The New Complete International Jewish Cookbook is packed with mouth-watering ideas for both family meals and those special occasions when you want to impress your guests without spending hours in the kitchen. With over 1,100 easy to follow, no-fail recipes for which the author is justly celebrated, the book is ideal for novices and experienced cooks alike and offers insights into the fascinating world of Jewish cuisine. Over 30 chapters from soups and starters to desserts, breads and baking. Healthier versions of traditional Jewish dishes such as oven-fried chicken plus stunning vegetarian recipes such as Pesto Lasagne, and innovative salads such as Frisee with Blue Cheese and Toasted Pecans. Adaptations of classic recipes such as Daube Marseillaise for the Jewish Kitchen. Step-by-step entertaining through the seasons, from cocktails for six to a communal supper for 50. Plus a guide to the major Jewish festivals including the why and hows of much-loved symbolic dishes such as Sufganiot (Israeli-style doughnuts) and moist and moreish Wine and Spice Lekach (festival cake). A special section on preparing for Passover with innovative and traditional menus and dishes such as Ugat Schekademe (a chocolate and almond cake), Lemon and Passion Fruit Curd, and Tomato and Orange Soup with Little Knaidlach.--This text refers to an out of print or unavailable edition of this title.