Books

Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen

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Chronicle Books #ad - Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement.

Modern Jewish Cooking: Recipes & Customs for Today's Kitchen #ad - Classics of jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques and vibrant spices. Chronicle Books. Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now.

Author leah koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes.

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Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists

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Sonoma Press #ad - Miri rotkovitz spent her childhood in the kitchen of her grandmother, Ruth Morrison Simon, whose commitment to international Jewish fare left a lasting impression. Sonoma Press. Offering time-tested culinary treasures from her grandmother's recipe box, and more global dishes, and matzo ball soup, brisket, plus more than 80 original recipes of Miri's own, this kosher cookbook includes Ashkenazi favorites such as babka, from za'atar pita chips and forbidden rice bowls to watermelon gazpacho and Persian chicken stew.

Complete with holiday menus, this kosher cookbook is just as likely to spark memories and spur conversation as it is to enliven your meals. More than a kosher cookbook, cooking tricks, bubbe and me in the kitchen includes: an overview covering generational perspectives on keeping kosher Over 100 Recipes reflecting the diversity of traditional and modern Ashkenazi, Sephardi, and Mizrahi cuisine for a comprehensive kosher cookbook Sidebar Tips and Tidbits providing tips for ingredient substitutions, and fun facts about Jewish culture and cuisine A kosher cookbook that reinvigorates family recipes and embraces our culinary future.

Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists #ad - Bubbe and me in the kitchen is a touching, humorous, versatile kosher cookbook, which celebrates the storied recipes that characterize and reinvent Jewish food culture. Gold medal winner, 2017 living now book awards bronze medal winner, 2018 independent Publisher Book Award Jerry Seinfeld's fictional dentist Tim Whatley famously converted to Judaism "for the jokes, " but if there's one thing that defines Jewish culture as much as humor it's food.

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Modern Jewish Baker: Challah, Babka, Bagels & More

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Countryman Press #ad - Step-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Countryman. Recipes include:chocolate chip hamantaschentomato-basil challahEverything-Bagel RugelachS’mores BabkaDetailed instructions, ideas for using leftovers, as well as notes on make-ahead strategies, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.

One kosher dough at a time, babka, pita, bagels, hamantaschen, she offers the basics for challah, rugelach, and matzah. 100 color photographs Sonoma Press. In modern jewish baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas.

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Little Book of Jewish Appetizers

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Chronicle Books #ad - Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences.

Little Book of Jewish Appetizers #ad - First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. Don't expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters.

Countryman. Sonoma Press. Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd.

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Little Book of Jewish Feasts

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Chronicle Books #ad - The second elegant little book of Jewish culinary traditions, the Little Book of Jewish Feasts offers the perfect dishes to feature at the center of the table. Leah koenig shares 25 globally inspired jewish holiday main dishes that will satisfy and delight, from Balsamic and Brown Sugar Brisket to Poppy Seed Chicken Schnitzel to Wild Greens Pie.

Little Book of Jewish Feasts #ad - . Countryman. With its charming package and delicious takes on the classics, as well as helpful tips for wine pairing and a primer on what to serve for each holiday in the Jewish calendar, this book is sure to bring joy to any celebration. Sonoma Press. Building on traditional flavors with the innovative and modern interpretations that Leah is known for, the book features vibrant photographs of each of the showstopping recipes that embody the flavors of Jewish cuisine.

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The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World

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St. Martin's Press #ad - The new york times jewish cookbook: more than 825 traditional & Contemporary Recipes from Around the World by Linda Amster and Mimi Sheraton Sep 30, 2002. 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. Editor linda amster has organized chapters to cover every course: appetizers, soups, vegetables and salads, breads, fish, grains and dairy delights, meat, chicken, cookies, cakes, and other desserts.

Countryman. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as, Ms. With almost 800 well-tested recipes by times food writers, Western and Eastern Europe, this collection includes influences from Northern Africa, the Middle East, and the United States. Sonoma Press.

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. Delicious recipes include both traditional favorites and more recent variations that update the classics with a contemporary twist.

The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World #ad - From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. Sheraton, joan nathan, Alain Ducasse, Daniel Boulud, and Wolfgang Puck. This useful, and imaginative volume will delight those who celebrate Jewish culinary culture, appealing, and is sure to set a new standard on the Jewish cookbook shelf.

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The New Kosher

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Weldon Owen #ad - Emphasizing fast, and delicious dishes for everyday meals and special occasions, easy, this is your comprehensive guide to kosher cooking. Kim kushner comes from a diverse foodie background and her easygoing, mix and match style has helped her redefine kosher cooking. Need a dessert everyone will love? you can’t go wrong with recipes like deconstructed s’mores, crunchy-chewy-nutty “health” cookies, miniature peanut butter cups and dark chocolate bark with rose petals, pistachios and walnuts.

