In this beautiful new book, acclaimed author and chef Rabbi Gil Marks offers a complete guide to entertaining for Jewish holidays and other family celebrations.
From the time Abraham and Sarah entertained passing strangers in their simple tent, hospitality has been a significant aspect of Jewish life. For generations, Jewish parents have taught their children how to create a traditional home, passing down many lifetimes of accumulated wisdom along with their family recipes. But as the world changes, Jewish entertaining changes too. Modern Jews want to add exciting new dishes to their traditional menus and they want a practical guide to serving elegant meals whether for a large crowd or an intimate gathering. Now, in the only book of its kind, The World of Jewish Entertaining demystifies the experience of entertaining.
Marks presents a "Guide for the Perplexed Host," practical advice, easy-to-follow recipes for a wide variety of dishes from the most homey and traditional foods to haute cuisine, and complete menus for
and much more. In addition, he provides background information on all the events, putting them in a traditional Jewish context.
The World of Jewish Entertaining is the perfect cookbook for anyone looking for a fresh new perspective on entertaining.
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Gil Marks, a chef, rabbi, writer, and historian, is a leading expert in the field of Jewish cookery. He is the author of The World of Jewish Cooking and two plays, and is the founding editor of Kosher Gourmet magazine. Marks lectures frequently on Jewish cooking, including at The Culinary Institute of America, DeGustibus at Macy's, and at the Kosher Cooking School at New York's Ninety-second Street Y. He lives in New York City.From Library Journal:
Dupree (Nathalie Dupree Cooks Quick Meals for Busy Days, LJ 2/15/96) has been the host of numerous television cooking shows; this book is the companion volume to a PBS series starting this fall. Her intent is to make entertaining unintimidating, and she includes lots of useful material on planning, budgeting, presentation, and more, along with often-amusing anecdotes and cautionary tales from her own experiences. Menus range from Three Simple Suppers to an Eye-Popping Menu for Eight to a Buffet for 12 to 50 in Four Hours; surprisingly, the recipes within a particular menu don't always "match" in terms of number of servings. The true novice may find Elaine Corn's Now You're Cooking for Company (LJ 9/15/96) more helpful, but Dupree's more ambitious menus and informative text should appeal to many readers-and her new series is sure to be popular. [Good Cook/BOMC selection.] Marks's The World of Jewish Cooking (LJ 9/15/96) was a wide-ranging exploration of Jewish food, culture, and culinary history; now he has written a guide to Jewish entertaining equally broad in scope. Marks includes religious holidays rarely mentioned in similar cookbooks, and his family celebrations range from A Middle Eastern Wedding Shower to A Southern Jewish Family Reunion. Marks, both a rabbi and former editor of Kosher Gourmet, provides a lot of information in a straightforward, readable style, starting with "A Guide for the Perplexed Host." Chapter introductions, headnotes, and boxes cover religious as well as culinary history and include many suggestions to make entertaining easier. Recommended.
Copyright 1998 Reed Business Information, Inc.
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Book Description Simon & Schuster, 1998. Hardcover. Book Condition: New. book. Bookseller Inventory # 0684847884
Book Description Simon & Schuster, 1998. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0684847884
Book Description Book Condition: Brand New. New. Bookseller Inventory # A6445
Book Description Simon & Schuster, 1998. Hardcover. Book Condition: New. Bookseller Inventory # P110684847884