Subjects:  1. Cooking / Wine    2. Methods - Quick & Easy    3. Regional & Ethnic - Jewish & Kosher   

Reviews (19)

I Like It
I think this is a great book for the kosher cook, and the price is fantastic - the lowest I've seen. The recipes are great, and the book is really beautiful. Would make a great gift for anyone who keeps kosher.
Excellent cookbook - the best there is
Great tasting easy to make and beautiful recipes! Total delight!

Mediocre recipes with intensive preparation
The recipes in this book are not in the least unique:there is nothing in these books not found in the standard modern cookbooks such as the New Joy of Cooking or Silver Palette.What differentiates these recipes is the superfluous use of packaged foods, such as boxed Italian dressing powder (which is basically salt and common spices), which actually makes them less friendly to the kosher cook since they may not be available supervised.Fishbein puts all her energy into the Design of the food, for instance suggesting that you buy individual pumpkins for each of your 16 sukkot guests in which to serve soup, or that you serve your Shavuot meal entirely out of flowerpots, or that you have different set of dishes for each of the holidays.These little tips do make amusing reading, but for that you can check the book out from the library. ... Read more

Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. Jewish cooking    5. Regional & Ethnic - Jewish & Kosher   

Subjects:  1. Cooking / Wine    2. Regional & Ethnic - Jewish & Kosher   

Reviews (1)

A wow of a cookbook
We have not yet had the opportunity to try any of the recipes in the book.But just by reading through it both of us are more excited than we can describe with the opportunities that it offers.Neither of us remembers a cookbook that contains so many interesting and mouthwatering ideas as this one. ... Read more

Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. Kosher food    5. Regional & Ethnic - Jewish & Kosher    6. Cooking / Jewish & Kosher    7. National & regional cuisine   

Editorial Review

Claudia Roden, author of Read more

Reviews (31)

The Book of Jewish Food - an odyssay from Samarkand to New York
Even if the recipes weren't superb (which they are!) reading the history of a people through its food is totally enjoyable. I've read and reread it learning something new each time.

A Superb Story
The narrative that comprises a large amount of the book is the most fascinating informal history of the Jewish people that I have read.The old photographs alone are worth the price of the book.I have glanced at the incredible variety of recipes from all over the world and someday I may try one.A gourmet cook will have a field day.A historian will be enthralled.

Culinary exploration
This book is a history of a nation intertwined with smell and taste. As you read you can picture yourself observing themagic of the preparation of food. Wonderful.
Read more

Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. Regional & Ethnic - Jewish & Kosher    5. Cooking / Jewish & Kosher    6. Jewish studies    7. National & regional cuisine    8. COOKING/WINE    9. Kosher   

Reviews (11)

another favorite
I've beat the hell out of this book because I use it so often. For simple, healthy weekday dinners to holiday celebrations, this book has never let me down and has the added bonus of little histories of foods, cultures and dish-evolution in each section.

A fantastic resource in the kitchen
This book is an excellent reference for anyone interested in preparing vegetarian meals...Jewish or not.Absolutely every recipe I have tried from this book has turned out beautifully.My favorite thing about this book is the fact that all the recipes are very flexible.The book is set up to accomodate a typical home-chef who may substitute certain ingredients based on what is in season or what one happens to have in their kitchen at the time.Almost all the recipes are followed by a number of possible ingredient variations.For example, a carrot simmus recipe includes additional information on how to make a sweet potato simmus instead.There are also many listed opportunities for incorporating extra ingredients, spices, and flavorings into any given recipe, as well as the option to make a sweet or savory version of a dish.Basically, the book is designed for practical, at-home cooking and yields wondeful results on all counts.Another feature I enjoy about this book is the history surrounding the recipes.Marks has taken the time to outline the origin of every dish.He pays special attention to the use of particular ingredients in particular regions.He explains why certain components make a dish characteristically local.Marks manages to make the reader feel as if they are participating in a long line of Jewish tradition, even if he recipe originated in another country altogether.Whether you are looking to discover a world of history surrounding international Jewish vegetarian cuisine, or are simply interested in making dinner, this book is an invaluable resource.Adaptable and well researched, it will benefit anyone looking to put a delicious vegetarian meal on the table.

Good cookbook for unusual kosher dishes
What I like most about this cookbook was that not a single recipe could be described as typical Jewish cuisine. It's a great book for kosher cooks who are tired of making the same old thing. The recipes are all vegetarian and are collected from around the world, though most of them are Middle Eastern in origin. The book is clearly very thoroughly researched and is very authentic to the origins of each recipe, and the author frequently offers some alternatives. For example, at the end of the recipe for pumpkin dumplings, he offers a few variations (and outside opinions) based on whether you want them sweet or savory. However, like most cookbooks, there are plenty of recipes you'll never want to try, and because it's so large and comprehensive it can be rather time-consuming to wade through all the chaff to find the proberbial wheat. ... Read more

Subjects:  1. Cookery, International    2. Cookery, Jewish    3. Cooking    4. Cooking / Wine    5. General    6. Kosher Cookery    7. Regional & Ethnic - Jewish & Kosher    8. Vegetarian - General    9. Vegetarian cookery    10. Vegetarianism    11. Cooking / General    12. Food & Drink / Cookery   

Reviews (3)

Not Worth The Price!
I just got the book today it has tons of recipes I am just disappointed that there are no pictures in the book. The recipes are great reminding me back to the day of childhood.But I found many other Jewish cook books with these same recipes in them at cheaper price with pictures! Look around for other Jewish cookbooks on amazon. You will find a few. Unfortunately I did that after I bought thisexpensive book when I found out this has not 1 picture in it. This Cookbook is expensive and for the price it should at least have pictures. I rate it 3 stars but I accidentally hit the 4 star rating.

