Kosher Foods Books - Page 16

Pesach for the Rest of Us: Making the Passover Seder Your Own

Marge Piercy

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Total reviews: 5 Average rating: 4.0 of 5

Editorial Review:

Every year, poet and novelist Marge Piercy creates her own Passover seder with a group of family and friends. Babies have been born and grown up, friends have moved or divorced, but the principals continue to gather in her rustic Cape Cod home to participate in a seder that Piercy takes joy in tweaking each spring to make it more meaningful. In this journey through the ritual, Piercy coaxes us toward “a significant contemporary interpretation, rather than an emphasis on what is strictly ‘correct’ or traditional.” She reminisces about her grandmother, who thought herself unworthy to lead a seder because of her limited Hebrew but presided “morally” at the table; she urges adding an orange to the seder plate; she even describes her heroic efforts to make her own gefilte fish (an experiment not to be repeated).

Piercy offers her distinct slant on each element of the feast and provides dozens of her own wonderful recipes, which she delivers in the same warm, commanding voice as is heard in her poems and prose: “When I told Ira that I was going to explain how to cook matzoh brei, he thought I was crazy. Everybody knows how to make matzoh brei, he said. But I am of the opinion that there is no longer anything that everybody knows how to cook.”

It is in that spirit–no question too simple–that Piercy welcomes readers to her kind of seder: a homemade and personal affair, the kind we all wish we could attend. This charming and instructive book of Passover wisdom, brimming with favorite dishes and Marge Piercy’s own moving Passover poems and blessings, invites us to look at an important Jewish ritual in a whole new way.

Come for Cholent: The Jewish Stew Cookbook

Kay Kantor Pomerantz

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

this is REAL soul food! 5 out of 5 stars.
3 of 4 people found this review helpful.

This fabulous set of cookbooks not only offers wonderful recipes, but also educational information about the traditions behind the foods as well as amusing stories and charming anecdotes. A must for any collector of Jewish cookbooks!

Great Cholent Recipes with actual measurements! 5 out of 5 stars.
3 of 3 people found this review helpful.

I love this book. Finally, cholent recipes that have real amounts listed. A wide variety of types of cholent, normal and weird (see Spleen Cholent and Chocolate Cholent). My favorite so far is Red Cholent, which is a beany, barley, ketchupy type like I always attempted and failed.

You don't have to keep kosher to love this book! 4 out of 5 stars.
3 of 3 people found this review helpful.

At first I was surprised at how thin this book was given the price; however, it proved to be worth it in the end. This book is a wonderful reference for a wide variety of one-pot, slow-cooking stews. There's something for everyone here, even vegetarians. Any of these recipes can be done "the old fashioned way" in a slow oven; however, there's no reason why they couldn't be done in a slow cooker or on the stovetop instead (just use a flame diffuser to prevent burning). Even though winter is almost over, I am most certainly going to try many of the very varied dishes in this specialty cookbook.

The Lost Art of Baking With Yeast: Delicious Hungarian Cakes & Pastries

Baba Schwartz

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Editorial Review:

Principles of the lost art of yeast baking, with hints for kneading and proving dough to perfection; with Hungarian recipes for cakes, slices, pastries, buns, includes the author's famous Golden Dumpling Cake.

Kosher on the Coast

Congregation Nertamid Sisterhood

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The Spice and Spirit Kosher Passover Cookbook

Lubavich Woman's Organization

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Great cookbook for a gluten-free diet 5 out of 5 stars.
0 of 0 people found this review helpful.

I need to cook for a gluten-free diet. This recipe book has LOADS of recipes which have no wheat, oats, barley or rye. Instead of "regular" flour, potato starch is used in the recipes -- perfect for a gluten-free diet.

The book also contains information about Passover and directions for preparing one's home for the holiday.

lots of passover info, but no pictures 3 out of 5 stars.
0 of 0 people found this review helpful.

I think this cookbook could use some pictures. There aren't even any in black and white. I was a little disappointed about that, though I was impressed with the fact that a large part of the book is devoted to laws about kosher for passover and getting rid of chametz for passover. overall, i think one should only buy this book who wants information as well as recipes and doesn't mind that there are no pictures.

The Jewish-Sicilian Cookbook

Pamela Hensley Vincent, The Overlook Press

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Total reviews: 1 Average rating: 1.0 of 5

Editorial Review:

No matter how far from home we go, refining our palates, leaving behind family cooking for more sophisticated fare, trading up from iceberg lettuce to arugula, from meatloaf to paté, from Velveeta to brie, we all have a special place in our hearts-and our stomachs-for our families' deliciously basic, special home recipes.

Born of the culinary traditions of the two very different sides of actress Pamela Hensley Vincent's Jewish-American family and her husband Duke Vincent's Italian-American background, The Jewish-Sicilian Cookbook recaptures, with charm, humor, and tasty and do-able recipes, the gastronomic nostalgia of two families that could be very much like any of our own.

