000			01342nam a2200217Ia 4500
003			NULRC
005			20250520094808.0
008			250520s9999 xx 000 0 und d
020			_a9780471763871
040			_cNULRC
050			_aTX 724 .C64 2008
100			_aCohen, Jayne _eauthor
245		0	_aJewish holiday cooking : _ba food lover's classics and improvisations / _cJayne Cohen
260			_aNew Jersey : _bWiley, _cc2008
300			_axviii, 574 pages : _billustrations ; _c24 cm.
365			_bUSD2175
504			_aIncludes bibliographical references and index.
505			_aIntroduction -- What Is Jewish Food? How to Plan A Jewish Holiday Meal -- Notes to the Cook -- How to Use This Book -- The Jewish Kitchen -- Fish -- Meats and Poultry -- Pantry and Procedures -- Matzoh -- Schmaltz, Olive Oil, Butter, and Other Fats -- Sour Cream, Yogurt Cream, and Labneh -- Wonton Wrappers -- Pomegranate Molasses and Temerhindi or Ourt -- Salt -- Sabbath -- Rosh Hashanah -- Breaking the Yom Kippur Fast -- Sukkot -- Shemini Azeret and Simchat Torah -- Hanukkah -- Purim -- Passover -- Kosher for Passover -- Passover Ingredients -- Preparation for Passover -- Tips for Planning a Seder Menu -- Setting the Seder Table -- For Your Vegetarian Son, Your Vegan Niece -- What's for Lunch.
650			_aCOOKERY, JEWISH
942			_2lcc _cBK
999			_c2830 _d2830