Jewish Cooking
Rhapsody in Schmaltz: Yiddish Food and Why We Can't Stop Eating It
Rhapsody in Schmaltz
Yiddish Food and Why We Can't Stop Eating It
Hardcover      ISBN: 1250071518

Bagels, deli sandwiches and gefilte fish are only a few of the Jewish foods to have crossed into American culture and onto American plates. Rhapsody in Schmaltz traces the history and social impact of the cuisine that Yiddish-speaking Jews from Central and Eastern Europe brought to the U.S. and that their American descendants developed and refined. The book looks at how and where these dishes came to be, how they varied from region to region, the role they played in Jewish culture in Europe, and the role that they play in Jewish and more general American culture and foodways today.

Rhapsody in Schmaltz traces the pathways of Jewish food from the Bible and Talmud, to Eastern Europe, to its popular landing pads in North America today. With an eye for detail and a healthy dose of humor, Michael Wex also examines how these impact modern culture, from temple to television. He looks at Diane Keaton's pastrami sandwich in Annie Hall, Andy Kaufman's stint as Latke on Taxi and Larry David's Passover seder on Curb Your Enthusiasm, shedding light on how Jewish food permeates our modern imaginations.

Rhapsody in Schmaltz is a journey into the sociology, humor, history, and traditions of food and Judaism.

Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen
Save the Deli
In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen
Paperback      ISBN: 0547386443

David Sax's delightful travelogue is a journey across the United States and around the world that investigates the history, the diaspora, and the next generation of delicatessen.

David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself--how it's made, who makes it best, and where to go for particular dishes--and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.

The Seasonal Jewish Kitchen: A Fresh Take on Tradition
The Seasonal Jewish Kitchen
A Fresh Take on Tradition
Hardcover      ISBN: 145491436x

Here, at last, is a fresh, new way to think about Jewish food. In The Seasonal Jewish Kitchen, Amelia Saltsman takes us far beyond deli meats and kugel to a world of diverse flavors ideal for modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking.

Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today's focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year's natural cycles. Amelia draws on her own rich food history to bring you a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother's kitchri--red lentils melted into rice with garlic slow-cooked to sweetness--to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia's game-changing approach is sure to win over a new generation of cooks. You'll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients--buckwheat, home-cured herring, and gribenes--in fresh, modern meals.

Whether you're Jewish or not, observant or not, Ashkenazic or Sephardic, this yearlong culinary journey through the Diaspora will have you saying, "This is Jewish food? Who knew?"
Seasons of Our Joy: A Modern Guide to the Jewish Holidays
Seasons of Our Joy
A Modern Guide to the Jewish Holidays
Paperback      ISBN: 0827609302

Circling the Jewish calendar from Rosh Hashanah to Tisha B'Av, this lively, accessible guide provides rituals, recipes, songs, prayers, and suggestions for new approaches to holiday observance. Rabbi Arthur O. Waskow explores the meaning of each holiday in relation to the history of the Jewish people and individual spirituality, examines how the place of each holiday in the cycle of the moon and the changing seasons affects the mood of the day, and suggests ritual and spiritual ways to prepare for each festival.

In his extensive afterword to this new edition of Seasons of Our Joy, Rabbi Waskow addresses the many changes Judaism has undergone in the last thirty years, as feminist Judaism, neo-Chassidic mysticism, eco-Judaism, and Jewish meditation have newly colored our understanding of the festivals.

Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World
Secrets of a Jewish Baker
Recipes for 125 Breads from Around the World
Hardcover      ISBN: 1580088449
In this James Beard Award-winning cookbook, George Greenstein reveals 125 recipes for the yeasted and quick breads that have been handed down through his family by three generations of bakers--the breads that made his bakery so well-loved for so many years.

For more than twenty years, Greenstein owned and operated a Long Island bakery that produced a wide variety of baked goods, from many different ethnic traditions--focaccia and Irish soda bread, Bavarian pumpernickel and naan--including many from his own culture, such as Jewish corn bread, challah, and bagels. Now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection not only teaches bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the recipes for all to enjoy.

