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Jewish Cookbooks and Cuisine
(click on a listing for more information or to purchase it)



A Wise Word is Not a Substitute for a Piece of Herring - Sholom Aleichem.






ZVI (Iggy) Goodman Margaretten's choices for APRIL 2017:



[book] King Solomon's Table:
A Culinary Exploration of
Jewish Cooking from Around the World
by Joan Nathan
April 4, 2017
Knopf
From the James Beard Award-winning, much-loved cookbook author and authority: an around-the-world collection of recipes from the global Jewish diaspora--an essential book of cooking and culture.

Driven by a passion for discovery, King Solomon is said to have sent ships to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With King Solomon's appetites and explorations in mind, here celebrated author Joan Nathan gathers more than 170 recipes that span the millennia: from classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Spinach and Feta Bourekas; Hummus with Preserved Lemon and Cumin; and Hamantaschen with Poppy Seed or Chocolate Filling...to contemporary riffs on traditional dishes such as Smokey Shakshuka with Tomatoes, Peppers, and Eggplant; Homemade Herbed Labneh with Beets and Puy Lentils; Baghdadi Chicken with Rice, Coconut, and Cilantro; and Roman Ricotta Cheese Torte.

We travel with Joan from India to France, from Italy to Mexico, from El Salvador to Israel and, of course, all across North America, in a gorgeously illustrated culinary exploration that is filled with fascinating historical details, personal histories, and fantastic recipes that showcase the diversity of Jewish cuisine. It is the most ambitious and satisfying book of Joan Nathan's stellar, four decades-long career.





























[book] MATZO
35 RECIPES FOR PASSOVER
AND ALL YEAR LONG
By Michele STREIT Heilbrun
March 2017
Clarkson Potter
The preeminent fine Kosher food company with a 90-year history, Streit's, presents 35 recipes for enjoying matzo during the eight days of Passover and all year long.

Matzo and the story of its creation are the centerpiece of both the meals and the observance of Passover; it is eaten in place of bread and other leavened products for the holiday's eight day duration. Michele (Mikie) Heilbrun is the co-owner of Streit's, one of the top two matzo companies in the world. Now, she is sharing 35 recipes-- both from her family and fresh favorites-- for ways to cook with matzo that are so good, readers will want to make them all year round. Dishes like Matzo Granola, Caesar Salad with Matzo Croutons, and Matzo Spanikopita show readers just how delicious and versatile this ingredient can be. With its bright photography and fun package, this book is sure to become an instant seder (and anytime) must-have.

A born-and-bred New Yorker, MICHELE (MIKIE) HEILBRUN is the co-owner of Streit's Matzos, founded by her great-grandfather in 1925 on Manhattan's Lower East Side. She also spent more than 20 years as a casting director for film and television. After many years on the Upper West Side, she relocated to Savannah, GA.


















[book] Mexican Ice Cream:
Beloved Recipes and Stories
by Fany Gerson
April 2017
Ten Speed
A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions. Fany Gerson—the Mexican-Jewish dessert genius behind Dough and La Newyorkina. She is the mother of the Doughka... the Mexican Jewish Babka Donut

This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream, Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. Mexican Ice Cream features vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. For anyone looking to up their summer ice cream game, this is the book.



































ZVI (Iggy) Goodman Margaretten's choices for MARCH 2017:



[book] THE PALOmAR COOKBOOK
MODERN ISRAELI CUISINE
By Layo Paskin and Tomer Amedi
(Palomar restaurant, Soho, London)
March 2017
Clarkson Potter
Rule One; If you have an Israeli restaurant in London, you get to write a cookbook and it will be a bestseller
Modern Israeli recipes influenced by flavors from Southern Spain, North Africa, and the Levant

The Michelin Bib Gourmand-winning London restaurant The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet Carpaccio with Burnt Goat Cheese and Date Syrup to Pork Belly Tajine with Ras el Hanout and Israeli couscous, these innovative dishes explore delicious ingredients like za’atar, labneh, pomegranate syrup, and tahini in everything from sharable mezze to dessert. Tucked in the middle of the book is a special cocktail section with a selection of stand-out concoctions such as Lion’s Milk and the Drunken Botanist. Brimming over with lively photographs, The Palomar Cookbook shares a new way to explore this acclaimed restaurant and its unique take on the vibrant foods of the Middle East.

PW writes: Paskin, creative director, and Amedi, chef, of London’s acclaimed Palomar restaurant, share this vibrant and exciting collection centered on modern Israeli cuisine. The recipes are easy, quick to prepare, beautiful, and tasty. The authors provide a helpful pantry section for those new to the cuisine and include several mezzes such as a simple but flavorful tapenade, red onions and sumac, hand-chopped chicken liver, and falafel. They dedicate a chapter to raw foods, including Moroccan oysters, beef carpaccio, and a vibrant fattoush salad. Main dishes include shakshuka, a satisfying combination of eggs poached in stew; polenta Jerusalem style; and spinach gnocchi. Also included is an illustrated cocktail section by Marco Torre with signature drinks from the restaurant. Desserts are memorable, including vanilla and caramelized pine nut ice cream, Stilton cheesecake, reverse Earl Grey chocolate fondue, and a delightful dish called Jerusalem Mess, a combination of cream, almond crumble, apple jelly, and strawberry coulis. This inventive and deeply appealing book will introduce the wonders of Israeli cooking to a wide new audience.

If you are in London, drop by the eatery. It is a hop from Leicester Square on Rupert Street. Of course, The Palomar Cookbook is not for everyone, but if you read and loved Yotam Ottolenghi or Honey & Co., you have to read this. Their restaurant, which is almost three years old was named the best place to eat in Britain by GQ and Tatler magazines. The Palomar came about after Paskin, then a DJ, went to a restaurant in Jerusalem called MACHNEYUDA in Mahane Yehuda (Beit Ya'akov St #10). He had not long closed a nightclub he ran, The End, and he struck up a deal with the owners to open a restaurant in London; in return, they sent two of their best young chefs, Tomer and Yael Amedi.

Example
VELVET TOMATOES
A fresh tomato dip in the restaurant with our kubaneh bread. A mix between a gazpacho and a Yemeni grated tomato sauce
Red tomatoes 500g, (ripe and a bit soft are the best), cut into quarters
green chilli ½ -1
cumin seeds 1 tsp, toasted and ground
extra virgin olive oil 4-5 tbsp
salt to taste
Put the tomatoes, chilli and cumin into the most powerful blender you can get your hands on. Blend until smooth. Then while continuing to blend, add the olive oil gradually. The mixture will emulsify and give you that velvety texture you want. Add salt to taste, and then comes the most important part: strain through the finest sieve you have (in the restaurant we use a chinois), as we don’t want any stray tomato skins. I prefer to enjoy this the same day, but it will keep fresh in a sterilised airtight container in the fridge for 2 days, or you can store it for up to 5 days and use in any sauces for pasta and other dishes.




























[book] DINNER
CHANGING THE GAME
BY MELISSA CLARK
March 2017
Clarkson Potter
From Melissa Clark, the New York Times bestselling author and one of the most beloved food and recipe writers of our generation, comes a comprehensive and practical cookbook. With more than 250 all new recipes and abundant four-color photography, these inherently simple recipes make for the kind of easy cooking that can turn anyone into a better and more confident cook.
Dinner is all about options: inventive, unfussy food with unexpected flavor (and plenty of make ahead ideas, too): a sheetpan chicken laced with spicy harissa; burgers amped with chorizo; curried lentils with poached eggs, to name a few. Here, too, are easy flourishes that make dinner exceptional: stirring charred lemon into pasta, tossing a Caesar-like dressing on a grain bowl, adding fresh ricotta and demerara sugar to stovetop mac and cheese; lavishing a dollop of chili paste just about anywhere.
Clark’s mission is to help anyone—whether a novice with just a single pan or the experienced (and, perhaps jaded) home cook, figure out what to make any night of the week, without settling on fallbacks. Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone or sit with just a little something else, such as green beans with caper vinaigrette, a citrus salad with olives, coconut rice, or skillet brown butter cornbread. Or maybe all you need is some baguette and the simplest green salad.
Dinner has the range and authority—and the author’s trademark warmth—of an instant classic.






























[book] Perfect for Pesach:
Passover recipes you'll want
to make all year
by Naomi Nachman
and Miriam Pascal
March 2, 2017
Artscroll/mesorah
In this debut cookbook, Naomi Nachman shares her popular recipes from over two decades of cooking and catering for Passover. Perfect for Pesach presents easy recipes that use innovative flavor combinations to create fabulous gourmet meals to enhance your holiday table. My goal is to help home cooks prepare delicious meals without making the process too complicated or exhausting , Naomi says. I want you to be as excited about cooking for Pesach as I am. These recipes are so delicious, your family and friends will be asking for them all year long.
Each of the more than 125 delicious recipes features a beautifully photographed picture by kosher blogger and cookbook author, Miriam Pascal. In addition, Naomi provides numerous Cook's Tips culled from her years of professional experience. She also includes Freezer Tips, Prep Ahead, How-to information, and recommendations for basic kitchen equipment.
From appetizers and starters, to main dishes and desserts, Perfect for Pesach has everything needed to create and serve the perfect holiday meal.
Vivid photograph accompanies every recipe
Cooking Tips culled from Naomi's years of professional experience
Freezing Tips ensure ease of prep-ahead cooking
Guides to basic ingredients and kitchen equipment
120 gluten free, non-gebrochts recipes





























ZVI (Iggy) Goodman Margaretten's choices for JANUARY 2017:



[book] Molly on the Range:
Recipes and Stories from An
Unlikely Life on a Farm
by Molly Yeh
October 4, 2016
Rodale
In 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fiancé was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, more than 100 new recipes, and hilarious stories from life in the city and on the farm.

Molly’s story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she’s currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time.























ZVI (Iggy) Goodman Margaretten's choices for DECEMBER 2016:



[book] Sweet Noshings:
New Twists on Traditional
Jewish Desserts
(What Jew Wanna Eat)
by Amy Kritzer
September 5, 2016
Rock Point

Growing up, Amy Kritzer loved to cook traditional foods with her Bubbe Eleanor. Whether they were braiding challah or rolling out rugelach dough, there was always tons of laughter (and a messy kitchen.) These days, inspired by Bubbe's best dishes, Amy puts her own modern twists on everyone's favorite classic Jewish recipes. She incorporates modern ingredients and techniques to make some of the most innovative Jewish creations ever! Her recipes have been featured in The Huffington Post, The Today Show Food Blog, Bon Appetit and more. Jewish food is totally having its moment.
Sweet Noshings takes the ever-evolving world of Jewish desserts to the next level. With stories of life as a Jew in Texas, and plenty of kitsch, Amy's modern interpretations of classic recipes bring new light to old favorites and creates a whole new unique cuisine. You don't have to be Jewish to love these sweets; just enjoy getting creative in the kitchen.
Over 30 delicious recipes including:
Chocolate Halva Hamantaschen
Lemon Ricotta Blintzes with Lavender Cream
Apricot Fig Stuffed Challah
Manischewitz Ice Cream with Brown Butter Charoset and Manischewitz Caramel
Tex Mex Chocolate Rugelach
Honey Pomegranate Whiskey Cake
Dark Chocolate, Peanut Butter and Sea Salt Babka






















[book] Alton Brown:
EveryDayCook
by Alton Brown
September 27, 2016
Ballantine

Alton Brown (pronounced Alton like ALAN or ALBERT)
He show the whole book on an iPhone camera
Brown won a Peabody for his cooking show

My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:
• Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes
• Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars
• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”
• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip
• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks
• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops
• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie

So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.


















[book] [book] My Fat Dad:
A Memoir of Food,
Love, and Family, with Recipes
by Dawn Lerman
September 29, 2015
BerKley

From the author of the New York Times Well Blog series, My Fat Dad. Every story and every memory from my childhood is attached to food…
Dawn Lerman spent her childhood constantly hungry. She craved good food as her father, 450 pounds at his heaviest, pursued endless fad diets, from Atkins to Pritikin to all sorts of freeze-dried, saccharin-laced concoctions, and insisted the family do the same — even though no one else was overweight.

Dawn’s mother, on the other hand, could barely be bothered to eat a can of tuna over the sink. She was too busy ferrying her other daughter to acting auditions and scolding Dawn for cleaning the house (“Whom are you trying to impress?”).

It was chaotic and lonely, but Dawn had someone she could turn to: her grandmother Beauty.
Those days spent with Beauty, learning to cook, breathing in the scents of fresh dill or sharing the comfort of a warm pot of chicken soup, made it all bearable. Even after Dawn’s father took a prestigious ad job in New York City (Campbell’s “SOUP IS GOOD FOOD”) and moved the family away, Grandma Beauty would send a card from Chicago every week — with a recipe, a shopping list, and a $20 bill. She continued to cultivate Dawn’s love of wholesome food, and ultimately taught her how to make her own way in the world—one recipe at a time.

In My Fat Dad, Dawn reflects on her colorful family and culinary-centric upbringing, and how food shaped her connection to her family, her Jewish heritage, and herself. Humorous and compassionate, this memoir is an ode to the incomparable satisfaction that comes with feeding the ones you love.

























[book] Appetites:
A Cookbook
by Anthony Bourdain
October 25, 2016
ecco Press
Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.

Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."

The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.























[book] Traditional Jewish Baking:
Retro Recipes Your
Grandma Would Make...
If She Had a Mixer
by Carine Goren
October 11, 2016
Page Street
Celebrate Beloved Keepsake Recipes with Modern Techniques with the host of a popular Israeli TV cooking show

Learn the best of Grandma’s baking secrets, and make them approachable with new and simple techniques. Thanks to Carine Goren, a baking phenomenon on Israeli TV, you can learn how to make deliciously nostalgic treats straight from the homeland like Bubbe would. Carine spent years researching and testing grandmothers’ loved and cherished recipes to learn what “as it feels” and “by the eye” really mean.
Carine shows readers how to re-create the best versions of timeless and traditional Jewish baked goods in today’s cutting-edge kitchens-from exceptional cakes, distinctive pies, standout cookies, festive holiday desserts and special homemade candies to some delicious new favorites-all of which are bound to satisfy any sweet tooth. Enjoy a tasty trip down memory lane, and let the incredible flavors of the past go straight to your heart.























[book] Breaking Breads:
A New World of Israeli Baking--
Flatbreads, Stuffed Breads,
Challahs, Cookies, and the
Legendary Chocolate Babka
By Uri Scheft and
Contribution by Raquel Pelzel
October 2016
Artisan
I once took a baking class at BREADS BAKERY near Union Square in Manhattan. And I spied a lovely cookbook that Uri Scheft was using, but it was in Hebrew. One day, I was told, there would be a BREADS BAKERY cookbook in English.

It has arrived

Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun.

The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern–, Eastern European–, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.






























[book] Bubbe and Me
in the Kitchen:
A Kosher Cookbook of
Beloved Recipes and Modern Twists
by Miri Rotkovitz
October 11, 2016
Sonoma Press
A Kosher Cookbook that Reinvigorates Family Recipes and Embraces Our Culinary Future
Jerry Seinfeld's fictional dentist Tim Whatley famously converted to Judaism "for the jokes," but if there's one thing that defines Jewish culture as much as humor it's food. Miri Rotkovitz spent her childhood in the kitchen of her grandmother, Ruth Morrison Simon, whose commitment to international Jewish fare left a lasting impression. Bubbe and me in the Kitchen is a touching, humorous, versatile kosher cookbook, which celebrates the storied recipes that characterize and reinvent Jewish food culture.
Offering time-tested culinary treasures from her grandmother’s recipe box, plus more than 80 original recipes of Miri’s own, this kosher cookbook includes Ashkenazi favorites such as babka, brisket, and matzo ball soup, and more global dishes, from za’atar pita chips and forbidden rice bowls to watermelon gazpacho and Persian chicken stew.
With contributions from Ronnie Fein, Kim Kushner, Paula Shoyer, and other Jewish food professionals, as well as holiday menus, this kosher cookbook is just as likely to spark memories and spur conversation as it is to enliven your meals.
Generational perspectives on keeping kosher Over 100 recipes reflecting the diversity of traditional and modern Ashkenazi, Sephardi, and Mizrahi cuisine
A kosher cookbook with recipe labels in accordance with a kosher diet



























ZVI (Iggy) Goodman Margaretten's choices for OCTOBER 2016:

[book] Cooking for Jeffrey:
A Barefoot Contessa Cookbook
by Ina Garten
October 25, 2016
Clarkson Potter
For America’s bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves—and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food.
Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.
From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.























[book] Traditional Jewish Baking:
Retro Recipes Your Grandma
Would Make... If She
Had a Mixer
by Carine Goren (A
October 11, 2016
Macmillan / Page Street
Celebrate Beloved Keepsake Recipes with Modern Techniques
Learn the best of Grandma’s baking secrets, and make them approachable with new and simple techniques. Thanks to Carine Goren, a baking phenomenon on Israeli TV, you can learn how to make deliciously nostalgic treats straight from the homeland like Bubbe would. Carine spent years researching and testing grandmothers’ loved and cherished recipes to learn what “as it feels” and “by the eye” really mean.
Carine shows readers how to re-create the best versions of timeless and traditional Jewish baked goods in today’s cutting-edge kitchens?from exceptional cakes, distinctive pies, standout cookies, festive holiday desserts and special homemade candies to some delicious new favorites?all of which are bound to satisfy any sweet tooth. Enjoy a tasty trip down memory lane, and let the incredible flavors of the past go straight to your heart.























[book] Mozza at Home:
More than 150 Crowd-Pleasing
Recipes for Relaxed, Family-Style Entertaining
by Nancy Silverton and Carolynn Carreno
October 25, 2016
Knopf
Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles, Singapore, and Newport Beach, California. She is the founder of the La Brea Bakery and is the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. She is active in the LA Jewish community. As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy—with its ripe vegetables, magnificent landscapes, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home.
Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy’s guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don’t forget dessert—there’s an entire chapter dedicated to end-of-meal treats such as Devil’s Food Rings with Spiced White Mountain Frosting and Dario’s Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too.
Whether it’s Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you’re assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won’t wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde—there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party—one that’s positively stress-free and delicious!























[book] Land of Fish and Rice:
Recipes from the Culinary Heart of China
by Fuchsia Dunlop
October 18, 2016
Norton
The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.




























[book] Everything I Want to Eat
SQIRL and the New California Cooking
by Jessica Koslow
October 2016
Abrams
The debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.
Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.
The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:

Raspberry and vanilla bean jam
Sorrel-pesto rice bowl
Burnt brioche toast with house ricotta and seasonal jam
Butternut squash latkes with crème fraîche and applesauce
Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese
Valrhona chocolate fleur de sel cookies
Almond hazelnut milk


Koslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.
Throughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.
Everything I Want to Eat captures the excitement of the food at Sqirl—think of a classic BLT sandwich turned playful with the substitution of chicken skin “bacon”—while also offering accessible recipes, like tangerine and rosewater semolina cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.























[book] The Saffron Tales:
Recipes from the Persian Kitchen
by Yasmin Khan
Fall 2016
Bloomsbury
Page 109: A trip to Jewish Isfahan
Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes.
Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today.
In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.
With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.























[book] Dorie's Cookies
by Dorie Greenspan with Davide Luciano
October 2016
All-new collection from a "revered icon" and "culinary guru" (New York Times).
Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?




























[book] Classic German Baking:
The Very Best Recipes
for Traditional Favorites,
from Pfeffernüsse to Streuselkuchen
by Luisa Weiss
October 18, 2016
FROM THE AUTHOR OF “MY BERLIN KITCHEN.”
German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.
From her cheerful Berlin kitchen, Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition.
Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.





























[book] The Adventures of Fat Rice:
Recipes from the Chicago
Restaurant Inspired by Macau
by Abraham Conlon, Adrienne Lo, Hugh Amano
October 2016
Ten Speed Press
With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice.
An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.
























[book] Cuba!:
Recipes and Stories from
the Cuban Kitchen
by Dan Goldberg, Andrea Kuhn,
and Jody Eddy
October 2016
Ten Speed Press
Cuba continues to captivate visitors with its vibrant culture, colorful cities, and incredible cuisine. Cuba! explores the magic of this country through recipes and stories that will set taste buds on fire and delight even the most well-seasoned traveler.
Brazen, bold, and colorful, Cuba is a country that pulses with life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this magnetic country, capturing its passion and vibrancy, for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens with more than 75 meticulously tested recipes. From Cuban-Style Fried Chicken and Tostones Stuffed with Lobster and Conch, to Squid-ink Empanadas and Mojito Cake with Rum-Infused Whipped Cream, this book offers a unique opportunity to bring a little slice of Cuba into your home and onto your plate.




























[book] Thinner in 30:
Small Changes That Add Up
to Big Weight Loss in Just 30 Days
by Jenna Wolfe and Myatt Murphy
Grand Central Life & Style
A month from now, you'll wish you had started today.
Yes, a month is all it takes to see long-term results.
And seriously-even YOU can lose that weight!

Food and exercise fads come and go, mainly because they just aren't sustainable. After a few days, you're hungry, bored, or hungry AND bored. That's why the Today show's very first lifestyle and fitness correspondent, Jenna Wolfe, created her famous 30-Day Fitness Challenge for her viewers. The challenge was wildly successful because of its unprecedented and simple approach to everyday health and fitness-one small tip a day for 30 days.
Now, in THINNER IN 30, Jenna takes her foolproof program to the next level, giving you the tools and motivation you'll need to achieve your wellness goals with thirty small changes that add up to big results-in as few as 30 days. It's all possible without joining a gym, counting calories, or signing up for a trendy class you can't even pronounce. The perfect plan for busy men and women of all ages and fitness levels, THINNER IN 30 puts the focus on small, bite-size tips which lead to long-term weight loss.
Jenna blends athletic wisdom, laugh-out-loud humor, and easy-to-follow advice, like how many times to chew your food per bite, what the heck carbs are all about, and how to sneak in workouts without any time, money, equipment, or energy (pretty much covering any excuse you may have). THINNER IN 30 will help you discover just how easy it is to get healthy without having to deprive yourself or work out 12 hours a day.

Jenna Wolfe (Jennifer Greenfield Wolfeld) was born in Jamaica and grew up in Pétionville, Haiti. After becoming a Bat Mitzah and college graduation, she was a correspondent for NBC's Today, and Sunday co-anchor for NBC’s Weekend. She lives in NYC with her wife and two children. She is a grad of SUNY Binghamton University.


















Speaking of INA GARTEN...
[book] Mexican Today
New and Rediscovered Recipes
for Contemporary Kitchens
by Pati Jinich
2016
Rux Martin/HMH
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins.
Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then.
Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.
With regard to the recipes for Matzo Balls With Mushrooms And Jalapeños In Broth / Bolas de Matza con hongos y chiles, Pati’s Jewish grandparents, came to North America through Mexico. This is the recipe her grandmother used in Mexico. Also her paternal grandmother, Esther Morgenstern, made traditional gefilte fish a la Vera Cruz with red sauce, capers and pickled chiles. Jinich’s maternal grandmother, Lotte Gross — who emigrated to Mexico from Austria — made the reinvented matzo ball soup. Mushrooms and jalapeños aren’t the only surprises in this soup. When Jinich mixes the matzo balls, she adds freshly grated nutmeg.






















ZVI (Iggy) Goodman Margaretten's choices for SEPTEMBER 2016:



[book] The Gefilte Manifesto
New Recipes for
Old World Jewish Foods
by Jeffrey Yoskowitz and Liz Alpern
September 13, 2016
Flatiron Books
The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook.
Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality.
Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home.
Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis. The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.













[book] THE RYE BAKER
Classic Breads from Europe and America
by Stanley Ginsberg
(The New York Bakers)
September 27, 2016
Norton
To many Americans, rye bread is a bland, store-bought loaf with an oval cross-section and, sometimes, a sprinkling of caraway. But true rye bread? the kind that stands at the center of northern and eastern European food culture?is so much more. In The Rye Baker, Stanley Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and unimaginably diverse world of rye bread.
Readers will find more than 70 classic recipes that span rye’s regions and terroir, from dark, intense Russian Borodinsky and orange-infused Swedish Gotland Rye to near-black Westphalian Pumpernickel (which gets its musky sweetness from a 24-hour bake), Spiced Honey Rye from France’s Auvergne, and the rye breads of America’s melting-pot, such as Boston Brown Bread and Old Milwaukee Rye. Chapters detailing rye’s history, unique chemistry, and centuries-old baking methods round out The Rye Baker, making it the definitive resource for professional and home bakers alike.

































[book] Seasoned Moments:
Rosh Hashana & Yom Kippur:
Recipes for a Happy New Year
by Michal Dagan Levison
September 13, 2016
From an Israeli-American cook who is passionate about building family through food comes a vibrant new collection of more than 40 recipes for Rosh Hashana and Yom Kippur. Michal Levison shares bold takes on traditional fare, as well as inventive new dishes that will become hallmarks of your holiday table. Influenced by her childhood in Israel as well as her travels throughout the world, Michal connects cultural traditions with contemporary aesthetics and flavors. Classics rest comfortably between modern, spice-driven dishes. You'll find plenty of tips, tricks and insights that will inspire you to jump into the kitchen.
You don't need to be Jewish to enjoy this cookbook. This is a wonderful resource for the fall months, full of simple, fresh and delicious meals that work well for everyone in the family.





























[book] OUR TABLE:
Time-Tested Recipes,
Memorable Meals
A Kosher Cookbook
by Renee Muller
September 07, 2016
Artscroll/Mesorah
Renee Muller resides in Lakewood, New Jersey, but started to cook in her hometown in Switzerland in the Northern Italian/Swiss style. In OUR TABLE, she invites you to partake of her family s favorite dishes, each vividly presented with an art-quality full-color photo. Refreshingly simple, distinctively delicious, and crafted from common ingredients, the time-tested recipes in Our Table are sure to find a welcome place at your table every day of the year. Through heartwarming stories and culinary wisdom, Our Table is as readable on the couch as it is useful in the kitchen. Renee will become your personal guide, walking you through subtle suggestions that turn good food into great food.
Featuring
Over 100 simply brilliant family-friendly kosher recipes
Magnificent full-color photo for each dish
Cooking insights and techniques throughout
Photo-inspired food plating ideas
Pesach substitutions guide
special selection of unique online video tutorials





















[book] Lean in 15:
15-Minute Meals and Workouts
to Keep You Lean and Healthy
by Joe Wicks
2016
Morrow
(watch his video by clicking the bookcover)
Popular among overweight yeshiva kids in London
Get fits eating carbs and burgers
Eat more, exercise less, and lose fat.

Discover how to SHIFT your body fat and get the lean physique of your dreams by eating better and exercising less in this essential cookbook and exercise guide—an instant bestseller in the UK—that combines 100 delicious recipes and signature HIIT (high intensity interval training) home workouts from personal trainer and Instagram sensation @thebodycoach, Joe Wicks.
Joe Wicks, “The Body Coach” has helped thousands around the world lose weight and achieve the body they’ve always wanted with his proven fat-burning methods. Now, in his first book, he reveals how to SHIFT body fat by eating more and exercising less.
In Lean in 15, Joe gives you 100 recipes for nutritious, delicious, quick-to-prepare meals—ready in just fifteen minutes—and made from ordinary ingredients—lean meat, lots of veggies, some carbs, and smart fats. He shows you how to eat in line with your energy demands every day, as you enjoy such treats as Banana and Blueberry Overnight Oats, Incredible Hulk Smoothie, Big Barbecue Chicken Wrap, Teriyaki Chicken Stir Fry, Quick Tortilla Pizza, Sammy the Sea Bass with Spaghetti, Gnocchi with Sausage Ragu, Thai Beef Stir-Fry, Spiced Tortilla Chips, and Avocado Ranch with Dipping Sticks. Joe then walks you through his signature HIIT—High Intensity Interval Training—home workouts, explaining how to combine his delicious recipes and exercises into a personal plan to increase energy and lean muscle, raise metabolism, and ignite intense fat-burning.
This accessible, appealing, color paperback features gorgeous food shots, helpful how-to photos, and inspiring before and after shots of Joe’s clients and their amazing body transformations throughout. Joe also includes a simple chart breaking down his own weekly regimen to help you plan your own. Lean in 15 “isn’t a strict diet—it’s a lifestyle that will transform your body and the way you eat,” he makes clear. With Joe Wicks and Lean in 15, you’ll discover how to keep your body healthy, strong, and lean—forever.


















ZVI (Iggy) Goodman Margaretten's choices for AUGUST 2016:

[book] My Halal Kitchen:
Global Recipes, Cooking Tips,
and Lifestyle Inspiration
by Yvonne Maffei
2016
Surrey
Yvonne Maffei is the founder of the hugely popular cooking blog and Islamic lifestyle website My Halal Kitchen. Her new book, My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration, celebrates halal cooking and shows readers how easy it can be to prepare halal meals. Her cookbook collects more than 100 recipes from a variety of culinary traditions, proving that halal meals can be full of diverse flavors. Home cooks will learn to make classic American favorites and comfort foods, as well as international dishes that previously may have seemed out of reach: Coq without the Vin, Shrimp Pad Thai, Chicken Tamales, and many more.
The book also includes resources that break down the basics of halal cooking and outline common non-halal ingredients, their replacements, and how to purchase (or make) them. As Maffei often says to her million-plus social media followers, halal cooking elegantly dovetails with holistic living and using locally sourced, organic ingredients. In the halal tradition, every part of the farm-to-fork cycle has importance. This book is an ideal resource not only for Muslim home cooks, but also for any home cook looking to find delicious and healthy recipes from around the globe.





















ZVI (Iggy) Goodman Margaretten's choices for JULY 2016:



[book] The New Mediterranean Jewish Table:
Old World Recipes
for the Modern Home
by Joyce Goldstein
April 12, 2016
University of California Press
For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi.

The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.

“An incredible book written by an incredible cook! Goldstein makes Jewish Mediterranean cooking approachable, sophisticated, and downright delicious.”—Michael Solomonov, chef and owner, Zahav
“One of the most impressive recipe collections to be published in many years. Every dish may be tied to ancient traditions, but Goldstein has done such a masterful job of tweaking and updating them for contemporary cooks and tastes and putting them into historical and cultural context that every single one is an enticement to get into the kitchen and cook.”—Arthur Schwartz, author of Jewish Home Cooking: Yiddish Recipes Revisited

Joyce Goldstein was chef and owner of the groundbreaking Mediterranean restaurant Square One in San Francisco. Prior to opening Square One, she was chef at the Chez Panisse Café and visiting executive chef at the Wine Spectator Restaurant at the Culinary Institute of America in Napa.



















ZVI (Iggy) Goodman Margaretten's choices for JUNE 2016:



[book] Food and the City:
New York's Professional Chefs,
Restaurateurs, Line Cooks, Street
Vendors, and Purveyors Talk About
What They Do and Why They Do It
by Ina Yalof
June 1, 2016
Putnam
An unprecedented behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives.
In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel.
Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven.

From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie,” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.

Also chats with Mohamed Abouelenein about Halal Guys; Jalena Pasic (Harlem Shake); Noe Baltazar; Wilson Tang (Nom Wah Tea Parlor); Bobby Weiss (blue Ribbon Fish); Amy Rubenstein i(Peter Luger) Alexander Puolos (Papaya King); Carmen Melendez (Tom Cat Bakery); Justo Thomas; Sandy Ingber (Grand Central Oyster); Burt Leventhal; Sylvia Weinstock; Ed Schoenfeld; Miriam Tsionov; Bryce Schuman; and Connie McDOnald and Pam Weeks from Levain Bakery; and many more.


























[book] FAMOUS NATHAN
A Family Saga of Coney Island
The American Dream
And the Search for the Perfect Hot Dog
By Lloyd Handwerker
June 21, 2016… the first day of Summer, of course
Flatiron
Beginning with just five feet of counter space on Coney Island in 1916, Nathan’s Famous - based on the basic principles of quality ingredients, hard work and a price everyone could afford -soon stretched across the globe, launching the hotdog as an American food staple and Nathan Handwerker to national fame. But the story behind the dog is even tastier...
Fleeing Eastern Europe as the shadow of WWI looms large with nothing but twenty dollars in his socks, Nathan arrives in New York with the insatiable desire to make a better life, and within two years he sets up a shop of his own, hawking frankfurters for five cents at the sleepy little beach retreat of Coney Island. As New York booms, pushing trains and patrons to the shore, so too do Nathan's humble hotdogs. Within ten years he has the whole corner, and a brand as recognizable as Coca-Cola and Cracker Jack. Nathan's is famous.
But with success comes difficulties, and as Nathan's two sons vie to inherit the family dynasty a story of Biblical proportions plays out, mirroring the corporatization of the American food industry.
Written by Nathan's own grandson, and at once a portrait of a man, a family and the changing face of a nation through a century of promise and progress, Famous Nathan is a dog's tale that snaps and satisfies with every page.




















[book] The Silver Platter:
Simple to Spectacular Wholesome,
Family-Friendly Recipes
by Daniella Silver and Norene Gilletz
A cookbook
May 6, 2016
Mesorah
Daniella Silver, an exciting new personality in the world of Jewish cooking, combines an amazing sense of style and presentation with an understanding of what makes food wholesome and nutritious and of what families want to eat. In The Silver Platter she brings us more than 160 recipes that allow us to explore new dishes, tastes, and presentations, all while keeping our families happy with great-tasting and wholesome food.
Working closely with Norene Gilletz - the "matriarch" of kosher cuisine whose cookbooks appear regularly on bestseller lists Daniella creates dishes that are a delight to prepare, to serve, and, of course, to eat. Daniella has an extraordinary sense of color and presentation, while Norene possesses a wealth of understanding and knowledge of kosher cooking techniques. Bring them together, and it's like having two gourmet chefs with you in your kitchen!
Every recipe includes easily-accessible ingredients, clear instructions, a gorgeous photograph, "Norene's Notes" with tips and techniques, as well as full nutritional information for every dish listed in an appendix. More than 80 recipes are gluten-free, perfect for Passover and for those on gluten-free diets.
The Silver Platter features recipes for every occasion, from quick weeknight suppers to holiday celebrations. From the bold, unusual appetizers to the delectable desserts, and everything in-between, here are foods that are healthy to eat, spectacular to serve and surprisingly easy to prepare. So... get cooking!





















ZVI (Iggy) Goodman Margaretten's choices for MAY 2016:



[book] The New Yiddish Kitchen:
Gluten-Free and Paleo Kosher
Recipes for the Holidays MBR> and Every Day
by Jennifer Robins and Simone Miller
2016
Page Street Publishing. Can you make a gluten free kugel
What about a Paleo Challah?

Here are Traditional Jewish Meals Made Healthier
From two leaders in the Paleo cooking community, The New Yiddish Kitchen is a fresh and healthful take on a beloved food tradition. Packed with over 100 traditional Jewish foods plus bonus holiday menus, this book lets you celebrate the holidays and every day with delicious food that truly nourishes.
Authors Simone Miller and Jennifer Robins have selected classic dishes?like matzo balls, borscht, challah, four different bagel recipes, a variety of deli sandwiches, sweet potato latkes, apple kugel, black & white cookies and more?all adapted to be grain-, gluten-, dairy- and refined sugar-free, as well as kosher. The book is a fun mix of new and old: modern with the whole-foods Paleo philosophy, and nostalgic with the cooking tips of Jewish grandmothers just like your own bubbe.
So when you’re craving your favorite Jewish foods, don’t plotz! Simone and Jennifer have got you covered with simple recipes for delicious Yiddish dishes you can nosh on all year long.
























