Product Description
Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods--rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish--that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture. ... Read more

Customer Reviews (18)

Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited
This book is wonderful!It brings back memories of days gone by.The recipes are easy to follow and taste great.

Arthur Schwartz Jewish home cooking
I bought this as a gift for my wife and she absolutly loves it .Has been cooking from it since she received it.

Wonderful Book
I just recently got a copy of this book and I can't wait to try some of the recipes.I also loved reading the background stories and the historical tidbits that were thrown in--this is what makes the book exceptional, besides the delicious recipes.

Back home
Good going Arthur! Here I was thinking all the delectable morsels of my childhood had faded into archeological ruins beneath the sushi and other outrageously expensive vittles of today and he comes along with the great recipies for the food I love and the food that givess love. My wife can manage a lot of them and the reading is amost as scrumptious as the recipioes. First on line charnatzlach if my Roumanian grandmother!
Mazeltov Arthur!

very enjoyable
I found the book to be enjoyable - his comments and recipes mirrored many of my own recipes and family experiences.It was a worthwhile book to add to my collection. ... Read more

Product Description
A monumental work--the story of the Jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.Amazon.com Review
Claudia Roden, author of The Book of Jewish Food, hasdone more than simply compile a cookbook of Jewish recipes--she hasproduced a history of the Jewish diaspora, told through itscuisine. The book's 800 recipes reflect many cultures and regions ofthe world, from the Jewish quarter of Cairo where Roden spent herchildhood to the kitchens of Europe, Asia, and the Americas.BothAshkenazi and Sepharidic cooking are well represented here: hallahbread, bagels, blintzes, and kugels give way to tabbouleh, falafel,and succulent lamb with prunes, which are, in turn, succeeded by suchfare as Ftut (Yemeni wedding soup) and Kahk (savory bracelets).

Interwoven throughout the text are Roden's charming asides--thehistory of certain foods, definitions (Kaimak, for instance, is thecream that rises to the top when buffalo milk is simmered), and waysof preparing everything from an eggplant to a quince. In addition,Roden tells you everything you've ever wanted to know about Jewishdietary laws, what the ancient Hebrews ate, and the various holidaysand festivals on the Jewish calendar. Detailed sections on Jewishhistory are beautifully illustrated with archival photographs offamilies, towns, and, of course, food. The Book of Jewish Foodis one that any serious cook--Jewish and non-Jewish alike--wouldgladly have (and use often) in the kitchen. ... Read more

Customer Reviews (48)

Most interesting
It is a lovely and interesting experience to read about the history of food of the Jewish people and to get the opportunity to cook many recipes yourself.

muist-have, history and food blend for terrific read
this is a must for any library with the very best Jewish recipes from East and west also giving fascinating views of history. Claudia Roden has a very light readable text which is a joy to read.The recipes are mouth-watering, so a wonderful combination and superb value

The Book of Jewish Food: An Odyssey from Samarkand to New york
Great cook book...love it! A friend of mine had it, and I loved it right away...

The Book of Jewish Food
What can be said about this book?!Awesome would be an understatement.I really enjoy the history of the places, the people and the recipes and everything I have made, so far, has brought me raves from my table.I look forward to getting more of this authors books.She has put so much work and detail into this book that it has become my only mainstay book of Jewish cooking and believe me...I had many books.So, whoever reads this, be you Jewish or non-Jewish, you will come away with a feeling of coming home and finding your tribe.

On time, in perfect condition
I really recommend this book for people who love both Jewish cuisine and Jewish history

... Read more

Product Description
What is Jewish cooking in France?

That is the question that has haunted Joan Nathan over the years and driven her to unearth the secrets of this hidden cuisine. Now she gives us the fruits of her quest in this extraordinary book, a treasure trove of delectable kosher recipes and the often moving stories behind them, interlaced with the tumultuous two-thousand-year history of the Jewish presence in France.

In her search, Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread around the observation of the Sabbath and the celebration of special holidays. All across France she finds that Jewish cooking is more alive than ever. Traditional dishes are honored, yet many have acquired a French finesse and reflect regional differences. The influx of Jewish immigrants from North Africa following Algerian independence has brought exciting new flavors and techniques that have infiltrated contemporary French cooking, and the Sephardic influence is more pronounced throughout France today.

Now, with Joan Nathan guiding us, carefully translating her discoveries to our own home kitchens, we can enjoy:

• appetizers such as the rich subtle delight of a Terrine de Poireaux from Alsace or a brik, that flaky little pastry from North Africa, folded over a filling of tuna and cilantro;
• soups such as cold sorrel or Moroccan Provençal Fish Soup with garlicky Rouille;
• salads include a Mediterranean Artichoke and Orange Salad with Saffron Mint and a Tunisian Winter Squash Salad with Coriander and Harissa;
• a variety of breads, quiches, and kugels—try a Brioche for Rosh Hashanah, a baconless quiche Lorraine, or a Sabbath kugel based on a centuries-old recipe;
• main courses of Choucroute de Poisson; a tagine with chicken and quince; Brisket with Ginger, Orange Peel, and Tomato; Southwestern Cassoulet with Duck and Lamb; Tongue with Capers and Cornichons; and Almondeguilles (Algerian meatballs);
• an inviting array of grains, pulses, couscous, rice, and unusual vegetable dishes, from an eggplant gratin to a mélange of Chestnuts, Onions, and Prunes;
• for a grand finale, there are Parisian flans and tarts, a Frozen Soufflé Rothschild, and a Hanukkah Apple Cake, as well as many other irresistible pastries and cookies.

These are but some of the treasures that Joan Nathan gives us in this unique collection of recipes and their stories. In weaving them together, she has created a book that is a testament to the Jewish people, who, despite waves of persecution, are an integral part of France today, contributing to the glory of its cuisine.Amazon.com Review
Alice Waters Reviews Quiches, Kugels, and Couscous

Alice Waters is a chef, author, food activist, and proprietor of Chez Panisse, her restaurant in Berkeley, California. For four decades, Waters has been a champion of local, organic, and sustainable food. She founded the Chez Panisse Foundation in 1995, which works to promote Edible Schoolyards around the country that integrate growing and cooking fresh, delicious food into school curricula. In addition, Waters is a vice president of Slow Food International, an organization dedicated to preserving the world’s local and artisan food traditions. She is also the author of several cookbooks, including the Chez Panisse Menu Cookbook, The Art of Simple Food, and In the Green Kitchen. Read her review of Quiches, Kugels, and Couscous:

Customer Reviews (1)

Good book but no deckel edge
My copy came this morning (Sat. Oct 30) and I've read the intro and much of the boxed text. It has lots of interesting summaries of the Jewish experience in France for 200 years -- the recipes look good too. I was surprised at what a beautiful book it is: color photos, nice layout. Glad I didn't get it on a Kindle. But the pages have normal edges. ... Read more

Product Description

Customer Reviews (15)

Jewish Boot Camp Cookbook
Cute title but not really what MY Jewish Grandmother would have cooked!This is a great gift idea for a young bride or young woman just starting out on her own but it is in no way Kosher.The beginning pages go through the basics to always have in your kitchen and the specialty items for entertaining, plus entertaining menus.If you don't mind mixing meat & milk, this is a nice addition to a cookbook collection.I bought this with my non-Jewish daughter-in-law in mind and it's perfect for their home!

great engagement gift
I bought this for a newly engaged young jewish gal that has little experience with cooking and she loved it.It is written in a funny, witty easy to read manner and the recipes are easy and something for everyone as long as you don,t keep kosher.I will buy again!

