Jewish Food: The Ultimate Cookbook by Joshua Korn and Scott Gilden and Kimberly Zerkel

  • Albondigas with pine nuts and currants (page 30)

    from Jewish Food: The Ultimate Cookbook Jewish Food by Joshua Korn and Scott Gilden and Kimberly Zerkel

    • Categories: Appetizers / starters; Jewish; Spanish
    • Ingredients: avocado oil; garlic; onion; celery rib; ground beef; ground veal; eggs; breadcrumbs; flat leaf parsley; mint leaves; cumin; paprika; turmeric; sumac powder; toasted pine nuts; olive oil; chicken stock; passata; honey; lemon juice; ground coriander; saffron; dried currants
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  • ISBN 10 1646431723
  • ISBN 13 9781646431724
  • Published Nov 02 2021
  • Format Hardcover
  • Page Count 800
  • Language English
  • Countries United States
  • Publisher Cider Mill Press

Publishers Text

This comprehensive guide takes you on a tour of Jewish cuisine. Spanning traditional High Holiday preparations and contemporary spins on dishes reaching back thousands of years, this wide array of 300 recipes reflects the extensive diversity of culture, history, and experience of Jewish tradition. Discover how strict religious guidelines coexist with deeply cultural food that has evolved over time and embraced European, Asian, and New World influences.

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