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Countryman Press #ad - Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. 100 color photographs Countryman. Step-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries.

Recipes include:chocolate chip hamantaschentomato-basil challahEverything-Bagel RugelachS’mores BabkaDetailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.

Modern Jewish Baker: Challah, Babka, Bagels & More #ad - . In modern jewish baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, bagels, pita, hamantaschen, babka, rugelach, she offers the basics for challah, and matzah.

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Modern Jewish Cooking: Recipes & Customs for Today's Kitchen

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Chronicle Books #ad - Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Classics of jewish culinary culture—such as latkes, challah, matzoh balls, and hamantaschen—are updated with smart techniques and vibrant spices.

Author leah koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement.

Modern Jewish Cooking: Recipes & Customs for Today's Kitchen #ad - Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now. Chronicle Books.

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Little Book of Jewish Appetizers

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Chronicle Books #ad - Chronicle Books. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Don't expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters. Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more.

. Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd. First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers.

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Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists

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Sonoma Press #ad - Offering time-tested culinary treasures from her grandmother's recipe box, this kosher cookbook includes Ashkenazi favorites such as babka, brisket, and matzo ball soup, plus more than 80 original recipes of Miri's own, and more global dishes, from za'atar pita chips and forbidden rice bowls to watermelon gazpacho and Persian chicken stew.

Chronicle Books. Complete with holiday menus, this kosher cookbook is just as likely to spark memories and spur conversation as it is to enliven your meals. Miri rotkovitz spent her childhood in the kitchen of her grandmother, Ruth Morrison Simon, whose commitment to international Jewish fare left a lasting impression.

Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists #ad - More than a kosher cookbook, bubbe and me in the kitchen includes: an overview covering generational perspectives on keeping kosher Over 100 Recipes reflecting the diversity of traditional and modern Ashkenazi, Sephardi, and Mizrahi cuisine for a comprehensive kosher cookbook Sidebar Tips and Tidbits providing tips for ingredient substitutions, cooking tricks, and fun facts about Jewish culture and cuisine A kosher cookbook that reinvigorates family recipes and embraces our culinary future.

Gold medal winner, 2017 living now book awards bronze medal winner, 2018 independent Publisher Book Award Jerry Seinfeld's fictional dentist Tim Whatley famously converted to Judaism "for the jokes, " but if there's one thing that defines Jewish culture as much as humor it's food. Bubbe and me in the kitchen is a touching, humorous, versatile kosher cookbook, which celebrates the storied recipes that characterize and reinvent Jewish food culture.

Sonoma Press.

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The Gefilte Manifesto: New Recipes for Old World Jewish Foods

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Flatiron Books #ad - Sonoma Press. 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, and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, Ashkenazi Kimchi, neighborhood delis Home-Cured Corned Beef and Pastrami, and Old World Stuffed Gefilte Fish, Seeded Honey Rye Pull-Apart Rolls, Rustic Matzo Balls, old-fashioned pickle shops Crisp Garlic Dilly Beans, 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. Cook the Manifesto. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis.

The Gefilte Manifesto: New Recipes for Old World Jewish Foods #ad - The gefilte Manifesto is more than a cookbook. The results are radically delicious. Flatiron Books. Make a stand. 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.

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A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More

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Ten Speed Press #ad - Chronicle Books. This follow-up to the author's james beard award-winning Secrets of a Jewish Baker is a charming collection of European-style bakery classics, such as coffee cake and strudel. The book also offers an in-depth guide to ingredients and equipment, as well as basic recipes for fillings, icings, including both professional and home ovens, and glazes.

Sonoma Press. With greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion. Flatiron Books. Greenstein’s expert guidance for making doughs like bundt, puff pastry, stollen, coffee cakes, and Danish create a jumping-off point for more than 200 variations of classic pastries, gugelhopf, strudel, pressburger, including napoleons, babka, and sweet buns.

A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More #ad - George greenstein had a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In a jewish baker’s pastry secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts.

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RISING: The Book of Challah

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Feldheim Publishers #ad - Flatiron Books. A fascinating compendium of the history, laws, customs, and significance of challah in JudaismThis is the book for beginners and experts alike. Musings on challah as a recipe for lifeSection II: The Cookbook. Sonoma Press. Nothing intimidating or complicated here, every recipe is meant to be used, cherished, and passed on to the next generation of challah bakers.