[book] Extra Virgin
Recipes & Love from
Our Tuscan Kitchen
by Gabriele Corcos and Debi Mazar
May 2016
Clarkson Potter
DEBI MAZAR and GABRIELE CORCOS are ambassadors of contemporary Tuscan cooking. In Extra Virgin, food, family, and style come together in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare. Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl.
Mazar, a Brooklyn based actress did make-up for a Madonna video and was invited to a Madonna wedding as a friend. She was then invited to take a vacation to Italy. At her dinner the first night, after an insanely delayed flight, she met Gabriele Corcos, a military school dropout. That first night, Corcos reportedly told Mazar that they would have children together. And now they have two daughters and a large kitchen

Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love. Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees. There are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.
So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.




















ZVI (Iggy) Goodman Margaretten's choices for APRIL 2016:





[book] It's All Easy:
Delicious Weekday Recipes for
the Super-Busy Home Cook
by Gwyneth Paltrow
with Thea Baumann
and amazing photos by Ditte Isager abd Jorgen Asmussen
April 2016
goop press
Grand Central Life & Style

Just in time for your Passover seders, actress and mom, Gwyneth Paltrow, publishes a new cookbook, a follow up to her best selling “It's All Good.”
Platrow, is the great great granddaughter of Rabbi Simcha Paltrovich, author of “Keter Tzvi,” Simcha father, Rabbi Tzvi Hirsh of Novogrod Polandwas a noted rabbi and kabbalist.

KEEP EASY

Do you have a FOMO. A Fear of Missing Out? So many activities and messages. You need to relax more. And you need to be able to prepare healthy meals quickly and easily so you reduce your FOMO. In her new cookbook, GP (Paltrow) shares 125+ of her favorite recipes that can be made in the time it would take to order takeout. These recipes are low in processed items, sugar, fat, or gluten.
Recipes include Chocolate Cinnamon Overnight Oats, Ginger Chia Pudding, Acai Bowl, BiBimBap Salad (Paltrow is a kimchi junkie and adds it to many items in her personal life), Pan Bagnat (a nicoise salad on a roll), Taquitos, Tuna Poke Bowl (Hawaiian style raw tuna bowl), Zucchini “noodles” with Spinack Pesto (can be made into a kugel too), cilantro (or parsley) hummus, Tikka Masala Roast Chicken, Coconut Key Lime Tarts, Coffee Granita, Asparagus Mimosa (the yellow and white mimosa flowers, not the drink), Soft Polenta with Cherry Tomatoes, Pita Bread Pizzas, Quick Sesame Noodles, and more. Plus, an innovative chapter for "on-the-go" meals (Moroccan Chicken Salad Wrap) that you can take for lunch to work or school, to a picnic, or to eat while watching your Apple or Moses at soccer practice.

Paltrow opens with an Acai Bowl. It adds in coconut oil, a mejdol date, rice milk, goji berries and chia seeds. See also her pitaya (dragon fruit) bowls on P 17. She prefers simple lemon crepes, her son likes the Nutella/banana ones. Her fried egg sandwich is inspired by the one from LA's Huckleberry Bakery and Cafe. It uses Gruyere, arugula and “Cheats' Aiolo (p 248). Her Tex Mex Migas uses tortillas, eggs, queso fresco, cilantro, and salsa. Her simple scrambled eggs are made elegant with parmigiana and arugula.
She and Goop introduce us to Noodle Pots. You place ingredients into a Mason jar. Later in the day, you just add boiling water. She shares two: Tortilla Soup Noodle Pot and Thai Curry Noodle Pot. In her chapter “Pick-Me-Ups,” sitting at a small table under a chandelier, she shares recipes for three kinds of Avocado Toast (she is a queen of avocado toast). It uses Vegenaise and sriracha. Her beet chips do not have the guilt of potato chips. They are baked. These are followed by several teas and tisanes. “In a Pinch” recipes include those for a simple black bean soup that uses chicken stock, chili powder, onion, cumin, and beans; dinner pancakes; bucatini carnbonara (shh,, we can skip the bacon); and an easy tomato soup. GP grills cheese the British way. Under a Broiler, and using grated gruyere. The bread gets toasted first and then broil the cheese atop it. Using chicken stock, garlic, ginger, sesame oil, and eggs, she makes congee (rice porridge). She recommends Furikake seasoning (toasted nori sheets, sesame seeds, coconut sugar crumbled together. (Her sesame noodles can outperform any NYC Chinese takeout restaurant... they use tamari, mirin, sesame oil, and Furikake seasoning). Her zucchini Cacio E Pepe uses a spiralizer to make the zucchini “noodles”
Her “Cozy Evenings” recipes unclude a Kobacha Squash roasted in coconut oil and maple syrup; a non virtuous guiltless cauliflower mac n' cheese; a chicken pho with zucchini; Miso Turnips with Maple Syrup and Miso Paste(she uses small Tokyo Turnips under a broiler); and Rapini Pasta with Garlic and Toppings. Her Turkey Meatloaf “Serves 4 (with leftwovers)” is very reheatable. It adds in rolled oats, ketchup, an egg, and other otems. Her “Summer Nightrs” recipes start wuth Vietnamese Bo Bun Salad; Cauliflower Tabbouleh with Aleppo Pepper; Giant Wok Made Chicken Chow Mein with Broccolini and Peanut Oil; Chicken Piccata (her father's favorite item to cook); Falafel Over Spring Fattoush Salad (where u do not need to soak the chickpeas overnight); Salmon Skewers with North African Chermoula Marinade and Sauce; Soft Polenta with Roasted Cherry Tomatoes; Green Beans Spicy Szechuan Style a la NYC's Joe's Shanghai (sans pork); and Eggplant and Ground Turkey Stir Fry.
For unexpected guests, she recommends a Bagna Cuada Salad Piedmont Style; Crispy Potatoes with Lemon and Parsley; Cauliflower and Kimchi “Fried Rice” (no rice included, the cauliflower is pulsed to the size of couscous); Asian Steamed Halibut with Scallions and Bok Choy; Three Mustard (grainy, wasabi, Dijon) Chicken; Shishito Peppers; Singapore Rice Noodles (Eden bifun); Pissaladiere Socca pancakes with Tomatoes and Olives; Za'atar Roasted Carrot and Avocado with Socca Pancakes; and Burrata (Cheese) and Shaved Veggies; (shout out to Izrael in the Marais on rue Francois Miron). The book ends with Sweet items such as Balsamic-Macerated Berries with Cashew Cream; Chocolate Mouse that uses an avocado, almond milk, maple syrup, brown rice syrup; truffles; coconut key lime tarts; coconut puddings with Kuzu; and more.












[book] Short Order Dad
One Guy’s Guide to Making
Food Fun and Hassle-Free
by Robert Rosenthal
May 2016
Robert Rosenthal presented creative ideas around the world as an award-winning international advertising executive, performed his standup routine in NYC’s top comedy clubs, and earned a professional cooking degree from the prestigious Institute of Culinary Education. Ad Age calls him, “undoubtedly one of the industry’s most colorful characters.” His video program runs weekly on The Daily Meal, where he is the resident “food humorist.”
He writes that There is a new kind of dad, and he’s doing far more domestic duty than at any time in history, including cooking. Although it’s written with a sense of humor, this book is a serious resource for dads and anyone else interested in upping their game to make great tasting food at home, even if they have never used a chef’s knife or a roasting pan before.
Rosenthal teaches basic techniques and presents a playbook of simple recipes that achieve the most taste with the fewest ingredients and the least effort.™ The dishes are sophisticated enough for entertaining, yet family table tested as well. Short Order Dad covers all the essentials, from shopping ingredients and cooking tools to appetizers, soups and salads, snacks, entrees, sauces and dressings, sides, desserts, cocktails and more, to make anyone a successful chef.
Good cooking doesn’t have to be complicated to be great. In fact, it’s just the opposite. So whether you’re clueless in the kitchen, pan-fry phobic, or already a skilled cook, Short Order Dad is here to help turn your kitchen into a place to play.






















ZVI (Iggy) Goodman Margaretten's choices for MARCH 2016:





[book] TASTING ROME
Fresh Flavors and Forgotten Recipes
from an Ancient City
by Katie Parla and Kristina Gill
Spring 2016
Clarkson Potter

A love letter from two Americans to their adopted city, showcasing modern dishes influenced by tradition, as well as the rich culture of their surroundings.
Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine-- mirrors of their culture, history, and geography. But the cucina romana is the country’s greatest standout.
In Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture Rome's unique character and truly evolved food culture-- a culmination of two thousand years of history. As Mario Batali writes I nthe intro, we receive insights thanks to the authors and the generous sharings from Rome’s chefs and bakers.
The recipes here, each selected for the story it tells, acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found today: cacio e pepe is not only a peppery condiment for pasta, but also a filling for suppli, fried rice balls; pollo alla romana is served as a summer platter of peppers stewed with chicken, but also deboned and on hearty sandwiches. Parla and Gill focus, too, on cucina ebraica to highlight the role Rome's Jewish communities have had, bringing dishes such as hraimi con couscous, which incorporates spicy amberjack, and matzoh fritters, pizzarelle, with honey and pine nuts; celebrate the authentic quinto quarto ("the fifth quarter") offal, and luscious verdure, which grow all over; acknowledge the baked pizzas and breads that anchor everyday eating; and explore the ever-changing culture of sweets and cocktails.
At Page 105, the focus on Cucina Ebraina Romanesca shares cuisines of Rome’e Jews, Jews who were confined to the Ghetto from 1555 to 1870. Hebrew cuisine was influenced by kashrut, seasonality, and the influx of Iberian Jews after the Inquisition (and their spices). By seasonality, I mean globe artichokes, lettuces, salt cod, Tiber fish, and starcotti (slow cooking of cheap cuts of meat)
The book includes recipes for CONCIA (fried and marinated zucchini); SPAGHETI CON CICORIA E BOTTARGA (with dandelion greens and fish roe) which is an addition from the jews of Libya who moved to Rome in the 1960’s; HRAIMI CON COUSCOUS (spicy fish with couscous) a la Libyan Jews; and TRIGLIE CON CIPOLIE PINOLI E UVETTA (red mullet with onion, pine nuts and raisins), a Yom Kippur tradition.
Other recipes include BISCOTTI CON MANDORLE E CONNELLA (Almond and Cinnamon Biscotti) which are biscotti unique to the Jewish Ghetto and inspired by Bicione “Il Forno del Ghetto”; SCALOPPINE CON LATTUGA RIPIENA (veal scallopini with stuffed lettuces, frisee, chard, and greens); ALICIOTTI CON L’INDIVIA (Anchovy and Frisee Casserole) – a Ghetto staple that reflects that Jews were not allowed to buy expensive fish; POLLO ALLA ROMANA (Chicken with Tomatoes and red and yellow Bell Peppers), a dish long associated with Ferragosto, and reflect the colors of the local flag and the AS Roma team; PICCHIAPO (Beef with Tomatoes and Onion); CACIO E PEPE DI LEONARDO VIGONLI (Pasta with Pecorino Romano sauce as made by Leonardo Vignoli); FILETTI DI BACCALA (Fried Cod Filets) as per the Jewish Ghetto with salt and lemon; FRITTATA DI ZUCCA (Pumpkin Frittata), a Rosh Hashana tradition; PIZZARELLA (Honey Soaked Matzo Fritters), in the tradition of Il Forno del Ghetto on Via Portico d’Ottavia, which sells them just a few days a year; POLPETTE DI POLLO IN BIANCO (Chicken Meatballs in White Wine), as inspired by Ghetto cuisine although nowadays we use more meat than bread; and BRODO DI PESCE (Fish Soup) based on the 800 year old fish market at the Ghetto’s edge.




















[book] stir
My Broken Brain
and the Meals
That Brought Me Home
by Jessica Fechtor
now in paperback
Penguin Random House
April 2016
A national bestseller and winner of a 2015 Living Now Book Award, Stir is an exquisite memoir about how food connects us to ourselves, our lives, and each other.
At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage, and thinking about starting a family. Then one day, she went for a run and an aneurysm burst in her brain. She nearly died. She lost her sense of smell, the sight in her left eye, and was forced to the sidelines of the life she loved.
Jessica’s journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking. Written with intelligence, humor, and warmth, Stir is a heartfelt examination of what it means to nourish and be nourished.
Woven throughout the narrative are 27 recipes for dishes that comfort and delight. For readers of M.F.K.Fisher, Molly Wizenberg, and Tamar Adler, as well as Oliver Sacks, Jill Bolte Taylor, and Susannah Cahalan, Stir is sure to inspire, and send you straight to the kitchen.


























ZVI (Iggy) Goodman Margaretten's choices for NOVEMBER 2015:



[book] [book] THE HOT BREAD KITCHEN COOKBOOK
Artisanal Baking From Around The World
By Jessamyn Waldman Rodriguez
and Julia Turshen
and the bakers of Hot Break Kitchen
October 2015
Clarkson Potter
Authentic multiethnic breads from the New York City bakery with a mission.
At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands.
Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.
The book opens with tips and techniques and a history of the kitchen in East Harlem. The first recipe area is devoted to Primordial Breads – Unleavened Flatbreads, including M'Smen, Chapati, Paratha, Matzo (as per Daniel Boulud), Eier Kichel (as per her great grandmother Minnie Starkman) (similar to torta de aceite), lavash, soft lavash, as well as go-withs, such as gefilte fish, chopped liver (IN A BUNDT PAN), and Bandladeshi curry a la Lutfunessa. In a chapter for Slightly Elevated – Leavended Flatbreads, we find instructions for 100% Teff Injera, Hyrbid Injera, Nan-e Barbari, Olive Oil Focaccia, Nan-e Quandi, Naan, Pita, and complements like hummus, Doro Wat, and Muffuletta. For Masa y Mas – Tortillas and More opens with a recipe for Masa from Nixtamal since tortillas, tamales, gorditas, and tostadas are “only as good as the masa from which you make them.” Also included are several Mexican foods, Tortilla Chips with Chile, Cumin and Lime, and Guac. A chapter on Leans Breads and rolls shares recipes for Pate Fermentee which is needed as an ingredient for other preparations. After which are recipe for Rustic Batard, Pan Bagnat, Cemita Rolls, Pepita Multigrain, Onion Bialys, Olive Boules, Ciabatta, Corn Rye, Grindstone Rye, and a New Yorker Rye Loaf (with or without her Toronto grandfather Laibish Perlmutter's kimmel (caraway seeds)).
What follows is a section on Challahs and enriched breads. She includes four challahs (with braiding, one Sephardic style), parker house rolls, Hamburger and hot dog buns, conchas, cinnamony, sugary monkey bread, bahn mi style baguettes, and quick carrot and daikon pickles. The section on filled doughs includes kreplach, knishes, albanian cheese triangles, Tibetan momos (and Tibetan Sepen hot sauce), Palestinian spinach pies, empanadas, and Ecuadoran Morocho. Short And Sweet shares recipes for Irish soda bread; Dominican Torta Corn Bread; Guyanese Coconut Buns; Banana Bread; Nut Roll (a la grandmother Rita Kozak of Grand Rapids, Michigan); German Stollen; Mexican Pan De Muertos for November 1; Guaguas De Pan for Ecuadoran Dia de los Disfuntos (Nov 2); Rosca de Reyes; Hot Cross Buns; and more. The book closes with recipes for leftover bread (crumbs, puddings, and more)
I love it since it is food and ethnography combined. JESSAMYN WALDMAN RODGRIGUEZ is the founder and CEO of Hot Bread Kitchen. Since launching the company out of her home kitchen in 2007, she has received numerous awards and been featured in Food & Wine magazine and the New York Times. She has an MPA from Columbia University and worked in immigration advocacy for ten years before learning to bake and becoming the first female bread baker at Daniel Boulud’s eponymous restaurant. Rodriguez lives in New York City.















[book] NOPI:
(North of Picadilly / SoHo)
The Cookbook
by Yotam Ottolenghi and Ramael Scully
October 2015
Ten Speed Press
A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Yotam Ottolenghi is beloved in the food world for his beautiful, inspirational cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In The NOPI Cookbook, head chef Ramael Scully's Asian-inspired pantry meets Ottolenghi's Middle Eastern influences and brings the restaurant's favorite dishes within reach of the home cook..

PW writes: London’s NOPI (North of Picadilly) in Soho, the most formal of the Ottolenghi family of eateries, is the inspiration for this cookbook from the acclaimed chef/author. More than 100 chic plates for ambitious cooks expand Ottolenghi’s trademark fare. With head chef Ramael Scully, Ottolenghi (Jerusalem) presents NOPI’s signature dishes, collaborations between two world cuisines: Scully’s Malaysian-Australian roots combine with Ottolenghi’s Israeli-inspired palate to create bold, vibrant fare with Mediterranean/Asian twists. Garlicky lamb, marinated with rosemary and then grilled, combines with coconut milk and peanuts. There are beef brisket croquettes served with lime, snap peas, and Asian coleslaw. Seared quail in an oven-charred miso butterscotch paste is dressed with pomegranate walnut salsa. Recipes include starters, salads, sides; fish, meat, vegetables; brunches; and desserts. Cocktails, condiments, meal suggestions, and a key ingredient list from the NOPI pantry are also featured. Many detailed dishes involve multiple levels of preparation, with some marinades and garnishes requiring smoking or pickling. Ottolenghi offers tips to ease preparation, such as mise en place, proper recipe reading, equipment suggestions, and so-called alternative routes. Nevertheless, he sometimes faces difficulty translating labor-intensive restaurant dishes into something accessible for home cooks, and some of the more cumbersome recipes just may exceed their grasp.





























[book] WOMEN CHEFS OF NEW YORK
By Nadia Arumugam
October 27, 2015
Bloombury
Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories--and their cookbook recipes--make it abundantly clear why.
Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes--appetizers, entrees, and desserts--to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves--all captured by celebrated food photographer Alice Gao.
Women Chefs of New York features all-stars such as Amanda Cohen (Dirt Candy 2.0), Amanda Freitag (Vong, Empire Diner), Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Leah Cohen, Christina Tosi (Momofuku Milk Bar), Einat Admony (balaboosta, Bolonat, Taim), Rawia Bishara, (Tanoreen), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (SHALOM JAPAN).


















ZVI (Iggy) Goodman Margaretten's choices for OCTOBER 2015:



[book] Backyard Kitchen
Mediterranean Salads:
A Cookbook from Sarina's Sephardic Cuisine
Spiral-bound
by Sarina Roffé
2015
Createspace
Sarina Roffé, whose recipes have also been featured in NY Times Jewish Cookbook and Joan Nathan's Jewish Cooking in America, has released Backyard Kitchen: Mediterranean Salads.
In the first in a series of user-friendly cookbooks, she includes 36 authentic recipes for Middle Eastern salads, couscous salads and pickles. Sarina is the creator of Sarina's Sephardic Cuisine (sarinassephardiccuisine.com), an iPhone app, and write a cooking blog.
The inspiration for Backyard Kitchen came from Sarina's grandmother, Esther Cohen Salem, the first Syrian Jewish caterer in Brooklyn, NY. It was in the mid-20th century era when weddings and special occasions were still held in the home. Esther's garage was converted into a backyard kitchen. The basement was a storage area for gallons of pickles and imported Syrian spices. The backyard kitchen became the center of life for the surrounding community and the place where Sarina, her sisters and her cousins learned to prepare this unique Middle Eastern cuisine. Sarina picked up her grandmother’s art, crafting every dish with care and love. Sarina learned her secrets and techniques about the subtleties of Syrian cooking that make the difference between a good cook and a great chef. She wanted to pass on the lessons learned from the women in her family to her children as a way of preserving Sephardic culture. The cookbook includes 36 authentic recipes handed down from mother to daughter with love and are traditional foods found in the Levant. The book also has links to video demonstrations. Perfect for vegetarians, the diet conscious and kosher cooks.
Sample cookbook recipes are Syrian Potato Salad which uses red new potatoes, diced celery, onion, eggs, parsley, oil, allspice, white pepper, lemon, and kosher salt. Tex-Mex Guacamole adds green pepper to the avocados, as well as cumin and chili powder. The Moroccan Peppers and Tomato Salad uses 8 cloves of garlic, paprika, salt, tomatoes, 6 green peppers, cumin and more (you broil the peppers in a broiler before peeling them.)


















ZVI (Iggy) Goodman Margaretten's choices for SEPTEMBER 2015:



[book] Something Sweet:
Desserts, Baked Goods,
and Treats for Every Occasion
by Miriam Pascal
August 26, 2015
MESORAH PRESS
It is from MESORAH PUBLICATIONS, Miriam is a top source for recipes, she has a huge family. Need I say more about the greatness of this book?
There's always room for Something Sweet! Desserts and treats for every occasion; Accessible ingredients and easy-to-follow instructions; Detailed 'Plan Ahead' instructions for every recipe; Baking, Holiday and Party Guides; and Every recipe is accompanied by a mouthwatering, full-color photo

As the creator of the immensely popular food blog overtimecook.com, Miriam Pascal shares her innovative, exciting, and delicious recipes with literally hundreds of thousands of eager home cooks. She now presents close to 100 brand-new, never-seen recipes plus a number of her readers' favorite treats.
Miriam's frequent interaction with readers has given her a unique understanding of what today's cooks need. You'l see this influence in numerous reader-requested features: handy ingredient substitutions, such as oil in place of margarine in many recipes, a number of health-conscious and allergy-friendly recipes, and additional helpful variations. She also shares 'plan ahead' instructions on freezing and storage, and she presents special guides that offer tips and ideas for holidays and parties. In the Baking Guide, Miriam provides information about ingredients, substitutions, kitchen tools, and baking tips.
Miriam is a master at taking familiar kosher ingredients and combining them into creative treats that look beautiful, taste amazing, and aren't hard to create. And, with her infectious enthusiasm, she makes it so much fun Something Sweet is for everyone who loves dessert. And isn't that all of us?















ZVI (Iggy) Goodman Margaretten's choices for AUGUST 2015:



[book] The New Kosher
Simple Recipes to Savor and Share
by Kim Kushner
August 2015
Weldon Owen Books
Born in Montreal, Canada, Kim grew up in an Orthodox home, learned to cook from her Moroccan-born mother, and spent summers with family in Israel. A graduate of the Institute of Culinary Education, Kim worked as a recipe developer for Food & Wine and Chile Pepper magazines and a private chef before becoming an instructor; her classes have been sold out for the last four consecutive years. She has appeared on the Today show and been featured in The Huffington Post and The Chicago Tribune. Kim lives in New York City with her husband and three children. Her self-published first cookbook, The Modern Menu, is now in its third printing.

Kosher cooking has been redefined for the modern family. The New Kosher is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking.
Kim Kushner comes from a diverse foodie background and her easygoing, mix and match style has helped her redefine kosher cooking. With over 100 recipes from all over the world, there’s something for everyone in this unique cookbook.
Looking for a modern twist on a traditional dish? Try Kim’s sticky date and caramel challah bread pudding, homemade challah with za’atar everything topping, 5-minute sundried tomato hummus or Mediterranean-inspired lentil, carrot and lemon soup.
Trying to find a new family favorite? Whip up some coconut- banana muffins with dark chocolate, penne with lemon zest, pine nuts and Parmesan “pesto”, easy dill chicken and stew or a crispy rice cake with saffron crust. Need a dessert everyone will love? You can’t go wrong with recipes like deconstructed s’mores, crunchy-chewy-nutty “health” cookies, miniature peanut butter cups and dark chocolate bark with rose petals, pistachios and walnuts.

Warmly written with personal narratives and detailed nuance, Kim’s recipes reflect her experience as a generous instructor who loves to teach and a mom who cooks tasty and nourishing fare for a big family.

Click the book cover to read more, purchase the book, or to read a free recipe for Sticky Date and Caramel Challah Bread Pudding
































[book] The Seasonal Jewish Kitchen:
A Fresh Take on Tradition
by Amelia Saltsman
Photos by Staci Valentine
Foreword by Deborah Madison
August 2015
Sterling Epicure.
Amelia Saltsman is the daughter of a Romanian mother and an Iraqi father who met in the Israeli army and immigrated to Los Angeles, where she was born and raised. Her first book, The Santa Monica Farmers’ Market Cookbook, is beloved. You probably know her from KCRW FM – Santa Moinca’s Good Food with Evan Kleiman
Here is a fresh, new way to think about Jewish food.
In The Seasonal Jewish Kitchen, Amelia Saltsman takes us far beyond deli meats and kugel to a world of diverse flavors ideal for modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking.

Amelia traces the delicious thread of Jewish cuisine from its roots to today’s focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles.
Amelia draws on her own rich food history to bring you a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks. You’ll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, home-cured herring, and gribenes—in fresh, modern meals.

The recipe list here HERE
(but please come back to buy the book from us hehe)















[book] A Jewish Baker's Pastry Secrets
Recipes from a New York Baking
Legend for Strudel, Stollen, Danishes,
Puff Pastry, and More
by George Greenstein and Elaine Greenstein
Julia Greenstein and Isaac Bleicher
(THE CHEESCAKE KING OF LONG ISLAND)
August 2015
Ten Speed Press
This follow-up to the author's James Beard award-winning Secrets of a Jewish Bakeris a charming collection of European-style bakery classics, such as coffee cake and strudel.

George Greenstein had a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker’s Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein’s expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns.
The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as basic recipes for fillings, icings, and glazes. With Greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.

















ZVI (Iggy) Goodman Margaretten's choices for JULY 2015:



[book] Jewish Slow Cooker Recipes:
120 Holiday and Everyday Dishes Made Easy
Paperback
by Laura Frankel
August 2015
Agate Surrey
This first paperback edition of Jewish Slow Cooker Recipes by Laura Frankel collects more than 120 sophisticated, simple, and satisfying kosher dishes. From everyday meals to holiday favorites, each recipe makes convenient use of the humble, ever-reliable slow cooker, using seasonal ingredients that can be found at your local market.
When Chef Frankel opened her first restaurant in 1999, she was driven not only by her love of cooking, but also by the desire to prove that kosher food can be as delicious and exciting as any other type of contemporary cuisine. The same goes in her own kitchen. When her family decided to keep kosher, they gave up eating pork, shellfish, and the combination of meat and dairy—but that didn’t mean they wanted to sacrifice flavor.
Frankel focused her culinary talents on creating kosher meals that are every bit as refined as their non-kosher counterparts—both at home and at her nationally acclaimed kosher restaurants. But creating inspiring dishes at home isn’t as easy without the elaborate prep that goes into a restaurant meal. That’s why Frankel turned to her slow cooker—a device she had been using once a week to prepare meals for Shabbat, when cooking with the stove or oven is prohibited. Once she realized the slow cooker could produce creative meals all week long, Frankel’s culinary imagination was off and running.
The book is divided by course and includes sections on appetizers, soups, entrees, sides, and desserts and breakfasts. For ease of use, each recipe clearly indicates seasonal ingredients and if it is a meat, dairy, or pareve dish.
Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Anyone interested in time-saving, family-pleasing meals will find Jewish Slow Cooker Recipes a reliable, inspiring resource in the kitchen. Whether you need a little nosh or a full-on fress, this cookbook has the recipe for you.



















ZVI (Iggy) Goodman Margaretten's choices for JUNE 2015:



[book] THE VILNA VEGETARIAN COOKBOOK
BY FANIA LEWANDO
Garden-Fresh Recipes Rediscovered and
Adapted for Today's Kitchen
FOREWORD BY JOAN NATHAN
Translated from Yiddish and
Annotated by Eve Jochnowitz
May 26, 2015
Schocken Books
Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna in 1938 (when it was under Polish control) and miraculously rediscovered more than half a century later.

In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, where all the hip intellectuals ate and conversed, published a Yiddish vegetarian cookbook unlike any that had come before. Her eatery was the Elaine’s of Vilnius. Even Marc Chagall dined there.
Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs).

Also included were impassioned essays by Fania Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets.
Lewando's cookbook was sold throughout Europe.
Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995, a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them.

Well, YIVO did more than just commission a translation. Barbara Mazur and Wendy K. Waxman were participating in a YIVO book group when they saw the 1938 book. Waxman and Mazur wanted to publish a reprint. They recruited Joan Nathan to write a foreword. How? They found out that she was speaking in Westchester County, NY, and cornered her in a parking lot there. Ms. Nathan not only said yes but she hooked them up with Schocken. Nathan sid that people always approach her with ideas for cookbooks and that she decided that it has to be worth it and it needs to contribute to the Jewish food field. This book was and is the real deal. Nathan told The Chicago Tribune, that Lewando was a trailblazer, and that everything you read gives the reader a sense of the life that was and the life that was lost and the life we should all live.

Dr. Efraim Sicher, a professor at Ben-Gurion University of the Negev in Be’er Sheva Israel is a great-nephew of Lewando's, helped with the biographical details of the reprint. Lewando was "no ordinary woman" according to Dr. Sicher. She taught nutrition classes in her own dietary school, and she sought to interest the English branch of H.J. Heinz in her recipes. She even worked as a chef aboard a Polish ocean liner. Then came World War II. Lewando and her husband were last seen, according to Sicher, being captured by Soviet soldiers as they sought to flee the Nazis in 1941.
Eve Jochnowitz, a New York City-based culinary ethnographer who translated and annotated the book, said, "…the recipes are really good and [readers] are going to want to cook and eat them. They are not the least bit dated. There are a couple of things that are labor intensive but there are plenty that are very easy. The recipes are vivid, flavorful, surprising."

A note on the recipes. They are very basic and direct. For example, see below:
LEEK APPETIZER
Prep: 15 minutes
Cook: 55 minutes
Makes: 8 to 10 servings
(Eve’s comments that update the recipe are in parenthesis)
Cut 3 large leeks and 2 Spanish onions into small pieces, and saute in butter (2 tablespoons). Add 3 diced hard-boiled eggs, 6 tablespoons butter, 4 tablespoons bread crumbs, 3 diced scallion, and (chopped fresh) dill. Add 2 raw eggs and some salt (1/2 teaspoon) and mix well. Melt 2 tablespoons butter in a pot, and add the leek mixture. Cover well, and bake 1/2 hour. Serve sprinkled with dill.
(For best results, saute the leeks and onions slowly over a low flame. It will take about 20 minutes. None of the recipes in this collection specifies an oven temperature, for the simple reason that temperature in the wood or coal ovens of that era could not be easily adjusted. A moderate oven of about 350 degrees works for most of the recipes.)














ZVI (Iggy) Goodman Margaretten's choices for MAY 2015:



[book] Jewish Soul Food:
Traditional Fare and What It Means
Paperback
by Carol Ungar
May 2015
Brandeis University Press
Jewish traditional foods often have symbolic meanings that few Jews are aware of. A Passover matzo is a taste of Egyptian slavery. The Hanukah latke reminds us of the little jug of oil that burned, miraculously, for eight nights. Noshing hamantashen at Purim, we remember the villain Haman, and his thwarted plan to destroy the Jews.

Even more than in the synagogue, Jewish life takes place around the dining table. Jewish sages compare the dining table to an altar, and that isn’t an exaggeration. Jewish meals—not only on the Shabbat and holidays, but even weekday suppers—are ceremonies and celebrations that forge a pathway between body and soul.
In this unique cookbook, Carol Ungar links the cultural and religious symbolism of Jewish foods to more than one hundred recipes drawn from Jewish cultures and traditions around the world. She offers easy-to-follow recipes for Shabbat meals and all the Jewish holidays, from Rosh Hashanah to the Nine Days and Tisha B’Av, along with fascinating briefs on how many Jewish foods—challah, kreplach, farfel, lentil soup, and more—express core Jewish beliefs.
With ingredients that can be found in any supermarket, and recipes adapted for the time- and health-conscious cook, this volume is for anyone who wishes to flavor Shabbat and holiday meals with Jewish soul. .



















ZVI (Iggy) Goodman Margaretten's choices for APRIL 2015:



[book] The Community Table
Recipes & Stories from the
Jewish Community Center JCC in Manhattan & Beyond
by JCC Manhattan, Katja Goldman,
Lisa Rotmil, and Judy Bernstein Bunzl
March 24, 2015
Grand Central
Across the continent, JCCs are cultural epicenters of modern Jewish life. The buildings are hives of activity; at any given moment, hundreds of people of all ages, backgrounds, interests, and opinions gather to engage in a myriad of activities. And nothing says community more than food.

While sitting down to enjoy a meal together is undeniably bonding, working together to prepare it is even more so. Now, three chefs who are longstanding members of the JCC Manhattan share classic recipes such as Weekly Challah, Latkes Four Ways, and Pumpkin Rugelach, plus an inspiring selection of contemporary dishes with a farm-to-table emphasis and international flavors: Fig and Fennel Bread, Iraqi Lamb Burgers, Brussels Sprouts with Pomegranate and Citrus Glaze, and much more. Holiday menu suggestions and a complete chart grouping recipes by dietary restriction (meat, pareve, dairy) are included as well.
With anecdotal contributions from JCCs all around the country, this cookbook highlights the JCC's vibrant, eclectic community-and celebrates all of its many flavors.

















ZVI (Iggy) Goodman Margaretten's choices for MARCH 2015:



[book] THE NEW PASSOVER MENU
BY PAULA SHOYER
February 3, 2015
Sterling Epicure
Chef Paula Shoyer is the author of the popular THE HOLIDAY KOSHER BAKER and KOSHER BAKER cookbooks. She resides in the DC area with her husband and four children. The fans of her baking books would ask her about Passover recipes even in the Summer, all around the country, so she decided to write book to answer their recipe questions. She organizes the recipes and stories into eight menus: one for each of the eight nights of Passover. Lunch ideas are also given for each day of the Chag - with page numbers of the mixed and matched recipes provided for your ease.

The eight menus are (1) The Updated Ashkenazic Seder Menu (9 recipes); (2) The International Seder Menu (8 recipes); (3) Shabbat Menu for Passover (5 recipes); (4) Yomtov Menu (8 recipes); (5) French Dairy Menu (4 recipes); (6) Italian Vegetarian Menu (4 recipes); (7) BBQ Dinner Menu (4 recipes); (8) Easy Chicken Menu (4 recipes) – but there is no complementary Hard Chicken Menu; (9) The Passover Breakfast (5 recipes); and (10) DESSERTS, of course (with 15 recipes).

In the Introduction, Shoyer discusses what many see as the Passover Food Oppression, and her mission to provide delicious, inspired, and elegant holiday meals within the dietary and culinary framework or spiritual restrictions of Passover.

