TALK OF THE TABLE KOSHER COOKBOOK
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Talk of the Table Kosher Cookbook
Recipes Gathered by the Parents' Association of the Aseh Chayil School, Efrat, Israel
hardcover, 101 pages with photos, ISBN 965-7108-88-8
Talk of The Table is an exciting cookbook from the Parents' Association of the Aseh Chayil School in Efrat, Israel.
Talk of The Table boasts a unique combination of over 175 recipes from homemade delicacies to professional fare, including contributions
from a number of Jerusalem's most popular caterers and restaurants such as Ticho House, Olive, and Café Rimon, as well as treasured and varied
offerings from talented home cooks.
Mediterranean dishes include Stuffed Grape Leaves, exotic Meatballs with Pomegranates, and sumptuous Kuba Soup. Ashkenazi food ranges
from Pastrami Chicken Roll to colorful Tomato and Black Olive Salad, and Rich Pumpkin Soup. Desserts such as Hot Apple and Pear Cake,
Seriously Fudgie Brownies, and the spectacular Bubby Yetta’s Hamentashen, will tempt and delight.
Compiled as a fundraiser by a dedicated group of parents, Talk of The Table is a welcome addition to the kitchens of serious and recreational
Praise for Talk of the Table Kosher Cookbook:
Kosher cooking may seem difficult and time consuming. These two cookbooks offer those who want fresh kosher food options that are quick and easy to prepare. Susie Fishbein’s popular Kosher By Design series proves that kosher cuisine can be elegant and cosmopolitan.
Her newest volume gives busy cooks a diverse group of recipes that can be prepared in advance using a slow cooker or pulled together quickly from ingredients on hand and/or leftovers. With Asian, Mexican, Moroccan, and Middle Eastern dishes, this book has an international scope. With choices such as hoisin-glazed turkey timbales, phyllo confetti halibut, and black cherry crumble bars, readers will create delicious meals. Ms Fishbein includes ideas for table decorations for an added elegant touch.
Talk of the Table also offers simple recipes, from the parents of children at an Israeli school. These range from homemade delights such as vegetarian chopped liver and apple kugel to onion quiche from the Little Jerusalem Restaurant and gnocchi in cream sauce from Sofia at the Inbal Hotel. They represent the diversity of Israel’s population, originating from Iraq, Morocco, Europe, and the Americas. The book includes measurement and temperature conversion tables.
Both books offer fresh ideas for kosher cooks. They will be popular choices for public and synagogue libraries as well as home collections.
Jewish Book World
When I was at their exhibit, I ended up getting a new cookbook they put out, TALK OF THE TABLE KOSHER COOKBOOK. It's a collection of recipes put together by the Parents' Association of the Aseh Chayil School, Efrat, Israel. On my way home, on the unbearably crowded bus, I pulled it out of my bag and read it, cover to cover.
Obviously, I haven't tried any recipes yet, but I can tell you that the vast majority seem nice and simple. That's what I like. There aren't tons of ingredients you have to buy and then throw away. My own personal thing is that I don't cook with soup powder, and some of the contributors do. There are lots of recipes without it. Some recipes, like the Split Pea Soup have only a couple of ingredients and the most easy to follow directions. What's really impressive is that they include recipes from some of Jerusalem's best restaurants, and those recipes are among the simplest. I can't wait to try the recipes!
Talk of the Table Cook Book: >Help! I Have A Fire In My Kitchen, as I have said numerous times, is about real people, real cooking, real recipes and real food. Some of those who submit recipes to Help! I Have A Fire In My Kitchen are "people" chefs - others can be either gourmet or the normal down-to-earth variety. Both kind of cooks are great. Both serve a purpose. The recipes in Talk Of The Table Kosher Cookbook for the most part come from the normal down-to-earth home cooks who know what it means to cook for a family....
If you are looking for simply interesting and good recipes (all Kosher) then a quick perusal of Talk Of The Table Kosher Cookbook does answer and fit that bill. Some of the recipes are indeed interesting and good. Some seem to be fairly delicious unique food creations.
Help! I Have A Fire In My Kitchen blog
Every time a new kosher cookbook comes out (there were probably close to half a dozen in 2006 alone), I get excited. As a food columnist and cookbook author, I am always eager to see what is being done in my field. More than that, the trend for organizations and schools to publish cookbooks has grown by leaps and bounds, with each one more elegant than the next.
