Kosher Foods Books

Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited

Arthur Schwartz

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Brings back wonderful memories 5 out of 5 stars.
6 of 6 people found this review helpful.

From the moment I received this cookbook, it started to bring back memories of the 50's and 60's when families spent the holiday's together. All the recipes were from a different time, foods that you don't get today. A lot of the recipes were buried with my grandmother and aunts. I found them again in this book, same recipes, just modernized a little.
Looking at them I pictured the recipes being prepared by my grandmother, mother and aunts. I can smell the delicious aromas and almost taste the foods.
Anyone looking to bring back their memories of growing up should purchase this book.

Editorial Review:

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.

Aromas of Aleppo: The Legendary Cuisine of Syrian Jews

Poopa Dweck, Michael J. Cohen

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Customer Reviews:
Total reviews: 28 Average rating: 5.0 of 5

Editorial Review:

When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin 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 Salad

•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

•Chai Na'na–Refreshing Mint Tea

Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients–featuring whole grains, vegetables, legumes, and olive oil–but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts–such as the twelve–course Passover seder.

Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks

Ronnie Fein

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Grandma who hates cooking 5 out of 5 stars.
6 of 6 people found this review helpful.

Bravo! I tried 3 recipes at different times: Couscous with Dried Cranberries and Toasted Almonds, Tomato Salad with Toasted Bread and Feta Cheese, and Meatballs in Marinara Sauce. This book actually tempted me to go into the kitchen and try them. Not a place I generally like to be but it was quick and better still it not only worked but I receive received raves from my grandchildren. I am now going to work my way through the fish chapter for my husband and myself.
Thank you Ronnie Fein

Editorial Review:

Kosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare. Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don’t have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (and halal, permitted Muslim foods) and provides comprehensive sources.

Quick & Kosher - Recipes From The Bride Who Knew Nothing

Jamie Geller

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Customer Reviews:
Total reviews: 18 Average rating: 4.5 of 5

Editorial Review:

The only cookbook that wants to get you out of the kitchen!

This is the hilarious story of Jamie Geller, a spunky young TV exec who came into marriage and kosher cooking without knowing a spatula from a saucepan. Determined to master cooking, yet pressed for time, she was dismayed to find that most cookbooks consider an hour of preparation time quick, and presumed more culinary skill than many of us have. So Jamie set out to compile her own special collection of quick and easy recipes and Quick & Kosher is the result of her quest.

This one-of-a-kind cookbook contains more than 160 recipes requiring no more than 15 minutes to prepare, 120 full-color photos, clear step-by-step instructions, reliable prep and cooking times, tips and techniques, and advice on pairing wines with various dishes. Recipes range from traditional to exotic, and are well indexed and cross-referenced.

Several special sections such as Setting up Your Kitchen, Secrets of the 15-Minute Chef and Shopping Like an Expert are the result of extensive insider interviews with food professionals who helped facilitate Jamie's path to culinary mastery. These sections offer practical answers to the questions you've always wanted to ask: how do I buy meat, fish, produce, groceries, and wine?

Is this a cookbook? An autobiography? A kitchen handbook for brides? It is all of these and more, for Quick & Kosher will amuse, inspire and teach even skilled cooks a thing or two. I wrote Quick & Kosher says Jamie Geller, because you and I are in the same boat. We want to serve up something tantalizing for dinner, but between kids, careers, and carpools, we have no time to patchka!

Kosher by Design Short on Time: Fabulous Food Faster (Kosher by Design)

Susie Fishbein

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Customer Reviews:
Total reviews: 16 Average rating: 4.5 of 5

Overall, an excellent cookbook 5 out of 5 stars.
1 of 1 people found this review helpful.

I bought this book for our synagogue library and was impressed from the moment I received it. I tried about 6 different recipes, and all were tasty if not delicious, and most were actually fast unlike many other "quick" recipes. I like having pictures to go with the recipes, and don't mind some short-cut ingredients such as using bottled sauces.

One of a kind! 5 out of 5 stars.
1 of 1 people found this review helpful.

We've already made quite a handful of dishes from this book and every single one of them came out incredibly, robustly delicious. This book has become a staple in our kitchen!

Fabulous food faster 5 out of 5 stars.
0 of 0 people found this review helpful.

This new cookbook has pictures and recipes that are true to its title. I made 3 different recipes one evening for dinner and everyone of them turned out to be fabulous. The two-toned tomato pesto tart was a real winner and with tomatoes coming into season everyone should try this one -it was easy and fast to make. I used it as my first course rather than a salad. The spicy potato stacks were an interesting addition to my meal. My main course was a prime rib and the dessert was a chocolaholics favorite - warm runny chocolate souffles. Since everyone is short on time one or two of these recipes work very well when preparing dinner for your family or company and you will have fabulous food faster.