With the same helpful features that made this a cherished cookbook upon its original publication--separate instructions for mixing each recipe by hand, food processor, and stand mixer; tips for baking a week's worth of bread in as few as two hours; invaluable baker's secrets; and a very approachable style throughout--this revised edition also includes twelve new recipes to satisfy both old fans and new.

So bring the spirit of that great old bakery back to life right in your very own kitchen, filling every room of your house with the wonderful aroma of freshly baked bread. And rest assured you'll bake with ease and success every time, thanks to George and his long-learned, very happily shared SECRETS OF A JEWISH BAKER.

Secrets of a Kosher Girl: A 21-Day Nourishing Plan to Lose Weight and Feel Great (Even If You're Not Jewish)
Secrets of a Kosher Girl
A 21-Day Nourishing Plan to Lose Weight and Feel Great (Even If You're Not Jewish)
Paperback      ISBN: 1682614999
Nationally recognized registered dietitian-nutritionist Beth Warren has been sharing her kosher expertise and practical nutrition approach to healthy living for years.

Secrets of a Kosher Girl integrates the ancient principles of a kosher diet and lifestyle with proven weight-loss strategies emphasizing whole foods, or "clean eating." This easy-to-follow 21-day diet and exercise plan results in an average loss of 6 to 11 pounds and improvements in mood, muscle mass, and energy, along with cholesterol and blood sugar levels.

Beth lost weight on her proven program and shows how you can too. First, you'll discover how to prepare your mind, body, and pantry to follow the diet successfully, and how it's important to have the strong discipline and intuitive eating techniques inherent in a kosher diet to condition your mind.

Next, Beth explains how physical activity is not only important to health and weight loss, but how this concept has been around since biblical times. Last, Beth provides everything you need to start the program: 21 days of meal plans, recipes, and daily fitness goals, with motivational biblical quotes to inspire you along the way.

Lose weight the kosher way
Sephardic Israeli Cuisine: A Mediterranean Mosaic
Sephardic Israeli Cuisine
A Mediterranean Mosaic
Paperback      ISBN: 0781813107

Sephardic cuisine is truly a mosaic of a variety of Mediterranean influences. Typical ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina and bulgur. Noted cookbook author Sheilah Kaufman guides home cooks through the specialties of the Israeli kitchen in this unique collection of recipes. Includes 120 easy-to-follow recipes, as well as a brief history of the Jews and their wanderings, and guides to kosher dining, Jewish holidays, and food terms.

Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook
Shaya: An Odyssey of Food, My Journey Back to Israel
A Cookbook
Hardcover      ISBN: 0451494164
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon App tit, Food & Wine, Saveur, GQ, and Esquire.

- "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food."
--Yotam Ottolenghi, author of Jerusalem: A Cookbook
- "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table

Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon App tit, and others as the best new restaurants in the United States.
These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
Traditional Jewish Baking: Retro Recipes Your Grandma Would Make... If She Had a Mixer
Traditional Jewish Baking
Retro Recipes Your Grandma Would Make... If She Had a Mixer
Hardcover      ISBN: 1624142796

Celebrate Beloved Keepsake Recipes with Modern Techniques

Learn the best of Grandma's baking secrets, and make them approachable with new and simple techniques. Thanks to Carine Goren, a baking phenomenon on Israeli TV, you can learn how to make deliciously nostalgic treats straight from the homeland like Bubbe would. Carine spent years researching and testing grandmothers' loved and cherished recipes to learn what "as it feels" and "by the eye" really mean.

Carine shows readers how to re-create the best versions of timeless and traditional Jewish baked goods in today's cutting-edge kitchens--from exceptional cakes, distinctive pies, standout cookies, festive holiday desserts and special homemade candies to some delicious new favorites--all of which are bound to satisfy any sweet tooth. Enjoy a tasty trip down memory lane, and let the incredible flavors of the past go straight to your heart.