100 Best Jewish Recipes PDF Download

Author: Judi Rose
Publisher: Interlink Books
ISBN: 9781566560504
Category : Cooking
Languages : en
Pages : 0

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Book Description
Modern classics from everyday meals to special occasions. 100 Best Jewish Recipes is comprised of the highlights from Evelyn Rose's culinary life, which spanned several decades and earned her the recognition as one of the world’s foremost Jewish food writers. Packed with mouthwatering ideas for both family meals and those special occasions when you want to impress without spending hours in the kitchen, this book contains 100 fail-safe recipes for which the author is justly celebrated. Ideal for novices and experienced cooks alike, the easy-to-follow recipes showcase the diversity of Jewish cooking which draws influences from Eastern Europe, the Mediterranean, and the Middle East. From soups and appetizers to desserts, breads and baking, the recipes provide inspiration for everyday cooking as well as step-by step features on entertaining through the seasons. A guide to the major Jewish festivals, such as Passover, explains the whys and hows of much-loved symbolic dishes and provides menu plans for the special occasions. 100 Best Jewish Recipes is an essential book for anyone wanting to sink their teeth into traditional as well as contemporary Jewish cooking.

Author: Alana Newhouse
Publisher: Artisan
ISBN: 1579659276
Category : Cooking
Languages : en
Pages : 256

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Book Description
Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

Author: Judy Kancigor
Publisher: Workman Publishing
ISBN: 9780761144526
Category : Cooking
Languages : en
Pages : 712

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Book Description
Featuring the finest in Jewish home cookery, a delectable assortment of traditional and nontraditional dishes includes nearly six hundred recipes representing all aspects of Jewish culture, including tempting dishes for holiday celebrations, regional specialties, old family favorites, and innovative new renditions of classics. Simultaneous.

Author: Gabrielle Rossmer Gropman
Publisher: Brandeis University Press
ISBN: 1512601152
Category : Cooking
Languages : en
Pages : 294

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Book Description
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

Author: Evan Bloom
Publisher: Chronicle Books
ISBN: 1452179034
Category : Cooking
Languages : en
Pages : 243

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Book Description
From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes, and more. This long-awaited cookbook (the first one for Wise Sons!) is packed with homey recipes and relatable humor; it is as much a delicious, lighthearted, and nostalgic cookbook as it is a lively celebration of Jewish culture. Stemming from the thesis that Jews eat by occasion, the book is organized into 19 different events and celebrations chronicling a Jewish life in food, including: bris, Shabbat, Passover and other high holidays, first meal home from college, J-dating, wedding, and more. • Both a Jewish humor book and a cookbook • Recipes are drawn from the menus of their beloved Bay Area restaurants, as well as all the occasions when Jews gather around the table. • Includes short essays, illustrations, memorabilia, and stylish plated food photography. Wise Sons is a nationally recognized deli and Jewish food brand with a unique Bay Area ethos—inspired by the past but entirely contemporary, they make traditional Jewish foods California-style with great ingredients. Recipes include Braided Challah, Big Macher Burger, Wise Sons' Brisket, Carrot Tzimmes, and Morning After Matzoquiles, while essays include Confessions of a First-Time Seder Host, So, You Didn't Marry a Jew, and Iconic Chinese Restaurants, As Chosen by the Chosen People. • Great for those who enjoyed Zahav: A World of Israeli Cooking by Michael Solomonov, The 100 Most Jewish Foods: A Highly Debatable List by Alana Newhouse, and Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman • A must for anyone looking to expand their knowledge of Jewish cuisine and culture

Author: Phyllis Glazer
Publisher: William Morrow Cookbooks
ISBN: 9780060012755
Category : Cooking
Languages : en
Pages : 0

