Amazon.co.uk Review
Susan Friedland wrote
The Passover Table in 1994 and it is still one of the most outstanding books for this holiday. Before offering recipes, Friedland presents the roots of Passover in Jewish history and in the Torah. She explains the purpose of particular parts of the Seder, the ceremony that marks the observance of Passover, including the famous Four Questions.
Food has a central role during the entire seven daysof Passover. Recipes in The Passover Table include dishes served by Jews with roots in northern and central Europe, and those whose culinary influences come originally from Mediterranean Europe (Ashkenazim), North Africa (Sephardim) or the Middle East. In addition to Gefilte Fish and Tzimmes (a sweet meat and vegetable stew) for Seder nights, the dishes for the rest of the week include Mina de Pesha, a layered chicken pie made with matzos; airy, puffed Potato Chremsel; and Birmuelos, Sephardic doughnuts served for dessert or breakfast. Large colour photos encourage you to try unfamiliar recipes by showing the mouth-watering results. --Russell Marx
Synopsis
The only illustrated cookbook and guide exclusively for Passover, with 45 easy to follow recipes for traditional favourites and unusual new dishes plus lavish 4 colour photos throughout.
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