Kosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for ...
Published in 1903, this was the original "way to a manis heart," featuring authentic American recipes, European cooking, and Jewish favorites. It was put together by the cooking students at the Milwaukee Settlement House and was an important staple of the American kitchen for more than fifty years.
Judy Kancigor originally intended to share this luscious cookbook only with its contributors: her large and loving family of talented cooks. But, after all, no one makes better chicken soup than her mother Lillian, Grandma Sera's Russian Brisket is a Passover must, a Hanukkah meal isn't complete without Judy's Potato Latkes by the dozens. Clearly ...
A French-trained cook and cookbook writer, Faye Levy here presents plenty of recipes for Jewish favorites, including Potato Latkes, Cinnamon-Apple Cake, and Israeli Baked Chicken.
'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' - a Deut. 8:8-10. This work celebrates classic Jewish vegetarian cooking from around the world. Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the ...
" When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa ...
The sixth volume in the celebrated Kosher by Design series is crafted with good health in mind, helping readers migrate to a better way of eating and living. The cookbook teaches healthy cooking and food-combining techniques through its more than 145 new recipes.
These recipes reflect the ways Sephardic Jews, who were forced out of Spain and Portugal at the end of the 15th century, adapted to their new homelands with innovative, soul-satisfying dishes such as Fava Beans with Coriander, Lamb Stew with Garlic, and Lemon Marzipan.
Two scholarly sisters who are also avid cooks present recipes for the traditional Jewish holidays, including Haroset for Passover, Hamantaschen for Purim, and a chicken-and-fig recipe from the Bible. They also write instructively on each festival's history and lore.
Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan’s decades of gathering Jewish recipes from around the world, is ...
Italian Jewish cuisine has existed for more than two thousand years, originally introduced into the region by Jewish settlers from the Middle East, North Africa, Spain and Portugal and expanded over subsequent generations. Contains many creative menu suggestions of interest to people just generally interested in food.
The pleasures of the Jewish table come alive in this comprehensive collection of traditional and contemporary recipes from around the world interwoven with eloquent essays on ingredients, people, and cultures.
From the food pages of the "New York Times" comes this wide-ranging Jewish cookbook. With almost 800 well-tested recipes by "Times" food writers, this collection includes influences from northern Africa, western and eastern Europe, the Middle East and the United States.
Guaranteed to tantalize the senses, this book helps readers savor healthy kosher cooking approved by medical experts and delight in a visual feast of photographic excellence.
This is a historic tour of southern Jewish foodways. Since early colonial times in America, Jewish southerners have been tempted by delectable regional foods. Because some of these foods - including pork and shellfish - have been traditionally forbidden to Jews by religious dietary laws, southern Jews face a special predicament. In a culinary ...
A justly famous New York landmark shares its recipes for such favorites as matzo ball soup, kreplach, and gefilte fish, as well as trendier innovations. The cookbook is particularly poignant because its owner was murdered in 1996; his daughter has taken over, and she has gathered not only her father's recipes but those of people in the food world ...
Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. "Jewish Home Cooking" presents authentic yet contemporary versions of traditional Ashkenazi foods - rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach ...
Susie Fishbein has done it again! A new cookbook with all of the elegance and flair of the original best-selling Kosher by Design, with more magnificent photography, great ideas and an array of fabulous recipes! Each recipe is simple yet elegant enough for any Shabbat, holiday, party or everyday meal. In addition, Susie reveals the secrets of ...
The New Complete International Jewish Cookbook is packed with mouth-watering ideas for both family meals and those special occasions when you want to impress your guests without spending hours in the kitchen. With over 1,100 easy to follow, no-fail recipes for which the author is justly celebrated, the book is ideal for novices and experienced ...
Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook which Jewish Week calls "...one of the most unusual cookbooks seen in recent years...".
Maggie Glezer's traditional Jewish recipes for challah, flatbreads, babkas, bagels, matzoh and crackers are accompanied by tales of their ancient origin and observations on their modern artisan-like qualities. This book contains more than 100 color and black-and-white photographs and nearly 100 recipes.
Sax journeys across the United States and around the world in search of authentic delicatessens. He investigates the deli's history, its diaspora, and its next generation in this great read that's a vibrant travelogue about Jewish food.
You don't have to keep kosher to savor the original and delectable dishes emphasizing fresh seasonal ingredients. Stunning full-color photos plus advice on wine, dazzling table decorations, and holiday treats to enhance at-home entertaining. A 2000 Mid-Atlantic Regional Winner of the Tabasco Community Cookbook Award and featured in the 2002 ...
Full of insightful wisdom, hilarious anecdotes, and tasty recipes, How to Feed Friends and Influence People tells the savory story of the Carnegie Deli, home of the world-famous gargantuan sandwich. Revealing the core business principles that have made the deli such a success, the book explains why and how the Carnegie became the delicatessen of ...
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