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Book Description
Deeply rooted in ancient rituals, the seasonal rhythms of the land of Israel, and biblical commandments, the Jewish holidays mark a time for Jews around the world to reconnect with their spiritual lives, celebrate their history, and enjoy tasty foods laden with symbolic meaning. With Phyllis and Miriyam Glazer's The Essential Book of Jewish Festival Cooking as your guide, you will gain a rich understanding of the Jewish calendar year and its profound link to the signs of nature and the produce of the earth in each season. This landmark volume addresses a central question often left unanswered: Why do we eat what we eat on these important days? Organized by season, the ten chapters cover the major holidays and feast days of the Jewish year, providing more than two hundred tempting recipes, plus menus and tips for creative and meaningful holiday entertaining. In-depth essays opening each chapter illuminate the origins, traditions, and seasonal and biblical significance of each holiday and its foods, making the book a valuable resource for Jewish festival observance. Inspired recipes add a fresh, contemporary twist as they capture the flavors of the seasonal foods enjoyed by our ancestors. For Passover, prepare such springtime delights as Roasted Salmon with Marinated Fennel and Thyme, alongside Braised "Bitter Herbs" with Pistachios. On Shavuot, characterized by the season's traditional bounty of milk and the wheat harvest, try fresh homemade cheeses; creamy, comforting Blintzes; or luscious Hot and Bubbling Semolina and Sage Gnocchi. At Purim, create a Persian feast fit for a king and learn new ideas for mishloah manot, the traditional gifts of food. The Essential Book of Jewish Festival Cooking offers accessible, healthful, and intensely flavorful recipes with a unique and tangible connection to the rhythms of the Jewish year. The Glazer sisters will deepen your understanding of time-honored traditions as they guide you toward more profound, and delicious, holiday experiences.

Author: Marcia A. Friedman
Publisher: Sourcebooks, Inc.
ISBN: 164611728X
Category : Cooking
Languages : en
Pages : 323

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Book Description
100 Easy, must-have Jewish recipes for any occasion Jewish food is steeped in diverse cultural traditions, featuring a wide array of ingredients, flavors, and textures from all over the world. Capture the essence of this one-of-a-kind cuisine with The Essential Jewish Cookbook, filled with easy recipes for classic Jewish dishes made simple and modern. From Challah French Toast and Classic Potato Latkes to Adafina and Doro Wot, these recipes highlight the breadth and depth of Jewish cuisine from different regions. You'll find tips and tricks for getting the most out of each recipe, from preparing certain steps in advance to swapping ingredients for making dishes kosher. The Essential Jewish Cookbook includes: A culinary history—Learn more about where these recipes come from with a historical journey through Jewish cuisine, from the Middle East, to Europe, North Africa, the Americas, and beyond. Holiday menus—Discover simple holiday menus that offer a starting place for planning memorable meals and forming your own delicious traditions. Dietary labels—Explore vegetarian, kosher, and gluten-free recipes with labels that make it easy to find dishes that will work for everyone. From weeknight dinners to holiday feasts, create delectable meals the whole family will love with this traditional Jewish cookbook.

Author: Janna Gur
Publisher: Schocken
ISBN: 0805243097
Category : Cooking
Languages : en
Pages : 242

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Book Description
The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.)

Author: Evelyn Rose
Publisher: Pavilion
ISBN: 9781909108721
Category : Cooking
Languages : en
Pages : 0

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Book Description
100 Best Jewish Recipes allows you to create modern feasts packed with old-school deli charm. This exciting new compilation of dishes from Evelyn Rose’s classic canon showcases the delicious diversity of Jewish cooking. Find inspiration for no-fuss, flavoursome classics, from the kitchens of Eastern Europe and the Mediterranean to the Middle East and beyond. There are mouth-watering ideas for small plates and soups, mains and desserts, as well as bakes and breads. You’ll also discover the best dishes to prepare for every major festival, alongside advice on how to make everyday recipes suitable for the kosher kitchen. For everything from perfect pickles to great gefilte fish, and brilliant bagels to meltingly tender cholent, this is the ultimate contemporary guide to the best Jewish food.

Author: Leah Koenig
Publisher: Chronicle Books
ISBN: 1452132321
Category : Cooking
Languages : en
Pages : 355

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Book Description
From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.