Fresh flavors: Three new cookbooks invite chefs of all stripes

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

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September 13, 2017 21:44
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)

 
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KITSCHY KITCHEN
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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