arts&life
books
Perfect For
Pesach
And the rest of the year —
in Naomi Nachman’s new book.
LYNNE KONSTANTIN ARTS & LIFE EDITOR
G
rowing up in Australia, Naomi
Nachman was mesmerized by
her mother and grandmother
as they prepared spectacular feasts for
the family.
Her family was also very Pesach-
centric — her parents ran a Pesach
hotel program out of Sydney for
almost 30 years. So when Nachman
married, moved to Manhattan and
began cooking for her own family, she
realized that she, too, had a knack
— and a passion — for cooking. She
launched her own highly successful
kosher personal chef business, the
Aussie Gourmet.
Now, after speaking and giving cook-
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April 6 • 2017
jn
ing demonstrations around the world,
making TV appearances, writing for
magazines — and her own website,
theaussiegourmet.com — Nachman
has written her first book, just in time
for the biggest Jewish foodie holiday:
Perfect for Pesach (Artscroll; $29.99).
Cauliflower Sushi, Charoset Salad,
Herb-Crusted Lamb Chops, Mock
Sesame Noodles and Frozen Red Wine
Strawberry Mousse are just a few of
the more than 125 mouthwatering,
modern and easy recipes for both
Passover and every day found in this
gorgeously photographed (by Miriam
Pascal) compendium.
Tips on cooking, preparing ahead,
substituting non-Passover ingredients
for year-round (like adding sunflower
seeds to the Quinoa Granola Parfait
for extra flavor and texture or dif-
ferent flavored chips to the Almond
Butter Banana Pancakes) are punctu-
ated throughout. And there’s no short-
age of the tried-and-true favorites:
Meat and Cabbage Soup, Ultimate
Pesach Cholent, Sweet and Savory
Brisket, Pesach Egg Noodles and more.
On these pages, enjoy a preview
of recipes excerpted from Perfect
for Pesach. Chag Pesach kasher
v’sameach!
ZUCCHINI RAVIOLI WITH
SPINACH RICOTTA FILLING
This recipe went viral on Kitchen-
Tested.com, my friend Melinda Strauss’
blog. She used zucchini strips in place
of pasta for the ravioli wrappers to keep
this dish low-carb.