The word doesn’t really exist – it was made up by Michael Leventhal, founder and organiser of a Jewish food charity and annual Jewish food festival in London. It’s a play on the words ‘gefilte fish‘ perhaps the best known Ashkenazi dish.
This engaging cookbook is a collection of recipes from well known Ashkenazi and Sephardi chefs and food writers from across the globe, with a foreword by the best known of all, Claudia Roden. It features personal favourites that you know are charged with emotion and every recipe has a story behind it. Every dish reveals the writer’s roots, global wanderings and modern practicalities and passions.
The book brings together old and modern, with an especially strong section on chicken, lamb and beef for everyday or festival meals.
You’ll find asparagus and biltong salad from South Africa, tabbouleh and fattoush salad from Lebanon, artichoke and cheese casserole from Syria and rhubarb tart from Alsace.
Each recipe is what Jewish food is all about: loving preparation, pleasure in feeding family and friends, passing on the skills to later generations and celebrating Shabbat and festivals.
American contributors include: Ken Albala, Florence Fabricant,Sue Fishkoff, Jamie Geller,Stan Ginsberg,Joyce Goldstein, Todd Gray and Ellen Kassoff Gray, Richard Grausman, Deborah Madison, the late Gil Marks, Helen Nash, Joan Nathan, Fred Plotkin, Steven Raichlen, Michael Ruhlman, Leah Shapira, Paula Shoyer and Tina Wasserman.
The Gefiltefest Cookbook will make a superb present and in the best of Jewish traditions, the proceeds will go to charity.
Here are just three of my favorite recipes:
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Todd Gray and Ellen Kassoff Gray’s Spring Asparagus and Pickled Red Onion Salad is an excellent starter for a Shabbat or holiday dinner. There is just something so elegant about asparagus stalks, with their bright green colour and tight, floral-like tips. Asparagus is one of the vegetables that really signals the coming of spring and that our winter dependence on root vegetables is coming to an end.
The poached leeks marinated in a tangy dressing in Florence Fabricant’s Leeks and Fennel in Anise Vinaigrette are elegant and appetite-whetting at the start of a meal. While creating this recipe, it occurred to Florence that the recipe could take on a different personality if fennel bulbs were combined with the leeks. She also added anise seed and tarragon to the dressing to reinforce the liquorice delicacy of the fennel.
Vanilla Cheesecake with Caramel Pecans and a Butterscotch Sauce is Rachel Davies’ take on a classic baked cheesecake with some extra special topping. She loves the jewel-like broken caramel on top of this cake, and it gives a nice crunch too. Her tip for this recipe: If you love toffee sauce, double the quantities and keep a little jar in the fridge to heat as a sauce with ice cream and desserts.
I love ciikbooks
I have so many that I have shared and that I would love to keep sharing! I would love to also get some of the recipes mentioned YUM! Sounds like a really good and interesting cookbook would love to addition to my collection.
My grandmother’s savory pastries
My grandmother’s cheesecake
LOL
My Zaida’s potato-leek soup from Czchezslovakia!
matzah brie
I saw a car with three fish emblems on the trunk. One said JESUS. The next said Gefilte. The third had feet on it and said Darwin.
My Mom’s recipe for a roll cake with cinnamon, sugar and raisins. It’s terrific!
I would love to win a cookbook!
Challah recipe
I would love to try the recipes that the other commenters would share. They sound delicious!
My grandmother’s spinach pastel. It’s not Passover without it
My great-grandmother’s Honey Cake recipe. I haven’t encountered a better recipe yet!
I would share my nana’s matzo brei recipe. it is the best!
My grandmother’s brisket recipe!
My aunt’s mother’s recipe for rugelach was THE BEST EVER!!! I got it from my cousin (granddaughter of the originator of the recipe).
My mother’s Rouladen!
Leeks & fennel looks delicious.
My grandmother made the most unbelievable roasted potatoes. although I make them they do not come out anything like hers did.
I would share my grandmother’s esrog jelly recipe
Passover Baklava cake is my all-time favorite recipe to share!
I would share my grandma’s recipe for Kasha varnishkes
wow looks like a great cookbook!
the cheesecake is so tempting! sharing: pesto bread
I would share my mother’s kugel! yummm!
This cookbook has more original recipes than I’ve seen in a long time. Would love to own it!
there are so many things to share its hard to decide. the most shared so far is the chicken I always make for pessach, and the challah we make every other week.
Chulent with garbanzo beans and flanken was the est.
Roast Chicken!
matzo brei!
I would share my Mom’s amazing spaghetti sauce recipe.
Mandelbread
Stuffed Cabbage!
My dad made Matzah Brei during Pesach and it’s one of my favorite memories of him. He made it like pancakes and we ate it with syrup. When I was in college we had a big argument about how Matzah Brei was made so we each made our own version. I was surprised at how many different ways people made it, so I’d want to write up the recipe for my Dad’s version.
I would share my Oma’s challah recipe
This cookbook looks great! I am always looking for new creative recipes, I hope I win!
My mother in law’s Pesach roast.
Whoops — didn’t see the question. I have a ton of recipes to share. Probably my mother’s rugelach would be a good choice.
This looks like a fun cookbook! I’d love to win a copy.
I love Claudia’s Megaderra recipe!
I don’t have any recipes to share
12 layer Chocolate Cake that my Granny used to make. It was so good.