A Taste of Pesach
Trusted Favorites. Simple Preparation. Magnificent Results.
March 2014 • Hardcover • $29.99
From the publisher of the wildly popular Kosher By Design series comes a brand-new cookbook designed to put ease and confidence back into Passover cooking.
Six years ago, a group of women banded together to brainstorm fundraising ideas for Yeshiva Me’on HaTorah, a Jewish high school. The result of this meeting was A Taste of Pesach, a recipe pamphlet series that transformed Passover cooking for tens of thousands of cooks. Since the mailing of the first pamphlet years ago, the devoted followers of A Taste of Pesach have sent countless letters expressing their appreciation for the beautiful pamphlets and the recipes within them. Finally, at the urgent request of its loyal fans, the best of this popular series plus many brand-new recipes have been compiled into a beautiful book, A Taste of Pesach (ArtScroll/Shaar Press/March 2014; hardcover/$29.99).
A Taste of Pesach presents an amazingly diverse set of recipes, from elegant starters like Chicken-Wrapped Asparagus Spears to kid-friendly favorites such as Chicken Nuggets. Featuring everything from traditional recipes like Gefilte Fish and Matzah Balls to modern dishes such as Seared Tuna and Chocolate Molten Cake, A Taste of Pesach has the recipe to fit every cook’s needs and make Passover cooking easier — and more delicious — than ever.
A Taste of Pesach features:
• Over 150 tried-and-true recipes for Pesach and year round
• Stunning, full-color photographs accompany every recipe
• Breathtaking layout, clear design
• Triple-tested recipes allow you to cook with confidence
• Over 140 gluten-free, non-gebrokts recipes
• Oversize hardcover edition, 240 full-color pages
• Cross-referenced index to help you find your favorite recipes
To request a review copy or to schedule an author interview, contact:
Miriam Pascal: firstname.lastname@example.org
Pareve • Yields 8 servings
1 large sweet potato
¾ cup oil for frying
1 (8-ounce) bag Romaine lettuce
½ red pepper, sliced into strips
½ yellow pepper, sliced into strips
1 (8-ounce) can hearts of palm, drained
1 small red onion, diced
½ cup olive oil
1/3 cup vinegar
½ cup sugar
3 cloves garlic, crushed
1 tsp imitation mustard
1. Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
2. Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
3. Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
4. Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.
Meat • Yields 6-8 servings
1 (3-4 pound) second cut brisket
1 Tbsp prepared horseradish
1 Tbsp imitation mustard
½-1cup ketchup, to taste
1 cup water
2 tsp garlic, chopped
¼ cup brown sugar
¼ cup vinegar
salt, to taste
pepper, to taste
1. Preheat oven to 425°F.
2. Combine remaining ingredients in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally.
3. Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.
4. Reduce oven temperature to 200°F. Bake overnight or at least 6 hours. Remove pan from oven and set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.
5. Use two forks to shred the meat. Rewarm in sauce.
6. For a great variation of this recipe, make crepes (Perfect Pesach Lukshen, page 54) and fill with pulled brisket.
Recipes may be reprinted with the following credit:
Recipes from A Taste of Pesach
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications