About Ethel G. Hofman and
Everyday Cooking for the Jewish Home
What do Roasted Red Snapper with Dates, Sorrel Soup, Braised Leeks with
Sun-dried Tomatoes and Plum Torte have in common? Along with brisket,
borscht and blintzes, they are all delicious examples of Jewish dishes
enjoyed everyday all over the world. In EVERYDAY COOKING FOR THE JEWISH
HOME (HarperCollinsPublishers; October 1997; $25.00/hardcover) Ethel G.
Hofman makes these and over 350 recipes accessible and easy for the
contemporary Jewish home and any home that wants healthful appetizing
international fare with flair.
By combining the wealth of new kosher products available with modern
cooking techniques and equipment, Ms. Hofman shows how the most inexperienced
or time-challenged cook can produce up-to-date dishes like Lemon Tahini
Broiled Duck Breasts, Creamy Gazpacho with Almonds and Artichokes, Farfel
with Plum Tomatoes and Pinenuts and Maple-Drenched Almond Latkes with little
time or effort. Trained as a home economist, she illustrates how to lower
fat and calories in new versions of old favorites such as Vegetarian Chopped
'Liver', Reduced-Fat Matzoh Brie and Stuffed Cabbage. With a chapter entitled
"What is Kosher?", parve, meat and dairy sections within each chapter,
substitutions for the Kosher kitchen, and plenty of non-meat dishes, there
is something for everyone here, whether Kosher, vegetarian or just plain hungry.
EVERYDAY COOKING FOR THE JEWISH HOME is the delightful convergence of Ethel G.
Hofman's career as a professional food writer and her study of Jewish cooking
throughout the world. In her travels she has found recipes from places as far-flung
and exotic as Persia (Sweet Carrot and Date Dome), Morocco (Roasted Pomegranate
Chicken) and India (Quick Curried Couscous), and as close and comforting as one's
Bubbe (Oma's Noodles and Blueberries) or an old friend (Eggs Benjamin). There
are recipes here from the black Jews of Cochin (Indian Jewish Chicken), from
hotels in the Catskills and kibbutzes in Israel (Minted Peach Soup, Israeli
Eggplant Rolls), and from unlikely places like Scotland (Jewish Scottish Strudel,
Maccabean Rarebit), where Ms. Hofman was raised in the only Jewish family on
the remote Shetland Islands and where she first learned to "cook Jewish" from
her mother. Desserts include Australian Pavlova, Papaya with Lemon Cream and
Coconut from the Caribbean Jews, and subtly spiced and marinated fruit dishes
from the Mediterranean and the Middle East. An international Passover menu
chapter closes the book, while festive occasions are marked by special foods
throughout, as in Arbis (peppered chickpeas) served at the Shalom Zachar ceremony
welcoming a newborn son. In EVERYDAY COOKING FOR THE JEWISH HOME, Ethel G. Hofman
imparts her love of this food and its rich and varied history with warmth and
scholarship. There have been many Jewish cookbooks written, but few so practical,
comprehensive and fascinating.
Ethel G. Hofman is a past president of International Association of Culinary
Professionals, a nationally syndicated Jewish food columnist, and regular
contributor to The Philadelphia Inquirer and many culinary and Jewish
publications. She lives in Philadelphia with her well-fed husband.
All contents Copyright ©1997 Kosher Express.