Food - Jewish
Wine Diva cookbooks

Books – Food – Jewish

Books 1 to 20 of 58 – Jewish

Jewish Princess Feasts & Festivals  by Georgie Tarn and Tracey Fine
The Princesses are back in the kitchen and ready to COOK! So raise a glass, say Lechayim, and get ready. Georgie Tarn and Tracey Fine, authors of the delightful Jewish Princess Cookbook, bring their culinary wisdom and irrepressible good spirits to a new enterprise. This time, they’re cooking up memorable feasts for family and friends–and readers are invited to indulge in wonderful recipes for Purim, Passover, Rosh Hashanah, Chanukkah, and many other special holidays where food is central to the festivities. And there’s more: Tarn and Fine share great ideas for a Bris Brunch, Bar and Bat Mitvahs, weddings, and cozy, casual dinners that combine traditional Jewish dishes with nouveau recipes destined to become new classics

,  208 pp,  $27.95. Buy now

Jewish Mama’s Kitchen  by Denise Phillips
Whether you’re looking for a foolproof Passover menu, or simply crave some traditional home-cooked food, this Jewish Mama is always there to help! THE JEWISH MAMA’S KITCHEN presents 90 favorite everyday and special occasion recipes that have been tried and passed down to mother to daughter, generation to generation. Enjoy Friday night with a warming Sabbath casserole and dumplings, celebrate Rosh Hashanah with delicious honey cake and tzimmes, or enjoy hearty lentil soup and baklava anytime. Incorporating recipes from the Ashkenazi, Sephardi and Israeli traditions, this welcoming volume is presented in Mama’s unique user-friendly scrapbook style.

Hardback,  160 pp,  $18.95. Buy now

Kosher by Design Lightens Up  by Susie Fishbein
This sixth volume in Susie Fishbein’s celebrated Kosher by Design cookbook series was crafted with your good health in mind! Kosher by Design Lightens Up is a gorgeous culinary guide, bursting with easy-to-do ideas for eating and feeling better. This cookbook teaches healthy cooking and food combining techniques, with special commentary by certified nutritional expert Bonnie Taub-Dix. Simple, healthy approaches to: cooking oils, sweeteners, whole grains, superfoods, smarter shopping, and more efficient kitchen gadgets.

,  336 pp,  $50.95. Buy now

New Flavours of the Jewish Table  by Denise Phillips
Food has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. In her mouthwatering new collection of recipes, Denise Phillips shows how kosher cooking is not just for Jews, but has been a strong but unseen culinary influence all over the world. Inspired by the cuisine of Sephardi Jews from the Mediterranean and Middle East to the Ashkenzai Jews of cooler Eastern European climes, these recipes draw on the variety of flavours that comprise the global nature of Jewish food. With an evocative introduction to every recipe, Denise takes us from appealing appetisers such as Baba Ganoush, through Chicken, date and raisin tagine, Moroccan sweet potato stew and Stuffed A

Paperback,  336 pp,  $27.95. Buy now

Hadassah Jewish Holiday Cookbook  by Joan Michel
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 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.

,  224 pp,  $41.95. Buy now

Hip Kosher  by Ronnie Fein
Kosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare. Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don’t have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools.

Paperback,  256 pp,  $24.99. Buy now

A Fistful of Lentils  by Jennifer Felicia Abadi
This is the first book on Syrian-Jewish cooking, a cuisine featuring meats simmered in spices, vegetables stuffed or roasted, sweet and sour sauces, lemony dressings, and rich sugar-dusted pastries. Including all the classic dishes and four generations of one family’s favorites, this delightfully personal book is a complete exploration of Syrian-Jewish history, culture, family, and food.

Paperback,  372 pp,  $23.95. Buy now

Secrets of a Jewish Baker; 125 Breads from Around the World  by George Greenstein
Winner of the James Beard award for best baking book, this classic title is being repackaged and expanded by venerable baker George Greenstein. This beloved book is full of excellent, accessible recipes for yeasted and quick breads

,  320 pp,  $41.95. Buy now

Mama Nazima’s Jewish Iraqi Cuisine  by Rivka Goldman
When the jews fled Iraq for Israel, they took with them their cuisine. Various dishes like Smack ab Thum oo Rihan (Garlic and Basil Fish) and Burekas im Gevina veh Tered (Feta and Spinach Pie) are included in this book. Jewish Iraqi aphorisms and photographs complete this presentation of the foods of the Iraqi Jews

,  175 pp,  $34.95. Buy now

A Taste of the Past; The Daily Life and Cooking of a 19th-century Hungarian-Jewish Homemaker  by Andras Koerner
A Taste of the Past is an entertaining reconstruction of the daily life and household of Therese (Riza) Baruch (1851-1938), the great-grandmother of the author, Andras Koerner. Based on an unusually complete cache of letters, recipes, personal artifacts, and eyewitness testimony, Koerner describes in loving detail the domestic life of a nineteenth-century Hungarian Jewish woman, with special emphasis on the meals she served her family. Based on Riza’s letters, part one offers an imaginative sketch of growing up in a religious middle-class family in the 1860s and 70s in an industrial town in western Hungary. Part one also describes Riza’s reactions to the dilemmas posed by the early signs of Jewish assimilation. In part two, the heart of the

