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Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe Paperback – 2 January 2018

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Product details

  • Publisher : Createspace Independent Publishing Platform (2 January 2018)
  • Language : English
  • Paperback : 710 pages
  • ISBN-10 : 1977739717
  • ISBN-13 : 978-1977739711
  • Dimensions : 17.78 x 4.06 x 25.4 cm
  • Customer Reviews:
    5.0 out of 5 stars 30 ratings

Product description

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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M. D.
5.0 out of 5 stars This may be the only Passover book you need.
Reviewed in the United Kingdom on 3 July 2018
Verified Purchase
mark twain
5.0 out of 5 stars Amazing "folk" recipes and foodways of a lesser known realm ...
Reviewed in the United Kingdom on 6 April 2018
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MBDscience
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on 26 May 2018
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savvy_shopper
5.0 out of 5 stars Add some spice to your Passover!
Reviewed in the United States on 2 March 2019
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5.0 out of 5 stars Add some spice to your Passover!
Reviewed in the United States on 2 March 2019
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!
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Lori P.
5.0 out of 5 stars Stunning and comprehensive resource for recipes and historical narratives of Passover cooking traditions
Reviewed in the United States on 8 January 2018
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5 people found this helpful
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