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Table of Contents
Author Information
PART I: Jewish Food Origins: From Divinely Inspired to Downright Delicious.
Chapter 1: Understanding Jewish Cooking.
Chapter 2: Ingredients, Tools, and Techniques for Jewish Cooking.
Chapter 3: Principal Branches of Jewish Cuisine.
PART II: The Holidays.
Chapter 4: A New Year as Sweet as Apples and Honey.
Chapter 5: Sukkot: When Camping Out Is a Commandment.
Chapter 6: Hanukkah: The Light-Hearted Festival of Lights and Latkes.
Chapter 7: Purim: When the Mitzvah Is Merrymaking.
Chapter 8: Passover: What Happened When the Bread Didn't Rise.
Chapter 9: Shavuot — The Holiday Devoted to Dairy Delights.
Chapter 10: Shabbat: A Weekly Excuse to Rejoice.
PART III: Beginning the Feast.
Chapter 11: Spreads and Savory Noshes.
Chapter 12: Soups, the Jewish Mother's Secret Cure-All.
PART IV: The Heart of the Celebration.
Chapter 13: Brunch Favorites.
Chapter 14: Fish.
Chapter 15: A Chicken in Every Pot — the 11th Commandment?
Chapter 16: Meat: Slow Cooking Is a Virtual Mandate.
PART V: Grains and Vegetables: Side Dishes and Pareve Entrees.
Chapter 17: When It Comes to Kugel, Jewish Cooks Use More than Their Noodle.
Chapter 18: The Pareve Plate.
Chapter 19: Say L'chaim When You Eat Vegetables.
PART VI: Sweet Noshes.
Chapter 20: Mother's Baking Is Always Best.
Chapter 21: Jewish Grandmothers' Specials.
PART VII: The Part of Tens.
Chapter 22: Ten Kosher Menus for Holidays and Everyday.
Chapter 23: Ten Commandments of Jewish Cooking.
Chapter 24: Ten Useful Web Sites.
Appendix: Metric Conversion Guide.
Index.
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