Some of the standout recipes for me were:
Banana Haroset, which is gluten free and makes enough for 25 portions. It uses 3 bananas, ground walnuts, apples, wine and more; and Shoyer's gefilte fish gets ge'filled with salmon and served with a slaw of ginger, orange, mango, arugula, and avocado. Shoyer tried so many times to boil gefilte fish from scratch, and once it turned into a fish soup. So she writes, we should save time and stress and use a frozen fish loaf/roll and just enhance it with salmon filets. Her chicken soup adds in chicken meatballs and zucchini spaghetti, while her matzoh balls use ginger and cilantro.
The Peruvian Roasted Chicken with Salsa Verde is based on a Peruvian recipe by her friend Betty Supo. She also has a recipe for Brisket Osso Buco (as in the style of veal that one finds in Italian cuisine) She recommends using 2nd cut of brisket, not first cut. Inspired by NYC's kosher Tevere84 restaurant, she adds garlic gremolata to the brisket as a last step. Did I mention that her kugel is of asparagus and zucchini.
The International Seder Menu makes a Middle Eastern Haroset of dates, figs, ginger, zest, wine, fruit, nutmeg and more a la Limor Dector. There are recipes for Sephardic Poached Fish in Pepper Sauce; a Whole Chicken Stuffed with Dried Fruit; Moroccan Spiced Short Ribs; and Gingered Red Pepper and Tomato Soup
Two of the four Shabbat Menu rcipes are for Caramelized Onion and Sweet Potato Soup and Smothered Chicken and Sage and Basil.
For Yomtov, Shoyer recommends a Zucchini based soup; Beet and Butternut Squash Salad; Lamb Stew with Mint, Apricots, and Pears; and Coconut Chicken Schnitzel which makes use of matzo cake meal.
Kale leads the French inspired menu with a Kale Caesar Salad. Shoyer lived in Geneva for three Passovers. She includes recipes for Southeastern French-style Gratin Dauphinois with Kosher for Passover Cheese; Ratatouille; and Seared Tuna with Olives and Capers.
The Italian menu pays tribute to her father, Reuben Marcus, who served in Italy during WWII, and her brother who loves eggplant. It includes recipes for a vegetable antipasti; Eggplant Parm; and Pan Seared Zucchini with Garlic. The BBQ menu leads with a Garlic Marinated Steak with Onion Jam. The Easy Chicken Menu highlights a recipe for Chicken Scaloppini with Mushrooms. Very easy.
Some of the Breakfast items are Passover Rolls; Waffles; and Crumb Cake Muffins. The Dessert items – many of which are gluten free - include torts (three of them); two pistachio based rolls; orange tea cake cupcakes; candy; cookies; biscotti; and a Passover Opera Cake (insert a Verdi Nabucco opera joke here?)












[book] MODERN JEWISH COOKING
RECIPES AND CUSTOMS FOR TODAY'S KITCHEN
BY LEAH KOENIG
Photos by Sang An
March 2015
Chronicle Books
From the author of Hadassah's Everyday Cookbook
From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement. Author Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques and vibrant spices. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now.

















[book] THE COVENANT KITCHEN
FOOD AND WINE FOR
THE NEW JEWISH TABLE
By Jeff and Jodie Morgan
Covenant Winery
March 2015
Schocken Books – OU Press
A kosher cookbook
From Hummus with Toppings and Pita Bread to Cauliflower Soup with Crispy Garlic and Curry Oil, Gefilte Quenelles with Braised Leeks, Gnocchi with Sage Butter, Spiced Lamb Tagine with Currants and Israeli Couscous, and Chile Chocolate Soufflé, here are more than 100 mouthwatering recipes complete with suggested wine pairings, from the veteran cookbook authors and owners of the acclaimed Covenant Winery in California.
Filled with the flavors of Italy, Provence, North Africa, Asia, California, and Israel, these original, easy-to-prepare recipes for appetizers, salads, soups, side dishes, main courses, and desserts take kosher dining to a new, upscale level. With more than two decades of professional food-writing and wine-making experience, Jeff and Jodie Morgan share their favorite recipes and—in a first for a kosher cookbook—detailed suggested wine pairings, to give us a cookbook that respects Jewish customs, gives traditional food creative culinary makeovers, and introduces flavorful new dishes that will quickly become family favorites. The Covenant Kitchen includes informative sidebars on how to select the right wine for any occasion, on the requirements for kosher food preparation, and on how to prepare the basics (chicken stock, vegetable stock, mayonnaise, pesto sauce). Also included are sample menus for Jewish holidays throughout the year—from Braised Beef Short Ribs with Root Vegetables and Garlic Confit Mashed Potatoes for the Passover Seder to Latkes with Sour Cream, Green Onions, and Masago for Chanukah to Mocha Cheesecake for Shavuot—and the fascinating story of wine production and consumption in ancient Israel and throughout Jewish history.
With more than 75 beautiful, full-color food and wine-country photographs, The Covenant Kitchen puts a fresh spin on one of the world's oldest culinary traditions. It will be a delicious addition to any kitchen bookshelf.

Jodie and Jeff Morgan co-own Covenant Winery. Jeff taught of CIA – Culinary Institute of America and wrote for Wine Spectator. They reside near Berkeley










ZVI (Iggy) Goodman Margaretten's choices for FALL 2014:





[book] THE BAKING BIBLE
by Rose Levy Beranbaum
November 2014
HMH
The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum
Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.
Click the book cover or title to read more or to purchase the book




















[book] Thug Kitchen
Eat Like You Give a F*ck
by Thug Kitchen
(Matt Hollaway and Michelle Davis)
October 2014
RODALE
Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (“This might be my favorite thing ever”) and named Saveur’s Best New Food blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

Quick note: many of their book readings in October 2014 were canceled when book retailers found out that the authors were blondish. They feared protests and some critics send that this is “digital blackface” and that saying curse-words is a “black thing” and that the authors had mis-appropriated this. So are you saying that “thug” has more meaning than criminal? The criticisms are very confusing… the critics seem to be racist when calling the authors and publisher racists.

Plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell—and most people can’t afford the hype.
Thug Kitchen lives in the real world. In their first cookbook, they’re throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they’re going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.
This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket.
Sh*t is about to get real.
Click the book cover or title to read more or to purchase the book

























[book] The Portlandia Cookbook
Cook Like a Local
by Fred Armisen
Carrie Brownstein
And Jonathan Krisel
October 2014
Potter Clarkson
The cookbook is informative, easy to follow, creative, and funny. There is a bird on the cover, too. The book opens with a notice from the Portland Allergy Council. They approved it, but you should proceed with caution, nevertheless, and call the council during business hours, if necessary. It also opens with a map of 33 noteworthy restaurants in Portland. The chapters are segmented into these groupings: 01 Small Plates; 02 Main Courses; 03 Desserts; 04 Drinks; and 05 Brunch. Throughout the book are comments from the various Portlandia characters, and some very funny items, like the ad from a guy who can come 24/7 and help you split a check (non drinkers shouldn't have to pay for drinks, should you split it by vegetarian vs. non-veg)

To give you an inkling into some of the most standout recipes, here are a few.
Wild Mushroom and Artichoke Tartines;
Baked Manchego-Cheese-filled Dates with Marcona Almonds;
Claire's co-worker's Sichuan Chicken Wings;
Doug & Claire's Nacho Cheese Popcorn;
Spyke's Grilled Fruit Summer Rolls;
Marco's Borscht with Pickles, Eggs & Horseradish Cream (B.I.B: Borscht Is Beets);
Bird in a Grilled Cheese Nest (egg in the middle of the cutout bread);
Cream Cheese filled Pumpkin French Toast with Pecans;
Fruit Semifreddo (sugar, eggs, gelatin, cream, fruit);
Babysitter's Mac & Cheese; Slamburger on Brioche;
Kath & Dave's Paella Valencia;
Kale & Quinoa Bowl with Tofu and Mushrooms;
Alexandra's No Fuss Lasagna;
Mr. Mayor's Jamaican Jerk Chicken;
Stu's Stew's featuring Donald's Korean Short Rib Stew;
a dish with foraged greens with a hilarious story of how one couple foraged in neighbors' yards;
and Peter + Nance's Butterflied Chicken Roasted Over Bread with Japanese Eggplants and Sicilian Green Olives (you roast it an hour and then you transfer it to a broiler)...
and oh.. the chicken was free range and named Colin..
Click the book cover or title to read more or to purchase the book















[book] Plenty More
Vibrant Vegetable Cooking
from London's Ottolenghi
by Yotam Ottolenghi
October 2014
Ten Speed Press
The hotly anticipated follow-up to Jerusalem-born, London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

Click the book cover or title to read more or to purchase the book















[book] The Pollan Family Table:
The Best Recipes and Kitchen Wisdom
for Delicious, Healthy Family Meals
by Tracy Pollan, (Mom)Corky Pollan,
Lori Pollan, and Dana Pollan
Foreword by Michael Pollan
October 2014
Scribner
A gorgeous, fully illustrated collection of recipes, cooking techniques, and pantry wisdom for delicious, healthy, and harmonious family meals from the incredible Pollan family—with a foreword from Michael Pollan.
In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family’s best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals. Michael Pollan, whose bestselling books have changed our culture and the way we think about food, writes in his foreword about how the family meals he ate growing up shaped his worldview. This stunning and practical cookbook gives readers the tools they need to implement the Pollan food philosophy in their everyday lives and to make great, nourishing, delectable meals that bring families back to the table.
Standouts like Grand Marnier Citrus Roasted Chicken, Crispy Parmesan Zucchini Chips, and Key Lime Pie with Walnut Oatmeal Crust are easy to make yet sophisticated enough to dazzle family and friends.
Other interested recipes are:
the pollan signature salad that includes mesculun, walnuts, pear, and a mustard, raspberry vinegar, olive oil, balsamic veingar dressing
golden baby artichokes with lemon zest
grandma mary's grand marnier orange cake (her version of Jewish nut cake, Lori used to make it and sell it on martha's vineyard
grandma mary's mandelbrot cookies
sam's applesauce spice cookies
aquinnah and schuyler's chocolate cream pie
isaac's mexican wedding cookies
chickpea salad with manchego cheese, dijon, red wine vinegar, and arugula
farro vegetable pilaf
fusilli with oven roasted vegetables and parmesan
spinach and ricotta malfatti with kosher salt (hehe)
panfried halibut with chimichurri sauce
bistro burger (but u can leave out the cold unsalted butter
turkey burgers (but they use cheese and unsalted butter
speedy skillet beef with pineapple and peppers
hunter's chicken stew (their italian take on a polish dish, with chicken, mushrooms, tomatoes, thyme, sage, chicken broth, white wine and garlic

The Pollan's recommend that we get over our performance anxiety for family dinners. Don't push to be a professional restaurant chef. Don't worry if you don't cut an onion like they do on TV. These are family dinners. As Michael Pollan says, they are sophisticated recipes that use approachable techniques. And you don't have to cook family meals every night. Start slowly. Try one night a week or less. And grow from there, or not.
Speaking of technique, there are "Sage Advice" pointers. For example: Read the whole recipe from start to finish before starting. It isn't a movie, you don't want a surprise ending. You should assemble all the ingredients before beginning. Roasting a chicken? Put the legs at the back of the oven where it is hottest (who knew?). Boil a vegetable in already boiling water; but when boiling a starch, such as a potato, start the vegetable in a pot cold water and bring it to a boil.
With hundreds of exquisite color photographs, The Pollan Family Table includes the Pollan’s top cooking tips and techniques, time-tested shortcuts, advice for those just starting out and market and pantry lists that make shopping for and preparing dinner stress-free. This instant kitchen classic will help readers create incredible meals and cultivate traditions that improve health, well-being, and family happiness.

Plus a blurb from actor/producer/philanthropist Michael J. Fox: "Tracy’s family set a place for me at the Pollan Family Table, over 25 years ago now. This gorgeous book brings to mind so many holiday meals and other family gatherings as well as countless smaller moments when we could have just had a meal on the fly but instead made time to sit together and share. This is what my life tastes like. Enjoy."
Click the book cover or title to read more or to purchase the book











CARBS ARE NOT THE PROBLEM
REFINED ONES ARE
[book] THE 5 SKINNY HABITS
THE FIVE SKINNY HABITS
How The Ancient Wisdom of Biblical Scholars and Doctors
Can Help You Lose Weight
and Change Your Life FOREVER
by David Zulberg
October 2014
Rodale Press
In his own personal weight-loss struggle, David Zulberg turned to the wisdom of Maimonides, a medieval Jewish philosopher, physician, and rabbi to find consensus on ideal nutrition and optimum physical and emotional health.
After a decade of studying the RAMBAM, Zulberg was able to distill the teachings of the bible and humanity’s greatest doctors, and he discovered something amazing—ancient doctors already knew what today’s medical findings are rediscovering about what’s best for human health, weight loss, disease prevention, and psychological well-being.
The 5 Skinny Habits (seems like a great rebranding of his 2013 diet book) explains the ancient understanding of health and its application to our lives in the 21st century and its supersize proportions. Zulberg refers to legendary thinkers as Master Physicians and, through a close study of Maimonides, integrates the spiritual, emotional, and physical components of health and weight loss. With an easy five-step plan, Zulberg tells readers how to incorporate one habit each week for 5 weeks to achieve a healthier lifestyle. His five steps streamline and simplify the process of becoming fit, ensuring that change is made for good. as readers are gradually led through the plan, they become more accustomed to livin as prescribed by the ancient health experts. A simple diet diary with positive affirmations makes self-monitoring an effective and enjoyable part of the discovery. By the end of the journey, readers have incorporated the habits into their routines so completely that they are no longer "dieting" but simply living a healthier life
Zulberg's 2013 diet book sold 20,000 copies. A South African, he studied in Israel for seven years and also attended Columbia and Reading. He is a certified health coach.
You can read his bio at http://www.myjewishlearning.com/blog/members-of-the-scribe/author/dzulberg/
Click the book cover or title to read more or to purchase the book















[book] Bitter
A Taste of the World's Most Dangerous
Flavor, with Recipes
by Jennifer McLagan
September 16, 2014
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due.
In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.

Some of my own notes: A unique cookbook appeared in my kitchenette this week. It is BITTER by acclaimed chef Jennifer McLagan. McLagan, an Aussie who splits her time between Toronto and Paris, is the author Bones (2005), Fat (2008), and Odd Bits (2011). McLagan celebrates BITTER tastes, just like the authors of the Passover Haggadah. As British chef Sybil Kapoor wrote, “Every culinary choice we make defines who we are – and not just to ourselves, but to others.” …Whether it is following kashrut or eating bitter, I like that idea during the introspective month of Elul. McLagan writes that cultures of Asia (the land of bitter melon) and Italy (Volari, Campari) appreciate bitter flavors in ways that North Americans do not. But with the surge in popularity of arugula, radicchio, dandelion, coffee, and dark chocolate, the time is right to celebrate bitterness – a bitterness that signals toxic danger, but provides pleasure and nutrition.
Her recipes use Belgian endive, radicchio, escarole, chicori (endives), blood oranges, beer (hops), arugula, Brussels sprouts, turnips, rutabagas, rapini (broccoli raab), horseradish, seville oranges, walnuts, grapefruits, cardoon (like an artichoke), dark chocolate with high levels of cacao, white asparagus, and more (but she left out cow bile). The book grew out of the author’s memory of the bitter breakfast grapefruits of your youth. But they have been revamped by fruit marketing boards into sweet pink ones. Reading her recipes, storiesm, and analyses, you come away with the feeling that you have just earned a delightful degree in flavor, sensory cognition, and food history. BITTER: A Taste of the World’s Most Dangerous Flavor, with Recipes. by Jennifer McLagan (Ten Speed Press, September 2014) Standout recipes includes ones for Bitter Greens Ravioli; Belgian Endive Bathing in Butter (do NOT boil endive); Belgian Endive Flemish Style (uses milk and nutmeg but skip the ham); Radicchio Pie (red chicory, she tried this in Turin, but you can skip the pancetta); Radicchio and Gorgonzola Pasta Sauce (the radicchio offsets the richness of the cheese); (meat (not pork)) in Coffee Blackcurrant Sauce; Whisky Chocolate Tart; Turnip Ice Cream; White Asparagus with Blood Orange Sauce; Homemade Tonic Water (less sweet, more complex zest flavors); Tea Infused Prunes (let sit for two days); Beer Jelly; Turnip (brassica) and Fava Bean Stew (with garlic, peppers, thyme, butter and onions); Rapini and Penne (once again skip the pork); Horseradish and Avocado Quenelles (a la Moustache in Paris’ 5th arrondissement); Lamb with Dark Chocolate Pepper Sauce; and Cardoon Beef Tagine with Israeli Coucous (uses 2.5 pounds of stewing beef, 2 onions, ginger, cumin, turmeric, garlic, paprika, 1 lemon, olives, cilantro, and 2.5 pounds of cardoons).
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[book] NEW YORK CULT RECIPES
BY MARC GROSSMAN
Fall 2014
Sterling Epicure
Take a bite of the Big Apple!
Paris may be the capital of haute cuisine, but expat Marc Grossman craves the comfort food he grew up with in New York and Brooklyn. You might know his blog GrossmanAndFriends.com
So he has lovingly recreated those iconic recipes, from blintzes, bialys, and black & white cookies to pork buns, cheeseburgers, cheesecake, matzo ball soup, and everything in between. Grossman zooms in on particular neighborhoods and their special fare, and even includes addresses of his favorite places to chow down—including Greek restaurants like Tom's and Big Nick's, kosher delis like Barney Greengrass and Murray's Sturgeon shop, or Brooklyn's café-bakeries like Four & Twenty Blackbirds and Bakeri.
MARC GROSSMAN was born and raised in Manhattan and has lived in Paris, France since 1999. He studied cinema as an undergraduate at Harvard University and considered himself a filmmaker (or « aspiring filmmaker ») until impulsively opening Bob’s Juice Bar (Paris 10e) in 2006 when what had been a rather vague fantasy for years suddenly became a reality. Almost immediately, this hole-in-the-wall vegetarian juice bar café gained a cult-like following of locals and expats looking for an alternative to typical French fare. In 2007, Marc wrote his first cookbook, Smoothies and, with the same publisher (Marabout-Hachette), has gone on to write Muffins (2008), Bagels Comme à New York (2009), Un Goûter à New York (2011), and most recently New York – Les Recettes Culte (2012). In 2009, Marc teamed up with French entrepreneur Amaury De Veyrac to open a second vegetarian juice bar café: Bob’s Kitchen (Paris 3e) and in the fall of 2013 they will open Bob’s Bake Shop (Paris 18e) a New York-style bakery café as well as Bob’s Cold Press, a bottled juice division featuring non-pasteurized premium detox juices that they are developing in collaboration with The Sporting Project.
He opens with Filtered Coffee; Challah; Donuts, Glazed Donutes, Green Smoothies; and Babka. Followed by Silver Dollar Pancakes; French Toast; Oatmeal; Buckwheat Pancakes; Blintzes; Bagels; Rice Crispy Treats; Eggs Over Easy; Rugelach; Caesar Salad; Waldorf Salad; Huevos; Eggplant Burger; Hash Browns; Latkes; Tuna Melt; Knish; Meatloaf and Gravy; Blondies; Brownies; Whoopie Pies; Oreos; Pies; and so much more. But better yet... thie pictures of each
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[book] Sunday Suppers
Recipes + Gatherings
by Karen Mordechai
Fall 2014
Clarkson Potter
Karen grew up in a large family from Israel. They had large dinners.
She is famous for her dinner parties
Ms. Mordechai, a photographer who developed the Sunday Suppers to renew an experience recalled from the Sabbath dinners of her youth. “My favorite part of dinner is just sitting at the table talking for hours, and that doesn’t exist when you are at a restaurant,” Ms. Mordechai said. “I was born in Israel and grew up in a big, Jewish, Middle Eastern family. We think there’s nothing better than sitting around the table with family and friends.”
The point of Sunday Suppers was not originally to turn dinner parties into business, Ms. Mordechai added. “I photographed our first one and posted it to a blog. Suddenly we were getting e-mails from strangers and people from all over who, I guess, wanted that old-school dinner-party feel.”
Now the dinners, for which subscribers pay $150, sell out as soon as the reservation list is posted online. “It’s basically about making friends and hanging out,” Ms. Mordechai said. “And eating good food.”

Rediscover the art of cooking and eating communally with a beautiful, simple collection of meals for friends and family.
With her dinner series Sunday Suppers, Karen Mordechai celebrates the magic of gathering, bringing together friends and strangers to connect over the acts of cooking and sharing meals. For those who yearn to connect around the table, Karen’s simple, seasonally driven recipes, evocative photography, and understated styling form a road map to creating community in their own kitchens and in offbeat locations. This collection of gatherings will inspire a sense of adventure and community for both the novice and experienced cook alike.
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[book] Kosher Cuisine For a New Generation
by Cantor Mitch
September 2014
Red Portal Press
Fresh, simple, and entertaining – a zesty new kosher cookbook experience!
Who says the kitchen is just for cooking? Cantor Mitch brings kosher cooking to a new generation and away from the stove. With over 75 recipes and lay-flat binding, Kosher Cuisine For a New Generation is the perfect kitchen companion for anyone looking to put the chutzpa in cooking. With song and music pairings for each recipe, this is not your average cookbook. Whether you’re looking for soups, salads, or Bubbie’s favorite recipes, you're sure to find it and more in this one-of-a-kind creation from the infamous singing chef.
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ZVI (Iggy) Goodman Margaretten's choices for SUMMER 2014:

[book] THE GOURMET JEWISH COOKBOOK
MORE THAN 200 RECIPES FROM AROUND THE WORLD
By Denise Phillips
Summer 2014
Thomas Dunne
From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition, each recipe includes a brief overview of the background and rich history of Jewish cuisine and illustrates how kosher cooking is the first example of "fusion,"as it melds local foods of the countries where Jews have lived with the dietary laws that Jews observe. Whether for entertaining with style, cooking for the family or providing the traditional dishes for the Jewish festivals, this book will prove indispensable for Jewish and non-Jewish chefs everywhere.
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[book] The Gefiltefest Cookbook:
Recipes from the World's Best-Loved Jewish Cooks
Intro by Maureen Kendler
Foreword by Claudia Roden
Summer 2014
Grub Street
Everyone eats - but in the Jewish community food really matters. Eating is not a casual enjoyment but an expression of culture, history and philosophy. The Jewish communities’ tastes have developed in distinct ways according to family traditions and homeland cultures. To showcase the great variety of cooking styles the Jewish food charity Gefiltefest invited Jewish cookery writers from around the world to contribute their favorite recipes to The Gefiltefest Cookbook. In total, more than 65 internationally-renowned Jewish cooks have contributed to this collection.
Among the many well-known writers are, Nadine Abensur, Ekhlas Ahmed, Ken Albala, Michal Ansky, Tori Avey, Claire Berson, Jayne Cohen, Sibel Cuniman-Pinto, Linda Dangoor, Rachel Davies, Ovi Duri, Poopa Dweck, James and Michael Eder, Florence Fabricant, Sue Fishkoff, Jamie Geller, Tamar Genger, Sharon Glass, Stan Ginsberg, Simi Goldberg, Marcy Goldman, Joyce Goldstein, Todd Gray, Richard Grausman, Gil Hovav, Clarissa Hyman, Judy Jackson, Ruth Joseph, The Jewish Princesses, Faye Levy, Sharon Lurie, Deborah Madison, Gil Marks, Silvia Nacamulli, Helen Nash, Joan Nathan, Russell Norman, Yotam Ottolenghi, Philip Pell, Denise Phillips, Fred Plotkin, Victoria Prever, Rose Prince, Steven Raichlen, Rosalind Rathouse, Claudia Roden, Evelyn Rose, Judi Rose, Alan Rosenthal, Michael Ruhlman, Lady Sacks, Nigel Savage, Michael Shafran, Leah Shapira, Paula Shoyer, Marlena Spieler, Nanny Ten Brink-De Lieme, Eran Tibi, Fabienne Viner-Luzzato, Tina Wasserman, Michael Wex, Paula Wolfert, and Orly Ziv.
Gefiltefest’s founding patron Claudia Roden has written that ‘every recipe tells a story’. No culinary concoction exists in isolation and each has a rich history. For the Jewish community each dish reveals the writer’s roots, global wanderings and also modern practicalities and passions. The book includes a foreword by Ms Roden. The book also features an introduction by Maureen Kendler (with additional research by Claudia Prieto) discussing Jewish cookbooks from the 1840s to the present day.
Sales of the book will support the food charity, which organizes an annual London Jewish Food Festival and other events. Check Gefiltefest's website (www.gefiltefest.org) for more information
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ZVI (Iggy) Goodman Margaretten's choices for SPRING 2014:



[book] My Paris Kitchen
Recipes and Stories
by David Lebovitz
April 2014
Ten Speed Press
A collection of stories and 100 sweet and savory French-inspired recipes from Chez Panisse pastry chef and popular food blogger and nice Jewish boy, David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. He was at Chez Panisse for 13 years.
This is cuisine due Marche (market cuisine)
French cooking has come a long way since the days of Escoffier. The culinary culture of France has changed and the current generation of French cooks, most notably in Paris, are incorporating ingredients and techniques from around the world. In My Paris Kitchen, David Lebovitz re-masters the French classics, introduces lesser known French fare, and presents 100 recipes using ingredients foraged in the ethnic neighborhoods of Paris. Stories told in David's trademark style describe the quirks, trials, and joys of cooking, shopping, and eating in France, while food and location photographs reveal modern life in Paris.
Recipes include sriracha spiced meatballs, onion tart, duck terrine with figs, tabbouleh, Egyptian spiced nut mix, eggplant caviar, chicken with mustard, the no-mess counterfeit confit of duck, salted butter caramel sauce over chocolate cake, orange glaze over bay leaf pound cake, cassoulet, and more
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[book] HAPPY COW COOKBOOK
RECIPES FROM TOP-RATED
VEGAN RESTAURANTS AROUND THE WORLD
Edited by Eric Brent and Glen Merzer
Foreword by Emily Deschanel Blurb by Mayim Bialik
June 2014
Benbella
Sample amazing vegan dishes from around the world—right in your own kitchen.
HappyCow.com helps millions of people everywhere find delicious vegan and vegetarian cuisine across the globe through the site’s extensive database of restaurants and reviews. Now, Eric Brent, creator of HappyCow, and Glen Merzer, coauthor of Better Than Vegan and Food Over Medicine, bring the HappyCow concept home with a collection of nutritious and delicious dishes from top-rated vegan restaurants around the world.
Featuring recipes from many of the world's finest and most popular vegan restaurants, The HappyCow Cookbook shares the history and evolution of each restaurant, provides Q&As with the owners, and teaches you how to make some of their mouthwatering dishes.
With entrées like Blackbird Pizzeria’s Nacho Pizza, desserts such as Sublime Restaurant’s Apple Crumble Pie à la Mode, and drinks such as El Piano’s Granada Chai tea, HappyCow fans and newcomers alike will enjoy a selection of international gourmet vegan fare from the comfort of their own kitchens. The HappyCow Cookbook is a must-have guide for vegetarians, vegans, and those who simply want to experience some of the most delicious and healthy food on the planet..
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[book] Olives, Lemons & Za'atar:
The Best Middle Eastern Home Cooking
by Rawia Bishara
February 2014
Kyle NBN
From one of Brooklyn’s top, but little known, restaurants
Rawia, in Arabic, means storyteller. And that is what I am. I tell the stories of my life’s journey, culture, and family through my cooking. A delicious meal is the greatest companion to the memories we cherish most. I was born into a food-loving Palestinian-Arab family in Nazareth, a beautiful town in the southern Galilee. Though the words “organic,” “locavore,” and “sustainable” were unknown then, my parents’ approach qualified on all counts. My respect for the sources of food, how it is grown and prepared, originates in my early years at home. My grandmother had ceramic urns filled with fruity olive oil, pressed from the trees on her family’s land picked by my aunts and uncles. My mother, too, made her own olive oil, and used the remaining “crude” oil to make soap; she also distilled her own vinegar, sun-dried her own herbs and fruits, made fresh batches of goat cheese, as well as sweet wine from our vineyards, and jarred jewel-colored jams from the bounty of the local orchards.
After moving to New York, I opened my restaurant Tanoreen to honor my mother and her imaginative cooking as well as the rich Middle Eastern gastronomic culture that is rarely experienced outside the region. Tanoreen is unique because it showcases Middle Eastern home cooking as I experienced it growing up. The 135 recipes in this book celebrate tradition and embrace change. I cook without rigidly following recipes, though I do respect tradition. My dishes are based on our culture’s recipes that are flexible enough to accommodate both adventurous and conservative contemporary palates.
Organized by Breakfasts, Mezze, Salads, Soups and Stews, Main Courses (including vegetarian, fish, chicken, lamb and beef), Sides, Pickles and Sauces, and Desserts, in each chapter I maintain the authenticity of a dish, re-creating it as it has been made for generations; but sometimes I might opt to experiment a bit, to make the recipe more contemporary, perhaps adding a spice or offering a few shortcuts. My favorite examples of these are my preparation of Brussels Sprouts with Panko (and tahini), Spice Rubbed Braised Lamb Shank (marinated in ginger and rose buds), Tanoreen Kafta Roll, (a reconstructed classic) or Eggplant Napoleon (baba ghanouge layered between crisp eggplant and topped with basil and tomatoes). A dish like Egyptian Rice with Lamb and Pine Nuts shows this cookbook goes beyond Nazareth, and is more of a bible of Middle Eastern food, sharing my culinary journey from Nazareth to New York, with many stops in between.
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ZVI (Iggy) Goodman Margaretten's choices for FALL 2013:

[book] Entree to Judaism for Families
Jewish Cooking and Kitchen Conversations
with Children
Paperback
by Tina Wasserman
December 2013
URJ Press
Entree to Judaism for Families provides the essential tools for helping children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding. Every recipe is also a story, and Entree to Judaism for Families provides opportunities to share those stories, by learning the rich history of the communities that created the food, and sharing that food with your own family.
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[book] Who Put the Beef in Wellington?
50 culinary classics, who invented them,
when and why
by James W. Winter
Foreword by James Martin
December 2013
Kyle
I think it would sell better with a brighter cover.
Ever wondered why some of our dishes have the names they do?
Where does Caesar Salad comes from? How about Waldorf Salad
Who was Benedict and what’s he got to do with combining poached eggs with ham and hollandaise sauce?
In this fascinating journey into culinary history James Winter provides the answers to these questions and explores the origins of classic dishes from around the world. Who came up with them? When and what inspired chefs to combine certain ingredients? And why have they endured to become classics that we turn to again and again?
With a total of 50 famous recipes, including 10 iconic cocktails, James covers some of the most well-known salads, suppers, and desserts from restaurants around the world including
Battenberg Cake, Peach Melba, Melba Toast, Lobster Thermodore, Bananas Foster, Pina Colada. Margherita Pizza, Sole Véronique, Chicken Kiev and Tom Collins.
Including the quintessential version of each recipe plus hints and tips from top chefs, this book will inform and inspire in equal measure. You’ll also find the answers to: Why is a Tarte Tatin upside-down? Where does the name Tortellini come from? What has meringue with ice cream got to do with Alaska? Who invented Oysters Rockefeller? Does Chicken Kiev really come from Kiev? Why is the Bellini named after a famous Italian painter? Who was Reuben Kalakofsky (Reuben sandwich) and Ding Baozhen (Chicken Almond Ding, Kung Pao Chicken)?
Accompanied by a recipe for each dish to inspire you to cook these classics at home, this a book for your kitchen shelf as well as your bedside table.
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[book] BALABOOSTA
A Cookbook
by Einat Admony
September 2013
Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”). She’s a mother and wife, but also a chef busy running three bustling New York City restaurants: Taim, and Balaboosta.
I must mention that everytime I go to Taim, the takeout Israeli cuisine is quite above average, but they have so much staff attitude that I usually avoid the place. That is why I like the cookbook better; you get the food and nice feelings, without the unnecessary snide attitude.
This is Admony’s debut cookbook and it contains over 130 recipes she cooks for the people she loves. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.
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[book] THE BOOK OF SCHMALTZ
Love Song to a Forgotten Fat
by Michael Ruhlman
Photos by Donna Turner Ruhlman (some relation)
2013
From the famed cookbook author and judge from Iron Chef, a definitive book on schmaltz--a staple in Jewish cuisine and a "thread in a great tapestry," by one of America's most respected culinary writers.
For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient.
THE BOOK OF SCHMALTZ acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Potatoes cooked with schmaltz take on a crispness and satisfying flavor that vegetable oil can't produce. Meats and starches have a depth and complexity that set them apart from the same dishes prepared with olive oil or butter.
What's more, schmaltz provides a unique link to the past that ought to be preserved. "Schmaltz is like a thread that runs through a great tapestry," says Ruhlman's neighbor Lois, whose cooking inspired his own journey into the world of schmaltz. "It's a secret handshake among Jews who love to cook and eat."
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[book] Beyond Hummus and Falafel
Social and Political Aspects of
Palestinian Food in Israel
(California Studies in Food and Culture)
by Liora Gvion (Hebrew U)
Translated by David Wesley and Elana Wesley
2012
University of California Press
Beyond Hummus and Falafel is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a tense political context.
At the household level, Palestinian women govern food culture in the home, replicating tradition and acting as agents of change and modernization, carefully adopting and adapting mainstream Jewish culinary practices and technologies in the kitchen. Food is at the center of how Arab culture minorities define and shape the boundaries and substance of their identity within Israel.
The walkingcookbook.blogspot blog writes: “The authors of Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel argue that falafel is a Palestinian food that became part of Israeli cuisine as naturally as any immigrant cuisine merges with a new country. They write that with the establishment of Israel, Palestinian citizens of Israel kept their own immigrant dishes "in the private sphere, not so much due to the reluctance of the Palestinian population to expose its food as to the suspicions of Jewish people toward Arab food. Some, but only relatively few, of its components were appropriated by Jewish knowledge agents and became identified as 'Israeli' dishes." Joan Nathan, the author of The Foods of Israel Today, disagrees that falafel originated as a Palestinian food and became Israeli through proximity. The New York Times quotes her as saying, "Falafel is a Biblical food. The ingredients are as old as you're going to get. These are the foods of the land, and the land goes back to the Bible. There have been Jews and Arabs in the Middle East forever, and the idea that Jews stole it doesn't hold any water."”
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[book][book] Eating the Bible
Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul
by Rena Rossner (you know her from the Jerusalem Post)
November 2013
SkyHorse Press
Feed your body, challenge your mind, and nourish your soul
One weekend, a decade ago, author Rena Rossner was served a bowl of lentil soup at dinner. The portion of the Bible that had been discussed that week was the chapter in which Esau sells his birthright to his brother Jacob for a bowl of red lentil soup. Rossner was struck by the ability to bring the Bible alive in such a tactile way and decided on the spot to see whether she could incorporate the Bible into a meal each week. And so she has. The result, Eating the Bible, is an innovative cookbook with original, easy-to-prepare recipes that will ignite table conversation while pleasing the stomach. Every meal will become both a tactile and intellectual experience as the recipes enrich both the soul of the cook and the palates of those at the table.
Every cook must glance at a recipe countless times before completing a dish. Often recipes involve five- to ten-minute periods during which one must wait for the water to boil, the soup to simmer, or the onions to sauté. It is Rossner’s goal to help enrich those moments with biblical verse and commentary, to enable cooks to feed their souls as they work to feed the members of the household and guests. From the zesty “Garden of Eden Salad” to the “Honey Coriander Manna Bread,” each recipe will delight the palate and spark the mind.
213 color photographs
Rena Rossner has written extensively for the Jerusalem Post and the Jerusalem Report. Her Jerusalem Post cooking column, “The Weekly Portion,” combined recipes with biblical verse. As a mom to five kids, she is always looking for ways to bring more meaning to her family’s meals, and she blogs about this process at eatingthebibleblog.wordpress.com. She holds an MA in history from McGill University and a BA in nonfiction writing from Johns Hopkins University’s Writing Seminars program. Her poetry and short stories have been published in various print and online magazines. Raised in Miami, she also lived in Canada and Ireland before making her home with her family in Jerusalem, but she still travels extensively to North America and the United Kingdom.
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ZVI (Iggy) Goodman Margaretten's choices for JUNE 2013:



[book] PALEO COOKING
FROM ELANA'S PANTRY
GLUTEN-FREE, GRAIN FREE, HIGH PROTEIN RECIPES
By Elana Amsterdam
June 2013
10 Speed Press
A family-friendly collection of simple paleo recipes that emphasize protein and produce, from breakfasts to entrees to treats, from the popular gluten-free blogger of Elana's Pantry.
Amsterdam is based on Boulder CO with her globe trotting husband and two pre-teen sons.
She opens this book with Bagels topped with smoked salmon, and these bagels are grain free. She uses almond flour and flax meal, and a dash of coconut flour. Her pancakes are based in the same primary ingredients.
Her younger son is fond of avocado kale salad. The kale is massaged. She serves beets with rosemary and balsamic vinegar. In need of Colorado style healing? Try her Healing Vegetable Bisque which is rooted in an onion, carrots, daikon root, burdock root, and chicken stock. He sautes turnips in coconut oil and honey, and her sesame noodles are made with kelp noodles, almond butter, sesame oil, plum vinegar and honey. Other unique recipes includes salmon burgers, greek turkey burgers (hint: uses zucchini), sesame fish sticks (cod, eggs, almond flour, sesame seeds); chicken marbella (based on the silver palate recipe: includes prunes, green olives, honey, apple cider vinegar) There are no specific passover recipes. For those, check her blog.
Elana Amsterdam has established herself as an extremely successful gluten-free author and blogger; her simple recipes offer busy cooks streamlined techniques and short ingredients lists. While her first two books emphasized gluten-free recipes, Elana has eaten a grain-free diet since 2001. Her paleo recipes have become the most popular on her site, embraced by readers looking to not only eliminate gluten--but also dairy and grains--whether because of allergies or to generally improve their health. Paleo Cooking from Elana's Pantry offers nearly 100 recipes featuring lean proteins and simple vegetable dishes, plus classic desserts--all free from grain, gluten, and dairy, and made with natural sweeteners.
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ZVI (Iggy) Goodman Margaretten's choices for APRIL 2013:



[book] THE MODERN MENU
Simple, Beautiful, Kosher
Cookbook
By Kim Kushner
March 31, 2013
Gefen
http://www.kimkushnercuisine.com/
It is about 8 weeks late. They say it is because the orders were so high they had to delay the release date
Sadly they missed the Passover rush for cookbooks, but I am sure it will do well enough
The concept for this book has been building for the last decade. During these years the author has been teaching, out of her own kitchen, various groups of friends how to cook and put together menus. At the end of the day, everyone needs and loves to eat, especially when what s on offer is made with love. And the truth is, a thoughtfully prepared dish is far more interesting than a perfectly prepared one. In fact, the author never approaches any dish with the idea that it will be perfect. Not only is this attitude freeing, but it inspires her to try new ingredients, flavors, and techniques. She has prepared the recipes in the book dozens of times; they re tried and true, foolproof, and beautiful. Her students always want to know what goes with what, so she organized the recipes into menus, named for the way the dishes make her feel.
There s a Vibrant menu, filled with color, which inherently translates to flavor; the Crisp menu is loaded with pleasing crunch; the Saucy menu highlights the transformational power of a well-made yet simple sauce. The menu arrangements are simply suggestions; feel free to mix and match as you like. But never, ever skimp on the passion you put into making any dish, right down to a simple salad dressing. Because when it comes to cooking, what you put into it is what you get out of it.