Great
I bought this as a gift for a friend who is Jewish.She was really happy to receive it.We both found several recipes we want to try in the future.The cookbook appears to be well organized with clear instructions.We also liked the explanations.

Not Kosher!
I was very surprised to see non-Kosher recipes in a "Jewish" Cookbook.I can't imagine that the proverbial"Jewish Grandmother" would mix meat and dairy, or would serve shellfish before Yom Kippur!

Very basic cooking
This book is good for the younger crowd just starting out with cooking. If you are already an accomplished home cook there is not much new that you couldn't find in the Joy of Cooking. The recipes are very simple but hardly inspirational. They accurately portray what Jewish grandmothers cook--IF they are Ashkenazic and from the northeastern part of the country. My family is Mexican sephardic in origin so I coudn't relate to some of the recipes. That said, this book would make a sweet gift for a newlywed couple looking to bring Jewish traditions into their lives. ... Read more

Product Description

Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake.

Customer Reviews (11)

Cooking Jewish: Rabinowitz Family Recipes
A good Jewish cookbook with some great recipes.The stories and family background are very entertaining.This is better for someone who really knows their way around a Jewish or Kosher kitchen and couldn't serve as the only cookbook you own.It's fairly easy to navigate through if you're familiar with family traditions.

Excellent for beginners
The recipes are simple and well explained.
There are a lot of recipes to choose from.
I'd recommend it to my friends and family.

My Go To Jewish Cookbook
I have an extensive collection of cookbooks and a large selection of Jewish one and this is my go to favorite of all of them.I have had this book since it came out and it has never disappointed.I live in Orange County and have the pleasure of reading Judy's recipes in out local paper before the holidays and they always delight.My Mom was not a huge cook so she did not have much to pass down to me in way of traditional family recipes, but having this book at my side I feel like I have family favorites to turn to, haven't found a miss yet. Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

Awesome cookbook!!!
I was looking for an introduction to Jewish cooking and came accross this book. I bought it based on the other reviews and was not disappointed. This cookbook has a great variety of recipes, plenty of family anecdotes and so far all the recipes that I have tried have been a success. The salmon croquettes were delicious and the postcard silk pie was decadent. It has recipes for both Kosher and non-Kosher kitchens. I am very pleased and use it regularly. I would recommend this book to any cook.

What a family, what a book!
Judy's book combines wit with a wealth of information of cooking in general and cooking Jewish specifically. Her anecdotes about her extended family along with pictures are laced through the book and make for interesting reading about a real family that we all wish had been ours. The sad thing is that these large extended families are rapidly disappearing in all but the most traditional of Jewish families.HOw lucky to have grown up with all those aunts, uncles and cousins living nearby.What a treat.And when you read this "cookbook" you will discover it is a treat as well. ... Read more

Product Description
When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture--and their rich cuisine. With Mongolian, Turkish, and Indian influences, Jewish-Iraqi cuisine is a special blend--and has never before been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture by means of the culinary heritage passed on to her by her mother. This elegant cookbook memoir describes the ways in which the unique sociopolitical history of the Jewish-Iraqi has impacted their foods and the ways in which they are eaten, supplying over 100 healthful family recipes. Refreshing salads, hearty stuffed vegetable and meat dishes, and wholesome dumpling, fish and rice dishes all accompany tales of friendship, loyalty, persecution, escape, exile, and, of course, celebration. ... Read more

Customer Reviews (7)

Grandmother's kitchen
This book brought to life my grandmother's kitchen that I thought may have been lost with time.The nostalgia and palate has since loved this book.Only one complaint is that it is too wet.In general, you have to decrease the amount of water and wet foods (i.e. tomatoes) that the recipes call for, and once you do, they are perfect.

Thanks for this book
The book has many recipes and honestly we enjoyed it, my girlfriend said it was very easy to follow for an american reader. Only thing i did not understand was the history part of that book, i mean if you would buy a cook book you would expect a recipe book. Overall we happy with it, thanks :)

authentic
My wonderful "adopted" aunty, an 80-year-old Iraqi Jewish lady from Baghdad, was delighted to receive this book as a gift. She has been inspired to try out some of the recipes of dishes she has missed eating since her sister, a fabulous cook, passed away.

At last
It's great to finally see a book that documents Jewish Iraqi cuisine.(The only other one I have come across was "The best of Baghdad cooking, with treats from Teheran" by Daisy Iny but that is no longer in print...)

I made a couple of the recipes in this book. They were easy to follow and came out wonderfully. My ancestry is from Bagdad and the spices used there are a little different from those used in this book.But, I enjoy this book very much.The recognition of our foods and history is much appreciated.

This is an unbelievable cookbook!
This book is phenomenal. Rivka Goldman's amazing stories combined with her knowledge of middle eastern cuisine is priceless. The food is SO delicious, and so healthy! The stories told throughout this book are beautiful and inspiring. I am so glad my friend recommended this book to me -- it is worth its weight in gold. ... Read more

Customer Reviews (2)

The history alone is worth getting this book!
I am learning about my Jewish roots and this book has been an incredible help.Oh the smells that are coming out of my kitchen...you should be so lucky!

This cookbook is not for the newbie cook...and the author did explain, when I wrote to her, that there are misprints in some of the recipes. It is easy enough to figure out what to do though..if you know how to cook.I love this book.

LB
I love this cookbook.She has all the traditional Sphardic and Ashkenazic foods that I make for the holidays.The Moroccan carrots are awesome! ... Read more

Product Description
To coincide with the forthcoming 26-part PBS TV series, "Jewish Cooking in America with Joan Nathan", this companion volume includes all the recipes to be demonstrated on the shows--35 of which have never before been printed. 100+ photos & illustrations.Amazon.com Review
Joan Nathan, an American, author of The Children's Jewish HolidayKitchen, lived in Jerusalem for three years. Her review ofJewish-American cuisine contains more than 300 kosher recipes, with addedinformation on Jewish dietary laws and Jewish culture, drawing from bothSephardic and Ashkenazic traditions. She gives Old World cooking extensivecoverage, including foods from Bukhara, Salonika, Israel and Georgia, andwrites knowledgeably of New World adaptations. The recipes cover Jewishstandards, like homemade bagels and pickled herring and moreAmerican-influenced dishes like Cajun matzoh balls with green onions, orAmerican haroset. The book won the 1995 Julia Child Cookbook Award in the American Category. ... Read more

Customer Reviews (11)

Excellent recipes and cultural and historical information
Jewish cooking is intertwined with the Jewish people, cultures and history. This masterfully written book is one I bought many years ago and the book has everything including very interesting recipes. The recipes come from all over the world and are not just your ordinary set of recipes. I have tried many and these were some of the best (but they were all good);The chicken, lime and tortilla soup (9.6/10) comes from Mexico ; spinach and cheese kugel (9.4/10) ; cholent (beef barley stew (9.6/10). The index is very nice and I am still searching for more. I will also want try some of the more unusual recipes like spinach rubarb soup Poland, stuffed grape leaves, meat pies , and more. It's a jewish food trip around the world and I am still touring.

