Kosher Foods Books - Page 13

The Jewish Holiday Baker

Joan Nathan

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Editorial Review:

Joan Nathan's knowledge, enthusiasm, and experience have made her prize-winning books on Jewish cooking a staple in every Jewish kitchen. Now, drawing upon the recipes, stories, and secrets of a baker's dozen of bakers from around the world, she captures the art of Jewish baking.

Here are fifty original recipes for the traditional baked goods associated with the major holidays -- challah for Shabbat, hamantashen for Purim, macaroons and matzah for Passover, jelly doughnuts for Chanukah -- as well as delicious and exotic alternatives from around the world: Yemenite kubbanah, Turkish boyos, German schnecken, Russian babka, Hungarian strudel, Parisian pletzel, Mexican banana cake, Syrian ka'ak. But why wait for the holidays? Along with challah, bialys, and bagels, you will want to bake and enjoy all of these cakes and breads with your family and friends throughout the year.

The bakers who have perfected these recipes represent the breadth of Jewish history and geography: they come from America, Israel, France, Italy, Spain, Mexico, Hungary, Germany, Poland, Czechoslovakia, Russia, Syria, and Egypt. Their personal stories offer a fascinating window into the Jewish experience of this century.

With step-by-step instructions on kneading, rising, braiding, rolling, and folding dough, as well as tips on how to make baking a rewarding and even relaxing part of the busiest lifestyle, The Jewish Holiday Baker will turn any novice into a baker, and give any expert a command of the sweetness and craft of Jewish baking.

Simply Kosher: Exotic Food from Around the World

Ramona Bachmann

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

THIS BOOK IS A TOTAL WASTE OF GOOD PAPER 1 out of 5 stars.
2 of 4 people found this review helpful.

An underrated book, poorly written with dull recipies. I prepared a few times, for my guests, a number of recepies from this "book" and dinner turned into a total failure. I love my friends so I would not buy them this book. I bought it - big mistake.

extremely handy - easy to work by - excellently varied menue 5 out of 5 stars.
0 of 0 people found this review helpful.

this is a very recommendable book. for a person like me not wanting to get entangled in complicated cooking and wanting to prepare kosher food and to know of the background for kosher and of the jewish holidays, this is a heavensent book. thus i have bought plenty as gifts and all recipients have been more then happy and satisfied. very recommendable and supervalue for money !

The greatest Kosher book i ever read 5 out of 5 stars.
0 of 0 people found this review helpful.

This book shows how interesting kosher food can be. The recipies are from all around the world, with totally different flawors. Also the book is written in the order of the Jewish year making it easy to find a suitable recipy for the current season. I enjoy making traditional recipies like Challa (Bread for the Shabbat) and Indian traditional Jewish recipies like Potato Chops. The accompanying explanations and stories add a dimension to the cooking, and makes it a splendid gift item to anyone iterested in cooking in general and Kosher cooking specifically.

Editorial Review:

First published in Danish,this cookbook reflects a true harmony of East and West, old and new, refinement and simplicity. Readers will discover that Jewish cooking - within Kosher guidelines - is surprising, aesthetic, and nutritious.

Kosher Kettle: International Adventures in Jewish Cooking

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Customer Reviews:
Total reviews: 10 Average rating: 4.5 of 5

Kosher Kettle 5 out of 5 stars.
1 of 1 people found this review helpful.

"This is a mixture of the old and the new, the well-known and the exotic."

- A Kosher Adventure Expressions: The Australian Jewish News

Great options 4 out of 5 stars.
1 of 1 people found this review helpful.

A diverse group of beginner-to-intermediate dishes. Lots of flavor, but not lots of time or expense. The pumpkin soup, unstuffed cabbage, and lemon potatoes, and spinach rice make a fantastic meal.

If you'd love to sample cuisine from around the world ... 5 out of 5 stars.
1 of 2 people found this review helpful.

