I have had this copy of Perfect for Pesach by Naomi Nachman sitting on my desk for a better part of the last month. I’ve sifted through it several times, taking note of various recipes to try and appreciating each time the fact that there’s a picture for every recipe (as a cookbook author, I am painfully aware of how expensive this can be).
I’ve also hoped that inspiration would strike that would give me a good way to write about it. Because as a book, it brings up some stuff for me (I’ve written about other books with Judaism or kosher cooking at their core without this trouble. I don’t know why this particular volume got me. But it did).
I am Jewish by birth, but was raised in the loose, liberalism of the Unitarian Universalist church. I regret nothing about my upbringing and am deeply grateful for the space I was given to craft and cultivate my own belief system and perspective on the world.
But. Sometimes, I long to fit in. To be connected to that Jewish side of me without uncertainty or fear that I will be denied recognition. And this book triggers that longing. I think it’s happening because this is a book designed to help cooks out during the eight day holiday of Passover/Pesach.
It’s not a book about celebratory meals or festival food (those don’t haven’t caught me off-guard the way this one did). It simply about daily cooking for a time when grains, legumes and anything leavened is forbidden. And that’s not really a space in which I feel like I have easy footing or even feel like I belong.
Now, with that angst out of the way, there are things I want to tell you about this book. Like the cover says, these are “Passover recipes you’ll want to make all year.” At its core, this is a book about home cooking and it has a lot to offer in that arena. Because grains are off the table during Passover, many of the recipes are, by default, gluten-free (if that’s your allergen of avoidance, make sure to steer clear of anything including matzo meal).
It’s a book that spends a lot of time focusing on vegetables and proteins as well, which makes it relevant also to the paleo and low carb crowd.
I have a long list of things I plan on making, including the Zucchini Mushroom Soup (page 72), Sweet and Salty Pecan Chicken Cutlets (page 112), the Zucchini Onion Frittata pictured above (page 164), and the Crispy Potato Stacks (page 186).
These thumbprint cookies are made using potato starch and ground almonds rather than wheat flour, and the filling is a combination of apricot jam and chopped pecans. Sounds like a good treat no matter what time of year it is!
This book is a solid collection of recipes that are terrific whether you keep kosher for Passover, or you’re simply looking for fresh inspiration for your family meals.