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The Community Table: Recipes & Stories from…
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The Community Table: Recipes & Stories from the Jewish Community Center in Manhattan & Beyond (udgave 2015)

af Jcc Manhattan (Forfatter)

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingSamtaler
331727,058 (4)Ingen
Across the continent, JCCs are cultural epicenters of modern Jewish life. The buildings are hives of activity; at any given moment, hundreds of people of all ages, backgrounds, interests, and opinions gather to engage in a myriad of activities. And nothing says community more than food. While sitting down to enjoy a meal together is undeniably bonding, working together to prepare it is even more so. Now, three chefs who are longstanding members of the JCC Manhattan share classic recipes such as Weekly Challah, Latkes Four Ways, and Pumpkin Rugelach, plus an inspiring selection of contemporary dishes with a farm-to-table emphasis and international flavors: Fig and Fennel Bread, Iraqi Lamb Burgers, Brussels Sprouts with Pomegranate and Citrus Glaze, and much more. Holiday menu suggestions and a complete chart grouping recipes by dietary restriction (meat, pareve, dairy) are included as well. With anecdotal contributions from JCCs all around the country, this cookbook highlights the JCC's vibrant, eclectic community-and celebrates all of its many flavors.… (mere)
Medlem:TBE
Titel:The Community Table: Recipes & Stories from the Jewish Community Center in Manhattan & Beyond
Forfattere:Jcc Manhattan (Forfatter)
Info:Grand Central Life & Style (2015), 352 pages
Samlinger:Bookfair 2016
Vurdering:
Nøgleord:COOKBOOKS

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The Community Table: Recipes & Stories from the Jewish Community Center in Manhattan & Beyond af JCC Manhattan

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THE COMMUNITY TABLE proves that kosher meals need not be cholesterol-filled, repetitious, and unimaginative. Many other cookbooks do that as well, but this one is an exciting, guide that will not only help the new cooks but also add to the experienced cooks’ repertoire. And the book provides inspiration to cooks who may not be Jewish and may not keep kosher.
The book begins with advice about what to look for when shopping for ingredients. The authors recommend using organic, local products whenever possible. It explains the differences between various types of oils and what equipment is recommended to have on hand and describes, in detail, various ways to prepare vegetables.
At the end of the book, the recipes are listed by category (Meat, Dairy, Pareve), there are suggested menus for holidays, a list of which recipes are kosher for Passover, and a metric conversion chart.
Now to the recipes. The first one is for Challah with instructions and pictures for several styles, such as a round Challah with a honey bowl in the center, perfect for Rosh Hashanah. Other bread recipes include Fig and Fennel Bread,, Grilled Rosemary Flatbread. Lemon Scones, and Homemade Pretzels. If you like latkess, there are four variations.
The recipes, collected from many sources, include more traditional fare like Chicken Soup and Roasted Chicken but also Black Bean Cakes with Tomato Salsa, Potato and Zucchini Egg Tart (Feinkochen), Sofrita, Salmon-Halibut Gefilte Fish with Apple Beet Horseradish Relish, Vietnamese Rice-Noodle Soup with Beef, Gougeres, Karpas Salad, Gemelli with Mushroom Bolognese, Thai Grilled Beef Salad, Moroccan Mezze, Red Quinoa and Black Rice Pilaf, and Matzah Brei Sri-Lankan Style.
The book covers all categories, is nicely illustrated and has tips and comments throughout. It’s going to be well-used.
I received this book through Goodreads First Reads ( )
  Judiex | Aug 24, 2015 |
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Across the continent, JCCs are cultural epicenters of modern Jewish life. The buildings are hives of activity; at any given moment, hundreds of people of all ages, backgrounds, interests, and opinions gather to engage in a myriad of activities. And nothing says community more than food. While sitting down to enjoy a meal together is undeniably bonding, working together to prepare it is even more so. Now, three chefs who are longstanding members of the JCC Manhattan share classic recipes such as Weekly Challah, Latkes Four Ways, and Pumpkin Rugelach, plus an inspiring selection of contemporary dishes with a farm-to-table emphasis and international flavors: Fig and Fennel Bread, Iraqi Lamb Burgers, Brussels Sprouts with Pomegranate and Citrus Glaze, and much more. Holiday menu suggestions and a complete chart grouping recipes by dietary restriction (meat, pareve, dairy) are included as well. With anecdotal contributions from JCCs all around the country, this cookbook highlights the JCC's vibrant, eclectic community-and celebrates all of its many flavors.

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