The new Yiddish kitchen : gluten-free and Paleo kosher recipes for the holidays and every day / Simone Miller, Jennifer Robins.

ISBN:

9781624142307

Title:

Author:

Miller, Simone, author.

Personal Author:

Miller, Simone, author.

Physical Description:

256 pages : colour illustrations ; 27 cm.

Contents:

Machine generated contents note: Not--Your--Bubbe's Appetizers and Soups -- Dill-Pickle Deviled Eggs -- Baba Ghanoush -- Roasted Squash Hummus -- Chopped Liver -- Salmon Gefilte Fish -- Jewish Penicillin: Build Your Perfect Bowl -- Slow Cooker Chicken Broth -- Pressure Cooker Chicken Broth -- Matzo Balls (Sweet Potato Kneidlach) -- Matzo Balls (Potato Kneidlach) -- Cassava Flour Matzo Balls -- Kreplach -- Noodles for Soup -- Borscht -- Sweet and Sour Cabbage Soup -- Grain--Free Breads and Crackers to Make You "Challah" -- Everything Crackers -- Matzo -- Cassava Matzo -- Pita Bread -- Marble Rye Bread -- Challah -- Bialys -- Plain Bagels -- Everything Bagels -- Chocolate Chip Bagels -- Cinnamon Raisin Bagels -- Allergen Friendly Bagels (Nightshade-, Egg-, Nut- and Grain-Free) -- Not--So--Traditional Deli Fare -- Challah French Toast -- Lox and Onion Eggs -- Bagel Dogs -- Sweet Matzo Brei -- Savory Matzo Brei -- Fluffy Matzo Brei -- Lox -- Pastrami -- Cranberry Crunch Tuna Salad --

Contents note continued: Curried Egg Salad -- Smoked Whitefish Salad -- Caramelized Onion and Potato Knish -- Eggs Florentine with Lox on Everything Bagels -- Fried Potato Knishes -- Deli Dill Pickles / Kosher Pickles -- Pastrami Hash -- The Reuben -- The Rachael -- The Jennifer -- The Simone -- Traditional Egg Salad -- Pastured Meats and Main Courses -- Slow Cooker "Rotisserie" Chicken -- Simple Roast Chicken -- Bubbe's Brisket -- Brisket with Onions and Porcini Mushrooms -- Stuffed Cabbage -- Balsamic Braised Short Ribs -- Roasted Leg of Lamb with Mint-Macadamia Pesto -- Lemon-Coriander Grilled Lamb Chops -- Pan-Roasted Chicken with Figs and Olives -- Crispy Chicken Thighs with Pomegranate Sauce -- Savory Lamb Goulash -- Smoky Beef-Stuffed Eggplant -- Shakshuka -- Mustard and Chive Fish Cakes -- Israeli Fish Stew -- Cholent -- Garden--Fresh Salads and Veggies -- Field Greens with Pomegranate Seeds and Maple Vinaigrette -- Braised Purple Cabbage -- Tzimmes --

Contents note continued: Sweet Potato Latkes -- Latkes -- Carrot Parsnip Latkes -- Sweet Potato Kugel -- Savory Sauteed Veggie Kugel -- Dilly Slaw -- Israeli Salad -- Tabbouleh -- Pan-Fried Brussels Sprouts with Cranberries and Pine Nuts -- Roasted Beet Salad with Pomegranate-Infused Vinaigrette -- Ginger-Lime Beet and Apple Salad -- Honey Dijon Asparagus -- Naturally Sweetened Treats -- Hamantaschen -- Rugelach -- Chocolate Crunch Gelt -- Mexican Chocolate Gelt -- Chocolate-Covered Matzo -- Apple Kugel -- Blintzes with Blueberry Topping -- Halvah -- Honey Cake -- Chocolate Babka -- Apple Ring Fritters -- Raspberry Chocolate Macaroons -- Creamsicle Macaroons -- Jelly Donuts -- Chocolate Donuts -- Flourless Chocolate Cake -- Black and White Cookies -- Chocolate Chip Mandelbrot -- Dairy--Free Condiments ant Sauces -- Applesauce -- Dairy-Free Sour Cream -- Charoset -- Fresh Horseradish Sauce -- Fresh Horseradish Beet Sauce -- Horseradish Sour Cream -- Dairy-Free Butter --

Contents note continued: Mayonnaise -- Cashew Cream Cheese -- Russian Dressing -- Schmaltz and Gribenes -- Holiday Menus and Tips.

Subject Term:

Gluten-free diet -- Recipes.

Prehistoric peoples -- Nutrition.

Added Author:

Format:

Books

Publication Date:

2016

Publication Information:

Salem, MA

Page Street Publishing Co,

[2016]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5676 MIL	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

The New Yiddish Kitchen is a modern take on the great Jewish cooking tradition. It's a lifesaver for Jewish home cooks around the world who have cut processed grains and/or dairy from their diets. With 100 traditional Jewish foods adapted for the Paleo diet, photos to go with each and bonus practical guides, readers will enjoy the holidays and everyday meals stress-free. Some example recipes in the book are grain-free Challah, Matzo Balls, Sweet Potato Latkes, Smoked Squash Hummus, Everything Bagels with Cashew Cream Cheese and Blintzes with Blueberry Topping. Of course, you don't have to be Jewish to love homemade bagels or matzo ball soup, so even non-Jewish readers will enjoy the variety of Paleo and gluten-free dishes.Authors Simone Miller and Jennifer Robins are well established in the Paleo cooking community. Miller is the author of the bestselling Zenbelly Cookbook and Robins is the author of forthcoming Down South Paleo. Simone and Jennifer released an ebook version of The New Yiddish Kitchen mid-December 2015 and it sold over 1,000 copies quickly with a positive response from their readers. The new print book will have twice the number of recipes and photos, and the original ebook was taken off the market after Passover in April 2015. No Jewish grandmother or mother will want to miss out on this essential, fun cookbook.

Author Notes

Simone Miller is the author of the bestselling Zenbelly Cookbook and the owner of Zenbelly, a 100% gluten-free, Paleo-focused catering company. She lives in San Francisco, California.Jennifer Robins is the author of Down South Paleo, scheduled to be released in August 2015. She is the founder and author of the food blog Predominantly Paleo. She has guest blogged for The Real Food Guide, Paleo Parents, The Paleo Mom, The Nourish Cave Man and more. Jennifer lives in Arlington, Virginia.

Reviews (1)

Publisher's Weekly Review

Miller (The Zenbelly Cookbook), the founder and owner of Paleo-focused catering company Zenbelly, and Robbins (Down South Paleo) join forces to offer a collection of Jewish dishes that's a little heavy on the schmaltz but still full of gluten-free and Paleo-friendly riffs on favorites. Some dishes don't require any additional effort or steps to be Paleo-friendly-readers will instantly recognize the chopped liver, pastrami, balsamic-braised short ribs, and sweet and sour cabbage soup-but others, such as challah and bagels, require some work and ingenuity. Cassava flour, for example, is used as a stand-in for matzo meal in matzo balls and for wheat flour in kreplach blintzes and knishes. But once readers have made a few adjustments, they're free to dig into Reubens with abandon, and the authors pack in plenty of other grain-free and gluten-free dishes (pan-roasted chicken with figs and olives, savory lamb goulash, Israeli salad). Ingredients and steps are fairly straightforward, and the authors do their best to avoid arcane or hard-to-source ingredients. Even if readers loathe the faux commentary from Jewish grandmothers that accompany each recipe, they'll appreciate the chance to eat their kreplach and haveit too. (Mar.) © Copyright PWxyz, LLC. All rights reserved.