| Author | : Joan Nathan |
| Publisher | : Knopf |
| Total Pages | : 552 |
| Release | : 1998-09-08 |
| Genre | : Cooking |
| ISBN | : |
Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.
| Author | : Joan Nathan |
| Publisher | : Knopf |
| Total Pages | : 417 |
| Release | : 2017-04-04 |
| Genre | : Cooking |
| ISBN | : 0385351143 |
A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and “the queen of American Jewish cooking” (Houston Chronicle) Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan gathers together more than 170 recipes, from Israel to Italy to India and beyond. Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind). Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.
| Author | : Arthur R. Schwartz |
| Publisher | : Random House Digital, Inc. |
| Total Pages | : 290 |
| Release | : 2008 |
| Genre | : Cooking |
| ISBN | : 1580088988 |
Presents a collection of recipes for authentic Jewish dishes, including appetizers, soups, side dishes, main dishes, Passover dishes, breads, and desserts.
| Author | : Joan Nathan |
| Publisher | : Schocken |
| Total Pages | : 0 |
| Release | : 1998 |
| Genre | : Fasts and feasts |
| ISBN | : 9780805211092 |
From the award-winning cookbook author and host of the upcoming PBS series "Jewish Cooking in America" comes 250 delicious recipes for main courses, soups, appetizers, breads, and desserts.
| Author | : Gil Marks |
| Publisher | : HMH |
| Total Pages | : 1980 |
| Release | : 2010-11-17 |
| Genre | : Cooking |
| ISBN | : 0544186311 |
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
| Author | : Jonathan Deutsch |
| Publisher | : U of Nebraska Press |
| Total Pages | : 160 |
| Release | : 2009-10-01 |
| Genre | : Cooking |
| ISBN | : 0803226756 |
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.
| Author | : Joyce Goldstein |
| Publisher | : Chronicle Books |
| Total Pages | : 216 |
| Release | : 2000-09 |
| Genre | : Cooking |
| ISBN | : 9780811826624 |
Introduces a collection of recipes that combine the cooking traditions of Judaism with the traditions from Spain, Portugal, Italy, Greece, and Turkey.
| Author | : Jake Cohen |
| Publisher | : HarperCollins |
| Total Pages | : 281 |
| Release | : 2021-03-09 |
| Genre | : Cooking |
| ISBN | : 0358354250 |
A New York Times bestseller! A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, and Matzo Tiramisu. Jew-ish is a brilliant collection of delicious recipes, but it’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones.
| Author | : Joan Nathan |
| Publisher | : Schocken |
| Total Pages | : 360 |
| Release | : 1984 |
| Genre | : Cooking |
| ISBN | : |
A Washington Post reporter looks at our culinary heritage, describes ethnic cookery and holiday menus around the country, and includes historical recipes.