"If you'd love to sample cuisine from around the world but don't have the time or money to make the trip, "Kosher Kettle" can lead you through 27 countries with more than 350 recipes."

The Kansas City Jewish Chronicle

Cooking with Kaplan provides ... 5 out of 5 stars.
1 of 1 people found this review helpful.

"Cooking with Kaplan provides not only revelation about clever substitutes, but also about the origins of each restriction and the history of traditional dishes."

Phoenix Home & Garden

Editorial Review:

This cookbook brings together more than 350 kosher recipes from 27 countries, including Russia, Thailand, Israel, and Greece. From appetizers and desserts to special Shabbat and holiday meals, this cookbook teems with ideas to make kosher cookery an extraordinary international affair.

The Jewish Kitchen: Recipes And Stories from Around the World

Clarissa Hyman

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

Jewish cooking is the daily expression of not only religious beliefs, but a cultural and family history. The recipes passed from one generation to another tell their own story of a family's past. An historically peripatetic people, Jewish communities can be found in every corner of the globe. Obliged by religion to adhere to the dietary laws of kashrut, Jewish cooks have adapted local cuisines to reflect their culture. When recreating an old recipe in a new land, they have worked with the available ingredients to produce dishes that unite religion with necessity, and past with present. Delicious hybrids, these dishes tell their own tale of Jewish families, their history and their culture.

The laws of kashrut deal with what is permitted or kasher (kosher-fit) and what is terefah (forbidden); with the separation of meat from milk products. Accordingly, Jewish Kitchen is divided into three main chapters-Meat, Dairy and Pareve (neutral). With a diverse international flavor, the recipes include among other Moroccan yellow split pea soup; Spicy Latin brisket with citrus and rum; Lebanese lamb and chicken meatballs; North African chicken with lemon and olives; Kurdistan stuffed vegetables; Honey and spice cake; Passover raspberry sponge; Chocolate coconut macaroons; and the mouthwatering Sufganiot-Israeli jam doughnuts.

The stories of nine Jewish families appear through the book. They tell of travel across continents; family celebrations; reunions and separations; war and peace. Each story is accompanied by a recipe and, among others, reveal the dishes cooked by Cuban Jews in Miami, Australians in Manchester, and Moroccans in Israel. A delicious, international fusion cuisine, food from the worldwide Jewish kitchen is as diverse as its cultural heritage.

"More than just another ethnic cookbook. The Jewish Kitchen emphasizes full-color photographs and extended stories showcasing globe spanning Jewish cuisine, tradition, and culture...offers a culinary wealth of traditional and succulent faire." --Library Bookwatch "Delight in the food of celebrations, festivals, and everyday life...a subject close to Hyman's heart..." --Lois Friedman, Jewish Press

Grandma Doralee Patinkin's Jewish Family Cookbook: More than 150 Treasured Recipes from My Kitchen to Yours

Doralee Patinkin Rubin

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

Editorial Review:

The Emmy and Tony Award-winning performer Mandy Patinkin has long sung the praises of his mother's cooking, from her out-of-this-world chicken soup with matzo balls to her triple-threat brownies. Now in trade paperback, this straight-from-the-heart cookbook brings together home-cooked recipes and memories that have nurtured several generations.

Spanning appetizers to desserts, from everyday delights to special occasions, recipes include: --Grandma Doralee's Chicken Salad
--Potato Latkes
--Sweet-and-Sour Cabbage
--Lemon Artichoke Chicken
--Rack of Lamb with Red Pepper Marinade
--Carrot Pudding
--Spinach Noodle Souffle
--Butter Crisps
--Fruit Kuchen
--Kahlua Cheesecake
--Passover Sponge Cakes
--and much more.

With an introduction by Mandy Patinkin, this delightful and down-to-earth cookbook brings together three generations, one extraordinary mom, and more than 150 irresistible ways to bring tradition and love to the family table.

Heirloom Cookbook: Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters an d Friends (Adult Interest)

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

You won't be disappointed 5 out of 5 stars.
9 of 13 people found this review helpful.