The New Good Housekeeping
Fabulous cookbook!Great recipes with detailed instructions.You don't have to be Jewish to love the food presented in the book.So many variations on the same theme, you'll be amazed. Every recipe I have made has been tried and true, a must for every kitchen.I aggree with other reviewers that the book makes for wonderful reading as well, history, stories, background, a real keeper!!

Ess, ess, mein kindt!
News flash! Not everybody's chicken soup is the way your bubbe used to make! This is a great cookbook, filled with recipes from all over America, of Sephardic and Ashkenazic origin, influenced by where people settled. Gefilte fish is made with whitefish, salmon, haddock or shad, depending on what fish swims in the ocean, lake or river near by. There are latkes with zucchini and chili in Arizona and curried sweet potatoes in Flatbush.

Along with the recipes, you get history, culture and religion. What could be bad? Certainly not the Chocolate-filled Rugelach! Gosh, I'm getting hungry just typing this.

A Taste for Mind and Tongue
The receipes are functional, even if you are not a gourmet chef.But the stories behind them are just fun to read!A taste--for the mind and tongue--of what life was like for some of our ancestors. I recommend the story of the orange, and the recipe for cranberry applesauce!

An excellent cookbook to read and to cook from
What I love most about this cookbook is how international it is. I've never seen another cookbook with so many great recipes from so many different countries. It makes sense really, if you consider that Jews have come to the U.S. not only from Eastern Europe, but also from Egypt, Iran, Turkey, Cuba, Mexico, Morocco, Spain, etc. Consequently, many of the recipes, such as ceviche and chicken adobo, were a welcome surprise in addition to Jewish favorites such as knishes, hamantashen, and matzoh ball soup. Introducing most of the recipes are fascinating personal stories of the people who've brought their wonderful culinary traditions to America. Any food lover/cook will appreciate the heartfelt style of this excellent cookbook. ... Read more

Product Description
"A land of wheat and barley, and grape vines and fig trees and pomegranates; a land of olive trees and honey ...you shall eat and be satisfied."
--Deut. 8:8-10

A Celebration ofclassic Jewish vegetarian cooking from Around the World

Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora--from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.

From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar--festival and everyday meal alike. Marks’s insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora’s global legacy of vegetarian cooking. ... Read more

Customer Reviews (29)

Great recipes with a lot of heart!
This evening I made Gil Marks' Hungarian Cream of Mushroom soup and it came out so amazingly delicious that I couldn't help myself but write a sparkling review! Since I bought this book I've made Potato Knishes, Kasha Knishes, Moroccan Red Lentil and Chickpea soup, and Hungarian Potato Dumplings and all have been really easy to prepare and absolutely delicious!I love the little introductions to each recipe as well...it makes you understand how truly connected Marks is to the dish.Best vegetarian cookbook I've ever had - hands down.

Need no other cook book
This cook book is the best cook book I have ever used.First of all, the recipes are perfect.I have never needed to add anything differently to the spices or the proportions or anything.I also know that I can trust the recipe to bring to a potluck/dinner with guests- as in I don't have to test it ahead of time.
In addition to all of that, the recipes are so diverse.As a vegetarian, I can create complete meals from it all the time.Between the legume recipes, the cooked vegetables, salads, and savory pastries, I'm never bored.Plus, it's not hippy-vegetarian food.The recipes have been used for hundreds of years, so I've found my friends who are skeptical of vegetarian food are always impressed.
And, I've got to be honest, I love the map of the spread of eggplant salad... But for real, the history of the food, Jewish communities, and specific ingredients just puts a delicious icing on the already delicious cake of this cook book.

loved it!
My folks gave this to me as a gift, and it not only has fantastic recipes, but I enjoy reading the discussions of the various cultural traditions from around the world.

I cooked my entire Pesach dinner using this book - I went with a mostly Turkish theme with the dishes, and I got rave reviews.Beats the heck out of the same old yucky matzoh kugel!!:)

One of my favorite cookbooks!
I can't say enough how wonderful this book is. I try to use it as much as possible and so far the recipes I have made have all been stellar. I'm vegan and I was happy to find that many of the recipes are vegan by default. And even the non-vegan recipes can be veganized easily by replacing milk with soymilk and butter with vegan margarine. So far I've made:

Sephardic red lentil soup - absolutely my favorite lentil soup EVER. It never fails me and I've made this more than anything else in the book.
Egyptian potato soup - fantastic potato soup flavored with lemon juice.
Moroccan pumpkin soup - deliciously spiced with a beautiful orange color.
Bazargan (Syrian bulgur relish) - a must have for meze. Goes well with crackers and pita.
Sephardic rice stuffed peppers - hearty, filling and very easy to prepare.
Turkish bulgur pilaf - wonderful on it's own or stuffed into peppers.
Moroccan fiery marinated olives - Wow!
Bukharan samsa - light pastry surrounding delicious butternut squash filling
Moroccan vegetable stew - perfect on top of couscous with onion cinnamon raisin topping (also in book)
and many more...

Another positive aspect of this book is the history. The author has really done his research and offers insightful information about the origins of specific foods and dishes. So very interesting! A history of food and cookbook in one. A must buy.

review
This is an excellent book for anyone wanting to increase their repertoire of both Jewish and/or vegetarian cooking.It should be true revelation to any Ashkenazic Jew who only knows the heavy, meat filled cookery that was the tradition of so many or our families in the past.

I would give this book my highest recommendation. ... Read more

Product Description
Jewish Cookery by Leah Leonard is the classic compendium of Jewish cuisine. First published in 1949, it is the authority to which cooks have turned for generations. Not only does it include recipes for hundreds of traditional Jewish dishes -- from universally familiar preparations to little-known regional specialties -- but it also gives instructions for maintaining a kosher kitchen, dozens of suggestions for Sabbath and holiday meals, complete guidelines for Passover dining, a basic nutritional and technical introduction to cooking, and much more.

All the Jewish favorites are here: challah (Sabbath egg bread), bagels, cheese blintzes, homemade cottage cheese, beet borsht, homemade farfel, kreplach (dumplings), kasha-varnitchkes (buckwheat groats with bow-tie noodles), mandlen (soup nuts), gefilte fish, baked herring, chopped liver, fried calf's liver...and more!

Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown's Classic Cookbook series features a collection of the world's best-loved foreign cookbooks, specially adapted for use in American kitchens. Authentic and comprehensive, these reasonably priced books are a welcome addition to the culinary library of any cook. ... Read more

Customer Reviews (1)

Cook book
Received product as promised. However, I need to read the condition of product a bit closer. This was used more than I had anticipated. Not able to pass on as a gift. ... Read more

Product Description
Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan’s decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother’s table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families’ recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.

Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year. ... Read more

Customer Reviews (7)

My most Favourite Cookbook
As the owner of at least one million cookbooks and a trillion food magazines I constantly return to this book for its superb recipes. They always work and have become part of our family holiday food history from the pickled salmon to the chocolate roulade, the cabbage strudel and many more. Just wish it was on my Kindle.

Rosh Hashanah gift for mothers
I bought this book as a gift for my mother and my boyfriend's mother. From the cover, I thought it would be full of pictures of delicious Jewish food. Besides recipes, I think a good cookbook should have mouth-watering pictures. When I flipped through this book at my mother's house, I didn't find a single picture! I was so disappointed. My mother seemed to like the recipes and tried some to varying degrees of success. Overall, the cookbook seemed very well researched and organized, but I wish there were pictures.