The sixty-four recipes in this charmingly appointed cookbook range from quick salads to hearty stews and run the gamut from typically Jewish (Yetta's chicken soup and latkes) to the quintessentially Italian (Duke's Special Spaghetti). Some of the recipes represent the best of traditional modern American food, such as Manny's Hamburgers and Jack's Chef Salad, radiating a special feeling of mid-century cooking and eating, with a Fifties sensibility that goes down as deliciously well today it it did then. The common ground of all family food traditions is "Food is Love," and this principle is irresistibly at play as Pamela Vincent recounts heartfelt anecdotes, describing fond memories of meals with loved ones, while sharing her favorite family recipes with all the enthusiasm of a favorite cousin presenting a cherished recipe on a much used recipe card. From a predawn breakfast of buttered matzoh and coffee with her grandfather to pasta night with Duke, The Jewish-Sicilian Cookbook will inspire readers to revisit fond food memories of their own as well as create new ones.

Spirits and Liqueurs (Faber books on wine)

Peter Alexander Hallgarten

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The Jewish Festival Cookbook

Fannie Engle, Gertrude Blair

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

Jewish Brides Guidebook 5 out of 5 stars.
5 of 6 people found this review helpful.

This book is an excellent guide for the newly married Jewish bride or groom. It is not only a cookbook, but it also explains the holidays and traditions. Besides recipes, it also provides sample menus to give you an idea what should be served at a particular holiday. I have had this book for many years and still refer to it every holiday. It would make a great shower present (along with pots and pans) to initiate the Jewish bride or groom (whoever does the cooking!) It's easy to understand and the recipes are very good!

Wonderful Jewish Foods for the Holidays 5 out of 5 stars.
1 of 1 people found this review helpful.

... The recipes are grouped by chapter for each of the Jewish holidays. I've made many of the recipes in this book and they have all been outstanding. These are flavorful recipes that have been handed down in both of the author's families. This book is a treasure.

The Jewish Holiday Kitchen: 250 Recipes from Around the World to Make Your Celebrations Special

Joan Nathan

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Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

"Joan Nathan is the authority on Jewish cooking, from the folkloric-cultural-historical perspective, and the food angle as well."                --Mollie Katzen,  author of The Moosewood Cookbook

"This is how holiday cooking should be--warm, welcoming, and straight from the heart."
--Anne Willan, author of Cook It Right


Only the best cookbooks stand the test of time, and this rich assemblage of holiday recipes by Joan Nathan, award-winning food writer and host of the PBS series Jewish Cooking in America, has brought the joy and festivity of holiday cooking to Jewish households for more than two decades.
        Here are 250 recipes for main courses, soups, appetizers, breads, and desserts culled from around the world to help you enhance your family's celebrations of the sixteen major holidays. In addition to the foods you remember from your mother's table, there are dishes that date as far back as the Second Temple, as well as contemporary American Jewish creations.  Explaining their origins and the holidays that have shaped them, Nathan peppers these delicious recipes with delightful stories about the people who make them today.
        Try exotic dishes like the Yemenite High Holiday Soup Stew or the Persian Pomegranate-Walnut Chicken. Or, closer to home, choose the Charlestonian Broth and Matzah Balls. No matter what you select, this essential book will bring the rich variety and heritage of Jewish cooking to your holiday table year round.

Cooking Kosher the New Way

Jane Kinderlehrer

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Total reviews: 1 Average rating: 4.0 of 5

Editorial Review:

Many of the special dishes from the wonderful world of Jewish cookery have been handed down from mother to child for countless generations. In the process, they have picked up some ingredients which, in the light of new knowledge of nutrition, are definite no-no's. They may be kosher, but they are neither wholesome nor nutritious. In fact, they have been proven to be harmful and have contributed to high blood pressure, obesity, atherosclerosis, and other debilitating conditions that one can live very nicely without.

To remedy that, in 1983 nutritionist and cook extraordinaire Jane Kinderlehrer wrote the immensely popular Cooking Kosher the Natural Way. In Cooking Kosher the New Way, a thoroughly revised and updated edition of her earlier work, the former editor of Prevention magazine presents the very latest in nutritional information along with new recipes that are low in fat, virtually salt-free, and without refined sugar or artificial sweeteners. Here you will find fluffy knaidlach (matzo balls) swimming in chicken soup; golden knishes filled with potato, kasha, or cheese filling; health-building kugels of all kinds; soups both hearty and delicate; and on and on. You will find recipes for the traditional and the innovativeand all of these marvelous dishes are guaranteed to be nutritious even as they are delicious.

In Cooking Kosher the New Way the emphasis is not only on good health, but on ease of preparation as well. Taking advantage of modern kitchen conveniences, Jane Kinderlehrer has created dishes that can be prepared with a minimum of effort without sacrificing that traditional Jewish tam (taste). In her own delightfully warm style, she clearly shows us that cooking fast, lite, and natural is the new way for the kosher cook.