Yiddish Cuisine: Authentic and Delicious Jewish Recipes
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Yiddish Cuisine: Authentic and Delicious Jewish Recipes by Florence Kahn
In 1988, Florence Kahn opened her jewish delicatessen in Paris. Thankfully for lovers of Yiddish cuisine, who cannot make it all the way to Paris, she has chosen to share the centuries-old recipies with us, in this delightful traditional cookbook.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. Florence Kahn invites us to turn the pages of this book and discover the Rue des Rosiers - its soul, her store, and last but not least the enchanting wonders of Jewish gastronomy.
Her starters include Spinach Tart, Zucchini Strudel and Pastrami SandwichAmong her main dishes are Kapusta Borscht, Sandrine Moss-Pissaro’s 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-Pissaro’s 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-Pissaro’s 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
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.
| SKU | Unavailable |
| ISBN 13 | 9783848010288 |
| ISBN 10 | 3848010283 |
| Title | Yiddish Cuisine: Authentic and Delicious Jewish Recipes |
| Author | Florence Kahn |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ullmann Publishing |
| Year published | 2016-12-01 |
| Number of pages | 144 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |