Kosher Foods Books - Page 6

Classic Italian Jewish Cooking: Traditional Recipes and Menus

Edda Servi Machlin

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Editorial Review:

Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years.

Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes.

Here you'll find recipes for the quintessential Italian Jewish dishes -- from Goose "Ham," Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccalà, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti.

Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to a rich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations.

The Foods of Israel Today

Joan Nathan

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Customer Reviews:
Total reviews: 15 Average rating: 5.0 of 5

Editorial Review:

"Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes."
--Teddy Kollek, former mayor of Jerusalem

In this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. She delves into the histories of the people already settled in this nearly barren land, as well as those who immigrated and helped to quickly transform it into a country bursting with new produce. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges.

Nathan shows how a typical Israeli menu today might include Middle Eastern hummus, a European schnitzel (made with native-raised turkey) accompanied by a Turkish eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets overflowing with vegetables, fruits, herbs, and spices.

To gather the recipes and the stories, Nathan has been traveling the length and breadth of Israel for many years--to a Syrian Alawite village on the northern border for a vegetarian kubbeh and to Bet She'an for potato burekas; to the Red Sea for farmed sea bream and to the Sea of Galilee for St. Peter's fish; to Jerusalem's Bukharan Quarter for Iraqi pita bread baked in a wood-fired clay oven, to the Nahlaot neighborhood for Yemenite fried pancake-like bread, and to a Druse village for paper-thin lavash; to a tiny restaurant in Haifa for Turkish coconut cake and to a wedding at Kibbutz May'ayan Baruch in the upper Galilee for Moroccan sweet couscous; and to many, many other places. All the while, she seeks out biblical connections between ancient herbs and vegetables and their modern counterparts, between Esau's mess of pottage and today's popular taboulleh, and she delights us with tales of all she encounters.

Throughout, Joan Nathan shows us how food in this politically turbulent land can be a way of breaking down barriers between Jews, Moslems, and Christians. Generously illustrated with colorful photographs, this enormously engaging book is one to treasure, not only as a splendid cookbook but also as a unique record of life in Israel.

Healthy Cooking for the Jewish Home: 200 Recipes for Eating Well on Holidays and Every Day

Faye Levy

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Thanks to the ever-increasing number of kosher products available to home cooks, it's never been easier or more satisfying to prepare delicious, wholesome, and healthful kosher meals. In this new collection of exciting recipes, acclaimed journalist, cooking teacher, and cookbook author Faye Levy presents a progressive, upbeat approach to nutritious kosher cuisine that highlights the pleasure of preparing and eating mouthwatering dishes that promote well-being.

Kosher foods are being used in more and more American homes, and their abundance and diversity is increasing at an impressive rate. From the traditional to the exotic, from extra-virgin olive oil to tasty cheeses, from spicy condiments to Asian-style sauces, from Latin flavors to Indian, Levy introduces both novice and seasoned cooks to a grand array of international ingredients. By showcasing them in such dishes as Poached Turkey with Mushrooms, Wheat Berries, and Dill; Diced Vegetable Salad with Pepitas and Papaya; Marseilles-Style Fish with Saffron and Fennel; and Turkish Autumn Vegetable Casserole with Chicken, she shows how they will add zest to any menu while maintaining solid nutritional value.

With a focus on foods with substantial health benefits, such as nuts, whole grains, fruits, and vegetables, Levy revamps old favorites, turning them into updated wholesome creations, including Springtime Chicken Soup with Asparagus, Fava Beans, and Whole Wheat Matzo Balls; Passover Haroset with Pistachios and Pomegranate Juice; Rosh Hashanah Chicken with Dates and Almonds; and Apple Apricot Whole Wheat Noodle Kugel. She introduces new classics to the festive Jewish kitchen, such as Cucumber, Jicama, and Orange Salad with Black Olives; Buckwheat Blintzes with Goat Cheese and Ratatouille; Spicy White Bean Soup with Kale; Purim Baked Turkey Schnitzel with Sweet-Sour Onion Compote; and Macadamia Orange Cake with Red Berry Sauce. Whether you're cooking for yourself and your family any day of the week or preparing a holiday feast for friends and relatives, Healthy Cooking for the Jewish Home is bound to satisfy all your culinary needs.

Variety is not only the spice of life; it's also the spice of nourishing menus. The two hundred healthful, tasty, innovative kosher recipes in this book are sure to add inspiration to your menus and variety to your daily eating, as well as zest to the lives of those who share your table.

