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Celebrity Roast.
- Source :
-
New York Times Magazine . 4/17/2011, p58. 0p. - Publication Year :
- 2011
-
Abstract
- Lamb traditionally appears on both Easter and Passover tables, though the latter most often in the form of a single symbolic shank bone. (In some Passover traditions, roast lamb itself cannot be eaten.) In my extensive experience, that shank is roasted to death and inedible; it's symbolic, I know, but imagine how much Jews of my generation might have learned about cooking had it been properly braised! In my fewer but occasional Easter dinners, those with lamb -- usually leg -- were somewhat better, but as we all know religious or even quasi-religious meals are rarely occasions of culinary wizardry. On the other hand, it doesn't exactly require genius to roast a leg of lamb well, nor does it require a break from tradition. There are classics with flavors that smack of the Middle East, North Africa and southern Europe, all of which make sensational eating at a holiday table. [ABSTRACT FROM PUBLISHER]
Details
- Language :
- English
- ISSN :
- 00287822
- Database :
- Academic Search Index
- Journal :
- New York Times Magazine
- Publication Type :
- Periodical
- Accession number :
- 60006529