| 作者介绍：Jayne Cohen Jayne Cohen is the author of one previous book on Jewish cooking and celebrations -- The Gefilte Variations -- and is the co-author of The Ultimate Bar/Bat Mitzvah Celebration Book. She writes frequently about foodfor publications such as Bon Appétit, Gourmet, Food& Wine, the New York Times, the Los Angeles Times, the Boston Globe, and Newsday. Cohen lives in Greenwich Village with her husband, and their daughter Alexandra returns home to cook at every holiday. Visit her Web site at www.JewishHolidayCooking.com |
| Acknowledgments Introduction What Is Jewish Food? How to Plan A Jewish Holiday Meal Notes to the Cook How to Use This Book The Jewish Kitchen Fish Meats and Poultry Pantry and Procedures Matzoh Schmaltz, Olive Oil, Butter, and Other Fats Sour Cream, Yogurt Cream, and Labneh Wonton Wrappers Pomegranate Molasses and Temerhindi or Ourt Salt Sabbath Rosh Hashanah Breaking the Yom Kippur Fast Sukkot Shemini Azeret and Simchat Torah Hanukkah Purim Passover Kosher for Passover Passover Ingredients Preparation for Passover Tips for Planning a Seder Menu Setting the Seder Table For Your Vegetarian Son, Your Vegan Niece What;s for Lunch Shavuot A Glossary of Useful Terms Online and Phone Order Sources And A Few Helpful Web sites Selected Bibliography Index |
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