Wow! eBook
Shabbat Shalom: Recipes and Menus for the Sabbath
Author(s): Susan R. Friedland (Author)
- Publisher: Little, Brown
- Publication Date: September 15, 1999
- Edition: First Edition
- Language: English
- Print length: 304 pages
- ISBN-10: 9780316290654
- ISBN-13: 9780316290654
Book Description
The author of The Passover Table introduces a delicious assortment of more than 175 recipes and menus for the Sabbath, in a collection that spans the entire diaspora of Jewish food and includes dishes suitable for every season of the year. 25,000 first printing. Tour.
Editorial Reviews
Amazon.com Review
Performed at home, the Shabbat ritual draws observant Jews together each week. This rite of communal and religious affirmation is also a time for celebration–work ceases and family and friends gather for prayer and feasting. Though many cookbooks explore Shabbat food, none has done so more comprehensively and with greater savvy than Shabbat Shalom, cookbook editor Susan Friedland’s collection of 175 recipes for every course of the Friday and Saturday Shabbat meals. Certain to be welcomed by all those who cook for the Shabbat, the book will also appeal to anyone interested in exemplary versions of Jewish-American dishes for everyday enjoyment.
But Shabbat Shalom goes further. Embracing the cooking of the entire Diaspora, the book not only offers familiar, Eastern-European-derived treats like roast chicken, brisket, kugels, and the slow-cooking stews called cholents, but also “new” Shabbat dishes like Duck with Pomegranate and Walnut Sauce from Iran, Lamb Tagine from Morocco, Cauliflower Pie from Italy, and Halibut in Lemon-Egg Sauce from the eastern Mediterranean, among other easily made entrées. Challah recipes are included, as are recipes for pareve desserts–simple but delicious sweets like Apple-Honey Brown Betty, Banana Sorbet, and a truly seductive chocolate mousse. With graceful notes on Sabbath history and observance and useful menus for year-round menu planning, Shabbat Shalom is an indispensable guide to the meaning of the Shabbat and the pleasures of its table. –Arthur Boehm
From Library Journal
Jewish cookbooks have become a rapidly burgeoning category. Appearing at the beginning of the annual cycle that starts with Rosh Hashanah and Yom Kippur, three of these four new titles focus on Jewish holidays and holy days, while Friedland’s concentrates just on the Sabbath. Greene’s book, a revision of her 1985 title, is by far the most ambitious of the group, with more than 250 recipes (80 or so entirely new, the others thoroughly revised) for all the major holidays and some minor ones, and including Israel’s Independence Day as well as religious celebrations. A cooking teacher and the longtime food editor of the Baltimore Jewish Times, Greene also offers extensive background on each holiday, and her diverse recipes are from all around the globe. Highly recommended. Recently, a growing number of Jews have found themselves returning to their religious roots and observances they have let lapse, making Friedland’s book on celebrating the Sabbath particularly timely. A cookbook editor and author of The Passover Cookbook, Friedland presents 175 recipes for the three meals of Shabbat (Friday dinner, Saturday lunch, and the “third meal,” marking the end of the Sabbath later on Saturday). Like Greene’s, her recipes are international in scope, reflecting both the Ashkenazic and Sephardic heritages, and her text is readable and informative. Recommended for most collections. Brownstein, the former art director of Good Housekeeping and House Beautiful, offers a lavishly illustrated crafts book with recipes and ideas for the holidays. For each holiday, there is a menu, several crafts projects, and decorating suggestions. Brownstein’s approach will not be to everyone’s taste (the three sukkahs for Sukkot, for example, include a “fantasy” Penthouse Sukkah, “high-tech and sleek,” but the minimatzo vases for the Passover seder are pretty cute). For larger collections. Rubin seems like a nice woman, but would her cookbooks have been published if she weren’t actor/singer Mandy Patinkin’s mother? Her second book, which opens with “testimonials” from grandchildren and other family members, includes recipes for Thanksgiving, a bridal luncheon, and a barbecue as well as for four major Jewish holidays. The recipes are simple, and many of them rely on convenience foods; some have little to do with traditional Jewish holiday cooking (the buffet menu includes Mexicali Layered Dip and two shellfish dishes). Only for collections where Rubin’s Grandma Doralee Patinkin’s Jewish Family Cookbook is popular.
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
From Booklist
In this delectable contribution to contemporary American kosher cookery, Friedland draws on the very best of traditional Ashkenazic and Sephardic cuisine to find dishes that especially honor the Sabbath, that unique day of the week on which work is forbidden. Her matzo balls and cholents (stews) look familiar to devotees. But Friedland is no slave to tradition. She complements the old with contemporary dishes whose origins lie far beyond Europe’s shtetels. Thus, Friedland’s Sabbath table holds gravlax, Scandinavia’s dill-cured salmon, and coq au vin, France’s elaboration of a Jewish mother’s revered chicken soup. Friedland’s introductory essay deftly catalogs and explains Sabbath traditions beginning with the lighting of candles and associated prayers, making those rites accessible to nonobservant Jews and Gentiles alike. Friedland’s clear directions make her recipes easy to follow. Highly recommended as an illuminative, celebratory guide to kosher cooking. Mark Knoblauch
About the Author
Susan R. Friedland, Director of Cookbook Publishing and Executive Editor at HarperCollins, is the author of The Passover Table and coauthor of The Jewish American Kitchen. She lives in New York City. dianapolis Star)
