Organised according to the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter, reflective of the flavours of the Jewish Diaspora. It’s Jewish cooking for a new generation, featuring everything from traditional brisket, chicken soup, gefilte fish, and the best-ever potato latkes to more unusual fare like the Bulgarian cheese puffs known as bouikos; Simple Farro Soup with Chickpeas and Escarole; Lamb, Butternut Squash, and Quince Tagine; Penne with Zucchini Sauce; Roast Chicken with Tangerines, Green Olives, and Silan; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman’s melting-pot approach to flavours and ingredients will win over today’s cooks, eager for a new take on Jewish food.
About the Author
Since the publication of her first book, The Santa Monica Farmers’ Market Cookbook, Amelia Saltsman’s name has become synonymous with intuitive, seasonal cooking. She is regularly sought out for her expertise by such national-and disparate-publications as Vegetarian Times and Fit Pregnancy. Her writing has appeared in Bon Appetit, Cooking Light, National Geographic Traveler, The Jewish Journal, Huffington Post, Los Angeles Times, and Boston Globe. She is also a contributing editor to the annual foodlover’s guide, Eat: Los Angeles. Saltsman keeps in touch with her audience through her blog, AmeliaSaltsman.com, Facebook, Twitter, and Pinterest, and is a longtime member and panelist at the International Association of Culinary Professionals (IACP) and Les Dames D’Escoffier International.
Organised according to the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter, reflective of the flavours of the Jewish Diaspora. It’s Jewish cooking for a new generation, featuring everything from traditional brisket, chicken soup, gefilte fish, and the best-ever potato latkes to more unusual fare like the Bulgarian cheese puffs known as bouikos; Simple Farro Soup with Chickpeas and Escarole; Lamb, Butternut Squash, and Quince Tagine; Penne with Zucchini Sauce; Roast Chicken with Tangerines, Green Olives, and Silan; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman’s melting-pot approach to flavours and ingredients will win over today’s cooks, eager for a new take on Jewish food.
About the Author
Since the publication of her first book, The Santa Monica Farmers’ Market Cookbook, Amelia Saltsman’s name has become synonymous with intuitive, seasonal cooking. She is regularly sought out for her expertise by such national-and disparate-publications as Vegetarian Times and Fit Pregnancy. Her writing has appeared in Bon Appetit, Cooking Light, National Geographic Traveler, The Jewish Journal, Huffington Post, Los Angeles Times, and Boston Globe. She is also a contributing editor to the annual foodlover’s guide, Eat: Los Angeles. Saltsman keeps in touch with her audience through her blog, AmeliaSaltsman.com, Facebook, Twitter, and Pinterest, and is a longtime member and panelist at the International Association of Culinary Professionals (IACP) and Les Dames D’Escoffier International.
