jewish cooking

Collection of more than one hundred seventy Jewish recipes gathered from around the world and across the ages, keeping the biblical King Solomon's passion for culinary culture and exploration in mind.

Illustrates the joy and significance of each Jewish holiday throughout the year, with further information and a craft or recipe at the back of the book.

Step-by-step instructions and color photographs guide readers through a variety of crafting techniques and Jewish holiday and party projects.

A family in the Old Country hopes to recreate the miracle of the first Hanukkah by making a small jar of cooking oil last long enough to make a treat for each of the eight nights.

Contains recipes in the Italian Jewish tradition, drawn from the Tuscan Jewish village of Pitigliano, as well Jewish cooks in Venice, Bologna, and throughout Italy, including appetizers and egg dishes, soups, pasta, grains, meat and fish, vegetables, breads, and desserts, and features holiday menus.

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

This book offers a thoroughly modern approach to Kosher Jewish holiday baking that includes both contemporary and traditional recipes, more than 45 of which have been skillfully adapted for Passover.

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.