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Orders are fulfilled by Amazon.com Net proceeds are donated to tzedakah		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. 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. Click the book cover for more reviews or to purchase the book 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 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. Click the book cover to read more. 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. 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. 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? 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. 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. 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. 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: 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. 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. 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. 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. 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. 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. 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 Baccal�, 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Click here to order this book from Amazon.com, read more reviews, or to add your own review. 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. 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). Click here to order this book from Amazon.com, read more reviews, or to add your own review. 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). Click here to order this book from Amazon.com, read more reviews, or to add your own review. 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. Click here to order this book from Amazon.com, read more reviews, or to add your own review. 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)? Click here to order this book from Amazon.com, read more reviews, or to add your own review. 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. Click here to order this book from Amazon.com, read more reviews, or to add your own review. 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. Click here to order this book from Amazon.com, read more reviews, or to add your own review. 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. Click here to BUY this book for a 20 - 30% discount from its list price 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. Click here to BUY this book for a 20 - 30% discount from its list price 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. Click here to BUY this book for a 20 - 30% discount from its list price 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. Click here to BUY this book for a 20 - 30% discount from its list price 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 Click here to BUY this book for a discount from its list price, or add you own review, or read other reviews 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. 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. Click here to BUY this book for a 20 - 30% discount from its list price 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. Click here to BUY this book for a 20 - 30% discount from its list price 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. Click here to BUY this book 30% discount from its list price 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. Click here to BUY this book 30% discount from its list price 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. Click here to BUY this book for 30% OFF its list price 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. Click here to BUY this book for 30% OFF its list price 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. Click here to BUY this book for 20% OFF its list price 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. Click here to BUY this book for 20% OFF its list price 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. Click here to BUY this book for 20% OFF its list price 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. Click here to BUY this book for 30% OFF its list price 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. Click here to BUY this book for 30% OFF its list price or to read more reviews about it. 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. Click here to BUY this book for 30% OFF its list price or to read more reviews about it. Click here to BUY the AUDIO CASSETTE. Click here to BUY the paperback. 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. Click here to BUY this book for 20% OFF its list price or to read more reviews about it. 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. Click here to BUY this book for 30% OFF its list price or to read more reviews about it. 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. Click here to BUY this book for 30% OFF its list price or to read more reviews about it. 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. Click here to BUY this book for 30% OFF its list price or to read more reviews about it. 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. Click

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.

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