![]() ![]() While the roots of these Jewish cookbooks may come from the same tree, the category is not monolithic. You’ll encounter breakfasts of whitefish-slathered bagels and spicy tomato-poached eggs, and lots of halva (or halwa, or helva-and depending on which book you’re cooking from, the treat could be a crumbly sesame-paste candy, a carrot and semolina pudding, or a saffron-scented milk-jelly slice). In their pages you’ll find recipes for gondi, the Persian Sephardic chicken stew bobbing with chickpea-flour dumplings, as well as the Ashkenazi matzo ball soup you might buy at an appetizing store or deli counter. Instead, I offer these 13 cookbooks, each of which dives into the myriad culinary techniques, traditions, and dishes of the Jewish diaspora. ![]() ![]() What is Jewish food? While I’ve written thousands of words on the subject, I don’t have a tidy answer. ![]()
0 Comments
Leave a Reply. |