Jewish food from the world over
One of the more intriguing books to appear recently is London-based writer Claudia Roden's "The Book of Jewish Food: An Odyssey from Samarkand to New York" (Knopf, $35). The work, which contains more than 600 pages, is part cookbook, part travelogue, part history lesson, part cultural immersion -- and all completely fascinating. There are familiar, traditional recipes, such as bagels, knishes and chicken soup, and less-familiar traditions, such as savory pies called sambousak (Arabian) and buricche (Italy), or capsicum chicken, from the legendary Indian spice city of Cochin. It even has jokes. If you're looking for a holiday gift for just about anyone, this could be it.
Mashed parsnips, potatoes and carrots, cranberry "salsas," pork tenderloins and saddles of venison are some of the new dishes making inroads on holiday menus, according to Ansela Dopkin, a principal at the Classic Catering People. Such "contemporary" dinners accounted for about 35 percent of recent holiday sales, Dopkin said. People who aren't asking "what are you doing that's new?" are going for more traditional menus with shrimp, beef tenderloin or smoked salmon, she said.
Crab cakes by mail
Baltimoreans who are now living far from their beloved shores can get a hint of the homeland with Angelina's Restaurant's crab cakes, which are now available by overnight shipping. The crab cakes are packed in tins and then in plastic foam boxes with ice packs. The minimum order is six 8-ounce crab cakes (big enough to split); prices vary but currently are about $14 per crab cake. Shipping is $35. For information or to order, call (800) CRABCAKE.
Pub Date: 12/04/96