cuisine not as history or nostalgia, but as a gastronomy worthy of serious culinary attention. The author challenges the stereotype of Jewish cuisine as dreary and unrefined, infusing well-loved classics with new life: blintzes that change with the seasons, from peach-raspberry to apple-cranberry with maple-ricotta cream and sugared walnuts; break-the-fast pomegranate-orange sunsets and of course, that perennial favorite, gefilte fish with gold horseradish. Ready-made wonton wrappers become silken salmon kerplach floating in warm shav (sorrel soup), while storebought filo makes a buttery knish encasing airy garlic-mashed potatoes.