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The Seasonal Jewish Kitchen

A Fresh Take on Tradition

The Seasonal Jewish Kitchen( )
Author: Saltsman, Amelia
Foreword by: Madison, Deborah
By (photographer): Valentine, Staci
ISBN:978-1-4549-1436-5
Publication Date:Aug 2015
Publisher:Sterling Publishing Co., Inc.
Imprint:Sterling Epicure
Book Format:Hardback
List Price:USD $29.95
Book Description:

Organized by the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter--ranging from iconic brisket, chicken soup, gefilte fish, and potato latkes to Lamb, Butternut Squash, and Quince Tagine; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman's melting-pot approach to flavors and ingredients will win over a new generation of Jewish cooks.

Book Details
Pages:320
Detailed Subjects: Cooking / Regional & Ethnic / Jewish & Kosher
Physical Dimensions (W X L X H):7.917 x 9.906 Inches
Author Biography
Saltsman, Amelia (Author)
Deborah Madison grew up in Davis, California and later attended the University of California.

Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason.

Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

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