The Gefilte Variations (Hardcover) by Cohen, Jayne
Hardcover; Published 3/1/2000; 416 Pages; ISBN 9780684827193
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200 inspired recreations of classics from the Jewish kitchen, with menus, stories, and traditions for the holiday and year-round.
This is a special treat for all cooks who relish earthy, big-flavored tastes and imaginative, homey foods that are vibrant and rich, but never heavy. Firmly rooted in the Jewish tradition--all recipes are kosher--it is the first cookbook to celebrate this distinctive cuisine not as history or nostalgia, but as a gastronomy worthy of serious culinary attention. The author challenges the stereotype of Jewish cuisine as dreary and unrefined, infusing well-loved classics with new life: blintzes that change with the seasons, from peach-raspberry to apple-cranberry with maple-ricotta cream and sugared walnuts; break-the-fast pomegranate-orange sunsets and of course, that perennial favorite, gefilte fish with gold horseradish. Ready-made wonton wrappers become silken salmon kerplach floating in warm shav (sorrel soup), while storebought filo makes a buttery knish encasing airy garlic-mashed potatoes.
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Don't forget about other ways to use your food processor. The slicing blade is ultra-handy for tackling carrots, potatoes, and many other vegetables in seconds flat. And, the shredding blade will make quick work of fresh cabbage for delicious homemade coleslaw and salads.