Kim comes from a huge family - her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program. After stints at Food & Wine and Chile Pepper magazines, where she developed simple but innovative recipes for their subscribers to try at home, word of Kim's skill at making gourmet Kosher dishes from simple and elegant ingredients began to spread. Before long, she found herself working as a private chef for some of New York City's most discerning eaters, and teaching private cooking classes out of her own kitchen. Her culinary style, much like her life, is a study in Modern Orthodoxy: her kitchen is Kosher, and very much in line with her upbringing and heritage; yet, she is young, and her perspective is fresh and new.
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FROM PUSHCART TO HERRING – PAIRINGS WITH POSH WINES…
[book] Russ & Daughters
Reflections and Recipes from the House That Herring Built
By Mark Russ Federman
Intro by Calvin Trillin (a customer, humorist, poet and author whose prior novel starred the appetizing store)
March 2013,
Schocken
WITH 8 PAGES OF FULL-COLOR PHOTOGRAPHS AND BLACK-AND-WHITE IMAGES THROUGHOUT
A real delight to read.
Even if you don’t like lox of herring, the book recreates the struggles of the immigrant Jews on the Lower East Side and the stories of those who stayed in that area through the crime ridden, drug infested 1960s/1970s/1980s, and the return of Yuppies and professionals in the past two decades.
The former third generation owner/proprietor of the beloved appetizing store on Manhattan's Lower East Side tells the delightful, mouthwatering story of an immigrant family's journey from a pushcart in 1907 to "New York's most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver" (Jason Epstein, The New York Times Magazine).
When Joel Russ started peddling herring from a barrel shortly after his arrival in America from the Galician area of Southeastern Poland, he could not have imagined that he was witnessing the birth of a gastronomic legend. Here is the story of this "Louvre of lox" (The Sunday Times, London) from its humble beginnings through the Great Depression, the food rationing of World War II, the passing of the torch to the next generation just as the flight from the Lower East Side to the suburbs was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled.
The author fills his book with some recipes and with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted international clientele. Mark Russ Federman's (people say Russ, but the real name was more like Roooos) reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish.
The most important lessons I learned was not to lose your focus when slicing fish, or you can end up with a scar on your hand; whether it was Joel Russ’s idea to bring in his daughters or his neighbors idea to convince him to bring in his three daughters, it doesn’t matter, there is no single truth; never hire a shomer shabbos brother (Uncle Shmemendel) in the business who feels it is his duty to turn away customers because the kashrut level is not to his liking; never accuse a nephew of stealing when you simply misplaced the day’s receipts (but the nephew ended up making so many times more in his own business after he left); if you are going to visit the Strzyzover Rebbe, you should wear a kippah; if grandpa’s idea of customer service to say “Rebbitzen, tog mire a toyveh, fahrlir mein ahdres (lady, do me a favor, lose my address”), then bring in some females into the business, preferably lovely, who can schmooze the customers; never give special favors to certain customers, unless they are top doctors; if a customer tells you to set your daughter up with the “sheik of Brooklyn”, do it; yes, Jose (Yussel) Reyes, Herman (Chaim) Vargas, and a Sherpa can be great slicers and managers; use Swedish mustard when making a beet, apple, and herring salad; . But I still, thank god, never tasted a herring. (I think Ruth Tanenbaum Shapiro, the baker’s daughter and upper west sider sounds fascinating and should write a book, too)
Mark Russ Federman, grandson of founder Joel Russ, took over the running of Russ & Daughters from his parents in 1978 and turned it over to the fourth generation, his daughter Niki and nephew Josh (an ashram raised chemical engineer), in 2009. Federman, an attorney/litigator by profession and army captain during Vietnam, explains how he had to learn the fish business with difficulty (his father passed away too quickly), and the art of managing people and managing his own managers.
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ZVI (Iggy) Goodman Margaretten's choices for MARCH 2013:

[book] THE NEW JEWISH TABLE
MODERN SEASONAL RECIPES FOR TRADITIONAL DISHES
BY TODD GRAY and ELLEN KASSOF GRAY
(Equinox Restaurant, Washington DC)
March 5, 2013
St. Martin’s Press
The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, sharing the mouth-watering recipes that result from this flavorful union from authors, chef Todd Gray and his wife Ellen Kassoff Gray. More than a love story about what one can do with fresh ingredients, Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of two people’s traditions—and meals—can be. When Chef Todd married his wife, Ellen, who is Jewish, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the acclaimed Equinox Restaurant in Washington, D.C.
With more than 125 recipes including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Ellen's Falafel with Pickled Vegetables and Minted Lemon Yogurt, and Roasted Heirloom Beets with Capers and Pistachios, to Matzo-Stuffed Cornish Game Hens, Fig and Port Wine Blintzes, and Chocolate Hazelnut Rugelach, there are recipes for every occasion that the entire family will enjoy.
Includes a Chef’s Appendix (not the appendicitis kind) at the end of the book that is filled with tips and ideas
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[book] Family Table
Favorite Staff Meals from Our Restaurants to Your Home
Foreword by Danny Meyer
By Michael Romano and Karen Stabiner
March 2013
10 Speed Press
Some of the Best Food You’ll Never Eat in a Restaurant
Danny Meyer’s restaurants are among the most acclaimed and beloved in the nation: Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, winners of an unprecedented number of James Beard Awards for outstanding food and hospitality. Family Table takes you behind the scenes of these restaurants to share the food that the chefs make for one another before they cook for you.
Each day, before the lunch and dinner services, the staff sits down to a “family meal.” It is simple, often improvised, but special enough to please the chefs’ discerning palates. Now, for the first time, the restaurants’ culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, served alongside Karen Stabiner’s stories about the restaurants’ often-unsung heroes, and about how this imaginative array of dishes came to be. Their collaboration celebrates food, the family itself, and the restaurants’ rich backstage life.
Some of the recipes are global and regional specialties: Mama Romano’s Lasagna, Dominican Chicken, Thai Beef, Layered Huevos Rancheros, and Southern Cola-Braised Short Ribs. Many highlight fresh produce, like Michael Anthony’s Corn Soup, Barley & Spring Vegetables with Pesto, Grilled Halibut with Cherry Tomatoes, Sugar Snap Peas & Lemon, and Plum & Apricot Crisp with Almond Cream. There are homey dishes like Turkey & Vegetable Potpie with Biscuit Crust and Streusel-Swirl Coffee Cake, and inventive, contemporary takes, like Cornmeal-Crusted Fish Tacos with Black Bean & Peach Salsa and a delightfully tangy Buttermilk Panna Cotta with Rhubarb-Strawberry Compote. What all these recipes have in common is ease and perfection.
Family Table is an invitation from the restaurant family to you: Please join in..
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ZVI (Iggy) Goodman Margaretten's choices for FEBRUARY 2013:

I personally do not believe in making matza macaroni. I think it is better to eat dry matzah and remind oneself of salvery and poverty. But there are those who crave luxuries, so who am I to criticize?

[book] Passover Made Easy
Favorite Triple-Tested Recipes
By Leah Schapira and Victoria Dwek
February 2013
Mesorah Artscroll
Leah Schapira, author of the bestselling Fresh & Easy Kosher Cooking, teams up with noted food editor Victoria Dwek. They put the wow into your Passover cooking, with creative and original recipes that you would never believe could be made with Passover ingredients.
Passover Made Easy features triple-tested recipes and tips for making your holiday food festive and delicious and it’s all so simple to prepare! The ingredients are easily available and all but four recipes are gluten-free (non-gebrokts). With its fascinating culinary tidbits and helpful plating tips, this is a cookbook that is as fun to read as it is to use.
Includes sixty easy-to-make recipes, full-color photo for each dish, “plating” & serving secrets, and a wine guide & wine pairings
Victoria Dwek, who hails from a Syrian Jewish background (Deal NJ), eats kitniyot (rice and legumes), many Ashkenazim do not. Leah Schapira (Lakewood NJ), in addition to not eating kitniyot, doesn’t eat gebrokts, (matzah mixed with liquid). She makes everything at home and uses no boxed items. Dwek told the NY Jewish Week that, “the successful recipes [that made it into the book] were when people did not care if they were Pesach or not.” Schapira said she made the book’s biscotti recipe, which calls for potato starch and ground almonds, and left the biscotti in a jar on the table. They were gobbled up before she could tell her family they didn’t contain any flour. The pair first met when Dwek interviewed Schapira for an article about kosher food personalities.
Matzaroni and Cheese - Serves 6 to 8
5 matzahs, broken into small pieces
5 eggs
1 (16 oz.) container sour cream
1 (16 oz.) container cottage cheese
3 tbsp. butter, melted
1 tsp. salt
2 cups shredded mozzarella or muenster cheese
1. Preheat oven to 350°F. In an 8 x 8-inch baking dish, arrange one-third of the broken matzah pieces.
2. In a medium bowl, beat eggs. Add sour cream, cottage cheese, butter, salt, and 1 cup shredded cheese. Pour one-third of the cheese mixture over the matzah. Repeat with two additional layers of matzah and cheese. Top with remaining 1 cup shredded cheese. Bake for 40 minutes. The cheese on top should be brown and bubbling.
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ZVI (Iggy) Goodman Margaretten's choices for JANUARY 2013 :

[book] This is a Cookbook
Recipes For Real Life
By Max Sussman and Eli Sussman
October 2, 2012, Weldon Owen
Get into the kitchen. Use what’s in there. And don’t be worried about f’ing it up. James Beard Foundation 2012 Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. Teaming up with Olive Press, these Brooklyn brothers of Über-hip New York establishments Roberta’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses.
This is a Cookbook for Real Life features more than 60 killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans bring readers a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as some recipes with their origins in brotherly b.s. that wound up tasting delicious.
The Sussmans have got the back of twenty-somethings (they are 26 and 29), who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This is a Cookbook for Real Life is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the book's recipes have easy-to-find ingredients that limit the prep time fuss and can be prepared in small (read: shoebox) kitchens.
Chapters are organized by occasion, eating habits, and time of day so readers can enjoy lazy brunches, backyard grilled grub, a night in, dinner parties, midnight snacks, and sweet stuff. Want to increase your kitchen swag? Each chapter boasts special projects like home-curing bacon; pickling; making pasta from scratch; mixing cocktails, and “what’dya got sandwiches” -- and take it from the Sussmans, creativity in the kitchen makes a good impression in the long run.
They thank nana and papa, ema and abba.
Recipes includes ones for ramps, rigatoni, potatoes, watermelon gazpacho, adam sandler style sloppy joe, thyme spaetzle, the maccabi (fried chicken and latkes), holy schnitz chicken schnitzel, grilled meatball sandwich, pear tart, thin cute fries, flourless chocolate espresso tart, cereal cupcakes, maple bourbon smores, and more
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[book] GET COOKING!
A JEWISH AMERICAN FAMILY COOKBOOK
BY RACHEL HARKHAM and DONI ZASLOFF THOMAS
Fall 2012
Behrman House
So much more than a Jewish holiday cookbook, Get Cooking: A Jewish American Family Cookbook is a full year of celebration of Jewish food and culture.
Packed with holiday activities, jokes, and rocking' tunes on a free CD from popular children's musician Mama Doni, Get Cooking! celebrates Jewish American culture and holidays plus makes a Jewish connection to secular American holidays in an exuberant guide that works for Jewish families of all levels of religious observance. Co-author Rachel Harkham showcases modern reinterpretations of classic recipes, sure-fire kid pleasers, and New Jewish cuisine with a worldly spin to please a wide variety of tastes.
Mama Doni and Recipe Rachel can bring an interactive cooking demonstration and discussion about engaging families to celebrate together. As an option, in addition to the cooking demonstration, Mama Doni can also perform the "Get Cooking! "Family Concert either acoustically (with one other musician) or with her full band. It features songs ALL ABOUT FOOD and celebrations. Original songs include "Falafafull," "Challah Day," "Matzah Pizza," "Latke Man," and more that will have everyone dancing in the aisles, ready to Get Cooking and celebrate. The show will bring the book to life with dancing, recipe cards, food samples, and excerpts/activities from the book.
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ZVI (Iggy) Goodman Margaretten's choices for DECEMBER 2012:

[book] Cooking from the Heart
A Jewish Journey through Food
By Gaye Weeden and Hayley Smorgon
Fall 2012
Hardie Grant
This edition is in American measurements.
Heartwarming heirloom recipes and stories from around the globe.
Cooking From the Heart is a sumptuous celebration of cookery from around the world. This book reveals the stories and recipes of twenty-seven Jewish cooks and captures the importance and celebration of food in the Jewish home as a link to former homelands, their heritage, and a way to maintain the togetherness of family. We meet cooks from places as diverse as the Philippines, Morocco, Romania, and Ethiopia. They recount their sometimes tragic but always inspiring stories and detail their histories, the origins of recipes, and their experiences of food as they were growing up.
From Georgia to Italy to Israel, Japan, and South Africa, the common thread is how food and flavors fill a Jewish home with love. Their unique journeys and reminiscences are accompanied by glorious color photographs and delicious recipes—from traditional dumplings, noodles, and soups to biscuits, pastries, and doughnuts. Some dishes are simple, made from the freshest ingredients, while others are complex and elaborate. There is the spicy fragrance of Indian curry contrasted with the indulgent Almond Custard Cake or Chocolate Ganache Cake and of course, legendary chicken soup, gefilte fish, and strudel. The variety of tastes and flavors is truly amazing.
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See also: [book] Cooking From Memory
A Journey Through Jewish Food
By Hayley Smorgon
2007
Hardie Grant
Part cookbook, part history lesson, this book illustrates the story of the Jewish Diaspora in Australia through personal stories and delicious recipes that rouse taste buds and memories of the past. Readers meet 21 cooks who have migrated to Australia from places like Georgia, Italy, and Israel, as well as from Japan, South Africa, and Vietnam. While their stories of courage and hardship differ, food and flavors filled their Jewish homes with love, no matter where they lived. Readers can feast their eyes on beautiful photography while learning recipes for Sephardi couscous, chicken soup, gefilte fish, and strudel—as well as indulging in rich Jewish culture and tradition.
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See also (It retails for over $50, but here you can get a good discount): [book] Stella's Sephardic Table
Jewish family recipes from the Mediterranean island of Rhodes
By Stella Cohen with Marc Hoberman (Photographer)
2012
Hoberman
To be seated at a Sephardic table is to be a witness to centuries of a mesmerizingly rich cultural heritage overflowing with traditions and festivities, symbols and superstitions, stories and insights, fragrances, tastes and culinary secrets – all handed down from generation to generation around the ever-present Sephardic feast.
Following the expulsion of the Jews in 1492 by King Ferdinand and Queen Isabella of Spain, Sephardic Jewish communities spread to new shores bringing with them their rich gastronomic heritage from Moorish Spain which naturally evolved into a wonderfully complex fusion of flavours incorporating Ottoman Turkish, Greek, Hispanic, African and other influences.
Deeply inspired by her roots and constantly immersed in its traditions, author, artist and Sephardic cuisine expert Stella Cohen has set out to record the legacy of this vibrant, fascinating yet vanishing world for posterity and tell the story of her own family’s cultural journey from Rodos (where her great-grandfather Haham Yaacov Capouya, was the esteemed sage and Rabbi of Rhodes) to Rhodesia (today known as Zimbabwe) where she has raised her family to continue the traditions as passed on to her. In 1986, “Sephardic Cuisine” by Stella Cohen, a humble spiral bound cookbook, was independently published under the auspices of the Sephardic community of Zimbabwe and quickly became an international success, being reprinted many times over. For more than ten years, Stella has worked at revising and extending the original to include a more thorough exploration of the age-old subject and the techniques and traditions around it.
Stella’s Sephardic Table is a treasure trove of inspiration for the soul, filled with over 250 sumptuous easy-to-follow recipes, all lavishly illustrated and garnished with anecdotes, Ladino sayings, essays and rare insights into family-cherished tips and tricks traditionally passed from mother to daughter.
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ZVI (Iggy) Goodman Margaretten's choices for OCTOBER AND NOVEMBER 2012:

[book] Jerusalem
A Cookbook
By Yotam Ottolenghi and Sami Tamimi
October 2012, Ten Speed Press
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.
In Jerusalem, Yotam Ottolenghi re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake.
With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet.
Yotam Ottolenghi was born in Jerusalem in 1968. The son of a professor of chemistry at the Hebrew University of Jerusalem, and a high-school principal, he grew up Jerusalem's Ramat Denya neighborhood. A grad of TAU with a MA in Comp Lit, he is a celebrated chef and restauranteur in London. In 2002 he established the Ottolenghi deli with partners Sami Tamimi and Noam Bar. Sami grew up in East Jerusalem and witnessed both his parents cook traditional Palestinian dishes with great care and fervour, Sami set out on his own culinary path as a young teenager. He started as a comis chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv, in the 90’s. He move to London in 1997 and spent a long period in Baker and Spice, where he re-invented the traiteur section implementing his identifiable cooking style: vibrant, bold yet simple and honest.
PW writes, "Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. Realizing the difficulties of trying to capture the diversity of a city that has been described as “the center of the universe” Ottolenghi and Tamimi only promise “a glimpse into [the] hidden treasure” of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. Not wanting to offend the inhabitants of an already disputed territory, the authors try to cut a cross-section of recipes and ingredients native to the inhabitants of Jerusalem. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. Not happy with just presenting the flavors and textures of the city, the authors try to encapsulate the history and spirit of the city, too. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well."
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[book] Secrets of the Best Chefs
Recipes, Techniques, and Tricks from America's Greatest Cooks
By Adam Roberts
Artisan
October 2012
Adam Roberts left Emory School of Law to pursue cooking instead of cases, and playwrighting and tarts instead of tort. See his Jewish recipes here: http://www.amateurgourmet.com/tags/jewish-food
In his latest book he asks top chefs for their hints. Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more.
The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
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ZVI (Iggy) Goodman Margaretten's choice for SEPTEMBER 2012:

[book] Helen Nash's New Kosher Cuisine
Healthy, Simple & Stylish
By Helen Nash
September 2012
Overlook Press
Helen Nash's first two cookbooks, Kosher Cuisine and Helen Nash’s Kosher Kitchen, are classics of the art of kosher cooking. Reviewing her first publication in The New York Times, cookbook guru Craig Claiborne praised Nash for food that is "seamlessly kosher and endlessly inventive." Helen Nash’s New Kosher Cuisine represents the best and most health-conscious addition to the art of kosher cooking. Using ingredients that have only recently become available, Nash’s latest work contains many new and imaginative fusion recipes that are as modern as they are delicious. But her signature dishes, based on traditional Eastern European cuisine, are still very much in evidence. A delicious mixture of old and new, homey and contemporary, this book shatters the myth that Jewish food is all gefilte fish and chopped liver!
PW WRITES: Despite the limitations placed on kosher chefs, Nash, in her third cookbook (Kosher Cuisine and Kosher Kitchen), attacks the problem head-on. She promises to shake up even the most jaded eater of gefilte fish and stuffed cabbage. Inspired by personal tragedy, she decided to focus on taste as experience and health as a must. Incorporating both New Age fusion (such as in white fish pate and southwestern ratatouille) and classic Eastern European dishes (see cholent and pot roast), Nash expands upon the oft-criticized kosher cuisine’s lack of imagination. Realizing that most people don’t have hours to spend in the kitchen, Nash recommends preparing and freezing a dish in advance, “so that you can feed a family or entertain without too much hassle at the last minute.” Perhaps even more useful than the actual recipes, though, are the indexes placed at the back of the book. Ranging from helpful tips on equipment and cooking (for example, “to rescue a soup or stew that is too salty, add a raw potato”) to specifics on technique (e.g., how to seed tomatoes), the back sections are indispensable for cooks of any level.
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[book] The Brisket Book
A Love Story with Recipes
By Stephanie Pierson
Fall 2011,
Aandres Mc Meel
Food writer, cookbook author, and brisket zealot Stephanie Pierson contends, "Some foods will improve your meal, your mood, your day, your buttered noodles. Brisket will improve your life."
This is not a kosher cookbook, but there are plenty of ideas inside.
Brisket is so easy to warm up to, no wonder everyone loves it. Families pass brisket recipes down like heirlooms. Chat rooms are full of passionate foodies giving passionate opinions about their briskets--and each one claims to have the best brisket recipe ever! When Angel Stadium of Anaheim introduced a BBQ brisket sandwich, it promptly won a national contest for best ballpark cuisine. This lively book offers everything from brisket cooking tips to chef interviews to butcher wisdom. Color photographs, illustrations, and graphics ensure that brisket has never looked better. The recipes include something for everyone: Beef Brisket with Fresh Tangy Peaches, Scandinavian Aquavit Brisket, Sweet-and-Sour Brisket, Barbecued Brisket Sandwiches with Firecracker Sauce, a Seitan Brisket (even people who don't like meat love brisket), and a 100% Foolproof Bride's Brisket.
If brisket does indeed improve your life, then The Brisket Book promises to be the ultimate life-affirming resource for anyone who has savored--or should savor--this succulent comfort food
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[book] The Mile End Cookbook
Redefining Jewish Comfort Food
from Hash to Hamantaschen
by Noah Bernamoff and Rae Bernamoff
September 2012
Clarkson Potter
Inspiring Jewish cooking from the owners of the Mile End restaurants in Brooklyn and Nolita/Manhattan, which brings Montreal style Jewish cooking to NYC. 100 comfort food recipes. From brisket, borscht and latkes to challah and smoked meat. And easy pickles, and smoked meat hash.
WHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood.
Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.
For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel; PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken con?t, sauerkraut, and soup mandel; SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-?lled doughnuts, ?ourless chocolate cake, honey cake, cheesecake, challah, rye; ALL THE CLASSICS: the ultimate chicken soup, ge?lte ?sh, corned beef sandwich, latkes, knishes
With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.
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ZVI (Iggy) Goodman Margaretten's choice for AUGUST 2012:



ZVI (Iggy) Goodman Margaretten's choice for JULY 2012:

[book] Grandma Elmaleh's
Moroccan
Cookbook
By Lisa Elmaleh Craig
July 2012
A treasure trove of recipes, anecdotes, and food facts based on Moroccan-Jewish cooking which was described by the New York Times food critic in 1970 as "home cooking that a Sultan would envy"
In Spain, the family's name was Buenos Hombres, After 1492, the members of the family who fled to England were Goodmans, and those that went to France were BonHommes. Some changed the surname to Tovim, and those who settled in Morocco became Elmaleh.
For more than 50 years Sarah Elmaleh, the Moroccan-Jewish mother of a large immigrant family in Brooklyn, cooked sumptuous meals for family and friends. Her unique blend of Jewish and Moroccan cooking produced hundreds of recipes, most of which she kept in her head, until her granddaughter, Lisa Elmaleh Craig, sat her down and made her divulge her culinary secrets. This charming book combines recipes, reminiscences, and research with the author's own line drawings and color plates, to provide a verbal feast for the food-oriented reader as well as recipes ranging from a simple breakfast to a family feast. Includes dual measurements. Filled with family stories to accompany the recipes. For example, when grandma was a girl, the family would take a month long vacation to Marrakesh. Why did the Arab men place long sticks outside the home where they stayed?
Read and find out
Recipes include Sephardic Chicken Soup (uses tumeric and a beef bone); Aubergine Soup with Mint (uses an egg yolk); Ministra Noodles (square noodles for soup), L'Merq Hazina (Mourner's soup / tomato salad); StringBeans with Tomato and Garlic; Fennel with Saffron; Zalooq (honeyed eggplant puree); Piljan (Candied Aubergines with Ginger); El Qoq (Moroccan Artichokes); Loubia (Bean Casserole with Cilantro); Sardine a la Mogador/Essaouira; and more.
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ZVI (Iggy) Goodman Margaretten's choice for JUNE 2012:

[book] Stella's Sephardic Table
Jewish family recipes from the Mediterranean island of Rhodes
By Stella Cohen and Marc Hoberman
Summer 2012
Hoberman Collection
To be seated at a Sephardic table is to bare witness to centuries of a mesmerizingly rich cultural heritage overflowing with traditions and festivities, symbols and superstitions, stories and insights, fragrances, tastes and culinary secrets – all handed down from generation to generation around the ever-present Sephardic feast. Following the expulsion of the Jews in 1492 by King Ferdinand and Queen Isabella of Spain, Sephardic Jewish communities spread to new shores bringing with them their rich gastronomic heritage from Moorish Spain which naturally evolved into a wonderfully complex fusion of flavours incorporating Ottoman Turkish, Greek, Hispanic, African and other influences.
Deeply inspired by her roots and constantly immersed in its traditions, author, artist and Sephardic cuisine expert Stella Cohen has set out to record the legacy of this vibrant, fascinating yet vanishing world for posterity and tell the story of her own family’s cultural journey from Rodos (where her great-grandfather Haham Yaacov Capouya, was the esteemed sage and Rabbi of Rhodes) to Rhodesia (today known as Zimbabwe) where she has raised her family to continue the traditions as passed on to her. In 1986, “Sephardic Cuisine” by Stella Cohen, a humble spiral bound cookbook, was independently published under the auspices of the Sephardic community of Zimbabwe and quickly became an international success, being reprinted many times over. For more than ten years, Stella has worked at revising and extending the original to include a more thorough exploration of the age-old subject and the techniques and traditions around it.
Stella’s Sephardic Table is a treasure trove of inspiration for the soul, filled with over 250 sumptuous easy-to-follow recipes, all lavishly illustrated and garnished with anecdotes, Ladino sayings, essays and rare insights into family-cherished tips and tricks traditionally passed from mother to daughter.
Click to read more












ZVI (Iggy) Goodman Margaretten's choice for MAY 2012:

[book] Recipes from My Jewish Grandmother
By Marlena Spieler
Late Spring 2012
Annes books
Marlena Spieler is a passionate cook who discovered her love of cooking living in Israel as a teenager. She has written more than 30 cookbooks, and writes for newspapers in both Britain and the USA. Her regular column, The Roving Feast, goes out worldwide and is a two-time award winner for the Association of Food Writers
Marlena has been shortlisted numerous times for various awards including the prestigious James Beard (two books and one newspaper column), the Guild of Food Writers Awards (UK, best radio food broadcaster of the year, twice ), and the Association of Food Journalists (USA: Best Column in Newspaper of Over 400,000 circulation — twice) for radio presenting, food writing and books. Everyone from BBC Radio to LBC agree: Marlena can talk about food… she can talk and talk and talk and talk. One of her latest books, Feeding Friends, won the International Cookbook Award in Perigueux, France, in 2000 and her Jewish Heritage Cooking was honored in the Loire Valley, in 2003 by a Special Jury Award at World Gourmand Book Awards.
Marlena is passionate about discovering and sharing the good flavours of life. She lives in Britain with her husband Alan, beautiful and patient cat Madeline, and two wild energetic totally adorable Jack Russell Terriers, Jake and Lambchop. Catch up with her culinary adventuress at www.sfgate.com.






[book] THE BOOK CLUB COOK BOOK
Recipes and Food for Thought from Your Book Club's Favorite Books and Authors
By Judy Gelman and Vicki Levy Krupp
Revised and Updated for 2012
March 2012 Penguin
Whether it's Roman Punch for The Age of Innocence, or Sabzi Challow (spinach and rice) with Lamb for The Kite Runner, or Swedish Meatballs and Glögg for The Girl with the Dragon Tattoo, nothing spices up a book club meeting like great eats. Featuring recipes and discussion ideas from bestselling authors and book clubs across the country, this fully revised and updated edition of the classic book guides readers in selecting and preparing culinary masterpieces that blend perfectly with the literary masterpieces their club is reading. This edition features new contributions from a host of today's bestselling authors including: Kathryn Stockett, The Help (Demetrie's Chocolate Pie and Caramel Cake)
Sara Gruen, Water for Elephants (Oyster Brie Soup)
Jodi Picoult, My Sister's Keeper (Brian Fitzgerald's Firehouse Marinara Sauce) Abraham Verghese, Cutting for Stone (Almaz's Ethiopian Doro Wot and Sister Mary Joseph Praise's Cari de Dal)
Annie Barrows, The Guernsey Literary and Potato Peel Pie Society (Annie Barrows's Potato Peel Pie and Non-Occupied Potato Peel Pie)
Lisa See, Snow Flower and the Secret Fan (Lisa See's Deep-Fried Sugared Taro)
Glogg, inspired by The Girl With The Dragon Tattoo (wines, brown sugar, sinn, cloves)
Cocoa Cinnamon Babka from Michael Chabon for his Kavalier and Clay novel
Chocolate Chip Shortbread Cookies from Myla Goldberg and Bee Season
Vanilla Kipferls (crescent cookies) from Markus Zusaks and The Book Thief
Dotties's Famous Peter Butter Pie from James McBride, author of The Color of Water
Sun Dried Tomato and Goat Cheese Pizza from Lauren Weisberger and The Devil Wears Prada
Chicken Shwarma from Jonathan Lethem and Mother less Brooklyn
Mozarella Sticks from Barbara Ehrenreich
Shibazai Salad (Tomato Cucumber) from Geraldine Brooks
Fig Spread and Goat Cheese Toasts from Anita Diamant and The Red Tent
New York Style Cheesecake from Tatiana de Rosnay and Sarah's Key
and much much more
The Book Club Cookbook will add real flavor to your book club meetings!













ZVI (Iggy) Goodman Margaretten's choice for APRIL 2012:

[book] The No Potato Passover
A Journey of Food, Travel and Color
Aviva Kanoff
2012
NOpotatoPASSOVER.COM
Lose yourself in the beautiful travel photography & exotic recipes of “The No-Potato Passover” and let Aviva Kanoff take you on an international culinary experience from Italy to Morocco. Explore the tastes and colors of cultures far and near as Aviva explores creative recipes with these exotic cuisines. Every recipe in The No-Potato Passover is kosher for Pesach, which may seem surprising as these Pesach recipes lack the typical Pesach starchy staples. Leave potatoes behind! Explore the possibilities of quinoa and spaghetti squash in your Passover menu. The recipes in The No-Potato Passover are so delicious, you’ll want to make them all year round!
DID I MENTION that most recipes have fewer than six ingredients?
Aviva graduated from Hunter College with a bachelor's degree in Studio Art. Aviva expresses herself in a variety of ways. She has taught "Judaism through art" at Park Avenue Synagogue; gives private painting lessons; is a personal chef and is a children's author and illustrator.
Click the book cover to read more.










ZVI (Iggy) Goodman Margaretten's choice for MARCH 2012:

[book] Talking with My Mouth Full
My Life as a Professional Eater
By Gail Simmons
March 2012
When Top Chef judge Gail Simmons first graduated from college in Canada, she felt lost. Her friends were headed to grad school, and she had no plans. A family friend said, PLASTICS. No, I am kidding. A Friend asked her to write down what she enjoyed, so she wrote: “Eat. Write. Travel. Cook.” Now she gets to do all four. What started as a stint writing in college became her career. She is a professional eater, cook, food critic, magazine editor, and television celebrity. A host of Top Chef: Just Desserts; a judge on Top Chef; and a Special Projects Director at Food & Wine magazine, Simmons travels all over the world, and eats
Talking with My Mouth Full follows her unusual and inspiring path to success, step-by-step and bite-by-bite. It takes the reader from her early years, growing up in a Jewish Canadian household where her mother ran a small cooking school, her father made his own wine, and family vacation destinations included Africa, Latin America, and the Middle East. She tells of her Summer of Love on a Kibbutz… love of killing chickens, and her semester in Spain where she fell for Wine in a Box.
After culinary school, she was an apprentice in two of New York's most acclaimed kitchens; and on to her time spent assisting Vogue's legendary food critic Jeffrey Steingarten, working for renowned chef Daniel Boulud, and ultimately landing her current jobs at Food & Wine and on Top Chef. The book is a tribute to the incredible meals and mentors she's had along the way, examining the somewhat unconventional but always satisfying journey she has taken in order to create a career that didn't even exist when she first started working toward it.
With memorable stories about the greatest (and worst) dishes she's eaten, childhood and behind-the-scenes photos, and recipes from Gail's family and her own kitchen, Talking with My Mouth Full is a true treat. Click the book cover to read more.










