The Gourmet Jewish Cookbook: More than 200 Recipes from Around the World

Jewish cooking awakens memories from the immigrant tenement kitchens of my childhood, recipes that I’ve since forgotten. Time has changed food types, cooking utensils, and eating cultures. Denise Philips has revived the spirit and flavor of kosher cooking together with a brief history of the origin of the dishes. In her delightfully detailed recipe collection, each of the recipes is introduced with a history of its origin, special features of the ingredients and amusing anecdotes. The seven chapters begin with starters such as hummus, baba ganoush, along with soups and breads. Next salads such as a Sicilian aubergine salad or a sushi plate are described. Beef and fish dishes that cause the mouth to water are followed by classics such as stuffed brisket or matzoh granola. There is one section dedicated to the special eater such as the vegan, diabetic, and gluten sensitive which includes lettuce wraps, orange couscous and many others. And finally to complement every meal, something sweet is a chapter full of scrumptious desserts. Holiday specials are also listed.

I tried the Tzimmes Chicken recipe including sweet potatoes, apples, carrots, and prunes and was transported back to childhood memories. Unfortunately the book needs improved photos to illustrate the dishes, and the ingredients listings needs to be in bolder, larger type; otherwise this is a deliciously conceived cookbook for anyone interested in Jewish style cookery.