Cooking
This is an excellent book.I love to cook and I love to cook all kinds of foods.

Holidays made easy by Nathan
Clear, succinct and easy to follow,Every recipe is a romp through generations of Jewish cooking. Nathan brought back my childhood rememberances of wonderful holiday dinners

Best book for newbies, experts, historians, and foodies
Jewish Holiday Kitchen is/wasmy favorite Jewish cookbook to use and to give, and this is the revised version. I don't know if it has all of her recipes from the first, plus some from her baking book, or if some from Kitchen have been left out.Unless you are looking for specific recipes from the first book (see below) this new one is a safe bet.
Great Gift:the descriptions of holidays include both the basic (for those without much Jewish education), and the deep, fascinating details of traditions unique to regions, history, etc.
Great recipes for the basics: yes, Holiday Kitchen had the best cookie dough hamentaschen of dozens tried, challah, and more.The hamentasch recipe is different from the one in her Holiday Baking, and in her Kids Jewish cooking.I don't know which made it into this revised version.
Great recipes for foodies:I've eaten my way across Morocco and tried dozens upon dozens of recipes for bastilla, the fillo pie from Morocco often filled with pigeon and dusted with powdered sugar.Her version, with chicken, is absolutely positively the best.Her potato kugelettes are another favorite; they are an elegant, simple, delicious addition to Passover, Hanukah, or any meal you want to look special. ... Read more

Customer Reviews (8)

Flimsy, tiny paperback version.Very disappointing.
The Art of Jewish Cooking was nothing like the original version I had.It was a tiny, flimsy version that wouldn't hold up to a month of use in a real kitchen.

The Greatest Cookbook Ever Written
I received my first copy of this wonderful cookbook over 50 years ago.I have since bought more than 20 copies as gifts and replacements.There is not a bad recipe and all are easy to follow.Well written,well thought out, I highly recommend this book.

A Classic
I have searched for years now to find a good meat knish recipe.The web yielded no good results and the other books on Jewish foods fell short.This little book delivers!I was first impressed with the mini index on the back of the book and immediately went to the section on Knishes, Piroshki and Blintzes and found what I was looking for.Other gems are the sections on Appetizers and Party Snacks (chickpea hot dogs, traditional chopped liver), Pickles (delicious Pumpkin pickles) and the very basic but classic home made noodle recipe.Definately a must have book packed with both vegan and traditional recipes.

The Art of Jewish Cooking
The Art of Jewish Cooking (Grossinger) has been and will always be a favorite of mine! VERY easy instructions and VERY VERY Jewish - lol.The only thing that you may want to substitute in the recipes -- the 'fat' type products (chicken fat (!) shortening) that can be easily replaced using any type of oil/healthy-type spread(s).I've used and loved the recipes and adore this book! 10 Stars ! ! ! The Art of Jewish Cooking

The Jewish cookbook standard
This is the cookbook that started it all and the book by which all other Jewish cookbooks aspire.It is homey and the recipes contained in its pages are sure to please your old-world longings or handed-down memories.Be forewarned that none of the original recipes are low-cal, low-fat anything and if you indulge, you can almost hear your arteries slamming shut.But just one taste of a light, fluffy matzo-ball . . . let me tell you, it's a machiah! ... Read more

Product Description

A Comprehensive and Beautiful Treasury of Jewish Cooking

There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.

The World of Jewish Cooking offers an astonishing array of delicacies, including: Pastilla (Moroccan "Pigeon" Pie) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons)Amazon.com Review
Rabbi Marks explains how the Jews, spreading to all corners ofthe world beginning with the Diaspora, adapted their recipes to localingredients and adopted the local fare, often giving it new twists. Ahistorian and a chef, he provides a clear explanation of what makes adish Jewish and why so many Americans associate Jewish cooking withEastern European food. You don't have to be Jewish to enjoy the morethan 500 recipes Marks includes. A wealth of historical and culinaryinformation, as well as photos and drawings, accompany the recipes. ... Read more

Customer Reviews (9)

I made stuffed cabbage
This book is great.I'm relatively new to cooking and always thought that stuffed cabbage was something fancy that only grandmothers could make.The book gave clear instructions and helped me to make a delicious stuffed cabbage dinner.I also recommend the Tsimmes.

The book doesn't revolve around holidays and instead focuses on incorporating food from Jews all over the world and at different points in history.In addition to the recipes, it includes jewish history and how it relates to the recipes presented.

jewish cooking
Probably the best of all my Jewish cookbooks.I keep sending it as wedding gifts -- much appreciated by recipients

Great reference, but sometimes sacrifices taste for history
This book is definitely a keeper for anyone interested in the connection between Jewish religion, Jewish culture, and food. The author has done a thorough job of researching the food heritage of different Jewish groups, and really gets in to the nitty-gritty details. Moroccan vs. Yeminite use of spices, for example, or why and how different groups serve chicken on the Sabbath. A truly fascinating, rich piece of history.

That said, sometimes the author tries so hard to be authentic that the resulting food turns out pretty mediocre to the modern palate. Let's face it -- being Ashkanazi in the Middle Ages during the dead of winter left one with few options (perhaps this is why there are so many Sephardic recipes!). A sephardic sweet and sour celery dish was essentially celery boiled in lemony-water, which tastes just about as appetizing as it looked (think pale mushy flavorless celery).A Morrocan Pigon-pie was interesting for its mix of fruit and meat, but really dense and dry. I'm apprehensive about trying many of the Ashkanaz classics, such as gefilte fish and stuffed cabbage, because in comparison with more modern versions these read like they will turn out quite bland and with an undesireably mushy texture. That said, several of his Sephardic dishes have turned out brilliantly and full of flavor, like a Yemenite Chicken stew and several Indian dishes.

All in all, I recommend using this book to get inspired and to explore other Jewish food cultures. However, use your instincts and check out more modern recipes if you're unsure that the final result might be just a conversation piece and not actually yummy.

One of the best cookbooks I own
This is right up there with the Joy of Cooking for me as being one of the essential cookbooks I own. In addition to learning more about Jewish cooking, it has also sparked my interest in Ethiopian cooking in general after trying out some of the Ethiopian recipes included in the book. I also was fascinated to learn that the origin of empanadas (which my family makes all the time) is actually Persian and Iraqi, known as sambuzaks. Now I use the sambuzak dough recipe for my empanadas! This books holds tons of little historical lessons about food that are really wonderful to read. The recipes themselves are fantastic. I highly recommend this book!

Wonderful cookbook and cultural lesson!
This is absolutely my favorite cookbook.The recipes are simple and delicious and the variations that are included offer even more ways to prepare the same dish.Everything that I have tried from this cookbook has turned out so good and have resulted in some of our favorite dishes.
Rabbi Marks also includes information about spices and vegetables and Jewish culture making the cookbook a fascinating read as well (I actually read the whole cookbook before I even tried any of the recipes!).
It is well worth the money! ... Read more

Product Description

Deeply rooted in ancient rituals, the seasonal rhythms of the land of Israel, and biblical commandments, the Jewish holidays mark a time for Jews around the world to reconnect with their spiritual lives, celebrate their history, and enjoy tasty foods laden with symbolic meaning. With Phyllis and Miriyam Glazer's The Essential Book of Jewish Festival Cooking as your guide, you will gain a rich understanding of the Jewish calendar year and its profound link to the signs of nature and the produce of the earth in each season. This landmark volume addresses a central question often left unanswered: Why do we eat what we eat on these important days?