ZVI (Iggy) Goodman Margaretten's choice for JANUARY 2012:

[book] Inside the Jewish Bakery
Recipes and Memories from the Golden Age of Jewish Baking
By Stanley Ginsberg and Norman Berg
Fall 2011, Camino
So good you can smell it.
Traditional Eastern European Jewish baking, along with the culture in which it evolved, is rapidly disappearing. Younger generations of American Jews are becoming increasingly assimilated into mainstream society. Small, family-run Jewish bakeries that once lay at the heart of their communities have fallen victim to the demise of the old-school bakers, shifting demographics and the economic firepower of diversified corporate food processors. More than a collection of recipes, “Inside the Jewish Bakery” chronicles the history and traditions as well as the distinctive baked goods of Ashkenazic Jewry in Eastern Europe and America. Drawing on sources as diverse as the Talmud, Sholom Aleichem and the yizkor books that memorialize communities destroyed in the Holocaust, the authors have crafted an engaging edible history that endows their recipes with a powerful sense of time and place.
Readers can recreate the authentically Jewish breads, pastries, cookies and cakes that once filled the shelves of neighborhood bakeries. The recipes themselves are based on the professional formulas used by America s Jewish bakers during their Golden Age, adapted and tested for home kitchens. In the chapter on rye bread, the authors present a range of recipes that span its history, from the dense black ryes of Eastern Europe and the traditional corn and deli ryes to today s lighter, less intensely flavored breads. They show us the many faces of challah as it evolved through the centuries and recount the roots and Americanization of bagels and bialys as well as recipes for a host of all-but-forgotten favorites like onion rolls, pletsl and salt sticks. And they evoke life in the traditional bakeries of decades past.
In the chapters on pastries, cakes and cookies, you ll find recipes for sweet treats that have all but disappeared from America s baking repertoire noshes like Russian coffee cake, honey cake made with rye flour, mandelbroyt, marbled wonder cake and black and white cookies that made Sunday mornings and festive occasions so memorable. A special chapter on Passover baking provides recipes for a host of leaven-free desserts to grace the Seder table.
Click the book cover to read more.










ZVI (Iggy) Goodman Margaretten's choice for NOVEMBER 2011:

[book] Feed Me Bubbe
Recipes and Wisdom from America's Favorite Online Grandmother
Bubbe and Avrom Honig
September 2011 Running Press
Feed Me Bubbe is all about taking you into Bubbe's kitchen. Based upon the popular online and televised kosher cooking show seen all over the world this book includes all of Bubbe's classic recipes, insights, and stories that are sure to touch the heart. Her voice and wisdom come across each page through a format that makes cooking fun and comfortable for any skill level. Discover Bubbe's favorite Yiddish songs and create menus that will be sure to please any palate. This is a must purchase for any fan of Feed Me Bubbe and anyone interested in experiencing the feelings, memories, and tastes of being a part of Bubbe's kitchen. So pull up a chair, sit down, have some chicken soup, and as Bubbe says at the end of every episode "Ess gezunterhait!" Eat in good health.
Picture sitting around the dining room table while your Bubbe, your grandmother, is in the kitchen cooking your absolute favorite treat. Be it the smell of chicken soup with matzo balls, the sounds of the sizzling oil as latkes are being prepared.
And the smile on her face as she would bring in that meal to the table for all to enjoy. Those memories, feelings, and moments are what the highlights of our childhood was made of. Bubbe wants you to feel that connection, revealing only need to know information, making you feel like Bubbe is adopting you into her family. This is not your typical book, yes it includes recipes but this book has a "Yiddish Word of the Day", stories, words of encouragement amongst other surprises that makes any human soul want to know more. We worked very hard to get the results that we knew the fans expected to see at the end of the day. In addition we wanted to make this book accessible to those that may not have seen the show online or on TV through JLTV in which the book is based upon. If you have not seen the show for yourself take a closer look at Bubbe's incredible world up close and personal through this book in what our fans affectionately know of as Feed Me Bubbe.

[book] Above is the official blurb. Now, for mine. Avrom Honig is a nice Jewish grandson. A college graduate, he gives great nachas to his Worcester family. He wanted to get involved in the media business after college, and was trying to make a tape/dvd/reel to show his work to prospective employers. He wasn’t happy with his sample dvd, and his father, in a fit of angst, said, why don’t you video your bubbe. And that is how his octogenarian bubbe became a media star, and part of a PBS Frontline documentary. He taped her making homey meals and giving advice, and these became an online sensation, a cable TV show, annual Beyond Bubbe Cook-off at WGBH in Boston, and, now, a cookbook
The cookbook is filled with stories, recipes, and cooking advice. There are memories of growing up in New England, marrying, and raising a family. The recipes are kosher, basic, easy, and heimisch. Each page has a Yiddish word of the day. There are recipes for latkas, blintzes, bulkelach (cinnamon rolls), chopped chicken livers, mock faux chopped liver, chopped eggs and onions (she uses olive oil), salmon puffs, chopped herring, Israeli style herring (tomato paste and apples), and pickled salmon. There is a story about a neighbor’s first taste of nova lox, the Catskills, a Boston area snowstorm and its food requirements, balancing work (she worked) and family and a daily hot meal for her growing family. Oh, there is the story of a crock pot and a frankfurter sliced lengthwise. Then there are more recipes, such as ones for pickles, black radish salad, homemade horseradish (with a story), and lime laced fruit salad. Naturally there is a recipe for chicken soup, and a gogol mogol drink that can cure you. There is fish chowder (cuz she is in New England), yellow pea soup with frankfurters (or hot dogs), meatball stew, lots of soups, bubbe’s burgers, and lettuce and tomato and onion on toasted bread. There are old family pics from the album. These are the foods your bubbe would make for you. There is baked fish cakes, sole stuffed with salmon, roasted chicken, mock gefilte fish (made of… chicken!), turkey eggrolls, turkey cacciatore (which she once flew with on a jet to California to feed at least ten relatives, because that is what bubbes do). Her brisket is to LIVE for, as is her beef or vegetarian tzimis, pitcha, cholent, pepper steak, pot roast, spaghetti and meatballs, corned beef, beef tongue, as well as kugels and desserts.








ZVI (Iggy) Goodman Margaretten's choice for OCTOBER 2011:

You Don’t Have to Keep Kosher to Like this book
[book] THE KOSHER CARNIVORE
The Ultimate Meat and Poultry Book
By June Feiss Hersh
August 2011, St Martin’s
A meat-only kosher cookbook, with 120 recipes designed to appeal to cooks of all faiths who are turning to kosher meat for superior flavor and results.
Experienced home cooks have long praised the virtues of kosher meat, prized for high quality and humane and well-supervised raising, butchering, and trimming. The innovative recipes in The Kosher Carnivore will delight families who keep kosher as a fresh and modern alternative to traditional kosher preparations and will appeal to a broader group as well—including the lactose-intolerant--with the author’s terrific mixture of classic, elegantly ethnic and just-a-little-bit-fashionable entries, such as:
In Beef: Classic Pot Roast, Grilled Steak Chimichurri, Slow-day BBQ Brisket
In Veal and Lamb: Veal Meatballs, Grilled Lamb Riblets, Lamb Sliders
In Chicken: Simple Roast Chicken, Simpler Roast Chicken, Simplest Roast Chicken, Pretzel Crusted Chicken Tenders, Moroccan Chicken. Chicken with Prunes Tsimmes, Chicken in Red Wine Sauce, Peach and Ginger-Glazed Chicken
In Turkey and Duck: Country-style Turkey Meatloaf, Oven-roasted Spicy Turkey Sausage, Pan-seared Duck Breasts with Figs and Madiera
In Tur Duck en…. There is none
In Soup and Stock: Creamy?? Mushroom Soup, Hungarian Bean Soup with Smoked Turkey, Beef & Barley Soup
The Kosher Carnivore also features around forty recipes for side dishes, creatively reinventing standards such as Creamed Spinach (without the butter or cream), condiments and sauces. It also provides instructions on how to grill, roast, braise, stew, pan-seer — and even fry - perfect crispy chicken without a buttermilk soak along with tips from expert butchers and chefs across the country. For example, for Skewered chicken thighs, the advice is what to tell your butcher.
Click the book cover to read more.










ZVI (Iggy) Goodman Margaretten's choice for SEPTEMBER 2011:

[book] A Jewish Calendar of Festive Foods
By Jane Portnoy and Robin Reikes
Commentary by Marshall Portnoy
October 2011 Janelle
Each observance on the Jewish calendar is celebrated with a full menu of treasured recipes in this new approach to a holiday cookbook. Organized in sequence, the menus are suitable for all skill levels, from novice cooks making a Seder for the first time to accomplished chefs looking for new meals for a Yom Kippur Break the Fast. Traditional foods such as schnecken and matzah balls are balanced by modern culinary creations that are sure to become new favorites. A calendar commentary runs throughout the year, explaining the meanings and traditions behind each holiday, including a special chapter devoted entirely to Thanksgiving. Illustrations of a Shtetl family accent the book with charm and nostalgia, while an appendix with notes on dietary laws rounds out the collection.
The pages are also color coded for each holiday period chapter. For TISHRI, the recipes include items for Rosh Hashanah (1-2), Yom Kippur (10), and Sukkot and Simchat Torah (15-22/23). Items range from Chopped Liver to a BBQ Brisket, and from Schnecken and Coconut pound Cake to Eggplant Bake and Rick's Noodle Kugel. Her tuna Salad for Sukkot includes pickle relish and lemon juice; the pumpkin cranberry bread uses pumpkin puree (not pie filling); and the artichoke quiche includes cheddar cheese. For Cheshvan there are 7 recipes for Shabbat, including one for Kentucky Cumberland Chicken and a Rice and Noodle Kugel (uses a cup ofrice, onion soup mix, mushrooms and noodles); and 10 recipes for American Thanksgiving. Chapter 3 for Kislev and Tevet has recipes for the first and the final days of Chanukah, including latkas, cucumber salad; rib roast beef. For Tub'Shevat there are six recipes, including an heirloom marble cake, carrot ring, and coconut panko fried fish with pineapple salsa. For Adar and Purim, there are 4 recipes, including ones for Coq Au Vin; poppy seed ring cookies; and hamantaschen. Eleven recipes are provided for Nisan and Passover; and six are listed for Iyar (Lag B'Omer, Independence Day, Remembrance Day, and Jerusalem Day). Sivan and Shavuot's chapter (can be for a bris also) has recipes for cheese blintzes, poached salmon, and cheesecake. The final chapter includes the months of Tammuz, av, and Elul. It includes very simple reciipes for sliced fish, cornpudding, and heirloom tomato salad.
Jane Portnoy is a practicing eye physician and surgeon at the Scheie Eye Institute of the University of Pennsylvania (You may recall her article on Pupillary Afferent Defect in Amblyopia). Marshall Portnoy is the cantor of Main Line Reform Temple and was awarded a doctor of music from JTS. He is the coauthor of The Art of Torah Cantillation. Robin Reikes is a freelance artist and art educator who has conducted workshops on such topics as Hebrew illuminations and the role of Jewish writers and illustrators in the comic book and graphic novel. Tidbit: Dr. Portnoy went to Louisville for Med School, and Ms. Reikes lives in Louisville.








ZVI (Iggy) Goodman Margaretten's choice for JULY 2011:

A Must read for any Penn grad of the Food and Folkways Department.
[book] From the Jewish Heartland
Two Centuries of Midwest Foodways
(Heartland Foodways)
By Ellen F. Steinberg, Jack H. Prost (A
June 2011 University of Illinois Press
JOAN NATHAN writes that this is “a fascinating overview of historic Jewish foodways throughout the Midwest, with many examples of recipes brought to the Midwest by Jewish immigrants. I know of no other work on Jewish American food with this concentration and breadth."

Listen to the author on WBEZ RADIO in CHICAGO at http://www.wbez.org/episode-segments/2011-04-19/exploring-200-years-jewish-food-midwest-85381

Ginger? Ginger is Jewish cooking?? Yes!
Have you been to Kaufman's bakery in Skokie?
Foodways is like Folkways. It isnt just the food, but the way you eat it, prepare it, store it, buy it, personal interactions, etc.
The German Jews and others tried to domesticate and Americanize the Eastern European Jews who arrived in the late Nineteenth century in the Midwest. They tried to change everything about the new Jews, change their spices, change their kashrut, assimilate them. But most of the new Jews did not change. Although the environment changed, they adapted to the Midwestern foods that were available.
Professor Steinberg scored a Midwestern Jewish cookbook on eBay. It was from St. Louis is 1910, from the B'nai Emunah shul. So begins this story
(actually she found a lot of Jewish cookbooks in used bookstores throughout the MidWest)
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and non-kosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include TZIZEL BAGELS and rye breads coated in Midwestern cornmeal, baklava studded with locally grown cranberries, tangy ketchup concocted from wild sour grapes, rich Chicago cheesecakes, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients.
Includes dozens of sample recipes. The authors have a busy spring planned with interviews scheduled on WGN-TV (May 31, 2011), WGN radio (June 8, 2011), a presentation at the Chicago Printers Row Lit Fest (June 4-5, 2011), and more.
NOTE: This Professor and author Ellen F. Steinberg is not the same person as sex educator Annie Sprinkle (nee Ellen F Steinberg)
Click the Book Cover for More Information







[book] The Whole Foods Kosher Kitchen
Glorious Meals Pure and Simple
By Lévana Kirschenbaum with Lisa R. Young Ph.D. RD
July 2011 Skyhorse
The right natural foods are not only better for you, they are tastier, too—these 250 remarkable recipes prove it! Eat your way to health! proclaims Lévana Kirschenbaum, longtime chef of Manhattan’s kosher gourmet restaurant Levana. Not only can you treat ailments such as arthritis with the appropriate nutrition, but you can also achieve a healthy weight just by eating. With dishes like Iced Minted Honeydew and Kiwi Soup, Balsamic Roasted Chicken Breasts, Chinese Meatloaf, and Molten Chocolate Cake, The Whole Foods Kosher Kitchen makes cooking healthily both easy and delicious. This veritable volume is chock-full of more than 250 recipes, plenty of color illustrations, and advice on which foods are (or aren’t) okay when powdered, canned, or frozen. Lévana promises your new superfood diet will taste so good, you won’t ever go back. 50 color illustrations. Lévana Kirschenbaum has twenty-five years of experience as a chef, caterer, and teacher and is the author of Lévana Cooks Dairy Free! Natural and Delicious Recipes for Your Favorite “Forbidden” Foods and The Whole Foods Kitchen. She lives in New York City. .









ZVI (Iggy) Goodman Margaretten's choice for JUNE 2011:


It is not a “Jewish” cookbook per se, but it reminds us of our Ottoman cuisines. Recipes include:

Mezze
Suzme (strained yoghurt, a.k.a. labneh) and goats' cheese rolled in za'atar, sumac and pistachios
Aubergine (Eggplant), Aleppo chilli and pomegranate jam
Red lentil kofte with pomegranate and coriander salad
Jerusalem artichoke 'hummus' with lamb and sumac
Lamb and pistachio kofte with tahini and pistachio sauce
Fennel and feta kofte with walnut tarator

First courses and Meats
Chickpea and courgette kofte with mulberry and chive flower salad
Sumac braised nettles topped with onion seeds
Cheddar, coriander and chard gozleme (pastries)

Pilafs, vegetables and salads
Kadirga pilaf with pistachios, almonds and currents, topped with Bechamel sauce
Perdeli pilaf with duck confit, raisins and pine nuts
Pink grapefruit, pomegranate and avocado salad with flowers
Spice scented spring lamb with quince and mustard relish
Pomegranate glazed kebabs with spiced pomegranate chutney
Al Halabi style kebabs with walnuts and pine nuts served with potato moutabel
Mung beans with caramelized onions and nigella seeds
Aubergine (eggplant) stacks with pomegranate, mint and yoghurt sauce
Wild asparagus and green herb tart with pomegranate dressing

Desserts
Maple glazed roasted figs with pistachio praline
Fig and cardamom ice cream
Istanbul orange and vanilla baklava
[book] Purple Citrus and Sweet Perfume
Cuisine of the Eastern Mediterranean
By Silvena Rowe
June 2011, Universe
Cover photo: Chilled sweet pea and watercress soup with rose petal cream
Silvena Rowe, executive chef of London's exquisite restaurant Quince at the May Fair Hotel, invites you on a journey through Eastern Mediterranean history and its culinary secrets. Here, the olive oil, rosemary, and basil of the West meet the exotic spices of the East for a contemporary cuisine of surprising lightness and variety. From tempting starters such as creamy feta and caramelized leek filo pastries to sumptuous entrÉes such as spiced pilaf with duck confit, raisins, and pine nuts to heavenly desserts like maple-glazed roasted figs with pistachio praline, this is food for celebrating, for healthy living, and, above all, for sharing. Rowe offers a modern twist on the classic recipes of a rich tradition, following in the footsteps of the great Ottoman chefs who combined the sweet and the sour, the fresh and the dried, the flavors of honey and cinnamon, saffron and sumac, scented rose and orange flower water. Filled with mouthwatering recipes that can be made using surprisingly simple and easy-to-find ingredients, and illustrated with stunning photographs, Purple Citrus & Sweet Perfume brings to life the natural beauty and irresistible flavors of the Eastern Mediterranean.
Silvena Rowe was born and raised in the ancient city of Plovdiv, Bulgaria, just three hundred miles from Istanbul. Her Turkish father instilled in her a love of cooking, and he passed down, as generations had before him, the traditions of the Ottoman cuisine. Her first book, Feasts, won the Glenfiddich Food and Drink Award.
Click the book cover to read more.

PS – If you are looking for the famous “Georgian Meatballs with Pine Nuts and Sour Cherries” recipe that Silvena first ate in Djvary, a small Jewish-Georgian restaurant in Tbilisi (contains dried fruit and meat, a favorite marriage in the cuisines of Bulgaria, Georgia, Armenia, and Hungary), it is not in the book. You have to get her Central European cookbook (or just google the recipe; it will pop up)







ZVI (Iggy) Goodman Margaretten's choice for MAY 2011:


[book] Recipes Remembered
A Celebration of Survival
By June Feiss Hersh
2011, Museum of Jewish Heritage
Former NYC Mayor, Ed Koch, likes it. Dr. Ruth Westheimer does also. Maybe you will also?
Suzie Fishbein writes that June Hersh offers us a rare gift in this cookbook. It is a testament to the Jewish human condition and its ability to transcend the past and move forward without forgetting. The survivors’ stories of deep love and great loss moved me. The understanding that for many, these recipes are all that remains of large, close, precious families takes my breath away. The juxtaposition of their brave stories with recipes only makes what they endured even more unimaginable. May the food of their memories nourish our spirits.
Recipes remembered gives voice to the remarkable stories and cherished recipes of the Holocaust community. The first professionally written cookbook of its kind is a moving compilation of food memories, stories about food and families, and recipes from Holocaust survivors from Poland, Austria, Germany, Hungary, Czechoslovakia, Romania, Russia, Ukraine, and Greece.
For many of the survivors who contributed to the book, this book is now a permanent tribute to their families with whom they gathered around the table before the war tore them apart, and to their family members born after the war who join around the table to share their heritage through recipes passed on from generation to generation.

For those survivors who could not remember specific recipes, June Feiss Hersh brought in 26 celebrity chefs, cookbook authors, and restaurateurs including Daniel Bolud, Arthur Schwartz, Ina Garten, Mark Bittman, Sara Moulton, Jonathan Waxman, Michelle Bernstein, and Joan Nathan, to create a recipe in the spirit of the memory that reflects their region’s cuisine. The cookbook includes professionally written and tested recipes and over 80 family stories of rescues, reunions, resistance, and love amid war. In many cases, sons, daughters, and grandchildren honor their family’s history through retelling stories and sharing recipes. The book also includes restored family photographs of the survivors, and beautiful photos of food-related artifacts from the Museum’s collection.

June Hersh personally interviewed every contributor, in addition to testing all of the recipes and contributing several of her own. She writes in the introduction to the book, “I spent hundreds of hours listening, learning, laughing, and crying. I heard incredible stories of defiance, resolve, bravery, and luck. I came home with recipes to test, savor, share, and enjoy. The survivor community has so much to teach and we still have so much to learn. Devour their words and savor their message.”

While all the stories are extraordinary, some are especially life affirming, such as the interconnected story of the Rubin and Bergson families. Ada Rubin and Nadzia Bergson became friends in Auschwitz. After the war, the families became reacquainted and spent many happy occasions together in New York City. Several decades later, Ada’s granddaughter Jolie, a native Californian, decided to go to school in the North East. One day her roommate’s boyfriend brought over a friend. Jolie and Jason hit it off right away. Later she learned he was Nadzia Bergson’s grandson. They married in 2000 and both grandmothers lived to see them together as a couple. Jolie and Jason’s twins are named for Ada and Nadzia. Recipes Remembered also includes astounding stories of a daughter who walked across the frozen Danube to reunite with her mother; a refugee who made a new life among welcoming strangers in the Dominican Republic; newlyweds who met crossing the Alps by foot; and valiant men and women who fought with the partisans; among many other unique, personal histories.

The over 170 recipes run the gamut from traditional Ashkenazi Jewish comfort food like potato dumplings, brisket, and blintzes, to the more exotic Sephardic dishes such as robust lentil soup, sweet honey glazed donuts, semolina gnocchi, fried plantains, and Romanian eggplant. Regardless of the ingredients, the recipes reflect Jewish life before the war, the resilience of the Jewish people during the war years, and Jewish renewal in all the years following.
The book also features cooking and baking tips, a Yiddish glossary, and hints for stocking a pantry. June Hersh graduated from the University of Pennsylvania. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest.
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ZVI (Iggy) Goodman Margaretten's choice for APRIL 2011:


Did you know that Baking powder (like some sugar and salt) is actually mined?
[book] MODERNIST CUISINE
THE ART AND SCIENCE OF COOKING
BY Nathan Myhrvold, Chris Young, and Maxime Bilet
April 2011, The Cooking Lab. 2,438 Pages
Is it a Jewish cookbook? No.
But at $625 a copy, it is a cookbook that should be discussed.
$625??
One chef said that he would pay $600 for a meal for two with wine at a top rated restaurant... so paying $625 (or less when you by on MyJewishBooks/Amazon) for several volumes that you will keep for decades, is not an issue
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,438 page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime.
At age 2, Nathan Myhrvold said he would be a scientist. At the age of nine, Nathan Myhrvold (51) cooked his family's Thanksgiving dinner. At 12 he met Jane Goodall. By that time, he had read all the books of interest in his Santa Monica library branch.
He was formerly the Chief Techonoloy Officer of Microsoft Inc, and he is a co-founder of Intellectual Ventures, which holds over 30,000 patents and some of the greatest new patents in the world. At age 14, Nathan started college. He studied mathematics, geophysics, and space physics at UCLA. At Princeton he earned a master's degree in mathematical economics and completed a PhD in theoretical and mathematical physics by age 23. In 1984 he was awarded a Hertz Foundation Fellowship for graduate study. He also attended Santa Monica College. For one year, he held a postdoctoral fellowship at Cambridge working under Stephen Hawking, studying cosmology, quantum field theory in curved space time and quantum theories of gravitation.

That's nice, BUT CAN HE MAKE A GOOD MATZO BALL??
OR A KUGEL?

Myhrvold and his co-authors with their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
How do you make an omelet light and tender on the outside, but rich and creamy inside?
Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy?
Why does copper react with egg whites?
Can you create a silky-smooth pistachio cream made from nothing more than the nuts themselves?
Why doesn't plunging food in ice water stop the cooking process?
Does boiling cook faster than steaming?
If you are grilling and you raise the grill, why doesnt this lower the heat delivered to the meat?
Is it true that a low-cost pan can perform better than an expensive one?
How does baking work? Is it a process of drying?
Why: The older the oil, the tastier the deep-fried food?

Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section.
Th=e authors share insights on how grilling, smoking, and stir-frying work
Extensive chapters explain how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas. More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others.

VOLUME 1: History and Fundamentals – culinary movements through history, microbiology in the kitchen, food safety, food and health, heat and energy, the physics of food and water
VOLUME 2: Techniques and Equipment – traditional cooking, cooking in modern ovens, cooking sous vide (this means that you cook in bags over several days at low temparatures), the modernist kitchen
VOLUME 3: Ingredients and Preparation – meat and seafood, plant foods, thickener, gels, emulsions, foams, wine, coffee
VOLUME 4: Plated-dish Recipes – tender cuts of meat, tough cuts of meat, poultry and birds, fish, shellfish, eggs and dairy, starches, fruits and vegetables
VOLUME 5: Kitchen Manual – example recipes, parametric recipes, amd condensed plated recipes

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ZVI (Iggy) Goodman Margaretten's choice for March 2011:


[book] THE HADASSAH EVERYDAY COOKBOOK
DAILY MEALS FOR THE CONTEMPORARY JEWISH KITCHEN
BY LEAH KOENIG, with LUCY SCHAEFFER AND JOAN NATHAN
March 2011, Universe
The Jewish love of eating extends far beyond the Shabbat and holiday tables to the every day. And while cholent and challah sate our appetites on Shabbat, and classics from brisket to latkes grace our holiday menus, what do we make for dinner on Monday night? Or prepare for Sunday brunch, or snack on in front of a movie? Here, America’s leading Jewish women’s organization, Hadassah, answers those culinary questions, sharing over 160 delicious, simple, kosher recipes that are destined to become family favorites. The recipes in this book span the culinary globe, combining iconic American and Jewish tastes with Mexican, Italian, French, Asian and Middle Eastern-inspired cuisine. They also celebrate the growing availability of fresh, seasonal produce and gourmet kosher ingredients, from artisanal cheese and chocolate to organic meat and poultry. Vegetarians and omnivores alike will be delighted to find a wide variety of breakfast, lunch and dinner dishes (not to mention snacks and cocktails) that cater directly to them. Focusing on freshness, flavor and no-fuss technique, The Hadassah Every Day Cookbook brings the flavors of the world—and the farm—to the kitchen. BR> Click the book cover to read more.








[book] The Arab-Israeli Cookbook
In Paperback
Edited by Robin Soans
2005
Here is the video: http://www.youtube.com/watch?v=q62NDawSRfM
It was a theatre event in England, and then the actors all cooked with each other. This is the companion to Robin Soans’ docudrama The Arab-Israeli Cookbook, this volume collects the actual recipes shared by the people Soans interviewed in Israel and Palestine. The dishes range from carrot cake to kebabs, from falafels to gefilte fish, from tabbouleh to tuna melt. Includes color photographs and commentary on the people who provided the recipes. Winner of a Gourmand Cookbook Award in 2004.
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ZVI (Iggy) Goodman Margaretten's choice for February 2011:


[book] The Sriracha Cookbook
50 "Rooster Sauce" Recipes that Pack a Punch
By Randy Clemens
January 2011, Ten Speed Press
Jews love Chinese and Asian cuisine. The love hot foods. They squirt red sauce in their Pho. They secretly love rooster sauce. -- Me
“This book is a perfect example that Sriracha tastes great on everything!” —David Chang, chef/owner of Momofuku
Sri Racha (See RAH Chah) is in Chonburi province, Thailand, about 65 miles southeast of Bangkok. It is a port town of 140 thousand Thais with a taste for hot sauce, specifically Nám prík Sriracha, a red paste sauce made from peppers, garlic, sugar, salt, and vinegar, sort of like a pickled garlic ketchup. Americans know it as rooster sauce.
You’ve drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it’s time to take your Sriracha obsession to bold, new heights. Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha’s savory punch, such as: Spicy Ceviche, Honey-Sriracha Glazed Buffalo Wings, Sriracha Cornbread, the Sriracha Burger, Peach-Sriracha Sorbet, and more. Named Bon Appétit’s Ingredient of the Year for 2010, the piquant pureé of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes—from star chefs to college freshmen—who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Whether you’re a die-hard fan or a recent convert to the revered “rooster sauce,” you’ll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.
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ZVI (Iggy) Goodman Margaretten's choice for January 2011:


[book] QUICHES, KUGELS, AND COUSCOUS
MY SEARCH FOR JEWISH COOKING IN FRANCE
BY JOAN NATHAN
November 2010, Knopf
What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking. All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.
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ZVI (Iggy) Goodman Margaretten's choice for December 2010:


[book] THE KOSHER BAKER
OVER 160 DAIRY FREE RECIPES FROM TRADITIONAL TO TRENDY
BY PAULA SHOYER
August 2010, Brandeis UPNE.com
The Kosher Baker is a fascinating look into the world of Jewish baking. While an incredible resource for those who eat kosher, it’s equally compelling for anyone interested in a tempting array of sweets and breads, from fast-and-easy to elegant party fare. Two thumbs up!
It is organized like a tutorial. Chapters includes (1) Quick and Elegant Desserts (15 minutes prep time) (2) Two Step Desserts (15-30 minute prep times) (3) Multiple Step Desserts and Breads (More than 30 minutes prep time) inclding Challah, mouses, tarts and puddings (4) Passover and No-Sugar and Other Special Diets
Highlights include basics, such as amaretto cookies, orange tea cake, and apple pastry. Next you graduate on to Chocolate Babka. As an expert, the book is also filled with tip on thawing and freezing , tips and techniques, and the point that if you boil caramel, don’t worry if the caramel forms into globs. Judy Lerner’s Apple Upside Down Cake; Pistachio Financiers (based on European almond gold bar shaped financiers); and Challah Beer Bread Pudding with Caramel Sauce (based on a Brioche based dessert she once had, but she substitutes a challah
Paula is the owner of Paula’s Parisian Pastries Cooking School in Washington DC. She was the editor of Susie Fishbein’s Kosher by Design cookbooks. She received her pastry degree from Ritz Escoffier Ecole de Gastronomie Francaise in Paris in 1996. Click the book cover to read more.










ZVI (Iggy) Goodman Margaretten's choice for November 2010:


[book] Encyclopedia of Jewish Food
By Gil Marks
September 2010, Wiley
672 pages
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions. Food is more than just sustenance. It's a reflection of a community's history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores both unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world; This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout; Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food.
The Encyclopedia of Jewish Food is an informative and eye-opening guide to the culinary heart and soul of the Jewish people. Food is more than just sustenance. It's a reflection of a community's history, culture, and values—and this is especially true for the Jewish people—a community that spans the globe. From Brooklyn to India and everywhere in between, Jewish food is represented by a fascinating array of dishes, rituals, and traditions.
Jewish cuisine is truly international. In every location where Jews settled, they brought culinary traditions with them and also adopted local dishes, modifying them to fit their dietary laws, lifestyle, and tastes. Unique traditions and dishes developed within the cuisines of North Africa, Europe, Persia, Asia, and the Mediterranean, but all are recognizably Jewish.
The Encyclopedia of Jewish Food explores the foods and culinary traditions of individual communities, such as the honey-nut sfratto cookies beloved by Italian Jews in Tuscany, as well as those that unite Jews everywhere, like the key elements of the Passover Seder plate. Alphabetical book entries—from Afikomen and Almond to Yom Kippur and Za'atar—present recipes, ingredients, and holidays that are significant to the story of Jewish food, spanning three thousand years.
Even those with a well-developed knowledge of Jewish food will find plenty of new and compelling information here—dishes and ingredients they've never heard of, surprising and delicious variations on favorite traditional recipes, and plenty of historical and cultural tidbits that explore how, when, and why Jewish foods developed into what they are today.
For anyone interested in Jewish cooking, culture, or history, the Encyclopedia of Jewish Food is an enlightening and engaging tour through the culinary heart and soul of a people.
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[book] Sarabeth's Bakery
From My Hands to Yours By Sarabeth Levine, with Rick Rodgers, Quentin Bacon, and Mimi Sheraton
Fall 2010, Rizzoli
Chocolate Chubbies
Makes about 2 dozen cookies
Ingredients
8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs, at room temperature
1 ¼ cups superfine sugar
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 ½ cups (5 ½ ounces) coarsely chopped pecans
1 ¼ cups (4 ½ ounces) coarsely chopped walnuts

Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.

Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl.The dough will be somewhat soft.

Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)

From Publishers Weekly: Starred Review. From her modest beginnings selling fruit spreads, jams, and preserves in specialty shops and opening a bakery café "on what was then a distinctly inelegant Amsterdam Avenue on Manhattan's Upper West Side," the James Beard Award-winning pastry chef's star, like her dough, continues to rise. These days, Levine focuses on growing her brand and expanding into a number of other New York neighborhoods and Key West, Fla. Now, in her first cookbook, she gives a historical overview of Sarabeth's and offers scrumptious descriptions of the baked treats she and her staff regularly make. Chapters cover morning pastries, muffins, breads, pies, cakes, and cookies in great detail. Though recipes calling for homemade puff pastry or croissant dough may prove too complicated for the average home cook, they provide a challenge to the ambitious. Sections on spoon desserts like Crème Brûlée, chocolate and bread puddings, ice creams and sorbets, and spreadable fruits (the item that helped Levine launch Sarabeth's three decades ago) add to the appeal of this handsome volume
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ZVI (Iggy) Goodman Margaretten's choice for October 2010:


[book] MATZOH BALL GUMBO
CULINARY TALES OF THE JEWISH SOUTH
BY MARCIE COHEN FERRIS
September 2010 reissue
UNC Press North Carolina
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 in the South is really any different from kugel in Chicago. Ferris's answer is an emphatic yes—because Jews in the South face different challenges than those in Chicago. Southern Jews must be more intentional about cooking that kugel and passing the recipe down from generation to generation. If this book were a restaurant, Michelin would award it two out of three stars: not absolutely first-rate, but "excellent cooking, worth a detour
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[book] 97 ORCHARD
An Edible History of Five Immigrant Families in One New York Tenement
By Jane Ziegelman
June 2010, Smithsonian
PW: Ziegelman (Foie Gras: A Passion) puts a historical spin to the notion that you are what you eat by looking at five immigrant families from what she calls the "elemental perspective of the foods they ate." They are German, Italian, Irish, and Jewish (both Orthodox and Reform) from Russia and Germany--they are new Americans, and each family, sometime between 1863 and 1935, lived on Manhattan™s Lower East Side. Each represents the predicaments faced in adapting the food traditions it knew to the country it adopted. From census data, newspaper accounts, sociological studies, and cookbooks of the time, Ziegelman vividly renders a proud, diverse community learning to be American. She describes the funk of fermenting sauerkraut, the bounty of a pushcart market, the culinary versatility of a potato, as well as such treats as hamburger, spaghetti, and lager beer. Beyond the foodstuffs and recipes of the time, however, are the mores, histories, and identities that food evokes. Through food, the author records the immigrants™ struggle to reinterpret themselves in an American context and their reciprocal impact on American culture at large.
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Classical Central Asian (Bukharian)Jewish Cuisine and Customs
by Dr. Amnun Kimyagarov.
A collection of 200 unique recipes.
254 pp. 175 color plates.
Send checks or money orders to:
AOASCANIM Publishers
64-33 98th Street, # 6-D
Rego Park, NY 11374
Tel/fax: 718-897-9759
E-mail:bukhariancuisine@gmail.com
Centuries-old ethnic cuisines provide a glimpse into the historical and cultural backgrounds of various ethnic groups. In this volume, Amnun Kimyagarov presents a collection of some 200 unique Central Asian Jewish recipes, many of them long-forgotten. The recipes have been adapted to suit the modern kitchen and are presented in full detail.
Central Asian Jewish cuisine places a heavy emphasis on rice, providing health-conscious readers with an array of reduced-fat dishes that are steamed or cooked in a bag. The section on baked goods presents a variety of flatbreads, traditionally baked in special tandyr ovens. The book guides the reader through the intricacies of Central Asian Jewish cuisine, describing its most popular ingredients, cooking methods, and unique kitchen utensils, many of which have been in use for centuries. Here the reader will find useful tips, such as which coals to use for improving grilled meats’ aroma
The recipes in the book are presented within the context of the broader culture of Central Asian Jewry. Included in this book is an extensive overview of this ethnic group’s history and culture. The text is accompanied by numerous illustrations and one-of-a-kind historic photographs, tracking the development of Central Asian Jewish cuisine and customs over the past 100 years.