Paperback,  440 pp,  $36.95. Buy now

Short on Time; Fabulous Food Faster  by Susie Fishbein
From Susie Fishbein, author of the most popular kosher cookbook series ever, comes a tantalizing new volume tailored for the time constrained cook in all of us! Featuring the high quality approach associated with the first three volumes, Fishbein serves up uncompromisingly delicious recipes that are short on prep and long on taste and eye appeal. Destined to be a best seller, Short On Time may reinvigorate a treasured American tradition: a home cooked evening meal together! Says Fishbein, ?This is the book all my friends ? and their friends ? have been waiting for!? Features Include: 140 brand-new delectable recipes Full-color photo illustrates each finished recipe Clearly stated prep and cooking times Speedy clean up Calls for common ingre

,  306 pp,  $48.95. Buy now

Cooking Jewish  by Judy Bart Kancigor
Contains recipes such as hot potatoes with cucumber cream, Claire Cappel’s drunken fruit compote, easy brisket for every holiday, Estelle’s Gefilte fish, sweet and sour corned beef, Hal’s crock pot tsimmes, triple com pudding, as well as 17 noodle puddings

Paperback,  640 pp,  $27.95. Buy now

New Jewish Cooking; Groundbreaking Kosher Recipes from Bevis Marks the Restaurant  by Jason Prangnell
Drawing on both Sephardic and Ashkanazi traditions as well as modern European food influences, the author establishes his cooking as the benchmark of what modern Jewish cooking can aspire to. The recipes are cookable and ideal for the home cook

,  192 pp,  $55.95. Buy now

Jewish Cooking for All Seasons  by Frankel
An updated guide to traditional Jewish cookery presents 150 delicious kosher recipes, organized according to season, that emphasize fresh, flavorful ingredients, presenting such dishes as Braised Veal Shanks with Acorn Squash Gnocchi, Chilled English Pea and Mint Soup, and Dry-Roasted Short Ribs with Horseradish Mashed Potatoes and Caramelized Onio

Hardback,  288 pp,  $48.95. Buy now

The Jewish Traditions Cookbook: Israel and America   by Catherine Atkinson
This definitive illustrated guide includes recipes from the many European, Middle Eastern, North African and American countries rich in Jewish heritage, in particular the Eastern European countries of Russia, Poland, the Ukraine, Germany, Austria, Hungary, the Czech Republic, Romania, Bulgaria and the East Adriatic. Create classics such as Chicken Kiev, Hungarian Goulash and Apple Strudel; sample Ashkenazi geflite fish, Libyan spicy pumpkin dip, lightly-spiced African specialities such as Moroccan grilled fish brochettes; and enjoy New York deli favourites such as the definitive coleslaw or whitefish salad with toasted bagels. Brimming with flavour and variety, this is a cookbook that will inform, surprise and delight.

Hardback,  512 pp,  $50.00. Buy now

How to Cook Like a Jewish Grandmother  by Marla Brooks
Old world family recipes-many from the author’s grandparents’ delicatessen–include everything from knishes, with some borscht and kugel thrown in

Paperback,  224 pp,  $22.95. Buy now

Jewish Holiday Feasts  by Louise Fiszer
From a mouthwatering Rosh Hashanah honey cake symbolising the sweet year ahead to tempting, fruit-filled Hamantashen for Purim, the festivals of the Jewish calendar are also celebrations of the foods associated with these venerable holidays. Jewish Holiday Feasts offers delicious recipes, both traditional and contemporary, for the major holidays of Rosh Hashanah, Succoth, Passover, Shavuoth, and Hanukkah, as well as treats to enjoy all year round during observance of the Sabbath. These cherished, familiar dishes, together with fresh, light, seasonal ingredients tailored to today’s health-conscious needs, make the recipes in this delightful cookbook a pleasure to share with family and friends.

Hardback,  72 pp,  $14.95. Buy now

Cucina Ebraica  by Joyce Goldstein
Cucina Ebraica tells the story of the Italian Jews through a collection of some of their most beloved recipes. Their history – and their cuisine – is a fascinating mélange of Middle Eastern, Spanish, and Sephardic influences, which chef Joyce Goldstein lovingly traces through ingredients and culinary techniques. A fascinating glimpse into culinary history – did you know the pumpkin in Pumpkin-Filled Ravioli was brought to Italy from the New World via the Spanish Jews expelled during the Inquisition? Cucina Ebraica is also a compilation of superbly satisfying dishes that respect the kosher laws. Evocative, painterly photographs and lovely folkloric motifs join to make this a book to treasure.

Paperback,  208 pp,  $27.95. Buy now

Classic Italian Jewish Cooking  by Edda Servi Machlin
A collection of more than three hundred recipes, including several holiday recommendations, describes numerous traditions that have lent flavor to italian jewish cuisine, in a volume that cites the importance of using fresh ingredients for a variety of soup, pasta, meat, bread, and dessert options. 20,000 first printing.

Hardback,  368 pp,  $41.95. Buy now

The First Jewish-American Cookbook  by Esther Levy
A remarkable culinary and historical document that offers housekeeping and domestic management advice, as well as daily menu suggestions, a Jewish calendar, and a selection of medical and household recipes. Delicious and economical, the recipes feature ingredients readily available to modern cooks, with instructions that are abundantly clear

,  200 pp,  $13.95. Buy now