Kosher by Design Cookbook Series: Kosher by Design, Kosher by Design Entertains, Kosher by Design Short on Time, Kosher by Design Lightens Up, Kosher by Design Cooking Coach PDF Download

Author: Susie Fishbein
Publisher: ArtScroll Series
ISBN: 9781422609576
Category :
Languages : en
Pages : 1647

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Author: Susie Fishbein
Publisher: Mesorah Publications, Limited
ISBN: 9781578190737
Category : Jewish cooking
Languages : en
Pages : 0

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Book Description
Contains 172 recipes that use ingredients and techniques that are in accordance with Jewish law, including over 130 Passover-adjusted and thirty new selections, including appetizers, soups, salads, poultry, meat, fish/dairy, side dishes, and desserts.

Author: Susie Fishbein
Publisher: Mesorah Publications Limited
ISBN: 9781578194476
Category : Cooking
Languages : en
Pages : 335

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Book Description
In this enchanting cookbook, best-selling author Susie Fishbein presents fabulous new recipes, imaginative ideas, and creative nuances of entertaining that translate into unforgettable parties. As in her previous book, Kosher by Design, Susie's sparkle and expertise make this a delightful, down-to-earth guide you will want to read over and over. The gracious settings, the diverse party formats, the luscious cuisine, and, of course, the magnificent photography make this a volume you will refer to again and again.

Author: Susie Fishbein
Publisher: Mesorah Publications, Limited
ISBN: 9781578190720
Category : Cooking, American
Languages : en
Pages : 0

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From Susie Fishbein, author of the most popular kosher cookbook series ever, comes a tantalizing new volume tailored for the time constrained cook in all of us! Featuring the high quality approach associated with the first three volumes, Fishbein serves up uncompromisingly delicious recipes that are short on prep and long on taste and eye appeal. Destined to be a best seller, Short On Time may reinvigorate a treasured American tradition: a home cooked evening meal together! Says Fishbein, ?This is the book all my friends ? and their friends ? have been waiting for!? Features Include: 140 brand-new delectable recipes Full-color photo illustrates each finished recipe Clearly stated prep and cooking times Speedy clean up Calls for common ingredients and minimal cooking implements Easy to follow instructions Quick and easy table d'cor ideas for entertaining Comprehensive cross-referenced index

Author: Jonathan D. Brumberg-Kraus
Publisher: Lexington Books
ISBN: 1498579078
Category : Religion
Languages : en
Pages : 221

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Book Description
This book is about what makes food Jewish, or better, who and how one makes food Jewish. Making food Jewish is to negotiate between the local, regional, and now global foods available to eat and the portable Jewish taste preferences Jews have inherited from their sacred texts and calendars. What makes Jewish food “Jewish,” and what makes Jewish eating practices continually viable and meaningful are not fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places – culinary midrash. Jewish cuisine is a fusion of interactions, a reflection of displacement, and intentional positioning and re-positioning vis a vis sacred texts, old and new lands, Jewish and non-Jewish neighbors, old and new “family” combinations, re-imaginings of our personal ethnic, gender, and other identities. Jonathan Brumberg-Kraus questions Jewish identity in particular, and identity generally as something fixed, stable, and singular, and unintentional. Jewish food choices are situational, often temporary, expressions of Jewish identity. It addresses the tension between what Jewish “authoritative” textual sources and their proponents say is Jewish food and Jewish eating, and what Jews actually eat. So while discussing connections between ancient religious texts and modern Jewish food preferences, this book does not stop there. Using examples from his experience, Brumberg-Kraus describes the improvisational characteristics of gastronomic Judaism as the interplay of texts, tastes, artifacts, and everyday practices: not only in the classic sacred texts, but also in Jewish cookbooks and internet blogs on Jewish home cooking; seasonal intensification of “Jewish” food choices (e.g., latkes at Chanukah or keeping kosher for Passover); “safe treif;” the fusion/cultural appropriation of diasporic, “Biblical”, and Palestinian foods in new Israeli cuisine; and the impact of the environmentalist “New Jewish Food movement” on contemporary Jewish food choices and identity.

Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585

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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Author: Susie Fishbein
Publisher: Shaar Press
ISBN: 9781578191178
Category : Cooking
Languages : en
Pages : 336

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Book Description
Provides a collection of recipes for kosher dishes that promote a healthier diet and lifestyle.

Author: Susie Fishbein
Publisher: Mesorah Publications, Limited
ISBN:
Category : Cooking
Languages : en
Pages : 312

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Provides a collection of recipes for elegant kosher dishes along with tips on food preparation, table decorations, choosing a kosher wine, and holiday menus.

Author: Molly O'Neill
Publisher: Workman Publishing
ISBN: 9780894806988
Category : Cooking
Languages : en
Pages : 530

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Book Description
More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach

Author: SCHAPIRA. LEAH
Publisher:
ISBN: 9781422632161
Category :
Languages : en
Pages : 0

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