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Kosher by Design: Picture-Perfect Food for the Holidays & Every Day
Susie Fishbein
1578197074
May 2003
Hardcover
·
 
From Publishers Weekly
Fishbein, editor of the highly popular and successful Kosher Palette, has produced a cookbook focusing on elegant kosher cuisine that is easy to produce by the modern at-home cook. She precedes each section with a description of a festival and its customs, and includes a suggested menu and kosher wine list. Interspersed with vibrant color photographs, the recipes make full use of the growing range of kosher ingredients available, and she has no compunction in saving time and effort by using store-bought sauces in some dishes, such as Tarragon Chicken. Traditional recipes also appear, but are usually given a new twist-the visually pleasing Tri-color Gefilte Fish once again utilizes a store-bought item but enhances both it and the conventional presentation by layering to make a terrine. Useful tips are added where...


Matzoh Ball Gumbo
Marcie Cohen Ferris
0807829781
Oct 2005
Hardcover
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From Publishers Weekly
Many traditional Southern foods—pulled-pork barbecue, crab cakes, fried oyster po' boys, to name a few—violate traditional Jewish dietary laws, which forbid the consumption of pork and shellfish. What's a Southern Jew to do? Anthropological historian Ferris (UNC–Chapel Hill) answers that question in a gustatory tour of the Jewish South. She uncovers many dishes that blend Jewish and Southern foodways (recipes included for such tasties as Temple Israel Brisket and Cornmeal-Fried Fish Fillets with Sephardic Vinagre Sauce). Ferris sees food as a symbol that encompasses the problem of how Jews live in a region dominated by Christians: "The most tangible way to understand Jewish history and culture in the South is at the dinner table." Cynics will wonder if a Jewish kugel (noodle casserole) prepared...


Kosher by Design Entertains: Fabulous Recipes for Parties and Every Day
Susie Fishbein
1578194474
March 2005
Hardcover
·
 
From Publishers Weekly
Building on her popular Kosher by Design, Fishbein leads readers through an array of extremely doable kosher options, covering finger foods to main dishes to desserts, while giving suggestions for organizing a menu, decorating a table and serving foods. International offerings like Pesce Arrabbiatta, Moroccan Short Ribs, and Caribbean Jerk Chicken appear alongside variations on familiar classics, such as Mexican Gefilte Fish, Strawberry Apple Kugel, and Mexican Brisket. The author is hip to trendy food items such as edamame, olive tapenade, fennel and porcini mushrooms, reinforcing this cookbook's value: yes, every dish is kosher, but far from old-fashioned. Fishbein suggests salmon mousse as an alternative to gefilte fish and uses innovative combinations such as bread pudding with kugel (in Pineapple Challah...


Olive Trees and Honey
Gil Marks
0764544136
Nov 2004
Hardcover
·
 
Review
“…doesn’t shy away from recognising the cultural, historical, and religious relevance of traditional foods” (Jewish Tribune, 14th October 2004)

Book Description
"A land of wheat and barley, of grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied." —Deut. 8:8-10

A Celebration of Classic Jewish Vegetarian Cooking from Around the World

Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees...


Spice and Spirit: The Complete Kosher Jewish Cookbook
Esther Blau (Editor)
082660238X
January 1990
Hardcover
·
 


How to Cook Like a Jewish Grandmother
Marla Brooks
1589802152
Apr 2005
Paperback
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Book Description
When you’re raised by a grandmother whose life ambition is to see that all of her family and friends are fed palate-pleasing traditional dishes, the apple strudel doesn’t fall far from the tree. Whenever people came to visit Marla Brooks’s grandmother, the first question was always "What can I get you to eat?" soon followed by "Here, have a little bit more." Over time, Ms. Brooks has come to follow in her grandmother’s footsteps, and always has something tasty to offer guests. In this time of healthy cooking and healthy eating, crowd-pleasing and satisfying, full-flavor meals are often left behind. This cookbook contains no calorie counts, carbohydrate statistics, or other nutritional guidelines. You don’t have to be a Jewish grandmother to cook like one, nor to eat like one. But it’s...


California Kosher: Contemporary and Traditional Jewish Cuisine
Pearl Roseman (Editor)
0963095307
December 1991
Other Format
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Jewish Cooking in America : Expanded Edition (Knopf Cooks American)
Joan Nathan
0375402764
September 8, 1998
Hardcover
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Book Review
Joan Nathan, an American, author of The Children's Jewish Holiday Kitchen, lived in Jerusalem for three years. Her review of Jewish-American cuisine contains more than 300 kosher recipes, with added information on Jewish dietary laws and Jewish culture, drawing from both Sephardic and Ashkenazic traditions. She gives Old World cooking extensive coverage, including foods from Bukhara, Salonika, Israel and Georgia, and writes knowledgeably of New World adaptations. The recipes cover Jewish standards, like homemade bagels and pickled herring and more American-influenced dishes like Cajun matzoh balls with green onions, or American haroset. The book won the 1995 Julia Child Cookbook Award in the American Category. --This text refers to an out of print or unavailable edition of this title.

