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The seasonal Jewish kitchen : a fresh take on tradition / Amelia Saltsman ; foreword by Deborah Madison ; photography by Staci Valentine.

by Saltsman, Amelia.

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Sterling Epicure, [2015]

Jewish cooking.

Seasonal cooking.

Holiday cooking.

9781454914365 (hc.)

145491436X (hc.)

ix, 310 pages : color illustrations ; 27 cm.

Includes bibliographical references (page 296) and index.

"A fresh, new way to think about Jewish food. Amelia Saltsman takes us far beyond deli meats and kugel to a world of diverse flavors ideal for modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking. Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today's focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year's natural cycles. A warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From Amelia's Iraqi grandmother's kitchri -- red lentils melted into rice with garlic slow-cooked to sweetness -- to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake. You'll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients -- buckwheat, home-cured herring, and gribenes -- in fresh, modern meals"--Provided by publisher.

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