Fresh flavors: Three new cookbooks invite chefs of all stripes

September 13, 2017 21:44

There are also menu and serving ideas sprinkled throughout the book, which the adventurous hostess will appreciate.

CRANBERRY APPLESAUCE served with latkes from ‘The Joys of Jewish Preserving.’

CRANBERRY APPLESAUCE served with latkes from ‘The Joys of Jewish Preserving.’. (photo credit:LEIGH OLSON)

The best way to describe the authors of The Modern Jewish Table would be sassy. The pair of British moms, who repeatedly refer to themselves as princesses, take a decidedly unfussy, home-cook approach to the kitchen.

Tracey Fine and Georgie Tarn’s writing is peppered with Yiddish-to-English translations of their phrases (from schlep to broigus, meshugga and more), as well as a generous helping of phrases like “simply sensational” and “marvelous.” After all, the duo say, “Soup, like your wardrobe, changes with the season.” They offer a range of dishes from different cuisines, but are far from culinary purists. The falafel recipe calls for ginger, pine nuts and self-rising flour, while their take on layered provence lamb includes “kiddush wine” and instant soup powder.


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