Cooking For PassoverPosted on: 25 March 2008 by Gareth Hargreaves
With less than a week left until Passover begins, who better to learn how to make a Passover Seder from than ultimate Jewish grandmother and Passover expert, Joan Kekst?
In her new cookbook, Passover Cookery: In the Kitchen With Joan Kekst, this food columnist, kosher cooking instructor, and hostess to over 30 Passover guests, provides helpful tips and the best of both traditional and the latest Passover recipes.
Cooking has always played an integral role in Joan's life. For over twenty years, she has written the food column for the Cleveland Jewish News, and freelanced for many national Jewish publications, including The Forward. Joan spent many years teaching and lecturing on Kosher food and Jewish holiday cooking which gave her the opportunity to meet students of all backgrounds who possess a hunger to learn Jewish customs and cooking. Many students, especially young Jewish homemakers and those new to Jewish cooking, in addition to her family motivated Joan to create her book. "Write it down. We will need to know and do these rituals ourselves, one day,” her family said; so she did.
Kekst's cookbook is a must for both experienced cooks and those planning to make a Seder for the first time. Whether you're looking to create a new family tradition, re-create the warmth of nostalgic childhood memories, or simply create an impressive dish to bring as a guest, "Passover Cookery" transforms the confusing task of "kosher for Passover" cooking into simple and enjoyable steps anyone can follow.
In "Passover Cookery," Joan Kekst shares dozens of traditional and contemporary recipes from her extensive private collection, including Sephardic and Ashkenazi ethnic specialties, foods children will love, and low-fat/low-cholesterol and vegetarian recipe suggestions. Try some of her recipes or purchase Joan's book, Passover Recipes.
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