The New Passover Menu

June 1, 2015

Shoyer (The Holiday Kosher Baker) introduces her latest title by describing Passover as "triumph over oppression" but suggests that in preparing for the holiday one may feel more of the latter than the former. It is her hope that this cookbook will make it easier. The first chapters provide a glimpse of the Passover pantry and the preparation of food during that holiday. Segments follow with both traditional and new recipes. Included are menus for Seder, Shabbat, Yom Tov, and others with recipes that are easy to use and include information about equipment needed and prep and advance time. Preceding each recipe is a paragraph about the author's or family member's experiences with it. Shredded brussels sprouts salad, crunchy quinoa with sweet potatoes and cranberries, garlic-marinated steak with onion jam, and triple-chocolate biscotti will be popular with those who enjoy contemporary fare. There are also more traditional dishes, including brisket osso buco, Middle Eastern charoset, and matzo balls. VERDICT Those who celebrate Passover will relish this book, and any adventurous cook will discover distinct and delicious recipes.--Christine E. Bulson, emeritus, Milne Lib., SUNY at Oneonta

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