Kosher Books - Page 2

Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

Judy Bart Kancigor

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Editorial Review:

Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake.

Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.")

Every recipe, a joy in the belly.

The Art of Jewish Cooking

Jennie Grossinger

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

The Art of Jewish Cooking 4 out of 5 stars.
13 of 13 people found this review helpful.

How happy I am to see "The Art of Jewish Cooking" still available to buy, although used, as my aged copy is well overdue for a replacement. The faded brown pages, now coverless and missing an index, still sport a spine, which notes the quaint price of 60¢. The dishes taste the same as those that my respective Romanian and Ukrainian grandmothers carried across the ocean in the early 1900s. I feel as if my grandmothers are in the kitchen with me as Jennie Grossinger has compiled their easy-to-follow delicious recipes augmented by typical menus and informative descriptions of the Jewish holidays. This modest book competes favorably with its glossy, richly photographed, modern cousins for it preserves the nostalgic flavors that are the essence of the European Jewish cuisine.

This is the epitome of Jewish Cooking 5 out of 5 stars.
10 of 10 people found this review helpful.

When I was away at college, I continually called my grandmother about recipes. One day, a large envelope came from her and this book dropped out.

I have many Jewish cookbooks and all are pretty good but I always go back to this book for food like my great-grandmother and my grandma made. Jennie Grossinger was the brains behind the kitchen at Grossinger's in The Catskill Mountains of New York.

The recipes are well-written, easy to understand and delicious everyone.

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

Susie Fishbein

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Features:

• Binding: hardcover
• Weight: 2.40 lbs
• Dimensions: 8 1/4" x 9 5/8"

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Customer Reviews:
Total reviews: 20 Average rating: 4.5 of 5

There is Mighty Fine Eating Between These Pages 5 out of 5 stars.
6 of 6 people found this review helpful.

I am not religious, observe no conventions other than exchanging gifts at Christmas. That said, why am I writing a review of this book? For me there is only one reason for owning a cookbook and that is the recipes inside. Either they're good or they're not. You cook up a dish, if it's tasty, if your family or company like it, then you try another, then another. If you and yours get on with the recipes, then you have a winner, if not, well then you don't.

This book is a winner, but before I go into the recipes, I'd like to say that the book is elegantly done, the photographs are mouthwateringly gorgeous and the book has been laid out very professionally. You can tell Ms. Fishbein, Mr. Uher and their publishers really cared about this project.

But do the recipes pass muster? Yeah, I gotta say they do. My first outing with this book was the Meat and Potato Roll. It was easy to do, so easy that I wondered why it was in a cookbook. I made it without a hitch and it was divine. So a couple days later I decided to try something a bit more complicated and did the Portobello Stacks with Honey Balsamic Ketchup for a starter and jeepers were they ever good. This was something I never would have thought of making by myself and now it's something I'll be making for years to come. That alone makes this book a gem as far as I'm concerned.

But wait! There's more. The Caramelized Parsnip Carrot Soup is simply to die for, as are the Turmeric Matzo Balls. You know in my wildest of wildest dreams I never would have thought I'd be doing Matzo Balls, but I'm into this cookbook now and I can't get out. I suppose one of the reasons for my captivity is the photographs. One look and you're drooling. You just gotta start cooking.

In conclusion, this book passes with flying colors the only test a cookbook should have and that's the recipes inside it. Follow these recipes and you'll please not only your family and company, but yourself as well. There is mighty fine eating between these pages and I'll be using this cookbook for years to come.

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.

A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World

Maggie Glezer

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Editorial Review:

A Blessing of Bread grew out of an interview that author Maggie Glezer conducted with a rabbi's wife about the symbolism of challah, that bakery staple deeply rooted in Jewish traditions. Captivated by the myriad meanings in every twist of the bread's braid, she spent years doing research and recipe testing. The result is this landmark guide to the amazing variety of Jewish breads found in communities all over the world, from Guatemala to Russia and everywhere in between.

In it are more than 60 impeccably tested recipes both old and new, for challah and other Sabbath and holiday loaves and an exploration of the rich symbolism of their hisory, the rituals governing their baking and eating, and the sacred texts and commentaries from which these rituals derive.

There are best-ever recipes for babka and honey cake, bagels, matzot, crackers, and everyday breads such as Jewish-deli rye. It is also loaded with totally unexpected breads that thrill, such as anise, almond, and sesame-studded Moroccan Purim bread; the spiced and leaf-wrapped Ehtiopian bereketei (whole wheat Sabbath bread); and the pitalike nooni honegi of the Bukharan Jews. Oral histories, ancient legends, shtetl folktales, aphorisms, and proverbs delight and inspire, and stories of grandmothers and great-grandmothers that recall life as it once was complete this volume, the most in-depth and wide-ranging one ever published on the subject.

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.

Kosher By Design Entertains: Fabulous Recipes For Parties And Every Day

Susie Fishbein

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Customer Reviews:
Total reviews: 24 Average rating: 4.5 of 5

BEAUTIFUL BOOK 5 out of 5 stars.
3 of 6 people found this review helpful.

I GAVE THIS BOOK AS A GIFT, BEFORE I WRAPPED IT I LOOKED THROUGH IT. THE PICTURES OF THE FOOD ARE BEAUTIFUL. THE RECIPES SOUND GREAT, MOST OF THEM NOT TOO DIFFICULT.

Editorial Review:

Susie Fishbein has done it again! A new cookbook with all the elegance and flair of the original best-selling Kosher by Design, with more magnificent photography, great ideas and an array of fabulous recipes! Each recipe is simple yet elegant enough for any Shabbat, holiday, party or everyday meal. In addition, Susie reveals the secrets of successful hostesses. From an outdoor picnic to a formal anniversary dinner, Susie knows how to make your guests feel at home.

Kosher By Design Entertains features:
Over 250 brand new recipes and 200 stunning color photographs
Triple-tested recipes ensure accuracy, ease of preparation and elegant presentation
Nine different party formats complete with menu suggestions
Tips on creating the perfect ambience
Special Passover index
Resource and Buying Guide

The WORLD OF JEWISH COOKING: More Than 500 Traditional Recipes from Alsace to Yemen

Gil Marks

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

Editorial Review:

A Comprehensive and Beautiful Treasury of Jewish Cooking

There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.

The World of Jewish Cooking offers an astonishing array of delicacies, including: Pastilla (Moroccan "Pigeon" Pie) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons)

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.

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.

Joan Nathan's Jewish Holiday Cookbook

Joan Nathan

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Editorial Review:

Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan’s decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother’s table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families’ recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.

Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.