This cookbook realy provides the best and most flavorable recipies. Their great for occations such as Passover, Hanukkah, and Thanksgiving. You won't be dissappointed with the purchase of this book!

P.S. The applesauce and the smoked salmon are very delicious!

Comprehensive & intriguing view of Jewish cuisine 5 out of 5 stars.
5 of 6 people found this review helpful.

Reviewed by Olivera Baumgartner-Jackson for Reader Views (11/07)

I vividly remember my first encounter with Jewish cuisine some 15 years ago. We were in Krakow, Poland, and everybody wanted to eat at the famous Ariel, where the crew of Schindler's List ate often while filming the movie. They offered a set menu, featuring Gefilte Fish, which I figured would be some kind of stuffed fish, so I was really looking forward to it. Well, for those of you familiar with the famous dish I certainly do not have to explain how very wrong I was. For those of you who are not - let's just say I did not finish it. I also did not finish the following two courses, but I did have some cottage-cheese based dessert. For many years after that ill-fated meal, I did not venture into the exploration of Jewish culinary delights, until I had the good luck to try some dishes cooked by my friends and served in a home setting. That was enough to wake me up to the fact that Jewish cuisine can be and actually is delectable when done right.

The "Heirloom Cookbook," compiled and edited by Miriam Lerner Satz, presents over 450 recipes which, as the author puts it, are `recipes handed down by Jewish mothers and modern recipes from daughters and friends.' While quite a few are quite expected (the fateful Gefilte Fish, different kinds of Borscht, Chopped Liver, Matzo Balls, Blinis and more...), so many of them make one realize how diverse the Jewish cuisine really is and how many other cuisines have influenced it in the past. While Spanish, German, Russian and Polish influences were quite expected, I was amazed to find traces of Amish, Chinese, Danish, Greek, Italian, Mexican and other influences as well.

The recipes are diverse and cover every course of a regular or festive meal. There are even a dozen beverage recipes included. The directions to prepare are simple and easy-to-follow and the couple that I tried turned out absolutely yummy. While I enjoyed the family background part, the division of recipes in five sections (Lerner and Satz Family Recipes, Recipes from Miriam Lerner Satz, Passover Recipes, Sephardic [Spanish Jewish] Cooking and Favorite Recipes from Friends) made it slightly difficult to find appropriate recipes for each course. That was partially offset by an absolutely wonderful Index section, which listed the recipes in alphabetical order as well as by category and by author.

I've greatly enjoyed the family photos in the book, but missed photographs of the finished dishes. With the exception of three unidentified dishes on the front cover, there were no other photos of the food in the book. I have always found good pictorial material invaluable in a cookbook and great help in making the dishes look authentic. That was also my only semi-serious complaint about the "Heirloom Cookbook." I would highly recommend this book to anybody - Jewish or not - who enjoys good food and values family ties.

How To Cook Like A Jewish Grandmother

Marla Brooks

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

Definitely not MY grandmother! 3 out of 5 stars.
1 of 4 people found this review helpful.

I think my grandmother would be horrified. There are a couple nice recipes but for the most part, this book is not very jewish or kosher...Bobby Vinton's recipe for stuffed cabbage? Come on now! Not even one recipe for mandelbread. If I could find my receipt, I'd probably return this book.

Simply Delicious! 5 out of 5 stars.
1 of 2 people found this review helpful.

With all due respect to Ms. Sidlow's grandmother, I disagree with the previous review. As the book clearly states, these are "Old Fashioned Jewish Recipes, not "Old Fasioned Kosher Recipes" so what's the big tsimmes about it not being Kosher? I grew up on many of the recipes found in this book and enjoyed it immensely. As the author explains in the introduction, the majority of these recipes come from a family delicatessen which catered to a largely immigrant neighborhood in the 1930s, and if kreplach, blintzes, borscht, gedempte fleish, chopped liver, kasha, latkes, corned beef and grebenes aren't Jewish, then I don't know what is. Personally, I'd rather have a piece of honey cake than mandel bread any day and while Ms. Sidlow is entitled to her opinion, its all a matter of taste, isn't it? This book reminds me of home and I loved every mouthwatering page of it.

