Jewish Cooking for Dummies

by Faye Levy

Book Overview

Preparing a Passover seder for twenty? Or a Purim feast for six? Or making a kosher meal to impress the in-laws? Whether it's grand-scale celebrating or a cozy simple at-home meal, cooking traditional... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0764563041
• ISBN13: 9780764563041
• Release Date: February 2001
• Publisher: For Dummies
• Length: 332 Pages
• Weight: 1.35 lbs.
• Dimensions: 0.8" x 7.4" x 9.3"

Customer Reviews

Good Cookin'

If you've never had to make homemade Challah before (or you don?t even know what that is) and always wanted to learn how, this the book for you. Jewish Cooking for Dummies is the perfect book for the novice Jewish chef. It has recipes for every major holiday, and some not so major ones, with recipes for every day of the week. Faye Levy, who has previously written other books on Jewish cooking, delivers again with a well thought out book. There are tips for keeping kosher, for substitutions, for making things faster. It's everything you need if you?re just starting out in the Jewish kitchen or in a kitchen in general. The only real complaint I have is that the recipes are very basic and that there aren't enough to go around. Also, many to the recipes take longer to make than listed in the book, especially when you first start making them. You gradually improve, but plan a little bit of a cushion into your work time.

Excerpted from Fullerton News Tribune 3-29-01

From Faye Levy, internationally renowned cooking authority and author of over 20 cookbooks, comes "Jewish Cooking for Dummies" (IDG Books Worldwide, $19.99), everything you ever wanted to know about Jewish cooking, complete with cartoons, from the holidays to kashrut (kosher laws), with tips from her toolbelt on everything from peeling a tomato to quartering a whole chicken. Her motto: "Have fun and be confident." "Lots of people want to celebrate with Jewish food but don't know how," says Levy, "converts, nonJews married to Jews, even those who grew up Jewish but never had the traditional foods." The Passover section (subtitle: "What Happened When the Bread Didn't Rise") demystifies the complexity of preparing for the seder, offering such must-try recipes as Garlic Roast Lamb, Asparagus and Carrots with a tangy Lemon Dressing and her luscious Passover Pecan Chocolate Cake...Levy stresses that Jewish cuisine does not have to be high in fat and calories. "Check any health food catalogue and you'll notice how many of the foods are labeled organic and kosher."