There are no shortage of Jewish cookbooks out there these days, and Passover is no exception. With the holiday fast approaching, I am furiously recipe testing, menu planning and pouring over the stack of Passover cookbooks that has collected on my desk.
Here are a few of my favorites and a few new releases special for Passover 2014.
This e-book cookook exclusive is the collaborative effort of four prominent Jewish food bloggers including Liz Rueven of Kosher Like Me; Amy Kritzer of What Jew Wanna Eat, Whitney Fisch of Jewhungry and Sara Lasry of The Patchke Princess. The photos are beautiful and the recipes are innovative. And at less than $5, you’re not likely to have buyer’s remorse.
Passover Made Easy
, Leah Schapira and Victoria Dwek
The first thing I noticed about the
Passover Made Easy
cookbook was how beautiful it was. The second thing I noticed was that there is potato starch in nearly everything, which is not my my personal preference in how I approach Passover cooking.
I like some of the special touches in the cookbook such as a brief wine guide at the beginning, some pretty plating ideas for Seder dinners and a replacement index to provide alternatives to different ingredients. I wasn’t too keen on the idea of meatballs in blueberry sauce, which sounds like something my 2 year old might suggest for dinner, so I probably won’t be giving that one a try.
But the brisket egg rolls, citrus beet salad and potato flanken sound like my cup of tea, so can’t wait to try them out.
Tired of potatoes during Passover? Aviva Kanoff was too which is why she wrote the
No Potato Passover
cookbook. The recipes are no frills, but simple enough for most cooks. The photos of Aviva’s recipes and travels are stunning. You can read more here about Aviva’s journey as a cookbook author and check out her recipe for Spaghetti Squash Kugel.
A Taste of Pesach
, multiple contributors
If your family loves meat and kugel, then this is the cookbook for you. There are so many kinds of roasts, steak and kugel in this cookbook, it will keep you busy all week long. The dessert selection features several mousse recipes, a personal favorite during Passover as well as an intriguing Tri-Color Sorbet Ring that is striking if only in appearance. And while many of the recipes seem like they could also have featured prominently in a Sisterhood Synagogue cookbook, there are also some surprising recipes like the White Velvet Soup with Honeyed Chestnut Garnish and Rhubarb Compote.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.