The Hadassah Jewish Holiday Cookbook: Traditional Recipes from Contemporary Kosher Kitchens

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Customer Reviews:
Total reviews: 1 Average rating: 3.0 of 5

Editorial Review:

Whether it’s a holiday, or Shabbat dinner, “What’s on the menu?” is on everybody’s mind. Ranging from the classic Ashkenazic Chicken Fricassee to the definitive Sephardic Chicken Marrakesh, The Hadassah Jewish Holiday Cookbook includes the best of the best traditional recipes from the celebrated cooks of Hadassah, the Jewish women’s volunteer organization. In a culinary celebration of tradition, history, dedication, and faith, the more than 250 holiday recipes from great cooks in America and Israel present traditional favorites as well as modern twists on classic dishes. Readers will find nostalgic must-haves—from chicken soup to borscht and kreplach to kishka—along with favorite dishes updated for modern palates. This feast for the eyes and tastebuds is accompanied by the splendid writing of award-winning Jewish authors who offer their historical insights, sage advice, personal reminiscences, and engaging commentaries. Contributor include Susan R. Friedland, Edda Servi Machlin, Joan Nathan, Steven Raichlen, Claudia Roden, and Rabbi Robert Sternberg. History, passion, and tradition—and love—are the essential ingredients to what may become the definitive guide to Jewish holiday cooking.

Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads

George Greenstein

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Customer Reviews:
Total reviews: 22 Average rating: 5.0 of 5

Too Much Sugar & Commercial Yeast - Too Few "Secrets" 3 out of 5 stars.
8 of 10 people found this review helpful.

.
Secrets? Vat Secrets?

It is really quite simple to make a loaf of bread. The greatest challenge for professional and striving artisan home bakers is to be able attain consistency; to factor in and accommodate specific needs of that day's dough, be they changes in ambient temperature, humidity, ripeness of poolish or biga or sourdough, and the tolerance of dough during fermentation.

I purchased this book with the expectation of finding baker's percentages, generous use of specialized pre-ferments, in addition to a heavy reliance on naturally leavened indirect methods. I also rightly expected professional "secrets" as the title implies.

Jeffrey Hamelman, author of BREAD remarked that he used to marvel at his ability to make acceptable loaves one day, and then wish he could hide his loaves the next. Secrets of a Jewish Baker is a book of practical, empirical, and intuitive information that uses packaged yeast (as many as three packages per recipe), volume measurements (cups and teaspoons), and will not contribute much to bakers aiming to expand their knowledge beyond today's flooded bread book market.

I should have known better than to fall for come-on titles like, "Secrets of a ......." yet I was still annoyed when his "secrets" such as the one for producing a rich mahogany-colored rye, is the addition of coffee, cocoa, or molasses. All of which impart their own alien flavors along with the color benefits they provide. In the case of selecting molasses for bread color, that ingredient also contributes considerable sweetness that is uncharacteristic of traditional sour rye.

Unlike Nancy Silverman's bread recipes using baked potatoes to great result, Greenstein's potato breads rely on boiled potatoes. Aside from the tendency of boiled potatoes to become gooey, they also contribute inconsistent quantities of hydration to the already vague formula: "a small or medium potato".

This 1993 title would have been far more conducive to my needs today if the author remained true to his original bakery formulas, provided actual "secrets" to his readers, and did not re-write his methodology to over simplify his recipes and production techniques for non-bakers.

The added sugar content in food (vegetables, breads, entrees) is often a regional and ethnic preference. I was born in Los Angeles and as such, I disfavor added sugar in my foods, particularly breads and vegetables. This book uses far more sugar and commercial leavening than is acceptable to my preference.

Overall, this book's content which also includes many quick loafs is very disappointing.

Editorial Review:

Professional baker George Greenstein reveals what the home chef has suspected all along--professional bakers get great results because they use dozens of little tricks that make the difference between ordinary loaves of bread and spectacular ones. Here are secrets, tips, techniques, and instructions for everything from yeast breads to whole grain loaves to biscuits to croissants. Illustrated.

Sephardic Flavors: Jewish Cooking of the Mediterranean

Joyce Goldstein

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

A Fascinating Filling Exploration of Sephardic Cuisine 4 out of 5 stars.
54 of 58 people found this review helpful.

