Claudia Roden, Steven Raichlen, Joan Nathan, Joan Schwartz Michel (editor), Louis Wallach (illustrator)
Should matzo balls be firm or fluffy? Plain or filled? Made with chicken fat, oil, or marrow? These questions and others are addressed in this recipe collection from the celebrated cooks of Hadassah, the Jewish womens volunteer organization. Over 250 Jewish holiday recipes are offered and include varieties of nostalgic must-haves – from chicken soup to borscht, kreplach to kishka, Grandma’s honey cake to Israel’s sufganiyot – and twists on the basics – challahs (seeds or honey), latkes (carrot or potato), and harosets (from Surinam to Africa). Reminiscences by top Jewish chefs and 76 enticing color photographs by acclaimed food photographer Louis Wallach accompany the recipes.
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