Organized by season, the ten chapters cover the major holidays and feast days of the Jewish year, providing more than two hundred tempting recipes, plus menus and tips for creative and meaningful holiday entertaining. In-depth essays opening each chapter illuminate the origins, traditions, and seasonal and biblical significance of each holiday and its foods, making the book a valuable resource for Jewish festival observance. Inspired recipes add a fresh, contemporary twist as they capture the flavors of the seasonal foods enjoyed by our ancestors. For Passover, prepare such springtime delights as Roasted Salmon with Marinated Fennel and Thyme, alongside Braised "Bitter Herbs" with Pistachios. On Shavuot, characterized by the season's traditional bounty of milk and the wheat harvest, try fresh homemade cheeses; creamy, comforting Blintzes; or luscious Hot and Bubbling Semolina and Sage Gnocchi. At Purim, create a Persian feast fit for a king and learn new ideas for mishloah manot, the traditional gifts of food.

The Essential Book of Jewish Festival Cooking offers accessible, healthful, and intensely flavorful recipes with a unique and tangible connection to the rhythms of the Jewish year. The Glazer sisters will deepen your understanding of time-honored traditions as they guide you toward more profound, and delicious, holiday experiences.

Customer Reviews (7)

Jewish Festival Cooking
This is a great book with loads of information.Recipes are easy to follow and have staight forward directions.
I have tried a number of the recipes and they are very good.

Wow, that guy didn't get this book at all!
Only for Jewish Festivals, one of the reviewers said???
Trust me -- once you make the gorgeous & fabulously savory Spinach-Feta Quiche with Fresh Basil;the Melt-in-your Mouth Breakfast Scones,the super-easy, berautiful-to-look-at Chicken with Dates & Twelve Garlic Cloves, the Persian roasted chicken in saffron & lime juice, the Frangelico and hazelnut truffles, honey brownies, brioche French toast, fresh corn casserole --or even the salad of goat cheese & figs, avocados in fresh beet salad, basmatic rice with tree spices & dried fruit -- I could go on and on -- you won't save these recipes just for the festivals.I'm the co-author, and I make the recipes all year round, some for special occasions, some just 'cause I feel like it (and actually, I make the quiche with variations every time I go to a pot-luck!).

This is a truly global-ethnic-healthy Jewish cookbook, influenced as much by our years in Israel(Phyllis is a celebrity culinary writer & consultant in Israel) --as by our own remarkable family heritage.You won't find any calls for margarine, or chemically-created "non-dairy creamer" here -- just incredibly delicious, sensuously pleasing foods in a book that is so rich with lore, you can read it just for the sheer and joyous adventure of it.

Every recipe a gem
I have now tried almost every recipe in this collection. Every one has been absolutely delicious ... Instructions are clear and easy to follow, and the commentaries are wonderful. It is now my favorite present -- my non-Jewish friends who have eaten dinners chez moi with recipes from this collection have also ordered the book!

A cookbook not just for holidays.
Where did the tradition of eating Kreplach on the Purim originate? Why were pomegranates, of all fruit, adopted for the Shehecheyanu on the second day of Rosh Hashana? You'll find all of this information in this cookbook.

Some holiday foods, say the Glazers, have rabbinic sources. For other foods it is a question of putting your prayers where your mouth is, like the Rosh Hashana honey cake for a sweet year. Other foods have become part of the tradition by word association. Carrots, say the Glazers, are associated with Rosh Hashana because the Hebrew word "gezer" is reminiscent of "gzar din" - we should be judged for a good year.

These and many other bits of Jewish food lore make this cookbook not only a treasure of Jewish traditions and a collection of great recipes, but a truly great read. The recipes are conveniently organized in menus and the ingredients are highlighted in red print. Each dish is gender-coded "M" for meat, "D"and "P" in the menu.

Like the Jewish year, The Essential Book of Jewish Festival Cooking starts with Pesach. There is a treasure of 31 Pesach recipes in 40 pages.

The Glazers quote liberally from their mama's Ashkenazi kitchen, but Sephardic folk traditions are not neglected. Maimonides, we are told, suggesting sipping honey water as a 12th century Viagra. Find this tip in the Tu B'Av chapter, the holiday of love.

The foods of the holidays, say the Glazers, are closely entwined with the agricultural growth cycle in the Land of Israel. The fruits and vegetables, herbs and spices that abound in Israel at the time of year were integrated into the lore of the holiday. During the exile from Israel our food traditions continued to be linked to the land of Israel. This is a nice thesis, but I am not so sure about some of her examples.

This Jewish tradition foodbook/cookbook is a book that you'll use in the kitchen or you'll read curled up with on the couch and discover a thing or two about Jewish food traditions.

Very Good, but may not be the most useful.
`The Essential Book of Jewish Festival Cooking' by Phyllis Glazer and Miryam Glazer and `The New Jewish Holiday Cookbook' by Gloria Kauler Greene are two leading representatives of a great cookbook subgenre which may be unique among all cookbook flavors in that they represent that extraordinary relation between Judaism and food. Like the exceptional `Jewish Holiday Cookbook' by Joan Nathan and unlike the encyclopedic `New York Times Cookbook of Jewish Recipes', both books spend much space and words on the practice of kashrut or keeping kosher. But this is not the whole story. There are numerous Jewish culinary traditions which are not directly related to kashrut, such as the traditions surrounding the number of challah loaves baked for the Shabbat or the number of bumps on the challah loaves (The magic number here is 12, representing the 12 tribes of Israel, so the tradition is to have 12 loaves. More practical is the tradition to have two loaves each with 6 bumps created by the braiding of the bread before baking.)

There is one major difference among these three books which is evident in their titles. Ms. Glazer's book deals with `festival' cooking while Nathan and Greene deal with `Holiday' cooking. The subtle difference here is that the festival book does not cover Shabbat and the two `holiday' books do.

To a non-Jew, my guess is that since there are 52 shabbats in a year, while there are at most seven or eight major `festivals', it is much more important to have a book covering Shabbat as well as the yearly holidays. Between Greene and the Glazers, I find at least one other big difference in that Ms. Greene gives far more coverage to the creation of challah, which may be the single most important Jewish holiday recipe in any of these books, as it seems to be the one food which tradition calls for at every Shabbat. In fact, even though Joan Nathan's book combines two books, one of which is on Jewish holiday baking, Ms. Greene's treatment of challah, at least in the details she give for braiding several different numbers of dough strands is the most extensive. Among the recipes from the three books, the amateur bread baker in me prefers Ms. Nathan's recipe, as it uses the least (1 packet) yeast and calls for the longest raising time. She (and Ms. Greene) also use my preferred `active dry yeast' rather than the `rapid rise' yeast.

All three books deal in depth with Jewish holiday traditions, although Ms. Glazer and Ms. Greene seem to have better rabbinical sources and seem to be more dedicated to the details of the traditions. Of the three, Ms. Greene seems to touch me more effectively in her discussion of these traditions than the other two.