Weldon Owen. Looking for a modern twist on a traditional dish? try Kim’s sticky date and caramel challah bread pudding, 5-minute sundried tomato hummus or Mediterranean-inspired lentil, homemade challah with za’atar everything topping, carrot and lemon soup. Trying to find a new family favorite? whip up some coconut- banana muffins with dark chocolate, penne with lemon zest, pine nuts and Parmesan “pesto”, easy dill chicken and stew or a crispy rice cake with saffron crust.

The New Kosher #ad - Kosher cooking has been redefined for the modern family. The new kosher is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. With over 100 recipes from all over the world, there’s something for everyone in this unique cookbook. Countryman. Warmly written with personal narratives and detailed nuance, Kim’s recipes reflect her experience as a generous instructor who loves to teach and a mom who cooks tasty and nourishing fare for a big family.

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King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World

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Knopf #ad - From the james beard award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages. Countryman. Here, onion, are an array of dishes from the world over, too, from socca chickpea Pancakes with Fennel, 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, and delectable recipes, personal histories, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old. Sonoma Press. With solomon’s appetites and explorations in mind, in these pages Joan Nathan—“the queen of American Jewish cooking” Houston Chronicle—gathers together more than 170 recipes, from Israel to Italy to India and beyond.

King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World #ad - The new york times jewish cookbook: more than 825 traditional & Contemporary Recipes from Around the World by Linda Amster and Mimi Sheraton Sep 30, 2002. Knopf. Weldon Owen. 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.

Here are classics like yemenite chicken soup with dill, cilantro, peppers, vinegar, and parsley; Slow-Cooked Brisket with Red Wine, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata.

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The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion

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Sterling Epicure #ad - More than 60 recipes recipes include both sephardic and ashkenazy jewish classics Israeli Herb and Almond Salad, Potato and Scallion Latkes, Sourdough Challah, Tzimmes Puree, Schnitzel with Nut Crust as well as American and international dishes that extend beyond the Jewish culinary world. Knopf. Weldon Owen.

Finally made healthy! too often, Jewish cookbooks still feature many recipes that lack whole grains and include too much salt, fat, sugar, and processed foods. Countryman. But paula shoyer’s delicious take on Jewish cooking is different: she uses only natural ingredients and offers a fresh, nutrient-dense spin on every dish.

. The new york times jewish cookbook: more than 825 traditional & Contemporary Recipes from Around the World by Linda Amster and Mimi Sheraton Sep 30, 2002. From kosher classics to gourmet international dishes, this is Jewish soul food. In shoyer’s words: “this book has food you’ll recognize, because you still want to feel connected to your ancestors’ kitchens, but I’ve made it more nutritious and often easier to make.

The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion #ad - The array of delicious international dishes includes: arroz con pollo with brown rice and salsa verde * korean bibimbap with tofu * bouillabaisse  *  Cambodian Spring Rolls with Lime Chili and Peanut Dipping Sauce *  Feijoada Brazilian Cholent with Collard Greens and Farofa  *  Fish Tacos with Cilantro Lime Rice *  Indian Barbecue Chicken * Japanese Lamb Chops  *  Vietnamese Chicken Noodle Soup  *  and much more! Sonoma Press.

Here you’ll find very little frying, soup stocks and powders, frozen puff pastry, and no margarine, and most jarred sauces.

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The Gefilte Manifesto: New Recipes for Old World Jewish Foods

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Flatiron Books #ad - Weldon Owen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis. The gefilte Manifesto is more than a cookbook. The new york times jewish cookbook: more than 825 traditional & Contemporary Recipes from Around the World by Linda Amster and Mimi Sheraton Sep 30, 2002.

Flatiron Books. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality. Drawing inspiration from aromatic jewish bakeries classic challah with a marble rye twist, neighborhood delis home-cured Corned Beef and Pastrami, of course, their own childhood kitchens, Seeded Honey Rye Pull-Apart Rolls, Yoskowitz and Alpern rediscover old-world food traditions, Rustic Matzo Balls, Ashkenazi Kimchi, old-fashioned pickle shops Crisp Garlic Dilly Beans, and Old World Stuffed Gefilte Fish, and, helping you bring simple and comforting recipes into your home.

The Gefilte Manifesto: New Recipes for Old World Jewish Foods #ad - Dishes like spiced blueberry soup, kasha varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Countryman. The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook.

Liz alpern and jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Sonoma Press. The results are radically delicious.

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The Book of Jewish Food: An Odyssey from Samarkand to New York

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Knopf #ad - The Book of Jewish Food: An Odyssey from Samarkand to New York #ad - Flatiron Books. Knopf. Sonoma Press. Knopf Publishing Group. Countryman. 50 photos & illustrations. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. A monumental work--the story of the jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries.

. Weldon Owen. The new york times jewish cookbook: more than 825 traditional & Contemporary Recipes from Around the World by Linda Amster and Mimi Sheraton Sep 30, 2002.

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