Chef, author, restaurateur, and Mediterranean cooking specialist Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with a study of Mediterranean Jewish cooking. While researching Cucina Ebraica, she immersed herself in Sephardic History. She wondered how the Jews evolved their cuisine, what influences they took from the Moors, the Portuguese, Andalusians, Valencians, Balearic Islanders, Greeks, Ottomans, and Balkans. What were the harmonizations to other communities and the contrasts to the Italian Jewish cuisine she was researching? She answers these questions and more in the book's opening collection of essays (about 22 pages). This is followed by several pages of sample full menus for Shabbat and Jewish holidays and commemorations. For example, there are Leek Fritters for Hanukkah, Mijavyani (a vegetable soup with plums) for Tu B'Shevat, Lentil Soup for Tisha B'Av, or Moussaka di Pesce and Macaroni and Cheese-Thrace Style (using feta and non-elbow Ziti) for Shavuot. If you are wondering how her book compares to DRIZZLE OF HONEY by David Gitlitz and Linda Kay Davidson, it is her feeling that while DRIZZLE is filled with fascintaing stories and history, her cookbook adds more culinary skills to the execution of recipes. The chapters include ones for Salads and Appetizers; Savory Pastries; Soups; Vegetables and Grains; Fish; Poultry and Meat; and Desserts. In the chapter for Salads and Appetizers, Goldstein writes, that Sephardic cuisine inverts the oil to vinegar ratio (3:1) with which most North Americans are familiar. Sephardic cooking is more tart, so the vinegar ratio is much higher (1:3). My favorite recipes were the Tarator (a cousin to Tzatziki) and Huevos HAMINados, or onion skin eggs, or Jewish eggs (Yahudi Yamurta). The chapter on savory pastries, which are also known as borekas, inchusa, tapada, rondanches, boyos, and filas (to name just a few), includes recipes for Izmir-style Handrajos, or Eggplant and Squash filled borekas. In her chapter on soups, Goldstein tells the reader that it is not a coincidence that the Spanish word for Jewess is the same for bean (judia). She provides recipes for several soups and adafina, or what some Jews may call cholent. My favorites included meatball soup, and a white bean soup. There are 24 recipes in the Vegetables and Grains chapter. Standouts are Turlu, a Turkish Ratatouille; a squash omelet fritada; and pumpkin and prunes, which resembles a Moroccan Jewish style Hilou. The tomato bread pudding was also very unique. A fish dish that is very interesting for the period between Simhat Torah and Hanukkah is Peshkado Avramila, or fish with sour plums or prunes. Goldstein writes that it recalls Abraham's self-circumcision, since Sephardic folklore says that Avraham sat under a plum tree after the procedure. The 22 meat and poultry recipes includes one for Gayna al Orno, a roast chicken with apples and pomegranates; and one for Keftas de Gayna, chicken meatballs with egg and lemons (two of them). The standout is the Rollo me HAMINados is a meatloaf with sweet and sour tomato sauce (uses honey and wine) baked with eggs in the center. The book closes, as do meals, with desserts that include Hanukkah Fritters in a honey lemon glaze; Baklava, Tispishti, Sutlatch, and Zerda ( a rice pudding).

Editorial Review:

Bargain Books are non-returnable.

Chef, author, and Mediterranean cooking expert Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with this remarkable exploration of Jewish cooking of the Mediterranean. In Sephardic Flavors, Goldstein uncovers the culinary history of the Diaspora, revealing in vivid prose and delicious recipes how the Sephardic Jews adapted the cuisines of their new homelands. Drawing upon the cultural and gastronomic heritages of Spain, Portugal, Italy, Greece, and Turkey, Goldstein has amassed a remarkable array of unique recipes and historical information. A fascinating voyage into culinary history as well as a compilation of superbly satisfying dishes, Sephardic Flavors captures the indomitable spirit and brilliant cuisines that continue to capture our imaginations today.

The New Jewish Holiday Cookbook

Gloria Kaufer Greene

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

Great for Jews and Non-Jews alike 5 out of 5 stars.
16 of 17 people found this review helpful.

I know from my name you wouldn't know that I was Jewish, but that is because my husband is not. I had to tell, that my mother-in-law picked up your book and started skimming while we were Kitchen Kibbutzin' and decided it helped her understand the holidays and customs better than anything else. She HAD to have a copy, so we got her one as (of all things)a Christmas gift! She absolutely loves it. She says that it is so easy to read and the recipees are easy to follow! She can't wait to treat me and the gang to some of the goodies she discovered from your book. She said that it isn't just a cookbook. It is her special reference book that helps us celebrate and rejoice in the Jewish customs/traditions together.

As for me.... well let's just say that I never put it away! It is a staple in my kitchen as important to me as salt and pepper! That is why it happenned to be out on the table for my MIL to discover! LOVE IT!

Editorial Review:

In this second edition of her popular classic, celebrated food editor Gloria Kaufer Greene masterfully combines the delicious foods, the rich traditions, and the interesting histories that are essential components of every Jewish holiday in one cookbook. Readers will learn not only how to make a delicious Passover Seder, but why each dish is prepared for this annual celebration, and where these recipes originated. The 260-plus recipes vary from classic Jewish favorites to brand new discoveries with international flair. The New Jewish Holiday Cookbook is a wonderful resource for chefs, whether they are preparing their very first Hanukkah feast or putting the finishing touches on the weekly Sabbath dinner.

