Little Book of Jewish Appetizers
First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more. Don’t expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters. Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd.
Leah Koenig is the author of Modern Jewish Cooking. Her writing has appeared in the New York Times, Wall Street Journal, Saveur, Gastronomica, Food Arts, CHOW, Every Day with Rachael Ray, Tablet, and The Forward. Her first cookbook, The Hadassah Everyday Cookbook, was named one of the “Best Books of 2011” by Library Journal. Leah lives with her husband, Yoshie Fruchter, and their son, Max, in Brooklyn, NY, and leads cooking demonstrations around the country.
|Publication Date||8 August 2017|
|Illustrations||25 full colour photographs|