Rebbetzin rochie pinson shares the experiences and insights she has gleaned during decades spent perfecting the art of challah baking and teaching challah workshops around the world. Chronicle Books. Section i: The Story of Challah. In her wise, warm, and humorous voice, she guides the reader through every step of the rewarding process of making challah.

RISING: The Book of Challah #ad - The most comprehensive guide to challah-baking ingredients, equipment, and techniques ever published. 38 unique, challahs from around the world such as yemenite kubaneh and lachoch, sourdough challah, plus recipes for leftover dough and challah, spinach-ricotta challah, a challah for each Jewish holiday such as apple-and-honey challah, time-tested challah recipes, including gluten-free oat challah, and many more!37 illustrated braiding techniques with step-by-step instructions.

Over 75 gorgeous, full-color photographsSection III: Laws & Customs of Challah.

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King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World

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Knopf #ad - Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. Here, from socca chickpea pancakes with fennel, onion, too, are an array of dishes from the world over, and Rosemary and Sri Lankan Breakfast Buns with Onion Confit to Spanakit Georgian Spinach Salad with Walnuts and Cilantro and Keftes Garaz Syrian Meatballs with Cherries and Tamarind.

Knopf. With solomon’s appetites and explorations in mind, in these pages Joan Nathan—“the queen of American Jewish cooking” Houston Chronicle—gathers together more than 170 recipes, from Israel to Italy to India and beyond. Gorgeously illustrated and filled with fascinating historical details, and delectable recipes, personal histories, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.

King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World #ad - Flatiron Books. Here are classics like yemenite chicken soup with dill, and mustard; and apple kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Vinegar, Cilantro, Peppers, and Parsley; Slow-Cooked Brisket with Red Wine, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata.

Chronicle Books. Sonoma Press. From the james beard award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages.

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Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World

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Ten Speed Press #ad - 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, from many different ethnic traditions—focaccia and Irish soda bread, Greenstein owned and operated a Long Island bakery that produced a wide variety of baked goods, 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, classic breads, this classic collection not only teaches bakers everywhere how to make those delicious, 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.

Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World #ad - Knopf. 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. Chronicle Books. 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.

Sonoma Press.

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Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka

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Artisan #ad - Used book in Good Condition. With several key dough recipes and hundreds of Israeli-, Eastern European–, Scandinavian-, Middle Eastern–, and Mediterranean-influenced recipes, this is truly a global baking bible. Sonoma Press. Named one of the best cookbooks of the year by food & wine, the washington post, germany, usa today, the los angeles times, yemen, the boston globe, and more   Israeli baking encompasses the influences of so many regions—Morocco, The San Francisco Chronicle, and Georgia, The New York Times, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv.

Flatiron Books. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. Scheft sheds new light on classics like challah, and ciabatta—and provides his creative twists on them as well, babka, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun.

Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka #ad - Artisan Publishers. In breaking breads, israeli, scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, and Middle Eastern favorites. Chronicle Books. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds.

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Millennial Kosher: recipes reinvented for the modern palate

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Mesorah Publications Ltd. #ad - Today, kosher food is spicier and bolder than the food we grew up eating. There's an emphasis on fresh and seasonal ingredients, less processed foods, and healthier nondairy alternatives. But for now, it's time for Millennial Kosher. Made by ArtScroll Publications. Chronicle Books. It includes ingredients that are healthier, fresher, and more vibrant than ever before.

Knopf. Artisan Publishers. Modern kosher food reinterprets and reinvents tradition, while still staying true to our heritage. Used book in Good Condition. Flatiron Books. Sonoma Press. Yesterday's margarine is today's coconut oil, bone broth is the new chicken soup, and the onion soup mix of our youth is replaced with umami-rich porcini mushroom powder.

Millennial Kosher: recipes reinvented for the modern palate #ad - There is still a place for the kosher comfort foods of our youth, and for that there are hundreds of cookbooks. It's food that's influenced by cultural cuisine and not limited to, but inspired by, kosher guidelines. Dimensions: 088l x 8. 25w in.

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