The Gefilte Variations: 200 Inspired Re-creations of Classics from the Jewish Kitchen, with Menus, Stories, and Traditions for the Holidays and Year-Round

by Jayne Cohen

This comprehensive cookbook presents 200 kosher recipes from both the Ashkenazie and Sephardic traditions, with modern variations on the classics Jewish dishes and recipes for "comfort foods".

Genres: Cookbooks, Cooking

416 pages, Hardcover

First published March 22, 2000

Reviews

[Liquidlasagna · Rating 4 out of 5]

Publishers Weekly

Few can explain the essence of Jewish food as charmingly and lyrically as freelance writer Cohen does in this outstanding debut. In this collection of innovative yet tradition-based recipes--what she calls "the autobiography of one palate", Cohen often takes a simple, familiar dish (matzoh brie, for instance), dissects all its possibilities (in this case she explains how to make it crispy or fluffy), then offers experimental versions (Savory Artichoke Matzoh Brie and Overnight Caramelized Apple Matzoh Briesame).

Cohen incorporates both international Jewish tradition (Chopped Chicken Liver from the Rue des Rosiers, Veronese Rolled Turkey Loaf, Bombay Pineapple-Coconut Milk Kugel) and her own fertile imagination (Pastrami-Style Salmon, Chicken Soup with Asparagus and Shiitakes, served with Roasted Fennel Matzoh Balls) to offer new takes on the classics.

She also invigorates some forgotten customs: her grandmother's habit of sprinkling fresh latkes with sugar lives again in Crispy Shallot Latkes with Sugar Dusting.

This well-rounded cookbook will appeal to the observant and the nonobservant. even to those who are not Jewish at all.

[K · Rating 3 out of 5]

I told a friend of mine at work that I've been craving a new cookbook, and she was kind enough to bring this one to lend me. I guess I would compare it to "Kosher by Design Entertains" in that it's more fun to look at than to actually use.

I appreciate the author's efforts to revamp traditional Jewish cuisine with new twists while trying to stay somewhat true to the original. However, it feels to me like she's trying a bit too hard. Recipes like "Black Grape, Goat Cheese, and Noodle Latkes with Fragrant Honey," "Lentils 'Hummus Style' with Pomegrante and Mint and Toasted Za'atar Matzohs," and "Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls" almost seem like a parody to me of efforts to take Jewish cuisine and make it less Jewish while still reminiscent of tradition. A microcosm of Jewish history, I guess. Not to mention major patchke, with expensive and hard-to-find ingredients.

All in all, I'm really glad I borrowed this cookbook rather than buying it. I'm not against cooking fancy, unusual dishes, but I think I'll stick with Kosher Palettes I & II, Gatherings, and even the first Kosher by Design.

[Sara · Rating 4 out of 5]

I bought this book for my catering company and used it very little; there are some interesting twists on traditional dishes.
However, reading comments from real people, I think the writing style lost them. Most of these recipes aren’t that complicated (says a professional chef...) though there are often several components. But sometimes it is difficult to unearth the instruction as each recipe is a short story!
Still, if you are looking for ideas to expand your holiday cooking, check this book out.

[Hindy · Rating 3 out of 5]

I got it as a gift...the giver told me it looked "interesting." I love to cook, but the recipes in this book were way too outlandish. They were not useful recipes.

[Lynda · Rating 2 out of 5]

I foud no recipes that attracted me.

[Eric Hines]

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