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Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe
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About the Author
Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC). She also offers private lessons and works for a variety of clients in the New York City area as a personal chef. In addition, Jennifer provides Jewish food and culture tours on Manhattan's Lower East Side. Her first cookbook-memoir, "A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen," is a collection of recipe and stores from her family. "Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe" is Jennifer's second cookbook, and took 9 years to research, record and write. Please follow Jennifer on her blog: www.TooGoodToPassover.com Or on Instagram: https: //www.instagram.com/jenniferabadi/ For further information on Jennifer's classes, lectures, demos, and other events, please review her website: www.JenniferAbadi.com
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Product details
Paperback: 710 pages
Publisher: CreateSpace Independent Publishing Platform; 1 edition (January 2, 2018)
Language: English
ISBN-10: 1977739717
ISBN-13: 978-1977739711
Product Dimensions:
7 x 1.6 x 10 inches
Shipping Weight: 3.3 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
11 customer reviews
Amazon Best Sellers Rank:
#53,627 in Books (See Top 100 in Books)
Last year we decided to expand our repertoire of Passover foods for the Seder. It's not that we disliked Aunt Rachel's chicken matzoh ball soup, but we wanted to add some more spice and excitement in the menu! Enter Jennifer Abadi's Too Good to Passover cookbook. I had taken a few classes from her in the past and knew that not only would the food be amazing, but also that the instructions would be super clear and the ingredients wouldn't be impossible crazy hard to find.I'll talk about the food in a bit, but I first want to explain why this cookbook is way MORE than just a bunch of recipes. It's filled with Sephardic and Judeo-Arabic history that I, as an Ashkenazi Jew, knew NOTHING about. There are over 20 chapters, each dedicated to a specific country or territory in Africa, Asia and Europe. Each chapter starts with a map and details about the area's culture and cuisine...and (this is one of my favorite parts) interviews with people from those regions. Some of them are older and lived through wars, such as Deanna from Greece, who talked wine being in the bathroom, and others are young, like Beejhy, who, as an Ethiopian Jew, who said that the actual slaugthering a lamb was an integral part of their Seder.So now, the food. There are lots of ways to find recipes. First, Each country/region has it’s own passover seder foods - even a speciic seder plate., many of which Jennifer illustrated herself. I love seeing how all the recipes contained local ingredients. For example, in Algeria the Haroset has bosc pears, in Iraq it has date syrup and pischios, and in Yemen it’s Pomegranite and toasted sesame seeds. You can find the recipes either by reading the regional chapter OR by alphabetical or categorical order. I tried so many things. My family’s fav was an Italian “lasgana†made of matzohs, a Ladino Egg-lemon soup, an Indian Cauliflower dish, a Greek Spanikoita (meat pie) to die for.I’m including photos from the book so you can see how the book is laid out and how interesting it is. This book brought new life to our Seder, as the food opened our eyes to our disasporic heritage. I can’t wait for Passover again this year!
Too Good to Passover is the definitive Jewish resource for recipes and historical narratives on all things Passover (in the canon, as they say)! It represents not only an amazing labor of love but a fascinating comprehensive culinary work which will have resonating value for food enthusiasts and historians! Kudos on this stunning book!
Just received the book and immediately sat down and began looking through it. I cannot wait to begin cooking. Just skimming I can tell this is truly a labor of love. I am already thinking who I could buy copies for as gifts. There are no glossy photographs of food — it’s not that kind of book - but the stories and recipes are so descriptive, you don’t miss them. A remarkable compilation.
I absolutely loved this book and I am not a cook. I make Passover dinner once/year and love the holiday. The comprehensive descriptions of Jewish life in many different countries is a walk through history and Jewish genealogy. The recipes in this book, the personal interviews and the thought that went into this book are overwhelming. This book could easily cost much more than the listed price as it is a work of love. I will treasure it. Kudos to the author.
Such a great cookbook. Well tested recipes and great stories too. It's not just for Passover either! This will definitely add some flair to your everyday cooking! I loved her last book and this one is amazing too!
this book covers so much territory. it is a tremendous work of research resulting in a very very interesting book.
I loved the variety of the charoset recipes, especially, which makes this book ideal for anyone who likes to serve multiple kinds of charoset at Seder. I gave the book as a gift to my friend who invites me to Seder and she was thrilled. She couldn't wait to sit down and read the stories that accompany the fascinating collection of recipes. Kudos to Jennifer Abadi for capturing cultural memories and flavors from throughout the Jewish Diaspora.
This book is a loving tribute to several dying cultures. The recipes, authentic as they are, take second place to the memories of the different Passover practices, many of which are particular to the region or the family they belong to. I love this book.
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