From...


How to Keep Kosher
Lise Stern
0060515007
Sept 2004
Hardcover
·
 
From Publishers Weekly
For some, keeping kosher is as simple as eschewing bacon and cheeseburgers. For others, keeping kosher is a complex series of rituals that may appear intimidating to the uninitiated. Whether readers are simply curious or are considering keeping kosher themselves, Stern's resource is a good place to start. The author, a conservative Jew who started keeping kosher as a young girl, provides a clear, concise summary of Jewish dietary restrictions. This isn't a simplistic overview, but a serious and impressively researched digest that tackles basic and complex issues, and examines the historical and legal reasoning behind the laws. Stern offers both Orthodox and conservative opinions on a range of issues, from what's considered an appropriate hechsher, or symbol, to how to make a kitchen kosher, and she discusses the...


Soup--a Kosher Collection
Pamela Reiss
1590770749
February 2005
Paperback
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From Publishers Weekly
From Chicken Broth with Matzo Balls to Strawberry Sambuca Soup, Reiss serves up over 100 kosher soups from around the world in this short, focused collection. The recipes are straightforward and simple; rarely do the instructions take more than half a page. One notable exception is the delicious Asian-inspired Shredded Duck Soup, just one of the book's many exotic preparations. Others include Chocolate Soup, billed as a perfect Passover dessert, Thai Chicken and Coconut Soup with lemongrass, and what could be a college hit: Beer Cheese Soup, garnished with popcorn. Throughout the volume, Reiss's instructions are helpful and laid-back: "I like the consistency to be a little looser than baby food, but it's all about how you like it!" she writes about Roasted Acorn Squash Soup. Enthusiasm abounds; every other recipe...


Joan Nathan's Jewish Holiday Cookbook
Joan Nathan
0805242171
Aug 2004
(Hardcover) - Revised Ed.
·
 
From Publishers Weekly
Twenty-five years ago, Nathan published The Jewish Holiday Kitchen, a landmark work that juxtaposed recipes with oral histories. Although she acknowledges that the past quarter century has brought some changes to Jewish cooking—e.g., Kosher caterers are lightening their foods; "young American superstar chefs" have come onto the scene; California wineries now produce award-winning kosher wines—Nathan still relies on traditional recipes, such as My Mother’s Brisket, Cabbage Strudel, Romanian Beet Borscht, Vegetable Kugels and Babka in her new volume. Revising and updating recipes from Holiday Kitchen and another previous work, The Jewish Holiday Baker, Nathan shares instructions for making nearly 400 dishes, dividing them by holiday: the Sabbath, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim,...


The Book of Jewish Food : An Odyssey from Samarkand to New York
Claudia Roden
0394532589
November 26, 1996
Hardcover
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Book Review
Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes--she has produced a history of the Jewish diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia, and the Americas. Both Ashkenazi and Sepharidic cooking are well represented here: hallah bread, bagels, blintzes, and kugels give way to tabbouleh, falafel, and succulent lamb with prunes, which are, in turn, succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savory bracelets). Interwoven throughout the text are Roden's charming asides--the history of certain foods, definitions (Kaimak, for instance, is the cream that rises to the top when buffalo milk is...


Kosher by Design Kids in the Kitchen
Susie Fishbein
1578190711
November 2005
Hardcover
·
 
Book Description
Simple enough to give a child confidence and interesting enough to engage the parental chef, these kid-friendly recipes and helpful tips introduce the techniques known by every good kosher cook. Each recipe comes with an equipment list, an ingredient list, and a photo of every scrumptious dish.


The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers
Linda Amster
0688155901
March 3, 1999
Hardcover
·
 
Book Review
Finally, you can put aside those yellowed newspaper clippings this holiday! The New York Times Passover Cookbook collects almost 50 years' worth of delicious Seder recipes from the Times and its contributors, from Florence Fabricant's Classic Gefilte Fish to Barry Wine's Tsimmes Terrine. With more than 200 recipes, the book travels around the world of Jewish cuisine, from Artichokes, Sephardic Style--a spicy, fried, Egyptian dish--to Mississippi Praline Macaroons, a recipe that traveled with its originator from Vienna, Austria, to Natchez, Mississippi. Because the book includes recipes from both Ashkenazic and Sephardic traditions, editor Linda Amster notes that the ingredients in some recipes may not be acceptable to other communities (for example, the allspice in Claudia Roden's Matzoh-Meat Pie perfectly reflects its...


Can't Believe It's Kosher!: Jewish Tradition for Today's Lifestyle
Congregation Beth Israel Sisterhood
0970007108
March 2001
Hardcover
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Jeff Nathan's Family Suppers: More than 125 Simple Kosher Recipes
Jeff Nathan
1400081610
September 2005
Hardcover
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Book Description
In Jeff Nathan’s Family Suppers, the world-renowned chef and television host of New Jewish Cuisine delivers exactly what kosher home cooks everywhere have been asking for: creative recipes easy enough for the weeknight table. In the follow-up to his critically acclaimed debut cookbook, Adventures in Jewish Cooking, Jeff hangs up the professional chef’s coat to create a more casual kitchen go-to guide, simplifying steps in light of today’s busy family schedule but never sacrificing flavor or variety.

