A compendium of Jewish recipes, both modern and classic, from the
flagship location of the national organization that celebrates community
and embraces diversity.
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.
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.
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.