That Hungarian's in My Kitchen: 125 Hungarian/American Recipes

Linda F. Radke

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Customer Reviews:
Total reviews: 9 Average rating: 3.0 of 5

from a Hungarian mom 1 out of 5 stars.
6 of 13 people found this review helpful.

First of all, Hungarian food and kosher just won't match!!! What a joke! Then, I have no idea where these recipes came from... not from a Hungarian's kitchen, for sure.
Instead of this, I'd recommend "Magdi's Quick and Easy Hungarian and Gourmet Recipes" for great tasting real Hungarian food, with detailed step-by-step pictures and explanations.

Aussie Grammar Critic 5 out of 5 stars.
5 of 15 people found this review helpful.

It appears that Adrien Duckworth should keep his/her day job, as a future in proofreading doesn't seem to be in the cards. For beginners, "Apostrophy" is misspelled. Further, to suggest that 's in English (that's with an uppercase "E" there, Adrien)grammar represents "his" and not "is" is quite humorous, if you think about it. Now, I realize that water is reported to swirl backwards going down the drain "Down Under," but I don't think the rules of grammar are similarly reversed in Australia. And that HIS the truth...lol!

Editorial Review:

You won't want that Hungarian to leave after you've tried some of the Hungarian/American/Kosher recipes that fill this delightful cookbook. Written for both the novice cook and sophisticated chef, it comes complete with "Aunt Ethel's Helpful Hints".

The Secret of Challah

Shira Wiener and Ayelet Yifrach

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Editorial Review:

Ah, the sweet taste of Shabbat challah... There s something about the smell of freshly baked challah and its wonderful flavor that brings joy to the Shabbat atmosphere. Baking your own challah seems like a difficult and complex process that requires great effort, experience, and special talent. In The Secret of Challah, with its clear, step-by-step instructions to making beautiful, delicious challah, you'll find that challah baking is both accessible and fun. In The Secret of Challah, you will find: Proven and tested challah and bread recipes- The Art of Braiding a section devoted to teaching you how to shape your own challah and bread, including the traditional six-strand braided challah and the festive rose-shaped challah The deep meaning behind the mitzvah of hafrashat challah, which will give your challah baking a new dimension of holiness * A clear explanation of the practical laws of this mitzvah the unique domain of the Jewish woman Experience the sweet taste of Shabbat with The Secret of Challah the taste of Shabbat challah. Feed your mind, soul, and family with a cookbook devoted entirely to the mitzvah of baking challah. A chapter on the spiritual side of this essential mitzvah and a step-by-step guide to the details and devotions of separating dough make this beautiful book much more than a collection of recipes. Gorgeous photographs complement the wealth of baking tips, explanation of challah customs, techniques for fancy braiding, and how-to`s for unusual shapes for holidays and special occasions. Recipes cover basics like healthy whole wheat, sweet Shabbat, and everyday bread to exotics like egg-free, date-studded and zatar-spiced varieties. The Secret of Challah brings both grandeur and practicality to the mitzvah of challah.

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

A Converts' culinary guide to Judaism 5 out of 5 stars.
4 of 4 people found this review helpful.

Last year my sister gave me Fast and Festive Meal..as a Chanakah gift as I was converting to Judaism and had little knowledge of how to cook jewishly. This book is absolutely amazing. Wonderful meal suggestions that have allowed me to incorporate Jewish eating into my new life as a Jew with the attendant rituals. What I find most attractive are her suggestions on the timing of preparations and the possibilities for freezing.

L'année passée ma soeur m'a donné comme cadeau de Hanoucca, Fast and Festive Meals car j'étais en train de me convertir au Judaisme. J'avais besoin d'un guide pour cuisiner en juif Ce livre m'a permis d'incorporer la cuisine juive dans ma vie de tous les jours et ceci avec les rituels prescripts. Ce que je trouve des plus intéressants sont ses suggestions pour l'horaire de la préparations et les possibilités pour la congelation.

Editorial Review:

Marlene Sorosky, America's favorite party planner and James Beard Award-winning author of Entertaining on the Run, makes the Jewish holidays come alive with simple, festive menus providing nearly 150 recipes and essential prayers and rituals that make it easy for home cooks to celebrate all year round. From Rosh Hashanah, Yom Kippur, and Hanukkah to the Sabbath, Passover, and celebrations, including the Bar Mitzvah, each holiday chapter contains menus, game plans, table decorations, fascinating historical information, important prayers, and celebration ideas.

Here's the must-have cookbook for the modern home cook who has little time but lots of enthusiasm for keeping up with Jewish traditions.