[book] KOSHER BY DESIGN LIGHTENS UP
Fabulous food for a healthier lifestyle
by Susie Fishbein (Author)
November 17, 2008, Mesorah
This sixth volume in Susie Fishbein's celebrated Kosher by Design cookbook series was crafted with your good health in mind! Kosher by Design Lightens Up is a gorgeous culinary guide, bursting with easy-to-do ideas for eating and feeling better. This cookbook teaches healthy cooking and food combining techniques, with special commentary by certified nutritional expert Bonnie Taub-Dix, spokesperson for the American Dietetic Assn. Susie says, These nutritious recipes are easy to integrate into your everyday menus. Anyone looking to migrate into a better way of eating and living will find delicious options here. Over 145 brand new recipes, Over 160 full color photos, Creative entertaining ideas, including oil olive tasting, a party spritzer station and more! Simple, healthy approaches to: cooking oils, sweeteners, whole grains, superfoods, smarter shopping, and more efficient kitchen gadgets. And Comprehensive cross-reference index .
While traditional kosher cooking invokes images of heavy, fatty Eastern European fare, Fishbein's cookbooks are a cosmopolitan tour-de-force. Lightens Up showcases international influences that are varied and inspired, including: Argentinean Bison Steak, Korean Beef Kim Chee Skewers, Merquez Sausage on Whole Wheat Couscous, Chicken Tikka Masala, Lebanese Salad, Mexican Citrus Salad, Thai Chicken Soup, Moroccan Spiced Vegetables, a Greek Frittata Ring, and Tangy Mediterranean Vegetables. With 21 different desserts, such as Baklava Bites and a Frozen Pumpkin Pie, Lightens Up proves that sweet and healthy can be complementary adjectives. Fishbein advises, "Most people find that if eating healthier involves a drastic change - the dreaded diet syndrome - they will not stick with it long-term. My concept is simple. Take small steps." Her own positive experience comes through in Lightens Up as she admits, "I have noticed that as I eat more whole grains and cut back on fats, sugars, and oils, I've developed new taste buds! The new flavors are refreshingly pure and satisfying." Click the book cover to read more.






[book] Mama Nazima's Jewish Iraqi Cuisine
By Rivka Goldman
2006, Hippocrene
When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture--and their rich cuisine. With Mongolian, Turkish, and Indian influences, Jewish-Iraqi cuisine is a special blend--and has never before been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture by means of the culinary heritage passed on to her by her mother. This elegant cookbook memoir describes the ways in which the unique sociopolitical history of the Jewish-Iraqi has impacted their foods and the ways in which they are eaten, supplying over 100 healthful family recipes. Refreshing salads, hearty stuffed vegetable and meat dishes, and wholesome dumpling, fish and rice dishes all accompany tales of friendship, loyalty, persecution, escape, exile, and, of course, celebration.
Rivka Goldman was born in Basra, Iraq, into a wonderful tradition and a delicious cuisine. As a child, she left Iraq as part of a forced repatriation of Jews and later learned the art of cooking from her mother, a healer who incorporated her work into traditional recipes. She resides in Los Alamos, New Mexico
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[book] THE CAKE MIX DOCTOR RETURNS
BY ANNE BYRN
September 2009, Workman
What could be better than a phenomenon? The return of a phenomenon. Ten years ago Anne Byrn's The Cake Mix Doctor began its extraordinary run as one of the most popular baking books of all time. Now Anne Byrn is back with the all-new Cake Mix Doctor Returns! From the beloved author who showed home bakers how adding a touch of sweet butter or a dusting of cocoa powder, a dollop of vanilla yogurt or flurry of grated lemon zest could transform the ordinary into the extraordinary. Here are 160 brand-new recipes-that's right, 160 amazing cake mix recipes-for luscious layer cakes, sheet cakes, brownies, bars, cookies, and more. And the book is needed more than ever. Today 90 percent of home cooks use prepackaged mixes, while the economy is creating a perfect excuse to let them eat cake-cake equals happiness. And what cakes! 40 layer cakes, from Tiramisu Cake to The Best Red Velvet Cake, Strawberry Refrigerator Cake to Chocolate Swirled Cannoli Cake. 35 sheet cakes. 38 bundt and pound cakes. 16 cupcakes and muffins, plus the cult classic Whoopie Pie. And brownies, bars, and cookies, including Spice Drop Cookies, Angel Food Macaroons, and Chocolate Espresso Biscotti. There's even a wedding cake, a frequent request from the author's passionate online community. Click the book cover to read more.








[book] JEWISH COOKING BOOT CAMP
The Modern Girl's Guide to Cooking Like a Jewish Grandmother
by Andrea Marks Carneiro and Roz Marks
http://www.jewishcookingbootcamp.com/
2009, Three forks
Whatever tribe readers may belong to, they're sure to find a few new favorites (and an auxiliary Jewish grandma) in this terrific collection, which has the feel of a conversation with a caring relative. Authors Marks and Carneiro state up front that they aren't "keeping kosher or following rules" in their compilation of menus, organized by holiday (complete with wine pairings), though they do include a wealth of thoughtful tips for those who prefer to stick by tradition. Yes, brisket, latkes, kugel and flourless Passover Brownies make the mix, but so does a kosher caipirinha (utilizing kosher cachaca). The emphasis is on flavorful home cooking: chicken noodle soup, Swiss steak, mashed potatoes, and a simple ice cream pie will appeal to cooks of any faith. Anecdotes, quirky suggestions (like a list of Chanukah-appropriate hip-hop), and tips for buying and presentation jostle with recipes like a busy, satisfying family dinner, providing new cooks and those intimidated by Jewish cuisine a comforting, familial vibe.
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Dalia Carmel if the Upper West Side of Manhattan, NYC, amassed a collection of over 10,000 cookbooks, and probably more Jewish cookbooks than anyone else. She donated many of them to NYU’s library system; and many of the top Jewish cookbook authors have researched their recipes using her collections. She was asked in early 2010 what her six essential Jewish cookbooks are. She replied:
[Drizzle of Honey] [Arthur Schwartz jewish home cooking] [jewish cooking in american joan nathan]

















[mama leah] [book] [book]



















[book] SPOON FED
HOW EIGHT COOKS CHANGED MY LIFE
By Kim Severson
April 2010, Riverhead
You know her writing from The New York Times Dining and Food sections. You know her charisma from the NBC Today Show and other media. Now, from the prominent New York Times food writer, a memoir recounting the tough life lessons she learned from a generation of female cooks - including Marion Cunningham, Alice Waters, Ruth Reichl, Rachael Ray, and Marcella Hazan. Somewhere between the lessons her mother taught her as a child and the ones she is now trying to teach her own daughter, Kim Severson stumbled. She lost sight of what mattered, of who she was and who she wanted to be, and of how she wanted to live her life. It took a series of women cooks to reteach her the life lessons she forgot-and some she had never learned in the first place. Some as small as a spoonful, and others so big, bigger than a ladle, that they saved her life; the best lessons she found were delivered in the kitchen. Told in Severson's frank, often funny, always perceptive style, Spoon Fed weaves together the stories of eight important cooks with the lessons they taught her-lessons that seemed to come right when she needed them most. We follow Kim's journey from an awkward adolescent to an adult who channeled her passions into failing relationships, alcohol, and professional ambition, almost losing herself in the process. Finally as Severson finds sobriety and starts a family of her own, we see her mature into a strong, successful woman, as we learn alongside her. An emotionally rich, multilayered memoir and an inspirational, illuminating series of profiles of the most influential women in the world of food, Spoon Fed is Severson's story and the story of the women who came before her-and ultimately, a testament to the wisdom that can be found in the kitchen. Severson was previously a food writer and editor at the San Francisco Chronicle, where she won national awards for news and feature writing, including the Casey Medal for Meritorious Journalism in 2002.
PW writes, “In this frank confessional memoir, Severson, …attributes her culinary confidence to the tutelage of eight maternal figures, from the legendary to the not-so-famous. Moving from Alaska, where she wrote for the Anchorage Daily News, to San Francisco to be a food writer for the Chronicle, Severson quits her destructive habit of excessive drinking, and when she first interviews Marion Cunningham, the beloved California food writer, the two share their similar fears and vulnerabilities. Severson's refrain that "I was a fraud and an alcoholic and I was scared to death I would fail" runs through this narrative like a dirge, while her successive culinary acquaintances reflect her insecurities: Chez Panisse chef Alice Waters represents an admirable, however "ridiculously uncompromising" model of perseverance; Ruth Reichl, her intimidating predecessor at the New York Times, reminds her of the leader of the "popular girls" at school into whose realm she never fit; and Southern food writer Edna Lewis's unconventional living situation with the young gay cook Scott Peacock inspires Severson to recount her own difficult early years of coming out as a lesbian in the face of her family's disapproval and discomfort…. Severson's goal of finding "a connection" to her Italian mother dying of Parkinson's rings brave and sincere
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[book] The Jewish Princess
Feasts and Festivals
By Tracey Fine and Georgie Tarn
2009
The Princesses are back in the kitchen and ready to COOK! So raise a glass, say Lechayim, and get ready. Georgie Tarn and Tracey Fine, authors of the delightful Jewish Princess Cookbook, bring their culinary wisdom and irrepressible good spirits to a new enterprise. This time, they’re cooking up memorable feasts for family and friends—and readers are invited to indulge in wonderful recipes for Purim, Passover, Rosh Hashanah, Chanukkah, and many other special holidays where food is central to the festivities. And there’s more: Tarn and Fine share great ideas for a Bris Brunch, Bar and Bat Mitvahs, weddings, and cozy, casual dinners that combine traditional Jewish dishes with nouveau recipes destined to become new “classics.” A heady concoction of wit, humor, charm, personal stories, and delicious recipes, this book finishes up with a must-see list of amusing Yiddishisms. And the colorful retro art used throughout is the icing on the (Melting Nutty Raspberry Meringue) cake! .
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See also
[book] The Jewish Princess Cookbook
Having Your Cake and Eating It…
By Tracey Fine and Georgie Tarn
2008
Ideal for [those] who enjoy life, but not cooking, yet they still want to nurture their families (Tarn and Fine's definition of the Jewish Princess), this attractive book offers quick, accessible recipes and kitchen tips. The flavors are global, with chicken curry alongside chicken schnitzel, though everything is kosher; Jewish classics (latkes, cholent, honey cake) appear throughout and star in a section on the ultimate Friday night dinner. The stream of tongue-in-cheek Jewish Princess jokes keeps things bubbly and encouraging for inexperienced cooks facing a brisket or springform pan for the first time
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[book] The Veselka Cookbook
Recipes and Stories from the Landmark Restaurant in New York's East Village
by Tom Birchard and Natalie Danford
October 2009, Thomas Dunne
For more than fifty years, customers have crowded into Veselka, a cozy Ukrainian coffee shop in New York City's East Village, to enjoy pierogi, borscht, goulash, and many other unpretentious favorites. Veselka (rainbow in Ukrainian) has grown from a simple newsstand serving soup and sandwiches into a twenty-four-hour gathering place, without ever leaving its original location on the corner of East Ninth Street and Second Avenue. Veselka is, quite simply, an institution. The Veselka Cookbook contains more than 150 recipes, covering everything from Ukrainian classics (potato pierogi, five kinds of borscht, grilled kielbasa, and poppy seed cake) to dozens of different sandwiches, to breakfast fare (including Veselka's renowned pancakes), to the many elements of a traditional Ukrainian Christmas Eve feast. Veselka owner Tom Birchard shares stories about Veselka's celebrity customers, the local artists who have adopted it as a second home, and the restaurant's other lesser-known, but no less important, longtime fans, and he offers a behind-the-scenes look at what it takes to serve five thousand gallons of borscht a year and to craft three thousand pierogi daily---all by hand. The Veselka Cookbook will delight anyone with an interest in Ukrainian culture, New York City's vibrant downtown, and the pleasures of simple, good food. Click the book cover to read more.









[book] ENTRÉE TO JUDAISM
A CULINARY EXPLORATION OF THE JEWISH DIASPORA
by TINA WASSERMAN
October 2009, URJbooksandmusic.com
From the food columnist for "Reform Judaism" magazine, a book about the foods that tell us so much about who we are. Do you like you rmatzah sweet or savory? Do you eat chicken soup with a matzo ball or in mulligatawny style? Do you eat tofu salad or a cheese torta? Jews have adapted their meals to the cultures they lived in. The menu is rich in diversity and style, but oh so Jewish Wasserman takes us from Spain to India, from Russia to Israel to Italy and other places and provides a history of the Diaspora and foods. Includes over 275 recipes, and cooking tidbits
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[book] THE LOWFAT JEWISH VEGETARIAN COOKBOOK
HEALTHY TRADITION FROM AROUND THE WORLD
BY DEBRA WASSERMAN
VRG
Over 150 lowfat Jewish vegetarian recipes with an international flavor are profiled, including Rosh Hashanah dinner suggestions and 33 Passover dishes. One can feast on Romanian Apricot Dumplings, Polish Apple Blintzes, Czechoslovakian Noodles with Poppy Seeds, and Ukrainian Kasha Varnishkes. Celebrate with Eggless Challah, Purim Hamentashen, Chanukah Latkes, and more.




See ALSO:

[book] NO CHOLESTEROL PASSOVER RECIPES
BY DEBRA WASSERMAN
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[book] The Book of New Israeli Food
A Culinary Journey
by Janna Gur
Summer 2008,
From Publishers Weekly: Gur, founder and chief editor of Israel's leading food and wine magazine, Al Hashulchan Gastronomic Monthly, offers an enticing look at the evolution of Israeli cuisine. Part cookbook, part history, this collection with full-color photographs throughout paints a tantalizing and vivid portrait of the nation's culinary heritage and present-day gastronomy. Recipes include classics such as Falafel, Challah, Classic Jewish Chicken Soup, and Traditional Chopped Liver, as well as the less-familiar Figs Stuffed with Bulgur and Cranberry Salad, Citrus Semolina Cake, and Mina del Pesach (Passover Matzo Pie). Recipes are easy-to-follow and are grouped under salads, the street and the market, simple pleasures, grill, Shabbat and holidays. Detailed sections on the Israeli breakfast, olive oil, coffee, cheese and wine complement the recipes and give context to the important role these play in the Israeli diet. Additional information on open air markets, fishing in Israel and Israeli Shabbat add to the book's appeal. A section on special ingredients identifies the unusual, although most are easily obtained and will be at least somewhat familiar to most cooks. Beautiful and comprehensive, this book will become an immediate favorite with anyone with even a passing interest in Israeli cuisine. Click the book cover to read more.
Move over Eastern European Jewish cooking. Riga born, former El Al flight attendant and star of Israeli food has allowed one of her books to be translated into English, and it is filled with spices and vegetables, including shakshuka, falafel, FISH FALAFEL, bourekas, salads, more salads, mejadra, kubbe hamousta (Kurdish lemony soup), chreime (hot fish stew), pumpkin jam with spices, and more. She also includes holiday menus and recipes for Israeli holidays, including Rosh Hashana and Ramadan. Ramadan? YES RAMADAN! Why? Cuz not all israelis are Eastern European Jews.





[book] PASSOVER BY DESIGN
The Best of the Kosher by Design Series for the Holiday
by Susie Fishbein
February 2008, Mesorah
In this fifth cookbook in the celebrated Kosher by Design series, Susie Fishbein makes Passover preparations elegantly simple. Featuring a blend of Passover-adjusted Kosher by Design favorites, with over thirty brand-new recipes and full-color photos, this is one cookbook you'll love to use throughout the holiday. Passover by Design features: Over 30 brand-new recipes, many developed with kosher catering star, Moshe David; Over 130 Kosher by Design favorites reformulated and retested for Passover; Over 140 full-color images throughout, with over 40 brand-new photos; Quick and easy table decor and entertaining ideas; Useful, year-round healthy cooking techniques; Comprehensive index for easy cross-referencing; Also includes over 130 gluten-free recipes which makes this the perfect year-round cookbook for those on a gluten-free diet.
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As this book is published, the author is approaching her first Passover since the death of her beloved mother in law, Myrna Fishbein, and so, the book is dedicated to her. Recipes are tagged if they are non-gebrokts. Not only are the Passover recipes splendid, but the presentation ideas are extremely helpful and creative. For example, each seder participant can pick a chore out of a bowl (serve the soup, clean the first course, pour the wine). Or consider serving the karpas and salt water in a Bento Box. Or check the wine labels at the seder. Tell a Jewish story about each of the countries that the wines are from (Israel, USA, Chile, New Zealand, etc.)
Recipes include APPETIZERS (14) - highlights are Salmon Tataki, Tri-color gefilte fish (3 layers, requires salon for one layer, dill and cucumbers for another, and a springform pan), Steamed Sea Bass and Savoy Cabbage. Idea: serve the horseradish in a scooped out zucchini slice.
SOUPS (over 18) include creamy peach, carrot coconut vichyssoise, chicken, broccoli and almond bisque, and a thick wild mushroom veloute. In terms of matzo balls, there are tomato, tumeric, and spinach versions.
There are over 20 SALADS. Including seared Ahi Tuna Nicoise, Cucumber dill, Grilled Beef and Radish, Fatoush, and Mango Tuna with Goat Cheese. The coolest is a Watermelon and Beet salad served in a martini glass with mint and basil sprigs. There are 27 POULTRY recipes. Includes Chicken Lollipops, Greek Garlic Chicken, Fiesta Turkey Burgers, Pastrami Stuffed Turkey Roast with a Pineapple Glaze, and Ratatouille Chicken Stew. The nineteen MEAT recipes include Lamb Chop with Parsley Pesto, Brisket with Shallots and Potatoes, Braised Rib Roast with Melted Tomatoes, Veal Scaloppini with Kumquats, and a Fig Marsala Sauce.
Of the over 20 FISH/DAIRY recipes, my faves were Tower of Snapper and Eggplant, Halibut with Zucchini Confit, Tuna Croquettes, Parmesan Crusted Grouper (yes Parmesan can be kosher), Matzo Brei, and Blintz Souffle. The 24 SIDE DISHES include Cauliflower Popcorn, Cauliflower Francaise (she loves cauliflower), Matzo Primavera, Meichel (her mother in law's farfal mushroom pilaf), Hasselback Potatoes (never has a potato looked so lovely), a cranberry pineapple kugel, Thai Quinoa, and Quinoa Timbales with Grapefruit Vinaigrette. As for Afikomens, or DESSERTS, there are 28, including Ebony and Ivory (mouse), Chocolate Mousse Pie, Melon Granitas, Best Ever Sponge Cake (the trick is in the egg white beatings), a compote that serves a mere 25 people, and bronies, cookies, and sorbet. Btay Avon






[book] Arthur Schwartz's Jewish Home Cooking
Yiddish Recipes Revisited
by Arthur Schwartz with Ben Fink (Photographer)
Spring 2008. Ten Speed Press
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 (dumplings) and gefilte fish--that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture.
The fact that the author is the foodmaven.com comes across clearly, since he adds so much rich information on Jewish food history with each recipe. It is a pleasure to read. And then there are the photos. As he writes in the intro, food is a connection to the Jewish past and our faith. Sure, more Jews eat pizza than chopped liver, more eat sushi and salad nicoise than chopped herring and gefilte fish, but those classic foods are in our Jungian collective unconscious. And now for the recipes.
Appetizers (Forshpeiz) include recipes for arbes, chopped eggs and onions, chopped herring salad, schmaltz, black radish (ritach, as in ritach mit tzibeleh), vegetarian chopped liver (2 recipes), romanian eggplant salad, 2nd Avenue Deli's health salad/slaw, pitcha, chrain, and gefilte fish (mit carrots).
Some SOUPS are Chicken w/ knaidlach, kreplach, mushroom barley (did u know that mushrooms were free and plentiful in the woods of Lithuania), borscht (3 kinds), and Schav. Some SIDES include three, count 'em, 3 kugels, latkes, shlishkas, kishkas, dermas, tzimmes, and cabbage and noodles (u know.. that mouse in rataouille should have made cabbage and noodles for the critic) (hint... salt the cabbage first)
Some MEATS are cholent, flanken, brisket, stuffed cabbage, potted meatballs, (a history of romanian steakhouses; an essay on why Jews like chinese), karnatzlach (little sausage), salami and eggs, chow mein, and pepper steak. Not to mix meat and milk in the same paragraph, but some DAIRY recipes included are: Ratner's brown gravy, blintzes, lox fliegles, pickled lox; lox,eggs & onions; and whitefish salad.
There is a whole chapter for passover dishes, including an apple cake and matzo buttercrunch and ingberlach (matzo farfal ginger candy). Speaking of Passover, some BREAD recipes include one for tzibeleh kuchen. Did you know that Jewish corn bread is actually a sourdough ryte? DESSERT recipes include rugelach (kipfel), babka, and hamantaschen.
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[book] Healthy Cooking for the Jewish Home
200 Recipes for Eating Well on Holidays and Every Day
by Faye Levy
Spring 2008 Morrow
From Publishers Weekly: Healthy isn't an adjective usually paired with Jewish cooking, but Levy (Feast from the Mideast) puts a distinctive California spin on notoriously rich recipes to make them palatable to the waistline conscious. In addition to lightening classics like cholent and kugel, Levy features many Ashkephardic fusion dishes where the healthier (Sephardic) cooking traditions restore flavor when it is lost in the slimming down of east European Jewish (Ashkenazi) recipes. Hearty buckwheat blintzes are filled with goat cheese and ratatouille; turkey schnitzel is served over an Alsatian sweet-sour onion compote. Elsewhere Levy livens things up by adding New World and East Asian ingredients to old standbys, making a staid Israeli salad pop with pepitas and papaya, and accompanying potato latkes for Hannukah with baked tofu in sweet-and-sour ginger sauce. The book's first half progresses through the year's main holidays, from Rosh Hashanah to Shavuot, providing a dozen or so modernized recipes for each; the second half features dishes for separate courses, almost all venturing far afield from stereotypical Jewish food so that they could almost be from any cookbook. Those who are less sure-footed with kosher rules and techniques may be frustrated by Levy's focus on recipes' nutritional aspects rather than on religious questions. Still, anyone who has despaired of being able to reconcile healthy eating with hearty, comforting Jewish favorites will be thrilled at Levy's demonstrations of the contemporary possibilities for the cuisine. Click the book cover to read more.






[book] JEWISH HOLIDAY COOKING
A FOOD LOVER'S CLASSICS AND IMPROVISATIONS
BY JAYNE COHEN
2008, Wiley
From Publishers Weekly: Cohen (The Gefilte Variations) celebrates both the variety and spirit of Jewish holidays and the variety of Jewish cooking in this appealing book. Each major holiday throughout the year, from Rosh Hashanah in the fall to Shavuot in early summer, has its own section of recipes, as does the weekly Sabbath; strictly observant Jews as well as those who are not entirely familiar with the religious significance of all the events will appreciate Cohen's detailed comments on their history and meaning at the beginning of each section. Those with less experience in planning big feasts will also be grateful for the variety of menu suggestions that accompany each holiday: Passover seders, a Hanukkah latke party with superb traditional and nontraditional latkes, a vegetarian dinner for Sukkot. Cohen draws on Jewish cuisine from every tradition: Leek Croquettes from Rhodes, stuffed chicken soup from Iran and a pineapple-coconut milk kugel from Bombay are just a few of the pleasantly exotic yet authentic offerings; she also puts new twists on old standards, as with Moroccan-flavored brisket and deconstructed kasha varnishkes that feature portobello mushrooms and eggplant in lieu of quantities of fat. Each recipe is helpfully coded to indicate whether it is meat, dairy or pareve, though she often provides variations to accommodate all needs in this book that's enjoyable to read and inspiring to cook from.
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[book] The Jewish Princess Cookbook
Having Your Cake and Eating It . . .
by Georgie Tarn and Tracey Fine
May 2008, McBooks
Perfectly attuned to today's "Jewish Princess," this practical and delightful book delivers mouth-watering recipes laced with plenty of humor and a dash of chutzpah. Contrary to popular stereotypes, the Jewish Princess is simply a woman who knows how to make the most of herself and how to enjoy life to the fullest. She also knows that good food is a large part of that enjoyment. This guide features a host of fabulous traditional as well as nouveau Jewish dishes, all featuring quick preparation, allowing plenty of time for the rest of life's pleasures. Click the book cover to read more.






[book] Hip Kosher
175 Easy-to-Prepare Recipes for Today's Kosher Cooks
by Ronnie Fein
March 2008, De Capo
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 every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare. Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don't have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (and halal, permitted Muslim foods) and provides comprehensive sources. Click the book cover to read more.






[book] At Oma's Table
More than 100 Recipes and Remembrances from a Jewish Family's Kitchen
by Doris Schechter
August 2007. HP / Penguin Cookbook
From Publishers Weekly: Starred Review. Ostensibly a Jewish family cookbook, Schechter's loving ode to her family, in particular her grandmother, achieves more than that, compiling in food and family lore a shining portrait of what it means to be an American. After fleeing Vienna for small-town Italy during the height of WWII, Grandma Schechter's family made the trip to America by troop ship, dodging Nazi planes and submarines along the way. Each stop in her family's pilgrimage influences the dishes Schecter offers in this nostalgic collection: traditional Jewish fare such as Cholent (a beef and bean stew) rests comfortably next to a classic Italian Pepper Ragout, Backhendl (a Viennese take on fried chicken) and a Turkey Pot Pie culled from Thanksgiving leftovers. Though her grandmother never wrote down a recipe in her life, Schechter dutifully recreates her most memorable dishes, ranging from Liptauer, a savory cheese spread so beloved it's offered in four variations, to hearty classics like Beef Goulash with Carrots and Potatoes, Brisket and Stuffed Cabbage. Supplemented throughout with vivid anecdotes of the family's pilgrimage and resettlement, this is a warm account of one family's journey to America and how food kept them close long after their arrival.
Unlike many in her generation, Doris Schechter was lucky enough to grow up knowing one of her grandparents. Polish by birth, Leah Goldstein-or Oma, as Doris called her-was a capable, nonsense woman and an amazing cook. Through times of great upheaval, fleeing Vienna for Italy, before eventually coming to America, Oma's table was always plentiful, with delicious home-cooked meals that brought together Viennese, Italian, and American flavors. Restaurateur, Doris Schechter (MY MOST FAVORITE ..) pays homage to her brave grandmother and the food traditions she fostered with this moving and appealing collection of recipes and remembrances. With dishes including classic favorites (matzo balls, tzimmes, borscht, and a beloved spread known as liptauer, as well as KRAUTFLECKERL, which is cabbage and onions with noodles) as well as more contemporary dishes, desserts (cinnamon twists), and tasting menus. Some recipes reflect the five years her family spent in Guardiagrele Italy as "free prisoners." Click the book cover to read more.








[book] MACKEREL AT MIDNIGHT
Growing up Jewish on a Remote Scottish Island
By Ethel G. Hofman
Camino Books
Ethel Hofman's Mackerel at Midnight: Growing Up Jewish on a Remote Scottish Island is a collection of remarkable stories about the meeting of two diverse cultures in a unique landscape. Fleeing Russia a century ago, the author's family finds safe haven in Lerwick, Shetland, where they open "Greenvald's," the shop on Commercial Street. Her father, Harry, embraced by the locals, soon turns the shop into the beloved gathering place for "a good yarn and a dram of whisky." This is also the story of Jean, the wife Harry brings to Lerwick through a marriage broker. Though an ocean away from other Jews, Jean Greenwald, "Our Ma," vows to rear her children with deep pride in their heritage and religion. Despite the hardships, good food always brings solace, and recipes for the Jewish and island dishes she prepares weave through the narrative. Both memoir and cookbook, Mackerel at Midnight brings the reader back to gentler times that exemplify how food can instill a lasting identity, and people of different religions and cultures can live together in peace. Click the book cover to read more.






[book] Cooking Jewish
532 Great Recipes from the Rabinowitz Family
by Judy Bart Kancigor, Orange County Register
Summer 2007. Workman Publishing
Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish - and also Salmon en Papillote. Grandma Sera Fritkin's Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts - the holiday has its own chapter - and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel's Husband's Second Wife Lena's Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz family-by the end of the book you'll have gotten to know the whole wacky clan-and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever - really! - from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.") Every recipe, a joy in the belly. Judy Bart Kancigor started Cooking Jewish as a family project. She is a freelance food writer and columnist for the Orange County Register. A popular teacher of Jewish cooking and family life, she speaks at synagogues, women's organizations, and cooking schools. She lives with her husband, Barry, in Fullerton, California. Click the book cover to read more.








[book] Aromas of Aleppo
The Legendary Cuisine of Syrian Jews
by Poopa Dweck and Michael J. Cohen with photos by Quentin Bacon
Summer 2007. Ecco
COME ON.. a book by someone named Poopa-Dweck (poop deck) and a guy named bacon?
But anyone who knows the Halabi Syrian community of Brooklyn or Deal knows that Dweck is a name of authority. When the Aleppian Jewish community migrated from the ancient city of Aleppo (Halab) in historic Syria and settled in New York and South 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 Dweck, a first generation Syrian-Jewish American, has devoted much of her life to preserving and celebrating her community's centuries-old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are:•Bazargan-Tangy Tamarind Bulgur Sala; Shurbat Addes-Hearty Red Lentil Soup with Garlic and Coriander; Kibbeh-Stuffed Syrian Meatballs with Ground Rice; Samak b'Batata-Baked Middle Eastern Whole Fish with Potatoes; Sambousak-Buttery Cheese-Filled Sesame Pastries; Eras bi'Ajweh-Date-Filled Crescents; and Chai Na'na-Refreshing Mint Tea... The dishes are filled with flavor and healthful ingredients-featuring whole grains, vegetables, legumes, and olive oil-but with their own distinct cultural influences. Includes a 12-course Passover seder menu. Click the book cover to read more.








Speaking of Halab.. I hope you know that The Bundt cake pan was invented for a Hadassah club. And so in honor of the bundt cake pan and the members of Hadassah. Bundt cake.. bundt cake... round like the rosh hashana challah, round like the crown and kingship ... is it perhaps more mystical than we knew? [book] Bundt Cake Bliss
Delicious Desserts from Midwest Kitchens
by Susanna Short with Dotty Dalquist (wife of David Dalquist who invested the pan)
Fall 2007, Minnesota
How does an ordinary person make a sophisticated, crowd-pleasing cake in a snap? With a bundt pan, of course! Foodie Susanna Short brings back the beautiful bundts of yesteryear with mouthwatering, kitchen-tested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere in Bundt Cake Bliss. From vintage favorites like Quick Orange Kiss and Tunnel of Fudge to fanciful finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts, this delightful book features just about every delectable bundt baked by the Midwest's own since the handy pan burst into the baking scene in the 1960s. And don't forget the dozens of glazes, sauces, and frostings sure to transform any cake into a shining crown of glory. Here is a cookbook that makes baking accessible to all, where fun is an essential tool in the kitchen. Among the delicious recipes and stories of the cakes and their creators are tips for dressing up bundts for special occasions and for managing those unexpected mishaps. And to top it off, Short offers warm and humorous reflections about the power of bundts in building community. Click the book cover to read more.








[book] Jewish Cooking For All Seasons
Fresh, Flavorful Kosher Recipes for Holidays and Every Day
by Laura Frankel (Skokie IL, chef/co-owner of Shallots)
AUGUST 2006. WILEY.
From Publishers Weekly: "You can say one thing for this collection of modern kosher recipes"it ain't chopped liver. That fatty, flavorful favorite is replaced with fancy-schmancy fare like Artichoke Confit and Fava Bean Salad. Frankel, owner of Shallots restaurant in Chicago, deserves credit for widening the horizons of kosher cooking, as she incorporates novelties such as venison (Ginger-Marinated Venison Loin with Purple Sticky Rice and Spring Pea Salad) and bison (Bison, Lettuce and Tomato sandwiches). Dishes are grouped by season, but despite the promising subtitle, there are no holiday menus included. Chatty prose abounds in sidebars ("It may sound a little silly to say that I am passionate about salmon. Nevertheless... I am!"). There's nothing especially Jewish about Grilled Marinated Short Ribs with Spicy Fruit Barbecue Sauce or Herbed Roasted Chicken with Quinoa-Mushroom Pilaf except that they can be prepared to meet the laws of kashrut. Even without a strong hook, though, bubbe would approve, and the two million kosher households in the U.S., as the publisher figures, will likely be grateful for these new recipes." There are now two million kosher consumers in the U.S., but even cooks who don't keep kosher will love these inspired recipes for Jewish holiday feasts and everyday meals. Grouped by seasons, the 150 recipes in Jewish Cooking For All Seasons reflect a refreshing approach to Jewish cooking and emphasize freshness and real, flavorful ingredients. Recipes range from Braised Veal Shanks with Acorn Squash Gnocchi (Autumn) to Dry-Roasted Short Ribs with Horseradish Mashed Potatoes and Caramelized Onions (Winter) to Herb-Crusted Sock-Eye Salmon (Spring) to Chilled English Pea and Mint Soup (Summer); 16 gorgeous color recipe photos tantalize. This chef and mother of three has creatively adapted her restaurant classics for the home cook, offering inspiration and guidance for memorable meals with family and friends. Click the book cover to read more.








[book] Vegan Cupcakes Take Over the World
Over 50 Dairy-Free Recipes for Cupcakes that Rule
by Isa Chandra Moskowitz, and Terry Romero
October 2006.
The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance - and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone's favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings - some innovative, some classics - with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World, no dessert lover can resist. Click the book cover to read more.

















[book] Setting the Table
The Transforming Power of Hospitality in Business
by Danny Meyer
2006. HarperCollins
In October 1985, at age 27, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants-;Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights: Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts-;for and to-;express it all; Context, context, context, trumps the outdated location, location, location; Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business; Err on the side of generosity: You get more by first giving more; Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Click the book cover to read more.








The secret cookbook of Brooklyn's and Deal's Syrian Jewish community (and other Mizrahi countries), from the Sisterhood of Deal NJ:
[book] Deal Delights Classics
Cookbooks
Edited by Poopa Dweck
Sisterhood of Deal NJ
This is the third generation in the Deal Delights family of cookbooks. The previous two publications by the Sephardic Women's Organization of the Jersey Shore, Deal Delights (1976) and Deal Delights II (1985), featured recipes from scores of proficient cooks in the Syrian-Jewish community of Deal (N.J.) and Brooklyn, whose origin harks back to the ancient and thriving city of Aleppo, a formerly cosmopolitan trading center situated amid the plains of Northern Syria. Dating back countless centuries, this community is renowned for their unadulterated traditions and peerless cuisine, both of which derive a pure connection to Jewish cultural practices as they existed in the days of antiquity. In Deal Delights Classics you will encounter over 300 recipes that have been culled from a collection of nearly 1,000 gathered over the past 25 years. In this edition, our favorite dishes have been refined and updated, representing some of the finest examples of contemporary kosher cuisine. Many of the recipes in this book are inspired by the Aleppian Jewish community's culinary link to the Mediterranean , emphasizing the healthful grains, vegetables, olive oil, herbs, and spices that characterize that bountiful region. Some of these dishes are fairly simple to prepare, perfect for everyday meals, while others are more sophisticated and thus more appropriate for special occasions. In either case, we hope you enjoy sharing these wonderful dishes with those you love for many years to come. Four color book - 184 pages: 9" x 12" Presenting 15 different categories of dishes. Featuring over 300 of our best contemporary recipes. Special challah recipe w/ blessing for baking bread. Tips for Kosher adventures. A special and unique table of contents. Easy Index presentation|. Click the book cover to read more.








