jewish cookery

Presents recipes for celebrating eight major Jewish holidays, as well as several minor observances, featuring menus from a variety of different cuisines, including Moroccan, Russian, German, and American, and includes notes and anecdotes about the origins and significance of the foods.

Contains modified recipes for more than two hundred different kosher dishes from the Jewish religion.

Presents a collection of essays and recipes that provide of overview of the history of Jewish food culture, containing 170 recipes from twenty-nine countries--from appetizers, soups, fish, dairy, meat, vegetables, pastries--including kugel, bagels, blintzes, as well as borekas, chelou, and shtritzlach.

Collection of over 150 recipes following Jewish customs, with recipes for appetizers; brunch; soups; salads; fish; poultry; meat; pasta and rice dishes; vegetables; fruits and desserts; cookies, cakes, and pastry; and special recipes for Passover.

Presents international collection of recipes for the eight major Jewish holidays, the Sabbath, and special occasions.

Reprints recipes from a cookbook compiled by the women of the Czechoslovakian ghetto/concentration camp of Theresienstadt during World War II, presented in German with English translations, and includes poems and letters by Wilhelmina Pachter, primary author of the cookbook.

For International Day at school, Pablo wants to bring something that reflects the cultures of both his parents.

Briefly describes the yearly cycle of Jewish holidays, including high holidays, harvest holidays, festivals, and modern holidays, with recipes and instructions for Jewish holiday foods and crafts.

A collection of recipes associated with Jewish holidays that are appropriate for cooking with children.

Presents stories, poems, songs, recipes, crafts, and other activities for special days that are significant to people of Jewish faith.