Description
Features recipes from Jewish Community Centers around the country that celebrate community and embrace diversity, and includes recipes for such dishes as summer pappardelle with corn and tomatoes, lemon scones, and summer vegetable tarts.
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<b>A compendium of Jewish recipes, both modern and classic, from the flagship location of the national organization that celebrates community and embraces diversity.</b><br><br>Across the continent, JCCs are cultural epicenters of modern Jewish life. The buildings are hives of activity; at any given moment, hundreds of people of all ages, backgrounds, interests, and opinions gather to engage in a myriad of activities. And nothing says community more than food.<br><br>While sitting down to enjoy a meal together is undeniably bonding, working together to prepare it is even more so. Now, three chefs who are longstanding members of the JCC Manhattan share classic recipes such as Weekly Challah, Latkes Four Ways, and Pumpkin Rugelach, plus an inspiring selection of contemporary dishes with a farm-to-table emphasis and international flavors: Fig and Fennel Bread, Iraqi Lamb Burgers, Brussels Sprouts with Pomegranate and Citrus Glaze, and much more. Holiday menu suggestions and a complete chart grouping recipes by dietary restriction (meat, pareve, dairy) are included as well.<br><br>With anecdotal contributions from JCCs all around the country, this cookbook highlights the JCC's vibrant, eclectic community-and celebrates all of its many flavors.
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