[book cover click here] Kosher by Design Kids in the Kitchen
by Susie Fishbein
November 30, 2005, Mesorah
Ages 9 - 12
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. Eighty recipes, including Saucy Franks, Breakfast Burritos, Choco Chiop Cookie Dough Cheesecake. Includes an explanation on how to keep your kitchen kosher. Click the book cover above to read more.


















[book] The Healthy Jewish Cookbook
100 Delicious Recipes from Around the World
by Michael Van Straten, Bunny Grossinger
Spring 2006.
Traditionally associated with the heavy, fat-laden foods of Europe - deep-fried latkes, chicken fat, and achingly sweet desserts - Jewish food is, in fact, far more varied. Jews who migrated to other parts of the world developed cuisines unique to their new countries, yet still flavored with the tastes of the Middle East and the strict requirements of Jewish dietary laws. This beautifully illustrated book takes readers on a fascinating journey around the world, showing how Jewish cookery adapted and why it offers so many health benefits. There is the light, flavorful Mediterranean diet of Greek Jews and the Moorish-influenced food of the Jews expelled from Spain in 1492, both of which are rich in natural antioxidants, as well as the grain-based dishes of North Africa and the fragrant salads of the Middle East. With recipes like Egg and Onion with Cilantro, Nutty Spinach with Raisins, Schmaltz Herrings, Roast Duck with Cherries, and Ginger Hazelnut Cookies, this cookbook is a treasure trove of delicious, nutritious recipes for meat-eaters and vegetarians alike. . Click the book cover to read more.






[book] COOKING JEWISH
652 GREAT RECIPES FRLOM THE RABINOWITZ FAMILY
BY JUDY BART KANCIGOR
July 2006. Workman.
Grandma Sera Fritkin's Russian Jewish brisket, gefilte fish, 17 kugels, 12 cheesecakes. Originally piblished as a gift to her family, this has four generations of recipes. Click to read more.






[book cover click here] Matzoh Ball Gumbo
Culinary Tales of the Jewish South
by Marcie Cohen Ferris
Fall 2005, Univ of North Carolina
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 journey through the Jewish South, Arkansas native Marcie Cohen Ferris explores how southern Jews embraced, avoided, and adapted southern food and, in the process, have found themselves at home. From colonial Savannah and Charleston to Civil War era New Orleans and Natchez, from New South Atlanta to contemporary Memphis and across the Mississippi and Arkansas Deltas, Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates how southern Jews reinvented traditions as they adjusted to living in a largely Christian world where they were bound by regional rules of race, class, and gender. Featuring a trove of photographs, Matzoh Ball Gumbo also includes anecdotes, oral histories, and more than thirty recipes to try at home. Ferris's rich tour of southern Jewish foodways shows that, at the dining table, Jewish southerners created a distinctive religious expression that reflects the evolution of southern Jewish life. From the colonial era to the present, Ferris examines the expressive power of food throughout Southern Jewish history. She demonstrates how Southern Jews reinvented culinary traditions as they adjusted to living in a largely Christian region where forbidden foods such as pork, shrimp, oysters, and crab are intensely popular. Richly illustrated, this culinary tour of the Jewish South includes anecdotes, oral histories, and more than thirty recipes to try at home. Click the book cover above to read more.









[book cover click here] Salad People And More Real Recipes
A New Cookbook for Preschoolers & Up
by Mollie Katzen
Fall 2005, Tricycle
Ages 3 - 8
In the much-anticipated follow-up to Pretend Soup, celebrity chef Mollie Katzen cooks up 20 new vegetarian recipes that kids six and under can prepare themselves (with a little help from their adult assistant). The last decade has seen unprecedented demand in healthy eating for kids. Taking this interest one step further, Mollie Katzen presents kid-friendly recipes that will inspire joyful kitchen adventures and food appreciation. With Salad People, children will enjoy a lifelong love and playful respect for nutritious food from Tiny Tacos, Counting Soup, Salad People, and beyond. Complete with kitchen tips, safety and behavior rules compiled by actual kids, and thoughtful observations on what children gain from cooking, Salad People is the model children's kitchen guide for a new decade. All-new recipes make the perfect companions to Pretend Soup recipes. Click the book cover above to read more.









[book cover click here] CLASSIC ITALIAN JEWISH COOKING
TRADITIONAL RECIPES AND MENUS
By EDDA SERVI MACHLIN
Ecco, April 2005)
Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years. Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes. Here you'll find recipes for the quintessential Italian Jewish dishes -- from Goose "Ham," Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccalà, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti. Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to a rich cultural heritage and a rare gift to food lovers. Special section on Jewish holiday menus. Click on the cover above to read more.






[book cover click here] KOSHER LIVING
IT'S MORE THAN JUST FOOD
By RABBI RON ISAACS
Jossey Bass, April 2005
Kosher Living is an essential guide to Jewish ethics and morality for your everyday life. Rabbi Ron Isaacs offers a warm, humorous, and eminently useful book that shows what is really kosher, proper, and appropriate in all aspects of our lives. Kosher Living includes comprehensive entries organized into practical categories of daily life practices3/4business, hospitality, relationships, care of the body, and more3/4it gives advice from all aspects of Jewish religion, custom, ritual, and tradition. This book is an invaluable source of inspiration; and a definitive reference work for every Jewish family. Written in an easy-to-use format, Kosher Living is a perfect tool for teaching Jewish values and tradition. Click on the cover above to read more.






[book cover click here] Food And Judaism
Studies In Jewish Civilization
Edited by Leonard Greenspoon, Ronald. Simkins, Gerald Shapiro
Creighton, 2005
Food is not simply a popularly imagined and well-known manifestation of Jewish culture. For Jews, food has been a means of exclusion, persecution, and assimilation by the larger society. Equally important, it has been an instrument of community, reparation, and renewal of identity. Food and Judaism presents a wide range of research on the history and interpretation of Jewish food practices and meanings. This volume covers a comprehensive array of topics, including American regional manifestations of food practices from little-known Jewish communities in cities such as contemporary Brighton Beach and Memphis; a social history of Jewish food in America by the renowned expert on Jewish food Joan Nathan; and an examination of how the American food industry appealed to early twentieth-century Jews. Several discussions of the religious meaning and personal advantages of following a vegetarian lifestyle are considered from biblical and historical perspectives. A rescued cookbook text from the Theresienstadt concentration camp is juxtaposed with an examination of how garlic in Jewish cooking served as an anti-Semitic caricature in early modern Europe. Historical perspectives are also provided on the use of separate dishes for milk and meat, the sanctification of Hasidic foods in Eastern Europe, and "mystical satiation" as found in the medieval Kabbalah.
Except for matzah and Shabbat stews, there are no unifying Jewish foods. Instead, throughout history Jews have forged their own food identities, influenced as much by tradition as by the places they lived. The essays that make up Food and Judaism illustrate the disparate culinary experiences of Jews through time and place. The book begins and ends with essays on the American Jewish food experience. As an appetizer, Joan Nathan serves up an essay about the social history of Jewish food in America. Nathan, whose informative and accessible tone illustrates why she is the doyenne of Jewish cookery writing, describes the permeation of kosher food in the United States. In the final essay Jenna Weissman Joselit details the "Americanization" of kashrut observance in twentieth-century America. The short essay traces the decline of kashrut observance, especially among Reform Jews, and then its rise as it became increasingly associated with health benefits in the wider American society. One vignette worth repeating is the events of the graduation dinner of America's first class of Reform Rabbis. The guests expected a lavish, kosher, meal but instead found "a parade of unkosher foodstuffs clams on the half shell, soft shell crabs, and frogs' legs."
The other essays are arranged in reverse chronological order, beginning with modern practices and ending with biblical studies. This chronological construction is the only unifying element of the book. In some cases the interpretation of both food and Judaism has been quite liberal. This means that there are essays about Jewish food art, women's practice of kashrut and a moving article about recipe books from the Holocaust. The diversity of subjects typifies the diversity of the Jewish food experience. While the subject matter is surprising, what could have been predicted, even before reading, is that the book would be skewed towards the American Jewish food experience, especially with regard to modern Jewish foodways. This was inevitable, as the book emerged from a 2002 conference about food and Judaism held in Nebraska.
The complete omission of Sephardic food practices is peculiar.
Other essays are: Maria Diemling of Trinity College Dublin lends to her essay about the place of garlic in Christian-Jewish polemical discourse in Early Modern Germany; "Exploring Southern Jewish Foodways" by Marcie Cohen Ferris and "Holy Kugel: The Sanctification of Ashkenazic Ethnic Foods in Hasidism" by Allan Nadler. Ferris gives an insight into an often-overlooked area of the American Jewish culinary experience. She describes Southern Jewish foodways as a "braided challah. The strands of the challah reflect the distinctive food traditions, flavors, and textures of Anglo-American, African-American and Jewish foodways in the South." A must see event for any kosher "foodie" is the annual kosher barbecue hosted by the Anshei Sphard-Beth El Emeth Synagogue, Memphis. Ferris describes the event in which teams with names such as the "Alte Kookers," "Grillin n' Tefillin" and "Shofar Shogood" compete for (kosher) barbecue glory
Leonard J. Greenspoon is a professor of classical and Near Eastern studies and theology and holds the Klutznick Chair in Jewish Civilization at Creighton University. Ronald A. Simkins is an associate professor of theology and director of the Center for the Study of Religion and Society at Creighton University. Gerald Shapiro is a professor of English at the University of Nebraska-Lincoln. Click on the cover above to read more.






[book][amster and sheraton][amster and Sheraton 2] The New York Times Jewish Cookbook
More than 825 Traditional &
Contemporary Recipes from Around the World
by Linda Amster (Editor) with Mimi Sheraton
September 30, 2003. St. Martin's Press
From the food pages of The New York Times comes this authoritative, 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. It is a collection to cook from as well as to celebrate the history, culture, culinary creativity, and enduring tradition of Jews around the world. Mimi Sheraton, food critic and cookbook author, has written a full introduction to the book as well as to each chapter, providing context and expertise to entertain and inspire. Editor Linda Amster has organized chapters to cover every course: appetizers, breads, soups, fish, meat, chicken, vegetables and salads, grains and dairy delights, cakes, cookies, and other desserts. Delicious recipes include both traditional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as, Ms. Sheraton, Alain Ducasse, Joan Nathan, Paula Wolfert, Daniel Boulud, and Wolfgang Puck. This useful, appealing, and imaginative volume will delight those who celebrate Jewish culinary culture, and is sure to set a new standard on the Jewish cookbook shelf. Click to read more.
Pictured above of Linda Amster and Mimi Sheraton signing books after a reading. Eagle eyes will notice that Mister Zabar of Zabar's is in the picture having copies of the book signed for him as well as his chef, Boris.















[book] Kosher by Design
Picture Perfect Food for the Holidays & Every Day
by Susie Fishbein
May 2003. 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 needed, and Fishbein indicates when a recipe is parve (neutral) or dairy. She also offers a comprehensive Passover section that includes a chart of all the recipes that can be used for this festival, with its additional dietary requirements, as well as the steps needed to adapt many others. Click to read more.









[book] Big Food
Amazing ways to cook, store, freeze, and serve everything you buy in bulk (Paperback) by Elissa Altman
More and more Americans are purchasing their groceries today in large quantities at price clubs and warehouses. But our meal planning and cooking habits have not caught up with this trend. At last, here is the first cookbook designed to help shoppers make the most of the money-saving and culinary rewards that these clubs have to offer-without having to eat the same dish four nights in a row or trash the unused portions. How long can I keep salad greens before they turn into something out of a horror movie? How can I use that 72-ounce can of tuna without making 110 tuna sandwiches, like Woody Allen did for his army in Bananas? In Big Food, award-winning journalist and food writer/editor Elissa Altman tells readers how to shop, meal plan, and cook inventively; how to store food safely; and how to use her 150 delicious recipes to turn large quantities of chicken, for instance, into Apricot-Glaze Roasted Chicken; Asian Chicken-Stuffed Lettuce Rolls; and Quesadilla of Chicken, Childes, Tequila and Lime or a 6-8-pound salmon fillet into Curried Salmon Salad with Grapes and Walnuts, Cold Poached Salmon with Horseradish Cream, and Smoked Salmon Omelet. ELISSA ALTMAN is a prize-winning writer, journalist, and essayist in the area of food, culture and travel. Formerly a manager at Dean & Deluca and a senior member of the HarperCollins editorial staff for 10 years. Click to read more.









[book] The Hadassah Jewish Holiday Cookbook
Traditional Recipes from the Contemporary Kosher Kitchen
by Joan Michel (Editor), Louis Wallach (Photographer)

February 2003. Should matzo balls be firm or fluffy? Plain or filled? Made with chicken fat, oil, or marrow? These questions and others are addressed in this recipe collection from the celebrated cooks of Hadassah, the Jewish women's volunteer organization. Over 250 Jewish holiday recipes are offered and include varieties of nostalgic must-haves - from chicken soup to borscht, kreplach to kishka, Grandma's honey cake to Israel's sufganiyot - and twists on the basics - challahs (seeds or honey), latkes (carrot or potato), and harosets (from Surinam to Africa). Reminiscences by top Jewish chefs and 76 enticing color photographs by acclaimed food photographer Louis Wallach accompany the recipes. Click to read more.







[book] THE ADVENTURES IN JEWISH COOKING
Companion to the PBS series, "New Jewish Cuisine"
by Jeffrey Nathan, Executive Chef of Abigael's, 14 years at "New Deal," and Executive Chef for Hain's Celestial Group's Kineret Kosher's Chef Jeff Creations line of products. Former dishwasher and Navy cook.

September 10, 2002. What is it? Chopped Liver? You bet it is! Jeffrey Nathan. Is he a son of another great Jewish chef and author, Joan Nathan? Nope, his mom is Harriet Nathan. Jeffrey Nathan. The executive chef at New York City's top kosher restaurant, Abigael's. You mean the chef isn't a woman named Abigael? Nope. Jeffrey Nathan. What does a former Navy cook know about kosher cooking? Plenty. Jeffrey Nathan. The most adventuresome, kosher celebrity chef? Yes! Growing up Jewish in an Italian neighborhood of Queens, NY, Nathan was exposed to unique dishes at home and at the neighbors. Having worked in kitchens since childhood, from Italian to Naval to Sephardic to "New Deal" wild-game, he knows a lot, and this CIA grad imparts it to the reader in breezy, interesting, chatty prose. Each recipe is tagged as Meat, Dairy, or Pareve, and is preceded by a few sentences about how it recipe was conceived. Highlights include: A chopped liver in which the onions are browned in brandy (a secret to using a food processor is taught); a Vegetarian Chopped Liver using apples and corn flakes in addition to the familiar green beans; and Latin American Cerviche, a Passover alternative to gefilte fish that uses salmon and red snapper cut on a bias and served with a crunchy salsa salad that incorporates matzo with mango, jalapeno, peppers, citrus, and tomatoes.
Speaking of gefilte fish, try the Gefilte Fish Terrine with Carrots and Beet Salads. Familiar with lox and cream cheese? Try his Smoked Salmon Cheesecake with a bit of roasted pepper vinaigrette (he explains how to roast the peppers). There are recipes for 16 soups and stocks, including, of course, a classic Chicken Soup, as well as a miso variation, and a Sephardic variation with Sofrito and Saffron. Tired of chickens? Try Salmon Corn Chowder or his (dairy) Loaded Baked Potato Soup. Do salads bore you? Among his 14 salads are Abigael's House Salad with crunchy greens, almonds, and roasted Garlic (a lesson on roasting garlic); a Hungarian Slaw, an Asian Two Cabbage Slaw (napa and red) with soy and sesame oil; and a Challah Panzanella Salad, inspired by the day old Tuscan bread salads and pita based fattoush.
What? No Brisket? Of course, there is. Try his herb and cilantro infused Latin Beef Brisket with Chimichurri, BBQ Vinaigrette, and Sweet Potatoes. Did I mention his Apple Cider Brisket (3 onions, 3 cups of cider, molasses and more)? His son's trip to Peru and a love of cumin crusted steak led to the recipe for Peruvian Steak with Red Grapes and Onions. His Lamb with Ratatouille and a Balsamic "syrup" are inspired. Syrian Lemon Chicken Stew "vibrates" like he said it will (better than the one they serve at Esca). Nathan's poultry recipes include those with Orange-Soy marinades, paprikash, preserved lemons, pojarski, Yemenite, and raisin and asian styles. A kosher Jambalaya? Yes, he makes it with turkey and veal sausage. Eleven fish recipes are included. Try the Falafel-Crusted Salmon, and the Jamaican Jerk Salmon. Vegetables? Yes, Jews eat vegetables. Try the savory hamantaschen with a vegetable based stuffing; a vegetarian chili; ginger applesauce; a Portobello fajita; wild mushroom kugel; and potato dumplings provencale. Among the nearly dozen pasta recipes is one for a spicy mac and cheese kugel with 3 peppers. Side dishes include a mango-date haroset; smoked trout and scallion mashed potatoes; root vegetable tzimmes; Yemenite curry rice; and string bean puttanesca (a Jewish puttanesca? Her mother has no nachas). Breads include a unique Bialy Loaf and Yemenite Skillet Breads. The book closes with sample menus, measurements, and several desserts, including Jewish standards and a Passover Banana Cake and a Banana Soufganiot pudding. Click to read more.







[book] JEFF NATHAN'S FAMILY SUPPERS
by Jeffrey Nathan, Executive Chef of Abigael's

2005, Clarkson Potter
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 global twist-that the whole family will enjoy, including favorites such as Four-Cheese Baked Ziti with Herbed Crumbs, Grilled Skirt Steak with Mint Chimichurri, Matzo-Crusted Chicken Strips with Honey-Mustard Dip, Spicy Oven Fries, and Tilapia Teriyaki with Stir-Fried Asian Vegetables. The chapters are organized into unfussy, everyday menu categories: Soups, Salads, Chicken and Turkey, Meats, Fish, Vegetable Main Courses, Pasta, Side Dishes, and Desserts. Extras include a section on stocking the pantry, refrigerator, and freezer (from essentials to "could-haves"); time-saving tools; tips for keeping an organized kitchen; and, perhaps most important, ways to involve the whole family in cooking. Click to read more.







[book cover, click me] Levana's Table:
Kosher Cooking for Everyone
by Levana Kirschenbaum, Ann Stratton (Photographer)
October 2002. well.. if the chef of Abigael's has a book and tv show, Levana should also. This cookbook, by the proprietor of the celebrated Levana Restaurant and Bakery in Manhattan, offers150 recipes and 20 menus that are simple, nutritious, beautifully presented, and 100 percent kosher. Traditional kosher fare, including food for the holidays and entertaining is featured, along with recipes that reflect the author's Moroccan, French, Asian, and vegetarian influences. 150 recipes, 30 color photographs. Click the book cover to read more.









[book] Saffron Shores:
Jewish Cooking of the Southern Mediterranean
by Joyce Esersky Goldstein, with Leigh Beisch (Photographer)
October 2002. Celebrated chef and San Francisco based author Joyce Goldstein (Enoteca; Cucina Ebraica; and Sephardic Flavors) shares her extraordinary knowledge of unusual and delicious cuisines in such an approachable and joyful way that they quickly become part of the home cook's repertoire. In Saffron Shores, she brings to the table the sensual aromas and exquisite flavors of the Southern Mediterranean in a celebration of its rich Jewish heritage. From Morocco comes a vibrant orange salad strewn with olives; from Algeria, a hearty tagine of chicken with quince; from Tunisia, a spicy eggplant puree; from Libya, a saffron and paprika infused fish soup-all are authentic, kosher, and a delightful introduction to a healthful, flavorful cuisine for the modern cook. A fascinating exploration of cultures and cuisine, lush with images. Including don't-miss treats like Lamb Tagine with Prunes and Honey, Baked Fish Stuffed with Almond Paste, and Cumin Flavored Meatballs with Onion Jam and Spicy Tomato Sauce. Click the book cover to read more.









[book] YIDDISH CUISINE
A Gourmet's Approach to Jewish Cooking
by Robert Sternberg

Click the Book Cover to the right to see 19 sample pages form the book
STERNBERG offers good recipes, interesting photographs, seasonal and holiday menus, interesting line drawings with symbolism explained, a map of Jewish Eastern Europe (1830-1914), a glossary of Yiddish terms and pronunciation guide, and a region by region presentation of preferred flavors, which somewhat corresponds to different types of Yiddish. There are 22 kugel and noodle lokshen dishes alone. Litteh (Lithuania and northern Poland): Popular herbs are dill and sorrel - flavors tend to be understated, with natural taste emphasized. Fish such as salmon and herring is enjoyed by people from this area. Potatoes were the preferred starch, eaten with every meal. Sternberg claims that the Jews of this region developed the best potato kugels and potato bread. Summer fruit soups were the mark of this region. The Ukraine, where the best breads developed: dark or black breads, bialys, bagels and challah. Borsht - beet soup - is from here. In the meat department, roasts and braised dishes were popular. Mandelbrodt is here called kamishbrodt. Stuffed cabbage is called prakkes, holishkes or golubtses. Kasha - buckwheat - is a commonly used grain. Galitzia and southern Poland border Ukraine, Hungary, Romania and Germany. Sweet is common, even gefilte fish is sweet with sugar, as compared to the Litteh's black pepper version. The home of sweet-and-sour carp, sweet challah. Spices include caraway seed in roasts, vegetables. And elegant desserts, taking a pointer from Hungary and Vienna. Hungarian cooks from Budapest are world renowned. Jewish foods of the former Czechoslovakia are similar. Paprikash, knaidelech, flourless tortes, sour cherry soup. Seasonings are paprika, marjoram and caraway seed. Bessarabia (Kishinev is its capital), Romania, Carpathian Mountain region. Gastronomically, this area is closer to Romania and very similar, says Sternberg, to the Balkans. Mamaliga (cornmeal mush), eggplant salad, gvetch (vegetable stew) and roast pepper salad were virtually unknown in other areas. Garlic and fresh vegetables are staples. THESE areas were united by language, although there are different Yiddish dialects. They shared a common culture, religion and language, and they transported their traditions and their kitchens when they moved around the region and out into the wider world. Sternberg says that Yiddish itself reflected the wanderings of the Jews: a Germanic base incorporating Hebrew, Aramaic, Old French, Italian, some Slavic borrowings from Polish, Russian and Ukrainian, and written in the Hebrew alphabet. Sprinkled throughout the book are interesting tidbits, such as a comment on paprika. In 1937, Hungarian-born American scientist Dr. Albert Szent-Gyorgyi earned the Nobel Prize for discovering that paprika contains more vitamin C than any citrus fruit - but then the Hungarians reading this already know that the red spice is both delicious and healthy! There are interesting sections on the staples of the Yiddish kitchen: oil, grains, listings of herbs and spices. An interesting discussion of the etymology on various names for stuffed cabbage points up the movement among groups of Jews historically. Sternberg's grandmother called them prakke, but they are also called holishkes and golobtzes and huloptches. Sternberg's recipes are good, easy to follow and don't require unusual off-the-shelf items - there were none in the old Yiddish kitchen! - from the Jerusalem Post, Click to read more.







[book] THE MENSCH CHEF
OR WHY DELICIOUS JEWISH FOOD ISN'T AN OXYMORON
by Mitchell Davis

March 2002. New tvists zu der Jewish Ashkanzi cooking, prepared with good wit and humor, coded with pareve, dairy, meat and Passover/Pesadich indicators. If the dish is not kosher, Davis mentions it and discusses how to make it kosher. Sweet and Sour Fish, Kugel with apples and oranges, etc. Don't get fooled by the names. The pareve rugelach is prepared with chicken fat instead of butter so that it can eaten with meat, but it isn't pareve, it is thus meat. Click to read more.







[book] A FISTFUL OF LENTILS. SYRIAN-JEWISH RECIPES FROM GRANDMA FRITZIE'S KITCHEN
by Jennifer Felicia Abadi

March 2002. Jennifer Abadi, a 35 year old graphic artist, offers the reader the KOSHER recipes (and stories) of her Sephardic, Syrian Jewish grandmother, Fritzie. Fritzie's father was Rabbi Matloub Abadi of Bensonhurst's Magen David shul. THIS BOOK CONTAINS well guarded secrets of Jewish cooking (and the secret recipe for sambusak, and m'jedrah pot. Dishes include grilled cheese with mint syrian style, eggs with rhubarb, spinach-mint soup, pistachio cookies made without flour, orange chicken with figs and raisins, stuffed squash with lemon-mint sauce, and for Rosh Hashana a lamb dish with olives and lemons. Fowleh b'Bandoorah, or String Beans in Tomato Sauce, uses a tamarind and tomato paste. More than 125 recipes. Click to read more.







[book] STUFFED: ADVENTURES OF A RESTAURANT FAMILY
by Patricia Volk (Morgen's Restaurant)

October 2, 2001. Knopf. The sleeper success of this Fall. A meoir of growing up in a quirly family of foodies and restauranteurs. Patricia's great grandfather, Sussman Volk, brought Pastrami from Lithuania in 1887 to NYC. He opened the first deli in Manhattan. Her grandfather Jacob was known as "the Most Destructive Force on Wall Street" and was memorialized by E. B. White as "the greatest wrecker of all time" for his innovative method of demolition. Uncle Albert was the first man to stir scallions into cream cheese. The last of Grandfather Herman Morgen's fourteen restaurants was a famous garment center hangout. One grandmother won the 1916 trophy for "Best Legs in Atlantic City." The other was a three-hundred-pound calendar girl. Ms. Volk's handsome, demanding restaurateur father invented the Six-color Retractable Pen and Pencil Set and the Double-sided Cigarette Lighter (so you never have to worry which end is up). Her family owned many restaurants in NYC including Morgen's in Manhattan's garment district. This is filled with great stories and amazing personalities.






[book] My Most Favorite Dessert Company Cookbook:
Delicious Pareve Baking Recipes
by Doris Schechter, Zeva Oelbaum (Photographer)

256 pages (September 4, 2001) HarperCollins. As all its loyal fans will tell you, there is only one place to go in New York City for great kosher pareve desserts: Doris Schechter's My Most Favorite Dessert Company in midtown. For more than 20 years, Doris has provided her customers with delectable cakes, pies, tarts, cookies, and muffins -- proving that dairy-free desserts can be delicious. With this book, Doris shares the secrets of her renowned pareve baking, offering more than ninety recipes that can be made easily in any home kitchen. Forget the disappointing pareve cakes and cookies you may have endured in the past: these are rich, indulgent desserts worthy of even the most special celebrations. From an old-fashioned Apple Cake to a sophisticated Velvet Chocolate Cake to traditional holiday favorites (including an entire chapter on Passover baking), Doris provides recipes you'll love to bake, serve, and enjoy year after year. Illustrated with sixteen pages of lush color photos, My Most Favorite Dessert Company Cookbook will tantalize, tempt, and teach kosher bakers and sweets-lovers alike.




[book] The Scent of Orange Blossoms
Sephardic Cuisine from Morocco
by Kitty Morse, Danielle Mamane

Paperback - 160 pages (November 2001) During Spain's brutal Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed in northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish, and traditional Jewish culinary influences. SCENT OF THE ORANGE BLOSSOMS celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco. A celebration of Jewish cuisine that came from the interaction between Jews and Moslems in North Africa and Spain. When the author Kitty Morse led eating tours of Morocco, the highlight was a meal at the villa of retailer Danielle Mamane in Fez el Jdid. Both women have collaborated on this well designed and interesting book of recipes. In addition to recipes, letters between mothers and their newly married daughters, and stories, the authors list menu plans (with recipe page numbers) for the Jewish holidays, as well as the more Moroccan Jewish celebrations of La Mimouna (Pesach period), Hillula (visiting sages), and Kappara (pre-Yom Kippur). For Jewish weddings, there is the customary flan (t'faya). For Mimouna, the recommended recipes are Chicken with Orange Juice; Sephardic Mafleta pancakes; and couscous with raisin and onions confit. My favorite recipes include Walnuts with Pomegranate Seeds (which uses a heavy dose of orange blossom water); a cucumber with lemon salad; fish filets made in Fez style (with tomatoes, potatoes, and garlic); Fresh Fava Bean Soup with Cilantro for Passover; Chicken Couscous with Orange Blossom Water for Yom Kippur; Harira or Lentil and Chickpeas Soup (for Moslem Ramadan and Jewish Yom Kippur break-the-fasts); Meatballs in Onion Cinnamon Sauce, Chicken with Saffron and Ginger and Onions; and Honey Doughnuts for Hannukah. There are Fish Fillets a la Fassi (Fez style); Dafina Shabbat Stew (skhina); Chicken with Garbanzo Beans in Tetouan style; and Tangier style Potato Stew that uses preserved beef (kleehe). The Tagine of Beef uses carrot and turnips as well as cilantro, garlic, ginger, and tumeric. The Cornish Hens with Fresh Figs uses 12 figs and 12 threads of saffron; the Chicken with Onion and Tomatoes uses toasted almonds, ginger and eight threads of saffron. Preserved fruits, lemons, and kumquats play an important role in the cuisine. There is a recipe for Sephardic Shabbat Challa, and the Top of The Shelf spice that is often used; it includes a blending of cinnamon, nutmeg, pepper, allspice, mace, salt and ginger. La Maguina, a vegetable and meat frittata, is sliced like meatloaf. Some unique soups and salads are a white and chard soup a la Tangiers; a fennel salad; a tomato and bell pepper salad with garlic, paprika and sugar; fava bean salad with cumin; and tomato with preserved lemons.




[book] THE FOOD OF ISRAEL TODAY By Joan Nathan
Random House. March 2001. With 300 recipes, two pages of suggested Israeli restaurants, two web sources for ingredients, and nine suggested menus, Nathan shows the diverse cuisines of Israel's sabras and immigrants. THIS IS ISRAELI CUISINE, not Sephardic or Ashkenazi cuisine, that is being eaten in Israel. Includes turkey schnitzel, quick kibbutz apple cake, eggplant salad, and halvah chocolate cake. Includes Transylvania Green Bean Soup, a dessert salami (made of cookies) and the Chocolate Cake recipe from the American Colony Hotel in Jerusalem. It includes over a dozen poultry recipes, including Doro Wat, a spicy chicken of Ethiopian Jews and Hamim, an overnight chicken dish with cloves, spaghetti, cumin, cinnamon, and cardamom. Ms Nathan felt compelled to write this 400 page book on the night Itzhak Rabin was assassinated (Nov 4, 1995). Three decades ago, she lived in Israel for three years and worked in Jerusalem for Mayor Teddy Kollek for over two years (where Nathan co-wrote her first cookbook). The book is in the style of her earlier American Jewish Cooking book, namely, each recipe is preceded by an oral history, and there are histories, classic photos, and stories between the recipes. For example, to complement the recipe for Shakshuka, the reader learns about the Doktor Shakshuka restaurant in old Jaffa and its owners. For the burekas recipe, we read about eating burekas at Jerusalem's city hall in the Seventies. While discussing the Friedman's farm in Rosh Pina, we get lots of farm recipes. A recipe for Kaiserschmarrn is coupled with an old picture of Beit Ha'Pancake's roadside gas station and a story about the search for the dish's Viennese roots. In addition to salad, tahina, and hummus recipes, Nathan lists 19 of the best places for hummus from Jerusalem to Akko to Haifa. Plus 12 happening places for falafel. There are 23 salads, including Hamutzim (pickled vegetables). Some of my favorite recipes are Mish Mish Apricot Jam (with cinnamon stick); Egyptian Coconut Jam; Triple Citrus Marmalade (coupled with a story on Etrog picking); Israeli Onion Jam (from Neot Kedumim), a guide to how to make your own Za'atar spice; Carmelized green Olives; Shortcut Potato Burekas; Marhooda; Bulgur Patties from the Black Hebrew community in Dimona; and a Revisionist Haroset (from Hemda Friedman). The Palestinian Fruit Soup uses cinnamon stick. There is a Bukharan style Tomato Gazpacho and Bulgarian Eggplant Soup with Yogurt. Speaking of Za'atar, Nathan includes the recipe for Abouelafia's Sunny Side Up Za'atar Pita Pizza (if you haven't had it in Jaffa, either buy the book or fly ElAl to the bakery immediately). Speaking of soup, she has the Hummus Soup recipe from Keren Restaurant, as well as Aramaic Chicken Soup, and the Goulash Soup recipe from Fink's Bar (on King George at Ben Yehudah mall). The Olive Bread recipe uses black and green olives and oregano. The Mahlouach recipe is from Nahlaot, and the Chocolate Bread recipe is from Lehem Erez Komarovsky. The Jerusalem Kugel recipe is heavy on the pepper and the Barsch is Uzbeki style from Holon. There is Yotvata Potato Mushroom Casserole from Kibbutz Yotvata (and all you thought they made was milk), and the 16 fish dishes include Khremi, a Libyan style fish from Beit Shikma; Ima Sharansky's gefilte fish; and Chef Steinitz's Salmon Trout dish (Dan Hotel, Eilat). One more can one want? Oral recipes and oral histories results in oral gratification.






[book] 1000 JEWISH RECIPES
By Faye Levy

Winner of the National Jewish Book Award 2000 (awarded March 2001). Ms Levy is a syndicated columnist with the LA Times and an experienced cookbook author. Her book contains new and classic Jewish recipes for life and nearly every holiday and Shabbat. It also includes 23 sample menus. Each recipe is tagged with either a (P)areve, (M)eat, or (D)airy tag. Chapters include those for Passover, Shavuot, the High Holidays, Sukkot, Hanukkah, Purim, Shabbat, and Appetizers, Salads, Soups, Dairy Specialties, Fish, Poultry, Meats, Vegetarian and Pareve Main Courses, Veg. Side Dishes, Noodle and Pasta dishes, Rice and Grain dishes, Breads, Desserts, and a section of basics, including flavorings, sauces, and 10 different types of stocks. Recipes among the 1,000 that I found most interesting including Persian Pear and Banana Haroset for Pesach; Farefl Stuffing with leeks and Carrots; Passover Turkey Schnitzel (incorrectly tagged as Pareve; it is meat); Onion Matza Brei; Spinach and Cottage Cheese Noodle Kugel; Macaroni and Cheese Kugel; Beet Salad with Apples and OJ; Gefilte Fish; Sea Bass with Saffron and Tomato Sauce; Turkey Tzimmes with Sweet Potatoes; Adi Levy's Kibbutz Honey Chicken (you partially roast it, then glaze it with soy and honey); a Meingue Topping; Sephardic Spinach Cakes; Queen Esther's Salad (lettuce, nuts and seeds to eat in the palace); Haman's Fingers; Alsatian Jewish Sauerkraut with Meat; Alsatian Kugelhopf cake; Mock Chopped Liver (one with cashews, one with lentils); Spicy Moroccan Fish Stew; Chicken with Olives; a Friday night Chicken with Cumin Tumeric and Pepper; two dafinas and eight cholents; Miami Style Sweet Potato Puree; at least six chopped liver recipes, 7 hummus, 7 knish, 6 matzo ball (one which is matzo and cholesterol free), 13 challah, 8 bagel, 4 pita, one dozen blintzes, and 5 potato salad recipes; and one for Egyptian Jewish Okra Salad. Now you can see why it won the award.
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[book] MARK STARK'S AMAZING JEWISH COOKBOOK
Illustrated by Mark Stark

One of the most fun cookbooks, Jewish or otherwise. Using cartoons and exciting lettering, Stark offers the readers fun cooking projects for the whole family for Shabbat, Jewish holidays, and other meals. The recipes are step-by-step and illustrated. Recipes include those of a roasted chicken, strudel, borsht hallah, bagels, dill pickles, falafel, hummus, hamantaschen, apple sauce, latkas, lox with onions and eggs, matzah, kugel, coleslaw, blintzes, passover dishes, knishes, kasha, soup, and rugalach. Click to read more.







