Kosher Foods Books - Page 3

Jewish Cooking in America: Expanded Edition (Knopf Cooks American)

Joan Nathan

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Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

An excellent cookbook to read and to cook from 4 out of 5 stars.
12 of 13 people found this review helpful.

What I love most about this cookbook is how international it is. I've never seen another cookbook with so many great recipes from so many different countries. It makes sense really, if you consider that Jews have come to the U.S. not only from Eastern Europe, but also from Egypt, Iran, Turkey, Cuba, Mexico, Morocco, Spain, etc. Consequently, many of the recipes, such as ceviche and chicken adobo, were a welcome surprise in addition to Jewish favorites such as knishes, hamantashen, and matzoh ball soup. Introducing most of the recipes are fascinating personal stories of the people who've brought their wonderful culinary traditions to America. Any food lover/cook will appreciate the heartfelt style of this excellent cookbook.

Editorial Review:

Joan Nathan, an American, author of The Children's Jewish Holiday Kitchen, lived in Jerusalem for three years. Her review of Jewish-American cuisine contains more than 300 kosher recipes, with added information on Jewish dietary laws and Jewish culture, drawing from both Sephardic and Ashkenazic traditions. She gives Old World cooking extensive coverage, including foods from Bukhara, Salonika, Israel and Georgia, and writes knowledgeably of New World adaptations. The recipes cover Jewish standards, like homemade bagels and pickled herring and more American-influenced dishes like Cajun matzoh balls with green onions, or American haroset. The book won the 1995 Julia Child Cookbook Award in the American Category.

Fast & Festive Meals for the Jewish Holidays: Complete Menus, Rituals, And Party-Planning Ideas For Every Holiday Of The Year

Marlene Sorosky

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

Editorial Review:

There's more than just recipes here: in addition to great menus for every Jewish holiday, Sorosky includes a short history of the occasion, the appropriate blessings, decorations and centerpieces, and essential religious items and foods--in short, everything you need to know and have to make your holiday meal a success. What's more, she provides a game plan for organizing your time in the kitchen and getting everything on the table at the right time and temperature. As an added bonus, Sorosky includes "Extra Points": special projects for children, invitation ideas, or special decorations to lift your celebration above the ordinary.

In her foreword, Marlene Sorosky admits that her upbringing in a tyranically Orthodox household spoiled Jewish holidays for her until she was well into adulthood. While writing this book, however, she discovered the joyous spirit of both the holidays and Judaism--apparent in every page of Fast and Festive Meals for the Jewish Holidays.

Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations

Jayne Cohen

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Editorial Review:

In Jewish Holiday Cooking, Jayne Cohen shares a wide-ranging collection of traditional Jewish recipes, as well as inventive new creations and contemporary variations on the classic dishes.  For home cooks, drawing from the rich traditions of Jewish history when cooking for the holidays can be a daunting task.  Jewish Holiday Cooking comes to the rescue with recipes drawn from Jayne Cohen's first book, The Gefilte Variations -- called an "outstanding debut" by Publisher's Weekly -- as well as over 100 new recipes and information on cooking for the holidays.  More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays.  Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives.  The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws.  Chapters include all eight of the major Jewish holidays -- Shabbat, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, and Shavuot -- and the book is enlivened throughout with captivating personal reminiscences and tales from Jewish lore as well as nostalgic black and white photography from Cohen's own family history.

2nd Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen

Sharon Lebewohl, Rena Bulkin, Jack Lebewohl

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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

Editorial Review:

The food at The 2nd Ave. Deli is what your grandmother, mother, or a friend's family cooked. (Especially if you are not Jewish but loved being well fed.) From its recipes for Schmalz (the rendered chicken fat indispensable to real, old-fashioned Jewish dishes) and what is arguably the best chopped liver in the world, to Health Salad (a mayonnaise-less, sweet coleslaw), potato kugel (a dense, crisp-crusted pudding), six versions of chicken soup, a Honey Chiffon Cake served for Jewish New Year, and Mandelbrot, an almond-studded Jewish biscotti, this cookbook offers the best of the hefty, soul-satisfying Jewish cooking that is the ultimate comfort food.

Having survived World War II, and, at 19, hungry to succeed, Abe Lebewohl arrived in New York City in 1950, a Jewish immigrant from Russia. His first job was working in a deli on Coney Island. In 1954, he took over the tiny luncheonette near New York's bustling Lower East Side, which he renamed the 2nd Ave. Deli. From that day forward, he looked after his customers (and everyone else he felt needed it) with spontaneous generosity. The stories in this book from his daughter and other people who knew Abe bring to life the passion and love he served along with the best authentic Jewish home cooking--making it clear why he was called the Mayor of Second Avenue. The deli, a magnet for tourists and New York City locals, is now also a memorial to Abe Lebewohl, who was killed in 1996 during a robbery after the restaurant had closed for the night. His daughter wrote this cookbook as a memorial to him, as well as to share the family's recipes for elemental Jewish cooking. Its 166 recipes, black-and-white photographs, and inspiring text make this a joyful celebration by his family and friends. --Dana Jacobi

The New York Times Jewish Cookbook: M 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.

