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JEWISH COOKING
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c AROUND THE WORLD
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ha BY
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k wit HANNA GOODMAN.
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ow Introductions by
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o w Copyright © 2002 by Vrada Books.
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y g Original copyright © 1969 by Hanna Goodman.
alit © 1973 by The Jewish Publication Society of America
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ncti All rights reserved.
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d f First edition, 1973; fourth printing, 1981.
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nc ISBN 0—8276—0043—7.
ha Library of Congress catalog card number 73-15174.
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h e Manufactured in the United States of America.
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n i No part of this publication may be reproduced or transmitted in any form
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v ing, or any information storage retrieval system, except for brief passages
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PD in connection with a critical review, without permission in writing from
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ar the publisher: Varda Books, 9001 Keating Avenue, Skokie, Illinois, USA
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To PHILIP.
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ubli Go, eat your bread in gladness,
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w. and drink your wine in joy;
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o w for your works were long ago approved by God.
go t ECCLESIASTES 9:7.
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m
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ha Prefaceix.
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wit Introduction3.
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bo THE COUNTRIES.
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of th China 9 .
py Eastern Europe 15 .
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n c England 29 .
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o France 37 .
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as Greece 59 .
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urc India 71 .
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o Israel 77 .
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nly. Italy 87 .
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er North Africa 99 .
put Persia 105 .
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c Scandinavia 111 .
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on Spain 123 .
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an in THE HOLIDAYS. Sabbath 129 .
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e o High Holy Days 143 .
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e u Sukkot and Simhat Torah 155 .
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or t Hanukkah 167 .
s f Purim 179 .
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sio Passover 191 .
ver Israel Independence Day 207 .
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PD Shavuot 213 .
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ar FOOD FOR HOUGHT.
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Li The Bounty of the Lord 231 .
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Thi Feeding the Hungrv 233 .
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ed f The Etiquette of Dining 234 .
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an Dietary Laws 235 .
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h e The Quest for Food 237 .
wit Better Than Feasting 239 .
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he Serving Guests 240 .
y of t Hors d'Oeuvres 241 .
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co Potpourri 243 .
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ur o INDEX OF RECIPES 247.
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m
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ersr PREFACE.
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go t Jewish Cooking around the World: Gourmet and Holiday Recipes
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alit presents a variety of recipes from foreign countries and recipes for the
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ctio Sabbath and festivals, all complying with the Jewish dietary laws. The
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u introduction to the recipes of each land will help to demonstrate the role
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ce foods played in Jewish communal life of the past. The introductory
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ha notes for the holidays describe the background for the dishes that are
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h traditional on these occasions. “Food for Thought,” a miniature
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k anthology of selections from the Bible, the Talmud, and other Jewish
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bo literary sources, presents the Jewish attitude toward foods and eating.
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of th All products—meats, cheeses, and others—used in the recipes are kosher.
y The wines are from Israel. The margarine, nondairy creamer, and
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c nondairy topping are pareve (neutral). Meats are all made kosher before
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o Every recipe has been tested by the author.
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se Part of this book, excluding the chapters on the holidays, was pub
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urc lished by Women's Organizations' Services of the National Jewish Welfare
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o Board in 1969. Acknowledgment is also due to The Jewish Exponent of
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y. Philadelphia and Tarbut, the publication of the America-Israel Cultural
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er Foundation, in which some of the material first appeared.
put Some holiday introductions and some of my recipes are reprinted from
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co The Rosh Hashanah Anthology (1970), The Sukkot and Simhat Torah
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n Anthology (1973), The Purim Anthology (1949), and The Passover Anthology
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stituti (1961), by Philip Goodman, by courtesy of The Jewish Publication Society of
n America. Selections from The Torah, The Holy Scriptures, and Louis
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n a Ginzberg's Legends of the Jews are also reprinted with the permission of
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e The Jewish Publication Society of America.
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e To David C. Gross and Dr. Chaim Potok, executive vice-president and
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or t editor, respectively, of The Jewish Publication Society of America, I
n is f offer my deepest appreciation for their keen interest in this book and
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for making possible its publication. The meticulous editing of Mrs.
om Kay Powell, the Society's copy editor, was a great boon.
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w. I want to thank the many hundreds of women and the men who
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ersr participated in the Jewish gourmet cooking classes at synagogues and
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blis Young Men's and Young Women's Hebrew Associations in the Greater
pu New York area, where I taught and experimented with most of the
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w recipes presented here. Their warmhearted response and spirited
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o to enthusiasm inspired me to prepare this book.
y g The abiding interest in Jewish cooking that I have always possessed
alit stems from my family background. Among the fondest memories of
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cti my childhood in Jerusalem is the picture of my mother, Nechamah
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d fu Rivkah, and sister Sarah, of blessed memory, and my sister Zvia pre
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c paring food for the Sabbath, festivals, and the numerous joyous occa
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nh sions that occurred in a family like ours with eleven children. Not only
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with they, but also my devoted sisters-in-law and aunts, joined in the prepa
k rations, for we had no commercial caterers. Mother taught us the art of
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e b traditional Jewish cooking, and from Zvia, a professional cook, we
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of t learned the science of cooking. The crowning glory of every Sabbath
py was my father's singing “A Woman of Valor” (Proverbs 31:10–31),
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n c which he addressed to my mother as the entire family stood around
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ur o the table set with the lit candles, sparkling wine, fragrant hallot, and
yo gefilte fish. All this and more is the legacy I inherited from my parents,
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as and therefore I would like to share it with my dear children and
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urc grandchildren.
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o Last but not least, I offer my gratitude to the chief tester and taster:
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nly. my husband, Philip. Without his help this book would never have seen
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er the light of day.
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nal HANNA GOODMAN.
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uti September 6, 1973.
nstit New York.
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<< Chapter >> Home | TOC | Index
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