The Passover Table [Paperback]

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.

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.

"...written with detailed explanations of the hows and whys of the Passover rituals...The Passover Table is sure to become a classic guidebook to the joys of a distinctive and delicious culinary tradition." -- Cookbook News, Food Service News

"The Passover Table is an engaging Passover primer that mixes history with theology with cooking." -- Felicia Gressette, Miami Herald

"An expertly tailored manual for the spring holiday, covering everything from the Passover pantry and seder plate to an excellent recipe collection." -- Ilene Rosenzweig, the Foward

"Friedland not only offers recipes appropriate for Passover...she also provides an authoritative discourse on the meaning and traditions of the holiday." -- Deborah S. Hartz, Fort Lauderdale Sun-Sentinel

"Friedland's beautiful book is filled with such delectable-looking full-color photographs you'll want to eat the pages. The more than 40 Passover recipes and tips make preparations easy and practical." -- Helen Moore, Charlotte Observer

"This is an authoritative and simple Passover cookbook, highly recommended for the novice or experienced Passover cook." -- Rita Edelman, Star-Ledger

"With a fresh and witty approach to the considerable culinary challenges of Passover, Friedland...put to work her knowledge of Jewish cooking and her acclaimed insight into what makes a recipe work. The result: a cookbook that boasts practicality as well as plenitude and tastiness." -- Patricia Mack, The Record

Passover has always tested the ingenuity of even the most creative Jewish cooks. With The Passover Table, what was once a challenge becomes a delight. Here are more than forty delicious recipes, both traditional and modern, for celebrating the holiday, organizing seders, and preparing meals throughout the Passover week.

Susan R. Friedland offers marvelous and reliable versions of all the classic fare, including Matzo Balls and Chicken Soup, Gefilte Fish, and Borscht, as well as contemporary dishes to update your Passover table, such as Spinach Pie, Turkish Sweet and Sour Artichokes, and Tangine of Chicken.

With its thorough explanations, lavish full-color photography, and delicious recipes, The Passover Table is the only book you need to celebrate the beloved and joyous commemoration of the Exodus.

Susan R. Friedland is the Director of Cookbook Publishing at HarperCollins Publishers. She collaborated with Raymond Sokolov on The Jewish-American Kitchen and is the author of Ribs and Caviar.