Food At The Time Of The Bible: From Adam's Apple To The Last Supper

Miriam Feinberg Vamosh

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Depends on What You're Looking for 4 out of 5 stars.
7 of 7 people found this review helpful.

If you're a pastor or Bible studier, this is an excellent, fun, and interesting book. There are lots of illustrations, although the quality of some of the pictures is lacking.

If you're a cook or someone looking into healthier eating, it may not be exactly what you're looking for. There are a couple dozen recipes at the back of the book, but explanation on ancient food techniques related to the recipes leaves you wanting more information.

If you're just curious and interested in the way the Old World esteemed and prepared food this is probably just the book for you. Whatever your reason for considering it, it is a nice book, although a little thinner than I expected.

Editorial Review:

What did people eat at the time of the Bible? How did they grow their food, store it, trade in it and prepare it? What are the symbolic meanings behind various foods? This is an in-depth, easy-to-read survey of every aspect of food in the Bible, accompanied by beautiful illustrations and photographs. The book examines each type of food, starting with the seven species that grow in the Holy Land, and continues with fish, meat and milk, fruit, vegetables and sweets. The impact of food on history is explained, how pacts were sealed by a meal and how the very act of eating was imbued with sanctity. At the end of the book is a section on recipes which could have been prepared in ancient times.

Mama Nazima's Jewish Iraqi Cuisine

Rivka Goldman

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

More than 100 healthy family recipes have been compiled 5 out of 5 stars.
8 of 9 people found this review helpful.

In Mama Nazima's Jewish-Iraqi Cuisine, Rivka Goldman presents her memories of the culinary traditions of an ancient land that saw historical influences from the Mongols, the Turks, and India affect and enhance Iraq's ethnic and traditional cuisine among the Jewish-Iraqi community. More than 100 healthy family recipes have been compiled with dishes ranging from salads, to side dishes, to main entrees, to desserts. Each unique recipe comes accompanied by stories of friendship, loyalty, persecution, escape, exile, and celebration. From Feta Cheese and Onion Salad; Brown Eggs and Vegetables; Sweet-and-Sour Okra with Meat; and Semolina Dumplings with Zucchini; to Quince Stuffed with Meat; Rice and Lentils with Cumin and Garlic; Iraqi Pita Bread; and Candied Almond-Coconut, Mama Nazima's Jewish-Iraqi Cuisine is a superb addition to any personal, family, or community library regional/ethnic cookbook collection.

Editorial Review:

When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture--and their rich cuisine. With Mongolian, Turkish, and Indian influences, Jewish-Iraqi cuisine is a special blend--and has never before been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture by means of the culinary heritage passed on to her by her mother. This elegant cookbook memoir describes the ways in which the unique sociopolitical history of the Jewish-Iraqi has impacted their foods and the ways in which they are eaten, supplying over 100 healthful family recipes. Refreshing salads, hearty stuffed vegetable and meat dishes, and wholesome dumpling, fish and rice dishes all accompany tales of friendship, loyalty, persecution, escape, exile, and, of course, celebration.

Rogov's Guide to Israeli Wines, 2009

Daniel Rogov

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Editorial Review:

The definitive annual guide to this fast growing region of world class wines created in Israel.

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.
8 of 12 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.

The Molly Goldberg Jewish Cookbook

Gertrude Berg, Myra Waldo

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

MOLLY GOLDBERG'S COOKBOOK 5 out of 5 stars.
12 of 12 people found this review helpful.

In my library of over 100 cookbooks, many of them Jewish in content, this is the one I consult first before looking at any others. The recipes are truly wonderful, easy to follow and typical of the Jewish cookery I was brought up on. I have given copies of the book to my children and friends interested in the "real thing" and they all agree with me. The blintzes are outstanding and never let me down. It's the 1 book I couldn't be without to try "new old recipes".

Don't Use the Bagel Recipe 1 out of 5 stars.
7 of 9 people found this review helpful.

We have used two of the recipes (Sauerkraut Soup and Bagels Jake) and both were failures (p.s. we are usually quite successful cooks). The bagel failure was especially bothersome since we tried several times. After checking online recipes, we finally found the problem: the recipe is wrong! Boiling bagels for 20 minutes is crazy!

A Jewish cookbook that leads you astray on bagels??

Tacky humor, but the recipes are the Real Deal 5 out of 5 stars.
5 of 5 people found this review helpful.

The Jewish mother/family humor is dated and a little over the top, but it doesn't matter. The recipes are great. This is genuine, unmodernized Ashkenazi cooking, the way my grandma cooked. There's a great selection of recipes for every occasion--everyday, Shabbat, and holidays. No fancy ingredients, and the recipes are easy to follow.

If you want to wallow in nostalgia, this is it.

Editorial Review:

Classic, traditional Jewish cookbook. The real thing.