All three writers are primarily from the Ashkenazy tradition, although all three also give fair treatment to Sephardic dishes and menus. If you are really interested in Sephardic menus primarily, Ms. Nathan spends much of her space on Sephardic menus.

If you are willing to take a recommendation from a goyem, I recommend Ms. Greene's book most highly, followed by Ms. Nathan's book for her many baking recipes; however, all three are quality books.
... Read more

Product Description
Traditionally associated with the heavy, fat-laden foods of Europe — deep-fried latkes, chicken fat, and achingly sweet desserts — Jewish food is, in fact, far more varied. Jews who migrated to other parts of the world developed cuisines unique to their new countries, yet still flavored with the tastes of the Middle East and the strict requirements of Jewish dietary laws. This beautifully illustrated book takes the reader on a fascinating journey around the world, showing how Jewish cookery adapted and why it offers so many health benefits. There is the light, flavorful Mediterranean diet of Greek Jews and the Moorish-influenced food of the Jews expelled from Spain in 1492, both of which are rich in natural antioxidants, as well as the grain-based dishes of North Africa and the fragrant salads of the Middle East. With recipes like Egg and Onion with Cilantro, Nutty Spinach with Raisins, Schmaltz Herrings, Roast Duck with Cherries, and Ginger Hazelnut Cookies, this cookbook is a treasure trove of delicious, nutritious recipes for meat-eaters and vegetarians alike. ... Read more

Customer Reviews (4)

Great book with nice stories
So far this is a book that I will have for a very long time. It is well written and well illustrated.

The Healthy Jewish Cookbook: 100 Delicious Recipes from Around the World
Thanks for a great book..

Visual and taste-pleasing compilation.
The Healthy Jewish Cookbook collects one hundred mouth-watering recipes from around the world. Full-color photographs illustrate cultural delicacies from Fava Beans in Olive Oil, to Roast Tomatoes with Garlic, to Vegetarian Cholent, Spiced Lamb Cutlets, Coconut Bread Pudding with Strawberries, and much more. The meticulous instructions touch upon the history, tradition, and health benefits of individual recipes as well as the mechanics of how to prepare them. An index allows for quick and easy references in this visual and taste-pleasing compilation.

A perfect gift from Eichlers of Boro Park
I purchased a copy at Eichlers Judaica (Boro Park), and i was amazed at this beautiful collection of pictures, and very good recipes. ... Read more

Product Description
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions

Food is more than just sustenance. It's a reflection of a community's history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores both unique cultural culinary traditions as well as those that unite the Jewish people.

• Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za'atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world
• This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout
• Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food

The Encyclopedia of Jewish Food is an informative and eye-opening guide to the culinary heart and soul of the Jewish people. ... Read more

Customer Reviews (1)

Everything the Title Promises
This book, Gil Marks' fifth, takes Jewish cookbook writing to a whole new level.
Marks ventures out of the genre of recipes peppered with anecdotes and cultural observations (the hallmarks of virtually all Jewish and general cookbooks with which I'm familiar) and presents us with a resource book for everything we want to know about Jewish food.The book has information about a whole range of "Jewish foods" from the Biblical (e.g., matza), to the rabbinic/traditional (e.g., charoset), to the cultural (e.g., bagels, blintzes, seltzer, etc.), even to items where Jews had major commercial impact, though not normally thought of Jewish in the culinary or cultural sense (e.g., bananas, yogurt).We are also given a historical sweep of how basic universal foods (e.g., bread, meat, cheese) were prepared and appreciated from biblical times to the present.
Where appropriate, etymologies for the names of the foods are given, religious significance or symbolism is explained (supported by a range of references including the Bible, Talmud, responsa, and related literature), and the cultural and culinary context are made clear.Historical factors play a very large role in the explanations; Marks uses his understanding of both general Jewish history as well as the history of the various foods to explain how various Jewish foods developed (or disappeared) for reasons relating to geography and time.For example, raisin wine took the place of 'regular' wine where fresh grapes were unavailable, and horseradish replaced fresh greens for the Passover bitter herb for similar reasons. Conversely, when herring and hamantaschen (or its German antecedent) entered the orbit of Ashkenazic Jews, they readily became part of the Jewish story.And, despite these examples, the book is far from ashkenaz-centric.Moroccan, Persian, Ethiopian, Greek and Syrian (etc., etc.) food traditions all become part of the corpus of Jewish food and find their appropriate home in this magisterial volume.
Besides living up to its name as an encyclopedia, this is still a cookbook, too.Many recipes are included (350, I believe), though not as many as you'd expect in a 600+ page book.That's because what you're really getting here is not the standard cooking manual.You're getting a window into Jewish life as defined by food (such a huge part of an culture, but of Jewish life in particular, I believe), along with clear and easy-to-follow recipes you can use in your own cooking. ... Read more

Customer Reviews (9)

Getting one for son going away to university
I and hubby have been using this book for over a decade.It's dog-eared and stained and falls open to our favorite recipes.One of the reviewers mentioned the matzo ball recipe-that's the only error I've found, but what cook doesn't add and "improve" the recipes given?It still doesn't take away from this simple, easy to follow, and delicious recipes.My 18yr old son, going away to college, is taking ours' with him, his favorites being the kugel, the chicken soup (and matzo balls-correction will be written in), brisket, all the different kinds and many more.I have to buy this from an independent vendor now, but the extra shipping is well worth it.I have a ton of cookbooks, and this one, along with my Fannie Farmer, regularly leaves the cookbook shelves.Enjoy!

family favorite
My mother, grandmother in law (95 and still cooking!!!) and I all use this cookbook regularly.My regular recipes are her chicken soup (she uses parsnips and leeks, in addition to onions and carrots) and roasted potatoes.

Sadly, this cookbook is an absolute MESS.
I have owned and used this cookbook for several years now, and have made several recipes. Unfortunately, there are HUGE problems with the recipes. Clearly, this book was rushed to press without careful editing.

For example, the Matzo Ball recipe calls for only 1/2 cup of Matzo meal, along with 4 eggs and 4 Tbsp of oil. I made this recipes several times, and was extremely frustrated that the batter could never be rolled into a ball shape. I was left with boiled, oily mush. Well, I have since checked numerous other recipes for Matzo Balls, and they always call for ONE cup of Matzo meal, not 1/2 cup, along with the 4 eggs and 4 Tbsp. oil. Clearly, no one bothered to proofread or test the recipe as written. I'm sorry, if you are going to have a Jewish cookbook, the Matzo ball recipe can't be published with such a huge error, rendering the recipe useless.

Then, I made the Stuffed Cabbage. This recipe is listed as making "6 to 8 servings". That is completely false. It makes about triple that amount! I was astounded that I needed to use 3 big lasagna pans to hold the recipe. I didn't know where to store it all! Looking back at the recipe, it does call for TWO LARGE HEADS of cabbage, so it should be obvious that this recipe will make more than "6 to 8 servings".

Mama Leah might be a wonderful cook, but this cookbook is a mess. Don't trust the recipes. I have numerous cookbooks, and this is the first time I have run into these sorts of glaring problems with one of them.

