Jewish holidays always have special foods; even fast days are associated with meals that precede and follow them. The foods served at holiday observances often have seasonal associations as well as symbolic meaning. This small volume offers readers an overview of each holiday and recipes from diverse Jewish cultures for traditional dishes served at the feasts.
With the exception of Shabbat, which occurs every week, Jewish celebrations are linked to the seasons of the year. The first chapter of Jewish Festival Food covers each holiday on the Jewish calendar with an explanation of its significance, associated customs and rituals, and foods. Transliterations of the appropriate blessings and color illustrations of artifacts augment the text. A chapter for each holiday follows with recipes. Since the book is a British publication, some of the terminology (aubergine rather than eggplant) and spelling might be unfamiliar to Americans, but the index provides cross-references. All measurements are given in both metric and English equivalents, making them easy for all cooks to use. The directions are clear and color photographs provide visual clues for techniques as well as pictures guaranteed to whet the appetite. All recipes follow the kashrut laws.
Those interested in broadening their culinary horizons will find recipes for both traditional and vegetarian chopped liver, Libyan spicy pumpkin dip, and Moroccan carrot salad. They can learn to bake mouna, the Algerian Shabbat bread, as well as challah; Ethiopian doro wat as well as roast chicken. There are recipes for horef and harissa for those who enjoy spicy sauces. Dessert lovers will find blintzes, Hungarian cherry soup, American cheesecake, and rugelach.
Jewish Festival Food is an affordable, accessible cookbook by an experienced food writer. It is a perfect size for use in the kitchen.