[book] Sephardic Flavors - Jewish Cooking of the Mediterranean by Joyce Goldstein
Hardcover - 208 pages (September 1, 2000) Chronicle Books. Chef, author, restaurateur, and Mediterranean cooking expert Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with this remarkable exploration of Mediterranean Jewish cooking. While researching Cucina Ebraica, she immersed herself in Sephardic History. She wondered how the Jews evolved their cuisine, what influences they took from the Moors, the Portuguese, Andalusians, Valencians, Balearic Islanders, Greeks, Ottomans, and Balkans. What were the harmonizations and the contrasts? She answers these questions and more in the book's opening collection of essays (about 22 pages). This is followed by several pages of sample full menus for Shabbat and Jewish holidays and commemorations. For example, there are Leek Fritters for Hanukkah, Mijavyani (a vegetable soup with plums) for Tu B'Shevat, Lentil Soup for Tisha B'Av, or Moussaka di Pesce and Macaroni and Cheese-Thrace Style (using feta and non-elbow Ziti) for Shavuot. If you are wondering how her book compares to DRIZZLE OF HONEY by David Gitlitz and Linda Kay Davidson, it is her feeling that her cookbook adds more culinary skills to the execution of the recipes. The chapters include ones for Salads and Appetizers; Savory Pastries; Soups; Vegetables and Grains; Fish; Poultry and Meat; and Desserts. In the chapter for Salads and Appetizers, Goldstein writes, that Sephardic cuisine inverts the oil to vinegar ratio (3:1) with which most North Americans are familiar. Sephardic cooking is more tart, so the vinegar ratio is much higher (1:3). My favorite recipes were the Tarator (a cousin to Tzatziki) and Huevos HAMINados, or onion skin eggs, or Jewish eggs (Yahudi Yamurta). The chapter on savory pastries, which are also known as borekas, inchusa, tapada, rondanches, boyos, and filas (to name just a few), includes recipes for Izmir-style Handrajos, or Eggplant and Squash filled borekas. In her chapter on soups, Goldstein tells the reader that it is not a coincidence that the Spanish word for Jewess is the same for bean (judia). She provides recipes for several soups and adafina, or what some Jews may call cholent. My favorites included meatball soup, and a white bean soup. There are 24 recipes in the Vegetables and Grains chapter. Standouts are Turlu, a Turkish Ratatouille; a squash omelet fritada; and pumpkin and prunes, which resembles a Moroccan Jewish style Hilou. The tomato bread pudding was also very unique. A fish dish that is very interesting for the period between Simhat Torah and Hanukkah is Peshkado Avramila, or fish with sour plums or prunes. Goldstein writes that it recalls Abraham's self-circumcision, since Sephardic folklore says that Avraham sat under a plum tree after the procedure. The 22 meat and poultry recipes includes one for Gayna al Orno, a roast chicken with apples and pomegranates; and one for Keftas de Gayna, chicken meatballs with egg and lemons (two of them). The standout is the Rollo me HAMINados is a meatloaf with sweet and sour tomato sauce (uses honey and wine) baked with eggs in the center. The book closes, as do meals, with desserts that include Hanukkah Fritters in a honey lemon glaze; Baklava, Tispishti, Sutlatch, and Zerda ( a rice pudding).
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[book] The World of Jewish Desserts : More Than 300 Delectable Recipes from Jewish Communities from Alsace to India by Gil Marks
Hardcover - 384 pages (October 2000). Gil Marks, a rabbi, historian, linguistic detective and the author of three other books on kosher cooking and entertaining, provides a taste of not only the dishes, but the history of the Jewish communities that developed and transformed the dishes. And I don't mean an insert here and there, I am talking a page for each essay. For example, the story of German Jewish cooking, or Salonika Greek Jewry. I guarantee that you'll never look at a latka the same way after reading his latest book. The book opens with a treatise on cooking and baking. Did you ever wonder why fat is added to Jewish desserts (butters, oils, etc)? Is it any wonder that the person who introduced dry yeast (the kind that can be activated in your home by adding water) was a Hungarian Jew named Fleischmann? It's in the book. The chapters headings follow this format: Yeast Cakes and Pastries; Cakes; Cookies; Filled Cookies; Strudels and Phyllo; Fried Pastries; Pan Cakes; Baked Puddings and Kugels; Stovetop Puddings; Fruit based Desserts; Confections; and a whole chapter for Passover Pesach desserts/ For each recipe, Marks adds a tidbit of history or Semitic semantics. For example, for the Kuchen Buchen recipe, Marks discusses Yiddish rhyming, or for the recipe for Makosh Poppy Seed Rolls, he writes about how the German Mohn (poppy) filled cakes evolved into the Polish Makowiec rolls and German Makosh. Add some Hungarian cocoa, and you turn Makosh into Kakosh. Recipes are included for Debla; Lokmas; Loukoumades (in time for Hanukkah); Bombay Malpuah Banana Fritters; stuffed dates; blintzes; latkas of all sorts; marzipan, the Indian Jewish rice pudding called Kheer; Seffa; Brot Kugel; an Indian Carrot Halvah Pudding; an Alsatian Apple Charlotte (ApfelSchalet); a grandmother load that Seinfeld would know as a Babka; Schnecken; Haman-taschen; prune lekvar; Sephardic style Parmak, Moroccan Jewish Fakasch; Persian Klaitcha; Apfelkaka (don't you just love that name?); Iraqi Jewish Rayka Tamir; Lakach honey cake; Lepeny; strudels; Rugelach with a variety of fillings; Kadayif; Kindli; Kranszli; Farfel bars (not just for soup, you know); Biscotti (did you know that means twice baked?); Basboosah (a dessert, not a type of bus); Dobostorte 7 layer cake; and even a Gebleterter Kugel (a type of fluden).
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[book] The Food of Israel : Authentic Recipes from the Land of Milk and Honey (Periplus World of Cooking Series) by Sherry Ansky, Nelli Sheffer (Photographer)
Hardcover - 144 pages. The land of Israel is not only a land of Milk and Honey, but a land of seven main ingredients: olives, figs, dates, pomegranates, grapes, barley and bulgur wheat. Jerusalem-born, Ansky is the food writer for Israeli's MA'ARIV newspaper. The book open with thrity pages of essays on the nature of Israel cuisine, and is followed by three pages of descriptions of ingredients. Each recipe is faced by an alluring sensuous picture of the dish that comes close to a work of art. Recipes include five eggplant salads, hummus, falafel, fatoush, shakshouka, Jerusalem kugel, patira, pastelicos, Etrog jam, Jerusalem Hamin, kibbeh, and Mussakhan (chicken with sumach and onions). Soups include a version of matzo ball, a kibbeh soup with beets and turnips, and lentil soup. Recipes for the Yemenite breads of malauach and Jachnun are included, in addition to recipes for lachma, and chickpeas with squid (well, maybe it isn't a kosher cookbook). Three exceptional recipes are Hraymi (a garlic halibut) which is the gefilte fish of the Sephardim; Leek Patties and Meat Cutlets in a lemon sauces; and Lamb Kebabs. Some recipes are from Israel's most fmous restaurants and chefs.
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[book] The Bialy Eaters : The Lost World of Bialystock's Jews and the Bread That Sustained Them by Mimi Sheraton
Hardcover - Doubleday. I am a Kossar's Bialy (Grand Street at Essex in NYC) afficionado, so I approached this book with a chip on my soldier. But Mimi knows her stuff. She even studied the art of bialy making at Kossar's (she includes a Kossar based recipe in the book). Mimi Sheraton (formerly with The New York Times) took off on an adventure to Bialystok (which was once the home of 50,000 Jews), packing some bialys (bailystoker kuchen) for the trip with her husband. She then visits Israel, Australia, Argentina, Paris, and NYC's Lower East Side over seven years, and creates this history (herstory) of the bialy and the community that is now lost. By the way, did you know that Bell Bialy of Canarsie Brooklyn ships 96,000 bagels and bialies to Japan's Hokushin Corp. each month (where they sell for over $1.10 each)?
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[book] The Children's Jewish Holiday Kitchen: 70 Fun Recipes for You and Your Kids, from the Author of Jewish Cooking in America by Joan Nathan,
Paperback - 176 pages (September 5, 2000) Schocken. Seventy child-friendly recipes and cooking activities from around the world will draw the entire family into the spirit and fun of preparing Jewish holiday celebrations. Covering the ten major holidays, each of the activities has a different focus--such as Eastern Europe, biblical Israel, contemporary America--and together they present a vast array of foods, flavors, and ideas. The recipes are old and new, traditional and novel--everything from hamantashen to pretzel bagels, chicken soup with matzah balls to matzah pizza, fruit kugel to Persian pomegranate punch.
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[book] Healthy jewish cooking by Steven Raichlin
Hardcover - 272 pages (September 2000).
Who knew that Jewish cooking can have a light touch? Raichlen, like many reformed Jews growing up in Pikesville/Baltimore in the 1950's, lived his Judaism through his foods - soups, mandelech, pirogis, briskets, desserts, flanken, knaidlach, tsimmis, and baklava. But, today, these foods can be done lite. His techniques include bake-frying and grilling, focusing on naturally low fat foods, using egg substitutes, using chicken broth instead of schmaltz, increasing the ratio of vegetables to meats, sauteing with non stick pans, and roasting. His 175 recipes include mock schmaltz made from canola oil, a breakfast sangria (for a Yom Kippur Break Fast) from the Caribbean, Curacaoan hot cocoa, quick bake-fried kreplach, sweet cheese kreplach, sephardic empanadas, baltic pirogi, veggie chopped liver, lowfat chopped chicken liver, a low fat chicken soup, matzo ball soup, hot borscht, Greek egg-lemon matzo soup, sauerkraut soup, salonikan soup, and sorrel schav soup. He includes eleven salads including a two-egg-salad made from eggs and eggplants. Speaking of vegetable dishes, there are fourteen, including a tropical tsimmis, a Jewish Romanian polenta (mamaliga) made with garlic and cinnamon; a basil marinated zucchini dish, and Pesach Spanekopita. Several breads are described, including a honey VANILLA challah, Passover rolls, onion rolls, matzo muffins, and Bukharan steamed buns with cilantro and chives. A Sephardic style scrambled eggs with garlic, paprika, cumin and bell peppers (strapatsata or Tunisian chakchouka) is a standout. In terms of meats, recipes include low fat Israeli spiced turkey cutlets, chicken cutlets with a mushroom stuffing, Syrian style Chicken with eggplant (a new Shepherds Pie); a sweet and sour turkey stuffed cabbage roll; holiday brisket with raisins, grape wine, prunes, and apricots; a Napa Valley style brisket; lamb tagine, and a Three-B's cholent. Five kugel recipes include a carrot apple kugel, and a zucchini kugel. Desserts include zvingous, or Greek Hanukkah fritters that are baked. They became a sensation after being mentioned in 1999 in a NYT Hanukkah recipe. A strudel recipe includes a Greek-Sephardic Pumpkin strudel that is usually eaten at Sukkot (Rodanchas de la Calabaza). Finally, let me add a word on Greg Schneider's photography... great. His picture of assorted low fat blintzes lying atop Hebrew newspapers, corralled by a set of tefillin is worthy of individual sale as a lithograph.
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[book] Mother & Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes by Evelyn Rose and Judi Rose.
Hardcover - 320 pages (March 2000) Jewish women have been cooking and handing down their recipes since Rivka cooked a savory dish with which Jacob tricked Isaac. Evelyn Rose is the food editor for the Jewish Chronicle (UK) and author of the cookbook nearly everyone has, The New Complete International Jewish Cookbook. . Her daughter Judi, who lives in NYC, is a producer for the BBC and is currently preparing a series on Thai cooking. Mother passes traditions and tips and lore onto daughter in this book. In addition to recipes and tips (tips on frying onions, soaking beans, chopping, preparing rice, and baking), folktales are also passed down to the new generation, such as how it took Evelyn ten years to beat the Rose family pickle recipe out of her husband. The Roses also include some holiday menus at the back of the book which makes it easier for you to add their recipes to your holiday presentations. For each classic Jewish recipe, the authors also present updated hybrids. For example, recipes include classic chicken soup, followed by a contemporary szechuan chicken soup with soy, ginger, or lemongrass. Hungarian Goulash soup is followed by a Spanish red pepper soup. A traditional Jewish lentil soup is paired with a Cream of Watercress; chopped chicken liver is followed by liver pate with pears and citrus and red currant sauce; or a vegetarian zucchini pate. Sephardic cheese puffs are followed by contemporary French petites gougeres. A traditional Tunisian baked omelet (badinjan kuku) is followed by Israeli cream cheese pancakes. The Roses provide a recipe for a lokshen kugel that can be made with wheat and egg free asian noodles (did you know that lakcha means noodles in Turkish?), as well as an excellent one for a traditional Anglo-Jewish halibut in lemon sauce, and a kosher Valencian seafood-free paella. Gefilte fish is hybridized with Gefilte Fish Provencale, Marmite due Pecheur, and Normandy style fish with cider and apples. There are a dozen chicken dishes, including a lemon chicken; an orange, raisin, and honey chicken; and spice roasted chicken with apricot and bulgher stuffing. As for salad recipes; to name a few, there is Moroccan carrot-raisin; fennel, almond and black grape; Manchester style potato; cucumber; and melon, cucumber and strawberry. The desserts are to die for, need I say more? Okay, let me mention three: A traditional Queen of Sheba Flourless Chocolate Gajeau, a contemporary Viennese Apfelschnitten, and a classic Jewish Apple Pie.
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[book] The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary New York Kitchen by Sharon Lebewohl and Rena Bulkin.
Not til October 1999. Hardcover. Villard. A cookbook from New York's legendary 2nd Avenue deli in the East Village, where 400,000 meals are served each year. Co-authored by Abe's daughter, it contains 166 of its famous recipes, including appetizer recipes, chopped liver, salads, kugels, challah-apple stuffing, 6 different latkes, rice-pudding brule, kasha varnishkes, and I can go on and on. The book also includes recipes from 28 of its famous clientele, including Paul Reiser and Dustin Hoffman. Abe Lebewohl was murdered in 1997 by a thief, and the case remains unsolved. The Polish-born Lebewohl started as a soda jerk in Brooklyn's Coney Island deli, became a counterman and then an owner. He fed the homeless, strikers, Mets fans, tourists, and neighbors. The deli uses 1,000 pounds of cole slaw per day. That's a lot of cabbage even for the East Village. He once sent a magazine 350 pounds of chopped liver to be in a photo shoot.
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[book] Shabbat Shalom: Recipes and Menus for the Sabbath by Susan R. Friedland.
September 1999. Hardcover. Little Brown. Susan Friedland is a cookbook editor at HarperCollins, so she knows a tad about recipe books and a lot about frying onions. She is also the author of The Passover Table. With humor, Friedland updates the Shabbat dinner menu from just brisket, matza balls, and roast chicken (which are included), and adds innovations like Spinach Soup; Sorrel Stuffed eggs; or Fish Cocktail-Uncle Louie, which is a kosher version of Crab Louis; Chickpeas with Braised Codfish; Pears Poached in Red Wine; Duck in pomegranate and walnuts; and Vegetarian Cholents. I especially liked the Chicken and Macaroni dish from Brooklyn's Aleppo /Halab/ Syrian-Jewish community, or better yet, the fattoush shabbat salad (cucumbers, garlic, mint, olive oil, and scallions); and the pot roast braised in vinegar. Oh, and did I mention that Freidland also includes a recipe for Gundi, the Iranian Jewish shabbat meatball soup. Click to read more.
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[book] Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews by David M. Gitlitz and Linda Kay Davidson
Hardcover (Spring 1999). St Martins Press. During the Inquisition, a bowl of Chicken soup could get you killed, not healed. If this book is not nominated for a Jewish Book Award, I don't know what will be. How is that for a recommendation? I came across this in the shelves the other day and was mesmerized. David Gitlitz and Linda Kay Davidson are a husband and wife team and teachers at the the University of Rhode Island. David is a past winner of the National Jewish Book Award, and he is a specialist in aljamas (jewish neighborhoods), the converso Jews, the anusim (forced converts) and the meshumadim (willing coverts). Using cookbooks and Inquisition documents in Spanish, Portuguese and Catalan (including the rare 13th Century Al Andalus cookbook of the Cocina Hispano-Magribi), the authors have recreating over 90 recipes of the Converso community. During the Inquisitions in the Iberian peninsula, Jews and Moslems were killed, exiled, or converted. Some of the converted remained Jewish or Moslem and became crypto-jews, Crypto-Moslems, of Conversos. Spain expelled Jews in 1492 (you know, when Columbus sailed the Ocean Blue); Portugal expelled Jews in 1497. The recipes are well categorized, and make use of lamb, beef, fish, eggplant, greens, turnips, chickpeas, as well as mace, cinnamon, ginger, lavender, rue, portulaca, and dozens of other spices. Most recipes include histories and characters of the period, which is the prime motivation to purchase this book. For example, along of the recipes of Beatrice Nunez, we learn that she was arrested in 1485. Her maid turned her in to the Inquisition for the crime of maintaining a kosher kitchen. She also prepared a Sabbath stew of lamb, chickpeas and eggs. Proof enough to have her burned at the stake. Among my favorite recipes is Mayor Gonzalez's Egg and Carrot Casserole. She was imprisoned in 1483 for killing a goose in "the jewish way." Then there is Juan Sanchez's hamin of chickpeas, spinach and cabbage; and Maria de Luna's rasquillas honey pastries that she prepared for the post-Yom Kippur fast. She was arrested in 1505 for this crime. There is also Juan de Teva's Roast Lamb dish. Juan's father was a rabbi who was burned to death i n1484. The authors also include the Roast Chicken with Fruit and Almori recipe of Anton de Montoro. Senor de Montoro was a rag merchat in Cordoba, but is most well known as being the converso poet to the Court of Queen Isabel of Castile. De Montoro was accused of preparing stuffed radishes (a Jewish dish) and Pollo Judio (jewish chicken). Easily, this is among the top three Jewish Cookbooks of the year.
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[book] Memories of a Lost Egypt: A Memoir With Recipes by Colette Rossant
Hardcover - 176 pages (March 1999). Colette Rossant, a Nwe York Daily News columnist, was born in France and grew up with her brother under the care of their Swiss governess and several maids and cooks. Her mother, a tad irresponsible, converted from Judaism to Catholicism, but the family still had to flee during WWII. The family fled to Cairo, where the seven year old Colette was left to be raised by her father's parents in an extended Sephardic family. Her father was a buyer for the family's Cairo department store. It is here in Cairo that we meet some remarkable characters and the family's Sudanese cook, Ahmet, and his wonderful Egyptian and Sephardic recipes, which include tarragon chicken, gigot, fried fish in cousbareia sauce, cheese filled sambousek, ful medamas, roast chicken with leeks, mulukhiyya soup. Rossant writes that her children had endless questions about my childhood in Cairo. In order to quiet them, she told them stories about growing up in a big house surrounded by a large, tumultuous family. The stories seemed exotic and unreal to them. They also wondered about her love-hate relationship with her mother, her passion for food, and her true identity. Was she French? Egyptian? Catholic? Jewish? Memories of a Lost Egypt tells the story
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[book] A Treasury of Jewish Holiday Baking
By Marcy Goldman. In its Third Printing
In A Treasury of Jewish Holiday Baking, Goldman defines Jewish cooking as a combination of influences from religious laws, holiday and seasonal events, what is locally available, and cross-cultural adaptations created as Jewish families moved around. She also explains much about Jewish dietary law and other food customs. Holidays, in particular, call for foods with symbolic as well as sensory resonance. This leads to baking a special, spiral-shaped challah--a reminder of life's continuity. This egg bread is reserved for the Sabbath and most holidays, while triangular Hamantaschen, a pastry resembling the three-cornered hat of the evil Haman, are unique to the lively holiday of Purim. Novice cooks will appreciate Goldman's list of "Winning Recipes for the Bakery Challenged." Her discussions of yeast (five pages) and sensible equipment (seven pages) are an education for any baker, while everyone will enjoy her killer frozen cheesecake, which you can keep for unexpected guests; flourless and rich, rich Espresso Truffle Torte; and Smoked Salmon, Dill, and Cream Cheese Pizza.



[book] The Book of Jewish Food: An Odyssey from Samarkand to New York. by Claudia Roden
List Price: $35.00 before 30% discount. Hardcover (December 1996). Knopf. Great for your home, or for a wedding gift. Claudia Roden has accomplished this monumental task. She has produced a history of the Jewish diaspora, told through its cuisine.
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[book] The New Jewish Holiday Cookbook by Gloria Kaufer Greene
September 1999. Hardcover. TimesBooks. 400 pages. Greene, the food critic for the Baltimore Jewish Times, provide the reader with over 260 (80 of them new) easy to follow holiday recipes, with explanations of how the food relates to the holiday theme Click to read more.
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[book] The New York Times Passover Cookbook: More Than 175 Holiday Recipes from Top Chefs and Writers by Linda Amster (Editor), and Joan Nathan
List Price: $25 before discount. Hardcover - 384 pages (March 1999) William Morrow & Company. Each year, thousands of readers of The New York Times await a Wednesday "Dining In/Dining Out (DiDo)" section that appears in the week or so preceding the Jewish holiday of Passover. They want to read about time-honored/traditional and updated/newer holiday recipes that give one a taste of the holiday, conform to dietary rules, and provide a aura of rebirth and freedom. Linda Amster, a DiDo section regular, has compiled the most exciting recipes in this Passover Cookbook; sure to become a classic. Had she only included Wolfgang Puck's Los Angeles seder recipes... Dayenu, it would have been enough. Had she only then added Paul Prudhommes Pesach veal roast... Dayenu, that too would have been enough to make this worthwhile. And what about Anne Rosenzweig recipe for haroseth? Dayenu. We get 175 recipes. They are all in this book. I doubt that I will ever prepare a tenth of the recipes in the book, yet it is an exciting read none the less.
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[book] Let My People Eat! Passover Seders Made Simple by Zell J. Schulman, Herbert Bronstein
Hardcover - 210 pages (April 1998) The first Passover Seder cookbook that not only takes readers through the ceremony, but also features six Seder menus to suit individual religious backgrounds, diets, budgets, and time constraints, "Let My People Eat!" really does make Passover Seders simple. Includes a chapter on kosher wines and food pairings.
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[book] Jewish Cooking in America (Knopf Cooks American) by Joan Nathan.
($35) Hardcover - 463 pages (March 1994, paperback in Sep 98) Knopf. Joan Nathan traveled the U.S. for five years collecting material for this book. It is crammed with more than 300 kosher recipes. The book won the Julia Child Award as Best Cookbook of the Year for 1994 and a James Beard Award in 1995.) Her recipes come with stories on the American Jewish experience, from New York City to Mississippi, from bagels to matzo balls, from Syrian hamburgers to challah to Chinese-style baked fish to cheesecake for Sukkot.
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[book] Jewish Cooking in America (Knopf Cooks American) by Joan Nathan
Hardcover - 496 pages Expanded edition (September 1998) Random House.
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.
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[book] Cucina Ebraica: Flavors of the Italian Jewish Kitchen. By Joyce Goldstein
(Chronicle. $30 before discount). FINALIST for the National Jewish Book Award for Best Jewish Book of 1998. Former owner of SF Sqaure One restaurant, Goldstein will both expand your vision of Jewish cooking and make you want to cook these Italian Jewish dishes. Livornese Couscous with Meatballs, White Beans, and Greens is an interesting recipe. The couscous grain came to Livorno Italy with North African Jews in the 1270s. It was prepared as a Shabbat meal, and the leftovers were served cold the next day after Saturday morning synagogue services. Goldstein also gives the first honest recipe for Carciofi alla Giudia (crispy fried artichokes in the Roman Jewish style) yet printed. Speaking of which, if you are ever in Rome, you have to try the chocolate and the artichoke pizza that is sold behind the main synagogue.

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[book] Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant.
by Marvin Rosen, Walter Rosen, with Beth Allen and Judith Blahnik
Hardcover, 1999. The story of Junior's is the story of a Brooklyn landmark. It is one of the nation's largest family-owned restaurants and stands for the best of ethnic, down-home, homemade cooking. From the very first day Junior's opened its doors on Flatbush Avenue in 1950, three generations of the Rosen family have been baking new York's top-rated cheesecakes, and preparing huge deli sandwiches, burgers, and blintzes. Junior's serves about 4,000 customers each day. This book contains over 100 of its recipes, including seven for cheesecake (but not their secret one), as well as cheese blintzes, chocolate egg-cremas, rugelach, matzoh ball soup, and challah bread. (Overlook the non-kosher recipes for shrimp). Inludes 50 photos.
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[book] The Jewish Vegetarian Year Cookbook by Roberta Kalechofsky
Paperback - 210 pages (December 1997) Micah Pubns. Kalechofsky believe that eating meat violates the Jewish concept of health, nature, and animal rights (pikuach nefesh, ba'al tash-chit, and tsaar ba'aley chaim). This is a good resource for cooking vegetarian the Jewish way, and preparing vegetarian meals for the holidays.
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[book] The Jewish Gardening Cookbook: Growing Plants & Cooking for Holidays & Festivals by Michael Brown
($22 before 30% discount) Hardcover - 208 pages (August 1998) Jewish Lights Pub The process of raising food harvested since ancient times and then transforming it into healthful vegetarian fare is rooted in the biblical and rabbinical references that are found in the valuable resource. You don't have to work on a kibbutz to read this book! Recipes for grapes, figs, dates, parsley, and pomegranates are included.
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[book] The Jewish Holiday Baker by Joan Nathan, Emma Celia Gardner (Illustrator)
($23 before discount). Hardcover-224 pages (November 1997) Schocken. By the author of Jewish Cooking in America, here are mouth-watering recipes for breads, cakes, and cookies for all the holidays and any time of year, with tips and stories from the best Jewish bakers in the world. Color illustrations throughout.
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[book] Tender at the Bone: Growing Up at the Table by Ruth Reichl
($23 before discount). Hardcover - 288 pages (March 1998). At a very early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . if you watched people as they ate, you could find out who they were". "Tender at the Bone" is her laugh-out-loud funny and profound account of the life lessons learned through preparing, sharing, and enjoying food. Reichl is the top restaurant critic at The New York Times.
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[book] The Jewish Holiday Kitchen; 250 Recipes from Around the World to Make Your Celebration Special by Joan Nathan
($20 before discount). Paperback - 416 pages (September 1998) Schocken.
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[book] Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin Rubin, Mandy Patinkin
($24 before discount). Hardcover - 240 pages (November 1997) St Martins Press. Could the phenomenal success of Emmy- and Tony-award-winning performer Mandy Patinkin be due to his mother's chicken soup? With lowered fat and sugar, this delicious collection brings together three generations, one extraordinary mom, and more than 150 irresistible ways to bring tradition and love to the family table.
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[book] The World of Jewish Entertaining: Menus, Recipes and Helpful Hints for Celebrating Holidays and Life-Cycle Events by Gil Marks
($30 before discount). Hardcover - 384 pages (September 1998) Simon & Schuster. The acclaimed author of "The World of Jewish Cooking" brings his unique perspective as a rabbi, gourmet chef, and historian to this beautiful guide to entertaining for all Jewish occasions.
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[book] The World of Jewish Cooking by Gil Marks
($30 before discount). Hardcover - 384 pages (September 1996) Simon & Schuster. Marks explains how the Jews, spreading to all corners of the world beginning with the Diaspora, adapted their recipes to local ingredients and adopted the local fare, often giving it new twists. A historian and a chef, he provides a clear explanation of what makes a dish Jewish and why so many Americans associate Jewish cooking with Eastern European food.
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[book] The Children's Jewish Holiday Kitchen: Seventy Ways to Have Fun With Your Kids and Make Your Family's Celebrations Special by Joan Nathan
($18 before discount). Reading level: All Ages. Hardcover (November 1995) Random House. Explaining how to introduce children to their Jewish heritage through the food associated with its holidays, seventy child-centered recipes and cooking activities offer a historical array of flavors. Lots of drawings.
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[book] Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking Robert J. Sternberg
($40 before discount). Paperback (November 1995) Aronson. Incorporates lore and anecdotes from his own family, serving suggestions (including information on Jewish dietary laws), and cultural information--e.g. menus for holidays, along with detailed descriptions of how dishes were traditionally made and served (how his grandmother did it) and his own updated techniques.
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[book] Master Chefs Cook Kosher by Judy Zeidler
($25 before discount). Hardcover - 176 pages (April 1998). Master Chefs Cook Kosher is a companion to Judy Zeidler's television show, Judy's Kitchen, which appears on the Jewish Television Network. The book features dishes prepared by chefs on the show. Each of the 31 sections of this book corresponds to an episode of the show, and each has a theme, such as the cooking of Provence, dishes made with potatoes, or a Tex-Mex menu.
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[book] The Sephardic Kitchen: The Healthy Food and Rich Culture of the Mediterranean Jews by Robert J. Sternberg
($30 before discount). Hardcover - 384 pages (September 1996) Harpercollins The definitive book on the foods, menus, celebrations, and lore of the Mediterranean Jews, this book will be a mainstay of Jewish-American cooks of all backgrounds.
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[book] Fast & Festive Meals for the Jewish Holidays: Complete Menus, Rituals, and Party-Planning Ideas for Every Holiday of the Year Marlene Sorosky
($27 before discount). Hardcover (September 1997) Morrow. The author of numerous entertaining books now brings the Jewish holidays alive with simple, festive menus that include recipes, game plans, table decorations, historical information, important prayers, and celebration ideas.
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[book] A Treasury of Jewish Holiday Baking by Marcy Goldman
Hardcover - 400 pages (October 1998).
Here at last is the first lovingly assembled, comprehensive collection of delicious, fail-proof baked goods--for the Jewish holidays and throughout the year--compiled and interpreted by Marcy Goldman, a professional baker who is also a professional writer on food.
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[book] Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India by Copeland Marks
($18 before discount). Paperback (September 1994) Donald I Fine. With bits of history introducing each place of settlement, Marks presents recipes from the community of Jews in Greece, Calcutta, Libya, and several others. Some of the recipes, such as the ``Jewish eggs'' cooked in their shells for hours, he found in Jewish communities in Calcutta, Greece, Turkey, Tunisia, and Morocco; others, such as the walnut sauces of Georgia in the Caucasus, the injeera bread of Ethiopia, and the Moroccan bestila (``pigeon'' pie made here with chicken), are characteristic of the country of settlement but, as in other Marks collections, are considerably adapted here for American convenience.
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[book] The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews-A Personal Collection of Recipes from the Middle East, North Africa and India by Pamela Grau Twena
Paperback - 287 pages (August 1998). In January 1999, I attended a conference on Iraqi Jewry held in NYC, on the anniversary of the hanging of the Jews in Baghdad. I was treated to an Iraqi Jewish lunch. I promptly bought this book. From her Iraqi husband's extended family, Pamela Grau Twena coaxed out recipes that had been passed through generations but never written down. The result is an inviting collection of more than 125 Sephardic Jewish favorites for everyday meals, Sabbath suppers, and holidays. These inspired kosher recipes will appeal to all food lovers.
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[book] Harriet Roth's Deliciously Healthy Jewish Cooking. By Harriet Roth
($17 before discount). Paperback - 496 pages (March 1998) Plume. Bestselling cookbook author Harriet Roth offers healthful and satisfying ways to prepare both new and traditional Jewish cuisine. 350 low-fat, low-cholesterol recipes.
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[book] Helen Nash's Low-Fat Kosher Kitchen by Helen Nash
($17 before discount). Paperback (April 1996) Random House. The author of Kosher Cuisine introduces an innovative cookbook for everyday that combines healthy eating with the kosher kitchen. Nash's recipes cover everything from a simple lunch to a full dinner party menu, with an eye to the lighter and healthier standards of today's cooking.
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[book] Everyday Cooking for the Jewish Home: More 350 Delectable Recipes by Ethel G. Hofman
($28 before discount). Hardcover - 384 pages (October 1997) Harpercollins. From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible, and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, this cookbook gives readers a truly international sample of what the world of Jewish cooking has to offer, including Peppered Chickpeas (Arbit), Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Cholent, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie.
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[book] Mazel Tov Y'All: The Ultimate Southern-Jewish Bake Book by Sara Kasdan
($15 before discount). Paperback - 186 pages (August 1998).
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[book] New Kosher Cuisine for All Seasons by Ivy Feuerstadt, Melinda Strauss and Mollie Katzen.
($19 before discount). Paperback-340 pages (November 1993) Ten Speed Pr. Melinda Strauss writes that she and Ivy are working moms with six school-aged children between them. They owned a multitude of cookbooks, but the one they needed most was missing. So they designed New Kosher Cuisine for All Seasons to be a companion in planning healthy great meals that get rave reviews. There are 12 short essays that will make you laugh and cry, and the cover is gorgeous enough to leave out on the counter as part of the decor.
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[book] Mama Leah's Jewish Kitchen by Leah Loeb Fischer, Maria Polushkin Robbins.
($13 before discount). Paperback Reprint (April 1994) Macmillan. Cookbook by New York's briefly famed restauranteur, Mama Leah.
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[book] The Passover Table: New and Traditional Recipes for Your Seders and the Entire Passover Week by Susan R. Friedland and Penina (Photographer)
Susan Friedland wrote The Passover Table in 1994, and it is still one of the most outstanding books for this holiday. Before offering recipes, Friedland presents the roots of Passover in Jewish history and in the Torah. She explains the purpose of particular parts of the Seder, the ceremony that marks the observance of Passover, including the famous Four Questions.
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[book] Matza 101; An Innovative Cookbook Containing 101 Creative Recipes Simply Made with Matza! by Jenny Kdoshim, Debbie Bevans
Hardcover - 158 pages 4th edition (January 1998). Click to read more.
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[book] Love and Knishes : An Irrepressible Guide to Jewish Cooking by Sara Kasdan, Kathryn Hall (Editor), Louis Slobodkin (Illustrator)
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[book] The Cookbook of the Jews of Greece by Nicholas Stavroulakis
Paperback - 266 pages (October 1996) Jason Aronson Books. The publisher tells us that "The Cookbook of the Jews of Greece" is more than a cookbook. In addition to the 287 recipes -- some unique and others unusual variations on familiar Persian, Arab, Turkish, and Greek dishes -- it is lavishly illustrated by the author with over sixty drawings of Jewish life throughout Greece, and documented with descriptions of local customs and traditions that are the settings for a rich and varied cuisine. Click the book to read more reviews about this classic.
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