The New Complete International Jewish Cookbook

by Evelyn Rose

Long-established as a classic, Evelyn Rose’s comprehensive cookbook is bursting with delicious recipes for both family meals and special occasions. With more than 1,100 easy-to-follow recipes, the book is ideal for all home cooks. More than 30 chapters—from soups and starters to desserts and breads—offer the definitive guide to kosher cooking. Healthier versions of traditional Jewish dishes like Oven-Fried Chicken, plus superb vegetarian recipes like Pesto Lasagne, are found alongside classic recipes especially adapted for the Jewish kitchen. Rose’s authoritative guide to the major Jewish festivals includes the whys and hows of much-loved symbolic dishes, and her section on preparing for Passover combines traditional menus with dishes given an original twist.

Genres: Cookbooks, Jewish, Nonfiction

702 pages, Paperback

First published April 1, 1993

About the author

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About the Author:
Evelyn Rose, author of the highly-acclaimed The New Complete International Jewish Cookbook, was a world authority on Jewish food. She was food editor of the Jewish Chronicle for over three decades and regularly appeared on TV and radio. In 1989 she was awarded an MBE for her services and was an Honorary Life Fellow of the Institute of Home Economics. She died in May 2003.

Reviews

[Dennis · Rating 3 out of 5]

"Take two, they're small." Almost anything any Jewish mother might serve is here. Though it's heavy on the Eastern European recipes of the Ashkanazis, it manages to include other Jewish cuisines. But for more fun, check out A Russian Jew Cooks in Peru.

[Penelope Polins]

Again, my kitchen would be unused without this book.