Modern Jewish Cooking: Recipes & Customs for Today's Kitchen

While Koenig (The Hadassah Everyday Cookbook) states that her intention for this book is to write "for the next generation of Jewish cooks," anyone interested in recipes that are clearly written, use fresh ingredients, and result in delicious dishes will enjoy it. The 175 recipes, all of which follow Jewish dietary requirements, include grilled pear, fennel, and toasted walnut salad; pan-roasted turnips; butternut squash soup with maple syrup; and roast chicken with fennel and orange. For those who crave sweets, caramel-chocolate matzo custers with pistachio will be perfect. The chapters are arranged by type of food—breakfasts; salads and spreads; soups; noodles, matzo, grains, and beans; fish, chicken, and meat; vegetarian mains; breads and pastries; cookies, cakes, and other sweets; and fillings and extras. The final section discusses the Jewish holidays of Shabbat, Purim, Passover, Shavuot, Rosh Hashanah, Yom Kippur, Sukkot, and Hanukkah and recommends suitable recipes for each. The full-page sidebars touch on a variety of topics, for example, "wise frying," challah 101, and "thoughts about margarine."