My old standby.
This is the most useful Jewish cookbook on my shelf. Better than the glitzy hardcover ones with full-color photos. Better than any of the big names in Jewish cooking (although I suppose Mama Leah is a big name of her own, having run a chain of takeout shops in NY). This book is hands-down the Ashkenazi cooking primer. The recipes are simple and no-frills. They are easy to follow and amazingly they always turn out tasting just like I remember the foods from my childhood.

Best Traditional Jewish Recipes
I own a number of Jewish cookbooks but this one can be counted on all of the time.The instructions are easy to follow and all of the recipes are delicious.Over the years I have made close to half of them and I have not been disappointed.It reminds me of my grandmother's kitchen. ... Read more

Amazon.com Review
Product Description

An inspiring collection of kosher recipes-from the simple to the sublime-all created with the slow cooker.

In Jewish Slow Cooker Recipes, the encore to her classic book, Jewish Cooking for All Seasons, Laura Frankel, a respected kosher chef and mother of three teenagers, shares more than 120 easy, delicious recipes for everyday and holiday meals-- all conveniently prepared in the slow cooker-a staple of Sabbath cooking which Frankel affectionately calls her "Shabbat miracle machine."

In this delicious collection, you'll find

• A wonderful range of dishes, from the traditional Sabbath Cholent (a hearty beef and potato stew) and Dafina (the savory Moroccan answer to cholent), as well as Falling-Off-the-Bone Short Ribs, Vegetarian Chili, Spicy Chicken Meatballs, Olive Oil Poached Halibut, Garlicky Pot Roast, Cassoulet, Maple-Pecan Bread Pudding, and Key Lime Cheesecake
• Frankel's signature blending of flavor, convenience, and world-spanning influences
• A tantalizing collection of mouth-watering recipes that you can make for any meal, from appetizers and soups to main dishes, sides, and even desserts and breakfast

Taking familiar favorites, international specialties, and holiday classics to a whole new level, Jewish Slow Cooker Recipes is for every home cook-kosher or not-longing for time-saving, family-pleasing slow cooker meals using the freshest, high-quality ingredients available in your local supermarket and food community.

Browse Recipe Excerpts

• Roasted Parsnip and Jerusalem Artichoke Soup
• Cholent
• Kishke

Customer Reviews (7)

Great refence book
This is a wonderful cookbook for people who want to be able to have hot meals without babysitting the food.There is a lot of preparation needed, and the recipes call for ingredients that many cooks do not have on hand.One item, many of the recipes call for at least a 6.5 quart crock pot which is larger than many people have in their house.

Great addition to the Kosher Kitchen
I consider myself to be an accomplished cook and am always looking for unique additions to my cookbook shelves. I found this at a Jewish bookstore in Brooklyn and couldn't wait to get it home to give it a try. For anyone in a kosher home who is looking for Shabbos lunch recipes this will be a great addition to your kitchen. My daughter hates standard cholents and I have been looking for recipes that could cook overnight in a crockpot and be ready for Shabbos lunch. Everything I have made so far from this cookbook has been a hit. From the Belgian sweet and sour beef and onion stewto the garlicky pot roast to the Cassoulet everything has been either very good or great. For those of use who are Shabbos observant there will need to be some small adaptions which are typical and not too hard. I would highly suggest this cookbook for anyone looking for something different than the standard beans and barley cholent. Obviously this cookbook isn't limited to those of us who keep kosher or are Sabbath observant, it should be a welcome addition to anyone who uses a slow cooker.

An outstanding presentation especially recommended for Jewish kitchens and libraries catering to Jewish cooks
Kosher recipes from easy to complex are presented in a fine slow cooker collection perfect for holiday and daily dishes. From traditional Shabbath Cholent to Garlicky Pot Roast and Sweet Potato Salad with Preserved Lemons, this packs in traditional and modern Jewish kosher fare in an outstanding presentation especially recommended for Jewish kitchens and libraries catering to Jewish cooks.

too difficult
I like to use the slow cooker/crock pot to make quick, easy meals.Most recipes I have for the crockpot use a lot of pork and non-kosher ingredients, so I thought it would be nice to have a kosher version.
So far, however, the recipes seem too complicated with too many ingredients/ spices.It is definitely written by a "gourmet" chef vs. a working mom/housewife who wants something easy and simple to make for the family
I will try some of the recipes for when I have company/more time

Not as easy as I had hoped
I had hoped that the recipes in this book would be easy---just throwstuff into the crock pot, and it will come out delicious in 12 hours. However, the recipes, although they sound glorious, are not that easy, at least to me a primitive cook. But as far as wonderful recipes that can be made kosher, this book is excellent. ... Read more

Product Description
Just in time for the High Holy Days, the bestsellingmaestro of low-fat cooking makes the cuisine that gave us chicken souphealthier than ever

Jewish cooking with a light touch? It soundslike an oxymoron, but Steven Raichlen--who continues to teach millionsof Americans how to adapt rich dishes to today's leaner culinarylifestyle--proves it's not. Here, some of the heretofore heaviest foodin the world is transformed by savvy techniques similar to those heshared in his award-winning High-Flavor, Low-Fat cookbookseries.

In his newest book, readers will find delicious kugels,pirogis, and latkes of Raichlen's childhood reinvented with freshingredients, "bake frying,"and grilling techniques, and flavorfulsubstitutions. Healthy Jewish Cooking is full of secrets: Yukongold potatoes have a richer, more buttery taste; chicken broth insteadof schmaltz lightens up dishes while cinnamon and nutmeg spice themup; olive oil replaces butter in Hanukkah fritters with honeysyrup.

Tantalizing color photographs accompany all the recipes inthis festively packaged book whose ingenious practical tips make it alifesaver for the health-conscious Jewish holiday cook and gift giver.Amazon.com Review
No, says author Steven Raichlen, healthy Jewish cooking is not an oxymoron.Inspired by the large family gatherings of his childhood which were filledwith homemade Jewish delicacies, Raichlen set out to re-create these mealswith an eye towards the fat- and cholesterol-conscious. And he's done well.Raichlen finds still-tasty ways to greatly reduce or cut out schmaltz(rendered chicken fat), butter, oil, and eggs. With meat, he advocatesusing just enough for flavor but upping the ratio of vegetables, and to trygrilling to release a smoky sweetness.

By following his "10 commandments" of healthy cooking, you'll be able tohave traditional and not-so-traditional Jewish meals--but with drasticallyless fat and calories. Remember to "Think flavor, not fat" and "Roast yourway to aroma" and you're on your way to lighter versions of old favoriteslike the Amazing Low-Fat Chopped Liver, Cheese Blintzes, and Sweet and SourTurkey-Stuffed Cabbage Rolls. Raichlen's family included Ashkenazi andSephardic Jews, so in addition to German and Eastern European-inspiredrecipes, he also includes Moroccan and Middle Eastern dishes like GreekLamb Stew with Romaine Lettuce and Dill and Bulghur Pilaf. For kugelaficionados, there is an entire chapter of sweet and savory recipes. Thereare many kosher recipes and suggestions on how to amend nonkosher dishes.

