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Press Release
FOR IMMEDIATE RELEASE
Date: February 23, 2004
Contact: Linda Radke
Phone: 480-940-8182
Passover is all about the children!
Author offers recipes that are certain to delight the youngsters
CHANDLER, AZ -"Seder instructions are simple: tell the story to your children. How clever the early rabbis were!" exclaims Joan Kekst, author of Passover Cookery. "Parents - and grandparents - should capitalize on the youngsters' fascination with storytelling and make Passover a true family event."
"It's more than just telling a tale," says Kekst. She suggests including the children in Passover long before the Seder night. Kids can set out a Kepah (headcovering) for each person, decorate place cards or arrange the silverware. Even the littlest ones love to hear the story, as they help chop apples and nuts for Charoset. The murky mixture, a reminder of the bricks used by Hebrew slaves, is one of the unique Seder foods that provide a cue to the story of the Exodus.
Last week, Joan's 11 year-old granddaughter, Becky came into the kitchen and said, "Grandma, I have an idea for a Passover recipe. Can we try it?" They did. "This year our family Seder will include Becky's "Awesome Apple Strudel" for Passover."
"Passover is about transforming one week into an ancient scenario with special foods and a role for everyone, because in every generation, we must tell the story, especially to the children.
She says her book has Passover recipes for spaghetti and meatballs, spinach gnocchi, Sephardic (Spanish) style sweet avocado, tangy tuna spread, drummettes, and chicken nuggets. "These are designed to appeal to children of all ages. After blessing the wine and the matzo, the children may eat. This helps keep them at the table," she says.
In Passover Cookery, Kekst offers recipes from her private collection. The recipes are divided into categories: meat, dairy, pareve (vegetarian) and low-fat/low-cholesterol dishes which, she admits, are not always an easy thing to do at Passover.
Kekst studied cooking in college, at La Varenne in Paris, and later developed "Jewish Kitchen Culture," a series of kosher cooking classes at Cleveland's Siegal College of Judaic Studies. She has written articles for Cleveland's The Plain Dealer and for the past twenty years writes the food column for the weekly Cleveland Jewish News. She regularly lectures and gives numerous cooking classes, including at Sur la Table this April.
The forty plus guests at the annual family Seder table include her husband, their five children, eight grandchildren, family and friends. "Nobody ever goes away hungry or dissatisfied," she says with a smile, then adds, "and they all stand in line to come again the following year!"
Web site: http://www.joanskosherkitchen.com
ISBN 1-877749-44-3
$ 24.95 US / 37.50 CAN
Published by Five Star Publications, Inc
Published 2001
Paperback
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