Cuisine and the Making of National Identity in Israel
Hardcover ISBN: 0803290179
When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv’sFalafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the “Jewish State
The Feast Goes On
Hardcover ISBN: 0732297818
This second book from the creators of the highly popular Monday Morning Cooking Club cookbook features traditional, family comfort food and feasting recipes accompanied by stories from the heart and soul of the Jewish community that celebrate the connections made through food. 25,000 first printing.
A New Take on Jewish Cooking
Hardcover ISBN: 1741175267
Feasting offers modern inspiration on classic Jewish cooking. Serial restaurateur Amanda Ruben of cult Melbourne foodie hotspots 'Cooper and Milla's' and 'Miss Ruben' offers up a range of delicious Jewish staples and new recipes to enjoy. Recipes include classic chicken soup; roast cauliflower with dukkah, crushed hazelnuts and date yoghurt; and grilled figs with tomatoes, burrata and vincotto dressing and mouth-watering challah bread and butter pudding. A chapter on Jewish holiday food includes delicious recipes to celebrate over with friends and family. Feasting is the ideal gift or self-purchase for anyone wanting to bring more variety to their family meals.
The Gefilte Manifesto
New Recipes for Old World Jewish Foods
Hardcover ISBN: 1250071380
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. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. 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, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home. 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. 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. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.
The Gourmet Jewish Cookbook
More Than 200 Recipes from Around the World
Hardcover ISBN: 1250045932
From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition, each recipe includes a brief overview of the background and rich history of Jewish cuisine and illustrates how kosher cooking is the first example of "fusion,"as it melds local foods of the countries where Jews have lived with the dietary laws that Jews observe. Whether for entertaining with style, cooking for the family or providing the traditional dishes for the Jewish festivals, this book will prove indispensable for Jewish and non-Jewish chefs everywhere.
Jewish Vegetarian Cooking
Hardcover ISBN: 1787130428
Jewish culinary heritage stems from hundreds of years of migration. Dishes were adapted to fit unique dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles. Through 150 recipes Paola Gavin leads us from Israel through Afghanistan, Kurdistan, Azerbaijan, Algeria, Italy and beyond, examining the subtle differences and genesis of the dishes of these regions. With colorful food photography and a meticulously researched narrative, Jewish Vegetarian Cookery is sure to become a classic in cookbook writing.
The Healthy Jewish Kitchen
Fresh, Contemporary Recipes for Every Occasion
Hardcover ISBN: 1454922907
From Kosher classics to gourmet international dishes, this is Jewish soul food . . . 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. 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. Here you’ll find very little frying, and no margarine, frozen puff pastry, soup stocks and powders, and most jarred sauces. More than 60 recipes recipes include both Sephardic and Ashkenazy Jewish classics (Israeli Herb and Almond Salad, Sourdough Challah, Tzimmes Puree, Potato and Scallion Latkes, Schnitzel with Nut Crust) as well as American and international dishes that extend beyond the Jewish culinary world. 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 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!
I Heart Kosher
Beautiful Recipes from My Kitchen
Hardcover ISBN: 1681884194
Kosher food made cool, calm, and sexy—the essentials for cooking and entertaining with style. Author Kim Kushner shares 100+ essential recipes, techniques, tools, and tricks for preparing delicious kosher meals with ease. This inspiring cookbook offers simple, straightforward, go-to kosher recipes—ranging from quick dinners to slow-simmered main dishes, party fare, and freezer-to-table specialities—for every meal and any occasion, with busy families in mind. Whether preparing a simple dinner for two, a full-family feast, or party menu for ten, Kim’s strategy is to draw on this essential collection of recipes, tips, and tricks to guarantee stellar results, please any crowd, and have fun along the way. The author’s fantastic sensibility with flavor—and flair for entertaining—comes through the well-curated selection of dishes, which are organized by course and cooking time. Kim also includes her tried-and-true culinary essentials like fridge, freezer, and pantry staples, must-have tools and equipment, and signature homemade dressings and marinades for mix-and-match cooking ease. A special chapter on boards features step-by-step directions and images for how to compose a variety of visually compelling and bountiful boards for easy, elegant serving such as a crudité board with dips, a wine and cheese board, and a breakfast smorgasboard. Sample Chapters - Board Entertaining - Appetizers & Drinks - Ready-to-go Dishes - Brunch - Quick Stovetop Mains (under 1 hour) - One Pot/Sheet Pan (1–2 hours) - Hot, Slow & Simmered (4–6 hours) - Freezer-to-Table Mains - Dishes for a Crowd - Sides - Desserts
Hardcover ISBN: 1423640365
Steven Rothfeld, a world-class photographer, spent several months traveling through Israel to explore the vibrant food scene. The locals guided him from one great restaurant to another, and to growers and producers of fine foods as well. This book is a delicious compilation of stories, recipes, and stunning photographs of Israel’s food culture today. From north to south, Tel Aviv to Jerusalem, chefs and food growers have branched out from a vast array of cultural influences and traditions in Israel’s history to create fresh, contemporary fusions and flavors. Rothfeld’s friend Nancy Silverton contributes ten dishes inspired by the delicious fusion styles that are taking the Israeli culinary community by storm. Steven Rothfeld is a photographer specializing in luxury imagery. His food photography has recently been featured in French Comfort Food and Le French Oven (both by Hillary Davis). He divides his time between photography destinations throughout the world and his home in Napa Valley, California.