Yiddish Cuisine: Authentic and Delicious Jewish Recipes
Publishing Details
Yiddish Cuisine: Authentic and Delicious Jewish Recipes
By (Author) Florence Kahn
Ullmann Publishing
Ullmann Publishing
1st December 2016
Germany
Classifications
General
Non Fiction
Cooking for parties and special occasions
Parties, etiquette and entertaining
TV / Celebrity chef / eateries cookbooks
Physical Properties
144
Width 210mm, Height 280mm
Description
Just like religious festivals, songs, or humor, cuisine is a constitutive part of the Jewish tradition. In this book, Parisian delicatessen-owner Florence Kahn shares with us century-old Yiddish recipes that not only feed the hungry, but also delight the soul. Classics of Jewish cuisine, including meals for religious holidays, are explained step-by-step and illustrated by mouth-watering photographs. Florence Kahn's easy-to-follow recipes unite the best of Yiddish traditions with a contemporary approach and show the diversity of Jewish cooking. The author's tips on recipes variations and her explanations about the origins of dishes are a great addition to the contents. AUTHOR: Florence Kahn runs a Jewish delicatessen in Paris. With a mixture of traditional and modern Jewish-Ashkenazi dishes, she devotes herself to inspiring her guests about the Yiddish culinary culture. SELLING POINTS: . More than 50 authentic and tasty recipes by Parisian delicatessen-owner Florence Kahn . Traditional Jewish-Ashkenazi recipes with a contemporary approach 110 photographs
Reviews
Her starters include Spinach Tart, Zucchini Strudel and Pastrami Sandwich. Among her main dishes are Kapusta Borscht, Sandrine Moss-Pissaros Kneidlers (Ashkenazi-Sephardic fusion), and Herring in a Fur Coat (the photo of layers of potatoes, beets, carrots, eggs, gherkins, peas and herrings formed in a tall glass is worth a thousand words). JUDITH A. SOKOLOFF Na'amat Woman Magazine
Her starters include Spinach Tart, Zucchini Strudel and Pastrami Sandwich. Among her main dishes are Kapusta Borscht, Sandrine Moss-Pissaros Kneidlers (Ashkenazi-Sephardic fusion), and Herring in a Fur Coat (the photo of layers of potatoes, beets, carrots, eggs, gherkins, peas and herrings formed in a tall glass is worth a thousand words). JUDITH A. SOKOLOFF Na'amat Woman Magazine
Author Bio
Florence Kahn runs a Jewish delicatessen shop in Paris. With a mixture of traditional and modern Jewish-Ashkenazi dishes she devoted herself to inspire her guests about the Yiddish culinary culture.
