- Paperback: 96 pages
- Publisher: Cookbooks; Reissue edition (Feb 10 1994)
- Language: English
- ISBN-10: 0060950269
- ISBN-13: 978-0060950262
- Product Dimensions: 25.1 x 24.1 x 1.3 cm
- Shipping Weight: 522 g
- Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: #1,291,088 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon.com
Susan Friedland wrote The Passover Table in 1994, and it is still one of the most outstanding books for this holiday. Before offering recipes, Friedland presents the roots of Passover in Jewish history and in the Torah. She explains the purpose of particular parts of the Seder, the ceremony that marks the observance of Passover, including the famous Four Questions.
Food has a central role during the entire seven days of Passover. Recipes in The Passover Table include dishes served by Jews with roots in northern and central Europe, and those whose culinary influences come originally from Mediterranean Europe (Ashkenazim), North Africa (Sephardim), or the Middle East. In addition to Gefilte Fish and Tzimmes (a sweet meat and vegetable stew) for Seder nights, the dishes for the rest of the week include Mina de Pesha, a layered chicken pie made with matzos; airy, puffed Potato Chremsel; and Birmuelos, Sephardic doughnuts served for dessert or breakfast. Large color photos encourage you to try unfamiliar recipes by showing the mouth-watering results.
From Publishers Weekly
The ideal audience for this generously illustrated cookbook may prove elusive. Friedland's short course on seder rituals and dietary laws, and her emphasis on traditional recipes, will bore all but the uninitiated (on the subject of matzoh balls, for example, she declares that "the best recipe is the one printed on the box of matzo meal, and every brand has the same recipe printed on its side," then she reprints it without further comment). She ventures off the beaten path with recipes for layered meat-and-matzoh pies, tasty vegetable cutlets and Turkish-style sweet-and-sour artichokes; such novelties, however, are few and far between, and the cook looking for fresh ideas will be disappointed. A basic understanding of cooking is presupposed--although the elements of the seder are lengthily defined, cooking terms are not. The color photographs, similarly, forego showing cooking techniques and stages of preparation in favor of glamour shots of completed recipes.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
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Most helpful customer reviews
5.0 out of 5 stars
Passover Table: new & Traditional Recipes for Your Seders Pa,
By
This review is from: The Passover Table (Paperback)
Fantastic Recipes - all work out - I have made at least 80% of them over the past 4 years - and use this book as my staple for the two seders ! Good alternative recipes from the old traditional ones - and each recipe has a picture along with it - for ideas of presentation. I strongly recommend this book to EVERYONE !
5.0 out of 5 stars
Delicious Passover favorites in a beautiful format,
By A Customer
This review is from: The Passover Table (Paperback)
I use this book year in and year out to raves. The recipes are classics and they always work. I recommend this book to everyone who wants to know which Passover book to buy because it has never let me down.
2.0 out of 5 stars
So-so....,
By A Customer
This review is from: The Passover Table (Paperback)
A second tier cookbook on an important subject. Nothing new here, nothing exciting, just a mediocre presentation. Too bad.
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