Best Jewish Cookbooks



Jerusalem: A Cookbook

by Ten Speed Press
List price: $35.00 Price: $19.89 Buy Now

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  • Gourmac Melamine 12.5' Skimmer, White Set of 2

Product description

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

Featured Recipes from Jerusalem

Click here for the recipe for Na'ama's Fattoush [PDF]
Click here for the recipe for Spiced Cookies [PDF]
Click here for the recipe for Stuffed Eggplant with Lamb and Pine Nuts [PDF]



Product description

This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.

What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text.

Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.

The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon.

When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

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.








The Best New Jewish Cookbooks to Premium for Hanukkah Cookbook Roundup

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The Best New Jewish Cookbooks to Honorarium for Hanukkah Cookbook Roundup.

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Helen Nash's New Kosher Cuisine
Helen Nash's New Kosher Cuisine

Books


Helen Nash's first two cookbooks, Kosher Cuisine and Helen Nash?s Kosher Kitchen, are classics of the art of kosher cooking. Reviewing her first publication inThe New York Times, cookbook guru Craig Claiborne praised Nash for food that is "seamlessly kosher and endlessly inventive."Helen Nash?s New Kosher Cuisine represents the best and most health-conscious addition to the art of kosher cooking. Using ingredients that have only recently become available, Nash?s latest work contains many new and imaginative fusion recipes that are as modern as they are delicious. But her signature dishes, based on traditional Eastern European cuisine, are still very much in evidence. A delicious mixture of old and new, homey and contemporary, this book shatters the myth that Jewish food is all gefilte fish and chopped liver!

$14.54

The Columbus Food Truck Cookbook
The Columbus Food Truck Cookbook

Books


Every food truck in Columbus has a story. Jim Pashovich, godfather of the local scene, honors his Macedonian heritage with his fleet of Pitabilities trucks. After working as a New York City line cook, Catie Randazzo returned to Columbus to open Challah! and wow the hometown crowd with her reimagined Jewish comfort food. Chef Tony Layne of Por'Ketta serves up rotisserie-style porcine fare in his tin-roofed truck. Established favorites like Paddy Wagon and Explorers Club pair with the city's best nightlife venues and breweries to extend their offerings at permanent pop-up kitchens. With insider interviews and over thirty recipes, food authors Tiffany Harelik and Renee Casteel Cook chew their way through the thriving food truck scene of Columbus.

$19.50

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The 51st Hint of Grey - 03/16/15, via The Times of Israel

I noticed that The Calendar of Anne Frank was relegated to the children’s books section, just after the cookbooks. As I left the store ... last week throughout the places I have visited, “yes, best seller,” he added. “Wonderful,” I said in venom.

Unrevealed medicine - 03/15/15, via The Jerusalem Post

Rebbetzin Siegelbaum’s newest register, The Seven Fruits of the Land with their Mystical and Medicinal Properties, was awarded the Best Jewish Cuisine Book of 2014 by the Gourmand World Cookbook Awards. You are an expert and celebrated author.

A voyage of tasty treats - 03/13/15, via McGill Publications

As she cooked for hard cash by night, she reflected on culture and identity by day, not yet aware how these distinct interests would merge into the intimate tours that are now labelled a top tourist attraction ... of verifiable cookbooks. Another significant ...

Directory

  1. Our Seven Favorite Jewish Cookbooks | Epicurious.com Impute to Our Seven Favorite Jewish Cookbooks - Our Seven Favorite Jewish Cookbooks - Books that span the culinary spectrum, from traditional Ashkenazi to Sephardic, from ...
  2. The Best Cookbooks of 2014 | The Every day Meal These cookbooks lend support out as the best of 2014. Considering that we’ve been cooking food since man harnessed fire, you’d think that we wouldn’t need ...
  3. 2010's Best Cookbooks: Veritable-Life Labors Of Love : NPR Put really, 2010 was a monster year for cookbooks. It's the last thing you'd expect in the heyday of the food blog, the TV tie-in, the crowd-sourced recipe.
Real Reuben Sandwich story, and my best Reuben Recipe on Light Rye bread
Real Reuben Sandwich story, and my best Reuben Recipe on Light Rye bread
I had to fill out ones on Light Rye bread with no sauerkraut for the more "pansy" members of my family.... you know who you are! www.squidoo.com/reubensandwich en.wikipedia.org/wiki/Reuben_sandwich whatscookingamerica.net/CV/Sandwiches/ReubenSandwich... www.rowlandweb.com/reuben/gallery.asp The whole thing with the Reuben sandwich controversy is mostly because it has to be an actual fact (i.e. a menu with a girl, cookbook, contest, newspaper article/review) and not just an apocryphal story. So thats why it's not easy to place the true origin. The whole "Earl of sandwich" Kulakofsky excuse sounds like total B.S. to me. The Seelos/Chaplin one is not much better. I'm sorry to have no facts to add...Just more stories. Keep in mind that I was a kid and my Gramma would exaggerate often. I do call to mind vividly how my grandparents both fetishized Reuben's. My grandmother used to tell us her sister Fern Brooks (Fern Snider) invented the Reuben. She said Fern worked as a...
Photo by shannonpatrick17 on Flickr
spinach thicken
spinach thicken
This gluten-unfasten and community supported spinach recipe is based on Claudia Roden's Tortino di Spinaci. She is my all time favorite cookbook author. I often approve of her speaking about the history of Jewish food on NPR. She is basically a food historian, as well as a culinary genius.
Photo by elana's pantry on Flickr
slicing beets
slicing beets
for Beefy Beet Borscht. An old alter ego of mine, Mitchell Davis, cooks and writes cookbooks, well, that is, among the ten or twelve thousand other things that he does. This is one of my faves, from his book, "The Mensch Chef, or why entertaining Jewish Food isn't an Oxymoron." It takes several hours to cook, but is always worth the wait! Recipe: 5 or 6 pieces flanken or beef sawn-off ribs (about 4 pounds), with bones, rinsed 4 lagre yellow onions (1 1/2 lbs), sliced 2 garlic cloves, smashed and chopped 1 large turnip (1/2 lb), peeled and cubed 1 at liberty parsnip (1/2 lb), peeled and cubed 3 medium carrots (1/2 lb), sliced 12 medium red beets (4 lbs), peeled, cut in strips 1/4 c tomato paste power of 8 lemons (about 1 1/4 cups) 6 to 8 tbsps sugar or to taste 1 tbsp caraway seeds 2 tbsp salt 2 tsp ground black scatter 1/4 cup fresh dill Place the beef, onions, garlic, turnip, parsnip, carrots, beets, tomato paste, lemon vitality, sugar, caraway, salt, and pepper in a 10 or 12 quart...
Photo by Locator on Flickr
Best Jewish Cookbooks
Best Jewish Cookbooks
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The Best New Jewish Cookbooks to Bonus for Hanukkah Cookbook Roundup
The Best New Jewish Cookbooks to Bonus for Hanukkah Cookbook Roundup
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The Best Jewish Cookbooks of 2013 – Jew and the Carrot – Advance ...
The Best Jewish Cookbooks of 2013 – Jew and the Carrot – Advance ...
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