Editorial Review:

Old world family recipes-many from the author's grandparents' delicatessen--include everything from knishes, with some borscht and kugel thrown in.

L'chaim: User's Guide to Kosher Wine 1.0

Maurie Rosenberg

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Finally, a comprehensive book on all kosher wines! 5 out of 5 stars.
4 of 4 people found this review helpful.

When I was growing up, kosher wine reminded me of cough syrup - sweet, but nonetheless something to be avoided.

However, kosher wines today compete with some of the finest wines in the world and the list continues to grow. Furthermore, kosher wines are being produced world-wide and Israel is leading the way.

Although there are books which do discuss Israeli wines in detail, this has been the first book I have come across which discusses all kosher wines.

Mr. Rosenberg has taken a "dry" subject and made it very palatable. He does an excellent of explaining all of the technical aspects of what makes wine kosher, as well as all of the variaties of grapes and which wine goes best with other foods. Finally, he provides an easy to follow rating system for many brands of wines.

If you can't tell a cabernet from a chablis, and haven't a clue what mevushal is, this book is for you.

Popular Food from Israel

Ruth Sirkis

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Editorial Review:

Popular Food from Israel is a functional guide that can be used while visiting Israel, as it presents and explains the various streets and small restaurants that the country has to offer. It also makes for a delightful souvenir, which provides the master chef to amateur cook, the ability to reproduce tasty Israeli dishes in the privacy of one's home. Each dish in Popular Food from Israel is presented in descriptive full color photos, in addition to several pictures of popular Israeli tour sights. . For the past 30 years various editions of Popular Food from Israel was sold continuously in the souvenir bookshops of Israel’s Airports and Seaports, major hotels and tourist areas. This popular cook book is also available in 5 other Languages: English, French, German, Russian and Japanese. Due to its compact size, and modest cost, Popular Food from Israel is used as a treasured gift by many Israelies, individuals as well as companies and organizations. In the past it was used for fund raising purposes. Popular Food from Israel was written in Los Angeles, while the author’s husband served as an Israeli Diplomat. Sirkis was frequently asked how to prepare Israeli dishes in LA by her peers and this book does just that, instructing the reader how to produce Israeli delicacies in the privacy of their own home.

Passover Cookery : In the Kitchen with Joan Kekst

Joan Kekst

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Total reviews: 8 Average rating: 5.0 of 5

Editorial Review:

From the novice to the seasoned cook, the Jewish holiday of Passover presents a host of culinary challenges. But whether your goal is to create a new and distinct feast or to reproduce the beauty and traditions of your grandmother's Seder, Joan Kekst paves the way in her upcoming book, Passover Cookery: In the Kitchen with Joan Kekst.

Cleveland food columnist, lecturer, kosher cooking instructor, and passionate cook, Kekst wrote her book in response to frequent pleas for help from those making Passover for the first time. She combines common sense, easy to follow instructions, with creative recipes from her extensive private collection into this indispensable guide. Passover Cookery includes:

Dishes that can be made in advance of the Seder
Interesting foods children will love
Numerous low-fat/low-cholesterol and vegetarian recipe suggestions
Ethnic specialties from Sephardic and Ashkenazic heritage
To help first time Seder makers, and those new to Judaism, Kekst provides easy-to-understand explanations of the holiday, its requirements, customs, unique cooking ingredients, and the symbolic foods of the Seder plate. Her "Countdown to Passover" guide helps busy cooks and their families to organize their holiday preparations into easy steps. Starting six weeks ahead, Kekst outlines a schedule for all the preparations necessary to create a "Kosher for Passover" home and a healthy, tantalizing, and meaningful Seder feast. Recipes accomodate all eight days of the Passover holiday.