As a dad, Jeff knows all too well that family suppers require a kid-tested stamp of approval, and the recipes in this book won’t disappoint. Here are more than 125 irresistible yet eminently doable creations—Jeff’s signature modern American kosher fare with a...


Jewish Food for Festivals and Special Occasions
Marlena Spieler
1842158414
Jan 2004
Paperback
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Book Description
This exciting collection of recipes includes dishes for every occasion in the Jewish calendar.


In Memory's Kitchen : A Legacy from the Women of Terezin
Cara De Silva
1568219024
July 28, 1996
Hardcover
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Book Review
Of all the documents of the Holocaust, this cookbook compiled from memory by the female prisoners at Terezin, a way station to Auschwitz, may be the most remarkable. The Terezin prisoners recalled and wrote down their recipes for chocolate torte, breast of goose, plum strudel, and other traditional dishes not because they thought they might ever need them--they were surviving on scraps and potato peels at the time--but as a testament to the future, so that their grandchildren might receive a fragment of their inheritance. The manuscript found its way in 1969 to Anny Stern, the daughter of Mina Pachter, whose poems on barracks life are also included.

From Library Journal
Full of bilingual recipes translated from broken German into English, the manuscript of this book traveled from the...


Jewish Food
Matthew Goodman
0060521287
Mar 2005
Hardcover
·
 
From Publishers Weekly
Jewish food is almost too huge a topic to be covered exhaustively, but Goodman, the "Food Maven" columnist at the Forward, takes a decent stab at it by dividing his book into chapters on appetizers, soups, fish, eggs and dairy, poultry, meat, kugels, breads, and desserts and interspersing them with essays pertaining to peoples, ingredients and dishes. For example, in the chapter on fish, Goodman spotlights a Jewish community in Northern Morocco, where one woman saved the almost lost language Jaquetia (a combination of Spanish, Hebrew, Arabic and Berber). A recipe for Pescado en Colorado (fish in tomato sauce with peppers and paprika), popular in that region, follows. In the poultry chapter, a piece on pomegranates explores the contention that the fruit on the tree of knowledge was not an apple, but a pomegranate;...


The Hadassah Jewish Holiday Cookbook: Traditional Recipes from the Contemporary Kosher Kitchens
Joan Schwartz Michel (Editor)
0883636034
February 2003
Hardcover
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From Publishers Weekly
Hadassah is a Jewish organization similar to the Junior League and like the latter has periodically published local Hadassah cookbooks. Now for the first time they have produced a national Hadassah cookbook, filling it with time-honored and well-tested favorites, many with a modern twist. Based on the Jewish festival calendar, the book is divided seasonally, starting with the Sabbath and working through the festivals from the New Year to the Shavuot spring festival. Each section includes wonderful topical commentaries by such well-known Jewish food writers as Joan Nathan, Claudia Roden and Steven Raichlen. The recipes are provided by Hadassah members from throughout the U.S. and Israel who impart family heirlooms, traditional favorites and modern variations ranging from the classic Traditional Chicken Soup and...


Not Quite Kosher
Stuart M. Kaminsky
0812561902
December 2003
Mass Market Paperback
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Book Review
Chicago policeman Abe Lieberman, beleaguered friend and family man, is vexed with enough tsuris to put him off his blintz- and bagel-impoverished diet. For one thing, there's the confession of a murder that didn't happen made by a man who thinks he's talking to a rabbi when he makes it. Then there's a gang of delinquents who might be responsible for the deaths of a couple of floaters that turn up in Abe's territory. And if that's not enough, Abe's partner, an Irishman engaged to a Chinese woman who's the object of an Asian crime boss's affection, wants him to be best man at his wedding. Throw in a grandson's bar mitzvah that threatens to bankrupt him and an unruly synagogue board, and you've got the ingredients of a typical, warmhearted cozy that won't raise your bubbe's blood pressure but is nonetheless a likable...


Cucina Ebraica
Joyce Goldstein
0811850137
July 2005
Paperback
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Book Review
Jews have lived in Italy since Roman times, always part of the cultural landscape, always living in isolation of one kind or another. The word we know as ghetto comes to us from 16th-century Venice. Within the world of Jews in Italy, there are several smaller worlds: those of the native Italian Jews, of the Sephardim driven out of Spain, and of the Ashkenazim moving down from Germany and Eastern Europe. Take all those food traditions and dietary laws, squeeze them in one overarching food sensibility, and you have a very unusual way to view culture and history. Joyce Goldstein, in Cucina Ebraica, demonstrates that culture and history are edible, if not downright delicious.

Take Livornese Couscous with Meatballs, White Beans, and Greens. Couscous came to Livorno with North African Jews in the 1270s. It was a Friday-night...


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