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Product Description
Joyful and practical, this title combines Jewish holiday traditions with more than 170 innovative, delicious, vegan recipes, notes about each major holiday, prayers, menu suggestions, and a Tu B'Shevat haggadah. It offers advice about where to find vegetarian pareve products, how to make tofu delicious, how to store and cook beans and grains, useful addresses and bibliography.
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4.0 out of 5 stars (5 customer reviews)
53 of 56 people found the following review helpful:
2.0 out of 5 stars
disappointed by recipe selection, 15 April 2000
By A Customer - Published on Amazon.com
This review is from: The Jewish Vegetarian Year Cookbook (Paperback)
This book is great for learning about Jewish traditions. But I was disappointed by the selection of recipes. If you take away the Jewish recipe names, it is mostly just a standard collection of vegan recipes. I wanted to learn how to make vegetarian matzoh ball soup, tzimmes, noodle pudding and rugelach. Instead I found recipes for ratatouille, spicy peanut pasta, tamales and baklava. Which would have been fine for an international cookbook, but not what I was looking for in a Jewish cookbook. I ended up returning the book.
14 of 15 people found the following review helpful:
5.0 out of 5 stars
this is a reference to a published review you may want touse, 22 Jan 1999
By A Customer - Published on Amazon.com
This review is from: The Jewish Vegetarian Year Cookbook (Paperback)
see the review in the Chicago Jewish Star, Jan. 15-28, 1999, page 8, by Ethel G. Hofman. an excerpt: "The appetizing menus and recipes offered for holidays and lifecycle events will tempt everyone who loves good food. Recipes for the most part are uncomplicated, well within the range of beginner cooks, and I like the fact that time-saving tiems, such as frozen vegetables and flavorins like teriyaki and tamarind sauces, are used."
8 of 8 people found the following review helpful:
5.0 out of 5 stars
Innovative, meat-free recipes, 8 Sep 2002
By Midwest Book Review - Published on Amazon.com
This review is from: The Jewish Vegetarian Year Cookbook (Paperback)
In The Jewish Vegetarian Year Cookbook, Roberta Kalechofsky collaborates with Rosa Raisel to combine Jewish tradition with innovative, meat-free recipes. Of special interest is the practical and "user friendly" advice on where to find vegetarian pareve products, how to make tofu into palate pleasing dishes, and how to properly store and cook beans and grains. Informative cultural commentary showcases original recipes that range from Golden Glow Shabbat Soup, to Syrian-Jewish Wheat Pudding. The Jewish Vegetarian Year Cookbook is a welcome and welcoming addition to any personal or family cookbook collection!
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