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Author: Zalman Goldstein Publisher: ISBN: 9781891293238 Category : Jewish cooking Languages : en Pages : 0
Book Description
Kosher is in and going kosher has just become easier than ever before! Teaches the simply curious and those considering going kosher all the whys and hows of kosher.
Author: Zalman Goldstein Publisher: ISBN: 9781891293238 Category : Jewish cooking Languages : en Pages : 0
Book Description
Kosher is in and going kosher has just become easier than ever before! Teaches the simply curious and those considering going kosher all the whys and hows of kosher.
Author: Levy Daniella Publisher: ISBN: 9789659254002 Category : Religion Languages : en Pages : 0
Book Description
This book is a collection of letters from a religious Jew in Israel to a Christian friend in Barcelona on life as an Orthodox Jew. Equal parts lighthearted and insightful, it's a thorough and entertaining introduction to the basic concepts of Judaism.
Author: Kate Taylor Publisher: Anchor Canada ISBN: 0307375129 Category : Fiction Languages : en Pages : 473
Book Description
Stretching between turn-of-the-century Paris and contemporary Canada, Mme Proust and the Kosher Kitchen is the story of three women whose lives intersect across time to reveal the intrinsic bonds of our collective and personal histories. It is a rich and compassionate debut, a novel that encourages us to explore the depths of love and memory, of life and of art. Unable to escape the pain of her unrequited love for Max Segal, Marie Prévost travels to Paris in order to study the writing of her other great amour: the novelist Marcel Proust. Marie is bilingual and works as a simultaneous translator in Montreal, and believes that reading Proust’s original papers will give her insights into love and loss that just may mend her broken heart. But when Marie arrives in Paris, Marcel remains as elusive as Max: the strict officials at the Bibliotèque Nationale only allow her access to the peripheral papers of File 263--a much ignored and poorly catalogued collection of the diaries kept by Jeanne Proust, Marcel’s mother. Despite the head librarian’s opinion that they contain only the “natterings of a housewife,” Marie begins to translate them, and discovers that Jean Proust’s diary is as illuminating for what is not said as what is there. Mme Proust and the Kosher Kitchen is Kate Taylor’s first novel, and has been highly praised by reviewers. Most comment on Taylor’s wonderful ability to weave together three distinct stories in such a way that the larger truths emerge from among their combined details, and on the subtle way she is able to meld history and fiction. As one literary critic has stated, “Mme Proust and the Kosher Kitchen marks the stunning emergence of a writer from whom we can expect much in the future.”
Author: Roger Horowitz Publisher: Columbia University Press ISBN: 0231540930 Category : Business & Economics Languages : en Pages : 436
Book Description
Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.
Author: Sue Fishkoff Publisher: Schocken ISBN: 0805242651 Category : Cooking Languages : en Pages : 385
Book Description
Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.
Author: Sue Fishkoff Publisher: National Geographic Books ISBN: 0805242651 Category : Cooking Languages : en Pages : 0
Book Description
Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.
Author: Michael W. Twitty Publisher: HarperCollins ISBN: 0062891723 Category : Cooking Languages : en Pages : 462
Book Description
“Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—Library Journal “A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.”—Booklist The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism. As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul. Koshersoul includes 48-50 recipes.
Author: Beth Warren, MS, RDN, CDN Publisher: Post Hill Press ISBN: 1682615006 Category : Health & Fitness Languages : en Pages : 226
Book Description
Secrets of a Kosher Girl integrates the ancient principles of a kosher diet and lifestyle with proven weight-loss strategies emphasizing whole foods, or "clean eating." This easy-to-follow 21-day diet and exercise plan results in an average loss of 6 to 11 pounds and improvements in mood, muscle mass, and energy, along with cholesterol and blood sugar levels. Beth lost weight on her proven program and shows how you can too. First, you’ll discover how to prepare your mind, body, and pantry to follow the diet successfully, and how it’s important to have the strong discipline and intuitive eating techniques inherent in a kosher diet to condition your mind. Next, Beth explains how physical activity is not only important to health and weight loss, but how this concept has been around since biblical times. Last, Beth provides everything you need to start the program: 21 days of meal plans, recipes, and daily fitness goals, with motivational quotes to inspire you along the way. Lose weight the kosher way!
Author: Zalman Goldstein
Author: Zalman Goldstein
Author: Levy Daniella
Author: Kate Taylor
Author: Binyomin Forst
Author: Roger Horowitz
Author: Sue Fishkoff
Author: Mildred L. Covert
Author: Sue Fishkoff
Author: Michael W. Twitty
Author: Beth Warren, MS, RDN, CDN