The Jewish Traditions Cookbook: Home-cooked Comforts, Cold Table Classic, Deli Delights and Innovative Fusion Food by Marlena Spieler

  • Making roasted eggs

    Making roasted eggs (page 47)

    from The Complete Guide to Traditional Jewish Cooking The Complete Guide to Traditional Jewish Cooking by Marlena Spieler

    • Categories: Egg dishes; Jewish; Vegetarian
    • Ingredients: egg
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  • Eggs with caviar

    • Acarroll on December 24, 2025

      Loved this. The mustard added a lot of flavor (I added a little extra). Kiddo liked it but scraped the caviar off.

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  • ISBN 10 075481825X
  • ISBN 13 9780754818250
  • Published Aug 19 2008
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Lorenz Books

Publishers Text

The rich and varied history of the Jewish people is reflected in the glorious diversity of their food and cooking. This awe-inspiring volume takes you on a fascinating journey through the evolution of a cuisine that is inexorably linked to the history and geography of its people, and in particular to the culinary traditions of the Eastern European countries, undeniably the foundation of so many classic Jewish dishes today. This definitive illustrated guide includes recipes from the many European, Middle Eastern, North African and American countries rich in Jewish heritage, in particular the Eastern European countries of Russia, Poland, the Ukraine, Germany, Austria, Hungary, the Czech Republic, Romania, Bulgaria and the East Adriatic.

An enthralling introduction traces the evolution of this well-travelled fare, and presents a veritable tapestry of recipes derived from a tradition of food sharing, festivals and the resourceful use of simple, local ingredients. An easy-to-follow chapter on the essentials of kashrut and kosher cooking explains the significance of the different foods, and the appropriate ways to prepare and eat them. Many recipes are cross-cultural fusions, and the reader is often given the option of using non-traditional ingredients or trying out non-kosher alternatives.

Over 400 recipes then offer an astonishing array of flavourful dishes: irresistible appetizers and dips, hearty soups and stews; meat, poultry and fish; breads, rice and grain dishes; gloriously rich pastries and sweet bakes. Create classics such as Chicken Kiev, Hungarian Goulash and Apple Strudel; sample Ashkenazi geflite fish, Libyan spicy pumpkin dip, lightly-spiced African specialities such as Moroccan grilled fish brochettes; and enjoy New York deli favourites such as the definitive coleslaw or whitefish salad with toasted bagels.

Every recipe has been tested and adapted to suit the modern kitchen, and more than 1400 colour photographs ensure the book is both an inspiration to follow and easy to use. Brimming with flavour and variety, this is a cookbook that will inform, surprise and delight.

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