This book was produced in Israel as a fundraiser with parents and businesses acting as financial sponsors and dedicated to a graduate of the school who fell as an Israeli soldier.
There are 177 recipes divided into: soups, salads, entrees, eggs and dairy, accompaniments, baked goods and desserts. The book concludes with measurement equivalents, an index, thank yous and student photographs.
The black and white photographs look very nice in this book and fit the style well. Among the recipes which look particularly intriguing to try are: cream of sweet potato soup, Iraqi kubah soup, lamb tajine with Jerusalem artichokes, cranberry kugel, and Mediterranean potatoes. Recipes which attracted my attention to try from restaurants include Denise with olive oil, lemon and rosemary from La Guta; Onion quiche from “Little Jerusalem” restaurant in Ticho House; no bake cheesecake from Cafe Rimon; and Frozen Chocolate Mousse Pie from Hillary Morris Catering.
How thoughtful of the compilers to list the phone numbers of the caterers.
The contributors names are listed by their recipes, ingredients are listed for use in Israel and outside and directions are paragraphed.
One finds recipes from Morocco, Iraq, the Netherlands, France, Spain. Persia, China, England, Libya, Hungary, and Yemen but what, none from the U.S. Or Israel?
What would have made the cookbook very special? From a strictly personal point of view, I prefer directions numbered rather in paragraphs because they are easier to follow. I would also have preferred less space after each recipe's directions and instead, a couple of sentences about the origins of the contributor and how they happened to make this recipe. This and the recipe's origins would have made this a really dynamic and exciting book. This is included in some cases but, for the most part, the space is wasted and the information that could have been included makes the cookbook so much more interesting. There are so many restaurants and caterers listed who contributed recipes, it made me want to know how old was the restaurant. who founded it, what its specialty was. This would have used up that space on the page and been interesting for the reader.
As a new cookbook created in Israel for use inside and out, it is definitely a bargain at this price and would make a lovely gift for anyone who likes to try foods cooked in Israel and for anyone who will appreciate the fact that the purchase of this cookbook helped a school. In fact, buy a bunch of these and give them as hostess or no-occasion gifts to those who have visited Israel or have a special feeling for Israel. You can never have too many cookbooks.
This new cookbook, published as a fundraiser for the Aseh Chayil School in Efrat, contains nearly 200 recipes contributed by family members as well as professional chefs and caterers. Like many fundraiser cookbooks, it contains family recipes that are unavailable elsewhere. The recipes originate from Jewish communities throughout the world, from Libya to Iraq and from France to the United States.
Most of the recipes are straightforward, and require a limited number of ingredients, something particularly useful for people with busy lives. The layout is attractive with ingredient lists and instructions side-by-side in separate columns. Most ingredients are in English measurements, and metric units are always converted. In addition, there is a chart of measurement equivalents at the end of the book. The range of cooking is wide, from appetizers to desserts and vegetarian dishes. One of my favorites was the mushroom and wild rice soup, which proved to be a very hearty dish that is simple to prepare. This title will have appeal as a general cookbook, and as a special volume on the world of Jewish cooking. It is recommended for individual cooks and for general Judaica libraries with sections on food and cooking.
This charming little cookbook “Talk of the Table” was created as a fundraiser by the Parents' Association of the Aseh Chayil School in Efrat Israel. It is an informative and thorough volume that offers many tempting recipes with very little fuss, something any Jewish cook who has prepared for a holiday can appreciate. In the introduction Miriam Weingrover, the principal of the school, puts the ideals of education into a nifty culinary perspective, not lost on cooks of any age. This is a book that was compiled, edited, and translated entirely by volunteers and is a great testament to the teamwork of people working towards a common cause.
The book includes many delicious recipes from the kitchens of Efrat locals. These come with the time honored shortcuts and tricks for easy and efficient food preparation. In addition there are many lovely recipes from some of the most popular restaurants in Jerusalem. For example Luigi’s offers their Orange Soup made with pumpkin and carrots. La Guta offers their Denise fish recipe with Olive Oil, Lemon and Rosemary. Olive restaurant gives us Fish Fillet in Olive Oil and Herbs. The recipes from famous restaurants give us an inside look into their culinary world. In a way it is like watching a magician doing sleight of hand tricks with transparent tools.
The book has a good collection of black and white photos. There are also helpful tables with measurement equivalents, and a detailed index for easy reference..
Talk of the Table is dedicated in the memory of Yosef Goodman, who was killed saving his commander in a paratrooper exercise in 2005.