The Book of Jewish Food: An Odyssey from Samarkand to New York

Claudia Roden

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Customer Reviews:
Total reviews: 39 Average rating: 4.5 of 5

Editorial Review:

Claudia Roden, author of The Book of Jewish Food, has done more than simply compile a cookbook of Jewish recipes--she has produced a history of the Jewish diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia, and the Americas. Both Ashkenazi and Sepharidic cooking are well represented here: hallah bread, bagels, blintzes, and kugels give way to tabbouleh, falafel, and succulent lamb with prunes, which are, in turn, succeeded by such fare as Ftut (Yemeni wedding soup) and Kahk (savory bracelets).

Interwoven throughout the text are Roden's charming asides--the history of certain foods, definitions (Kaimak, for instance, is the cream that rises to the top when buffalo milk is simmered), and ways of preparing everything from an eggplant to a quince. In addition, Roden tells you everything you've ever wanted to know about Jewish dietary laws, what the ancient Hebrews ate, and the various holidays and festivals on the Jewish calendar. Detailed sections on Jewish history are beautifully illustrated with archival photographs of families, towns, and, of course, food. The Book of Jewish Food is one that any serious cook--Jewish and non-Jewish alike--would gladly have (and use often) in the kitchen.

Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World

Gil Marks

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Customer Reviews:
Total reviews: 19 Average rating: 5.0 of 5

Editorial Review:

"A land of wheat and barley, of grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied." âDeut. 8:8-10

A Celebration of Classic Jewish Vegetarian Cooking from Around the World

Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diasporaâfrom Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.

From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendarâfestival and everyday meal alike. Marks's insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.

Passover by Design: Picture-perfect Kosher by Design recipes for the holiday (Kosher by Design) (Kosher By Design)

Susie Fishbein

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Customer Reviews:
Total reviews: 19 Average rating: 4.5 of 5

Passover Cookbook 5 out of 5 stars.
1 of 1 people found this review helpful.

This is an excellent Passover Cookbook. I made delicious and new foods for the holiday which were enjoyed by all. The desserts were delicious and put a nice ending to a scrumptious meal.

Editorial Review:

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.

Kosher by Design: Picture Perfect Food for the Holidays & Every Day

Susie Fishbein

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Customer Reviews:
Total reviews: 23 Average rating: 4.5 of 5

Pretty Pictures, No Substance 1 out of 5 stars.
3 of 3 people found this review helpful.

I purchased this book because everyone in the community was gaga over it. What I found when I actually looked at it was that all it is is a bunch of pretty pictures and that's the big wow. Sure, the recipies are good, but they're not "Oh my G-d!" like everyone is about this book. It's got menues and organization tips. All in all, I'd say that this is a good book for someone who is young and just getting married who has never had to cook meals before. If you are an advanced cook who likes to make your own menues, is familiar with other recipies that are similar, and enjoys challenging recpies, this is not the book for you. It was sort of a disapointment. It's mostly hype.

Not really one for us goyim 3 out of 5 stars.
1 of 1 people found this review helpful.

Reading Kosher By Design brings home a subtle distinction between Jewish food and Kosher food. The latter is the traditional food of Jews as was prepared in their ancestral homelands; the former is food prepared according to Jewish law. This is important, because Kosher By Design is about the latter. As a foodie who was raised Catholic and now identifies as atheist, this is going to color my perceptions of the book substantially.

Most of the recipes in this book are the sorts of things that can be easily found (and, if necessary, trivially modified) in mainstream cookbooks. To call them homey would be a bit of an understatement -- many of these recipes are the sorts of things that would be passed along on scraps of paper between friends. Many of them have a whiff of Sandra Lee about them, using some premade convenience foods here and there (as other reviews have pointed out, this occasionally compromises kosher observance). There is of course a decent amount of Jewish food in there -- there couldn't not be -- though most of it is American Ashkenazic, with a bit of a lack of diversity; even a few token Sephardic or Mizrachi dishes would be a good idea, especially given the author's emphasis on dish presentation. The layout of the book... well, it's not that it's unattractive, it just looks a bit dated, like it was published in 1983 and not 2003.

So, fundamentally, this cookbook has little to recommend it to anyone who doesn't keep a kosher kitchen -- with one big exception. It has very good coverage of all the important Jewish holidays, so for someone who wants to know more about Jewish observances, this is actually pretty good for that purpose. But to a more general audience... well, let's put it this way. If you happen not to have a diabetic in your family or circle of friends, you'll have little use for a diabetic cookbook, as virtually everything in there is a modification of something you can find elsewhere in an unmodified form. This book is much the same thing, which is not to say you might not find a few recipes you'd like despite not having a kosher kitchen, but it's definitely a look-before-buy proposition for a goyish buyer. It's not a bad book; it's just rather specialized.

The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World

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Customer Reviews:
Total reviews: 5 Average rating: 4.5 of 5

Editorial Review:

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, 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.