Besides the appetizing, straightforward recipes, the allure of HealthyJewish Cooking is Raichlen's remembrances of the men and women in hisfamily who taught him how to cook and appreciate the importance of food inthe Jewish culture. "Above all, have fun," says Raichlen. "Jewish cookingis about family, love, and abundance. Cook with all three and your lifewill be rich beyond measure." --Dana Van Nest ... Read more

Customer Reviews (4)

Not an oxymoron Steven's way!
from The Orange County Register
September 13, 2001

by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

With Jewish cooks busily preparing for Rosh Hashanah (beginning Monday
night), the last thought on anyone's mind is low fat, but Steven Raichlen's
new cookbook, "Healthy Jewish Cooking" (Viking), a lusciously photographed
homage to his family, offers tasty renditions of over 150 classic Jewish
recipes that nourish the soul without damaging the heart. And with his
slimmed-down versions of his family's beloved recipes, we can now have our
knish and eat it too.

"The great cooks of my childhood - who came of age during the depression - were more interested in filling plates than in the health consciousness of their dinners," says Raichlen, who was a restaurant critic for a major city magazine in the '80's and eating out constantly when he developed a cholesterol problem.

So he began reducing the fat in his favorite recipes, and the result was his "High-Flavor, Low-Fat" series. Now Raichlen, famous as the grilling guru ("The Barbecue Bible," "How to Grill"), applies his 10 Commandments of
low-fat cooking to the last bastion of the clogged artery, Jewish food, with "think flavor, not fat" his mantra.

"'Barbecue Bible' took me four years to write," says Raichlen, who
traveled to 25 countries on five continents researching the book, writing
"Healthy Jewish Cooking" during the same period. "There was a lot of
overlap. The Middle East is one of the real hotbeds of grilling expertise.
Barbecue is not part of the Ashkenazi (Eastern European) tradition. I don't
ever remember watching my grandfather grill, for example, but in Israel it's very much a part of their culture."

So what will the Raichlen family be eating this Rosh Hashanah? Surprise, surprise.

Son Jake Klein of HeartBeat at the W Hotel in New York (and incidentally the food stylist for "Healthy Jewish Cooking") will be visiting, and together father and son will fire up the grill. "We will probably be the only Jewish family in Miami to barbecue its brisket instead of braising it in the oven with dried fruits. We will rub it with cumin, paprika, garlic, salt and pepper and smoke it for six hours. It will be amazing barbecue, the way God meant for you to eat it!"

Sweet foods are the order of the day on this holiday. "At the beginning of Rosh Hashanah, the Jewish New Year, we wish for sweetness," says Elaine Asa, wife of Fullerton Temple Beth Tikvah's Rabbi Emeritus, Haim Asa, "so we dip apples in honey as our hope for a sweet year." Challah, the symbolic sweet egg bread, normally braided, is baked round for Rosh Hashanah "to symbolize the continuity of life," says Asa. "It has no beginning or end. This is the season when we are written in the book of life."

A lovely sweet side dish for the Rosh Hashanah table is Raichlen's Moroccan Carrot Salad, "the round slices of carrots representing gold shekels, a symbol of prosperity." Rose water or orange liqueur may be substituted for the orange-flower water, which is available in Middle Eastern and Indian markets, "but," says Raichlen, "the effect won't be quite the same."

MOROCCAN CARROT SALAD (from "Healthy Jewish Cooking" by Steven Raichlen)
1 lb. carrots, peeled and cut crosswise into 1/4" rounds
2 TBS. sugar
1/4 tsp. salt + 1/8 tsp. for the final seasoning
3 TBS. raisins
1 TBS. lemon juice
1 tsp. canola oil
1 tsp. orange-flower water
1/2 tsp. ground cinnamon

Place the carrots, 1 TBS. sugar and 1/4 tsp. salt in a saucepan and add water just to cover. Cook the carrots over high heat until tender, 4 to 6 minutes.
Remove the pan from the heat and add the raisins. Let the mixture cool. Drain the carrots and raisins and place in an attractive serving bowl. Stir in the remaining 1 TBS. sugar, the lemon juice, oil, orange-flower water, cinnamon, and remaining 1/8 tsp. salt. Correct the seasoning, adding any of the flavorings to taste. The salad should be sweet and perfumy. Serves 4 to 6.

Fabulous Jewish cooking made healthy!
This was a real find of a cookbook. I am looking to expand my repetoire of Jewish recipes and want them to be healthy as well. The introduction is a treat to read as well as the personal entries at the top of each recipe. The recipes I have made thus far have all turned out terrific and inspire me to want to cook more out of this book. I'd eat in this author's kitchen any day!

Healthy Jewish Cooking
Once again noted cookbook author, Steve Raichlen has hit a homerun.His adaptations of time honored Jewish comfort foods to suit the modern , healthy life style is phenomonal. Cabbage soup is as good as my bubbe's and it is completely vegetarion.From blintzes to borscht; from chopped liver to chicken fricasse, Raichlen runs the gamut of Jewish cooking perfectly.Add the personal touches of wonderful stories of family feasts, the cookbook is a key to opening the vast storehouse of long held memories that we all share. A must for etnic cooks everywhere.

Yes, it's true, kosher cooking can be lite and tasty
Who knew that Jewish cooking can have a light touch? Raichlen, like many reformed Jews growing up in Pikesville/Baltimore in the 1950's, lived his Judaism through his foods - soups, mandelech, pirogis, briskets, desserts, flanken, knaidlach, tsimmis, and baklava.But, today, these foods can be done lite. His techniques include bake-frying and grilling, focusing on naturally low fat foods, using egg substitutes, using chicken broth instead of schmaltz, increasing the ratio of vegetables to meats, sauteing with non stick pans, and roasting.His 175 recipes include mock schmaltz made from canola oil, a breakfast sangria (for a Yom Kippur Break Fast) from the Caribbean, Curacaoan hot cocoa, quick bake-fried kreplach, sweet cheese kreplach, sephardic empanadas, baltic pirogi, veggie chopped liver, lowfat chopped chicken liver, a low fat chicken soup, matzo ball soup, hot borscht, Greek egg-lemon matzo soup, sauerkraut soup, salonikan soup, and sorrel schav soup.He includes eleven salads including a two-egg-salad made from eggs and eggplants.Speaking of vegetable dishes, there are fourteen, including a tropical tsimmis, a Jewish Romanian polenta (mamaliga) made with garlic and cinnamon; a basil marinated zucchini dish, and Pesach Spanekopita.Several breads are described, including a honey VANILLA challah, Passover rolls, onion rolls, matzo muffins, and Bukharan steamed buns with cilantro and chives. A Sephardic style scrambled eggs with garlic, paprika, cumin and bell peppers (strapatsata or Tunisian chakchouka) is a standout.In terms of meats, recipes include low fat Israeli spiced turkey cutlets, chicken cutlets with a mushroom stuffing, Syrian style Chicken with eggplant (a new Shepherds Pie); a sweet and sour turkey stuffed cabbage roll; holiday brisket with raisins, grape wine, prunes, and apricots; a Napa Valley style brisket; lamb tagine, and a Three-B's cholent.Five kugel recipes include a carrot apple kugel, and a zucchini kugel.Desserts include zvingous, or Greek Hanukkah fritters that are baked.They became a sensation after being mentioned in 1999 in a NYT Hanukkah recipe.A strudel recipe includes a Greek-Sephardic Pumpkin strudel that is usually eaten at Sukkot (Rodanchas de la Calabaza).Finally, let me add a word on Greg Schneider's photography... great.His picture of assorted low fat blintzes lying atop Hebrew newspapers, corralled by a set of tefillin is worthy of individual sale as a lithograph. ... Read more