A Great Big Collection of Published Recipes. Nothing Else
The best and worst thing one can say about this book is that it is just a very large collection of ancient and modern recipes whose ingredients and preparation conform to at least conservative Jewish dietary laws. It is very similar to a collection of all English Language published sonnets ranging from Shakespeare to the little old lady in Nebraska who publishes in her local newspaper. Everything has been published and everything follows certain rules, but all connections between the collected items ends there. vicarious weight gain
I put on 8 lbs. just reading one chapter. Like most endeavors of the NYT, it is both authoritative and encyclopedic in scope. While it sticks maily to traditional Kosher and Jewish dishes, it shows some respect for Israeli cooking, usually given short shrift in "American Kosher" cookbooks.Read more

Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. International And Ethnic Cookery    5. Jewish cooking    6. Regional & Ethnic - Jewish & Kosher    7. Cooking / Jewish & Kosher    8. General cookery   

Reviews (6)

Excellent kosher cookbook.
I have to say that this book has to be one of the top kosher cookbooks.So far I only tried one recipe, which happened to be marinated steak for the grill, which was unbelievable.My guests could not stop raving about it.I imagine that most of the other recipes should follow suit.I noticed a trend with her recipes, to include green peppercorns and/or saffron.Green peppercorns, could be found at most gourmet shops, but when she calls for green peppercorns in brine, I have yet to see where that exists.I'm sure it's out there somewhere, but she doesn't elaborate on it.Levana is a fan of tofu, as she explains in the book, book I can't comment if those recipes are good (even though I speculate that they are).I bought all of the ingredients for her non-dairy Tiramisu, but I didn't have time to make it.Her book is fun to read, and you can't help be excited to try her next recipe.

Healthy, Easy and Simply Delicious
During a summer picnic someone advised me to buy Levana's cookbook. Since I bought this cookbook I don't look anymore at others. I also follow her cooking classes at Lincoln Square Synagogue and they are too good to be true. She makes healthy dishes which are very easy to make and simply delicious as well. I was always a bit insecure about cooking since often recipes didn't turn out like they should. Not with levana's recipes; they work. It really makes me happy to see that my dishes turn out so well. Levana uses all kinds of healthy grains, I never heard of before, gives alternatives to white cane sugar, gives easy recipes to make fish and chicken exotic in no time, turns heavy dairy dishes into light soy creations and uses vegetables, spices and herbs in such a magical way that even the greatest carnivore would consider to become a vegetarian.
Kosher Cooking fun in NYC
I bought Levana's book after attending her cooking classes in New York City (http://www.levanakirschenbaum.com).This book is a great companion for her classes -- I recommend them both highly! Her Brisket makes a great seder main course. ... Read more

Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. General    5. International cooking    6. Jewish cooking    7. Judaism - General    8. Kosher food    9. Kosher foods    10. Regional & Ethnic - Jewish & Kosher    11. Cookery by ingredient    12. Cooking / Jewish & Kosher    13. National & regional cuisine   

Reviews (5)

Too much starch in the matzo balls
Fascinating subject matter as I grew up in an area where Jews were a vocal and very assimilated minority. The author's extensive research came to the same conclusions in every chapter: it was hard to keep Kosher in the South and black household help did much of the cooking. As a Jewish woman I am proud of our reputation for a sense of humor and delicious cooking. There are very few recipes; even those were not particularly tempting or typical. The book's major flaws lie in the author's dry, labored, one-note writing style that had me laboring to stay awake.

A Wonderful Read and a Surprise
I expected a cookbook (which is why it's 4 stars instead of 5, and that's the *only* reason), but got a history book instead.
so interesting for a southern girl
This was a gift and seemed to be just right for a southern Jewish girlfriend of mine. ... Read more

Subjects:  1. Cookery, American    2. Cookery, Jewish    3. Cooking    4. Cooking / Wine    5. Jewish Studies    6. Jews    7. Regional & Ethnic - American - Southern States    8. Regional & Ethnic - Jewish & Kosher    9. Southern States    10. Southern style    11. American Jewish history; Southern Jews; Jewish holidays; kashrut; southern folklore; southern foodways; barbecue; Low Country; Delta; Memphis, Tennessee; Savannah, Georgia; Charleston, South Carolina; New Orleans, Louisiana; Montgomery, Alabama; Atlanta, Georgia; Natchez, Mississippi; Arkansas; Mississippi River; colonial South; New South; Civil War; antebellum South; antisemitism; Leo Frank; Harry Golden    12. Central Southern states    13. Cooking / Jewish & Kosher    14. Cultural studies    15. National & regional cuisine   

Reviews (20)

BEAUTIFUL BOOK
I GAVE THIS BOOK AS A GIFT, BEFORE I WRAPPED IT I LOOKED THROUGH IT.THE PICTURES OF THE FOOD ARE BEAUTIFUL.THE RECIPES SOUND GREAT, MOST OF THEM NOT TOO DIFFICULT.

VERY GOOD PICTURES -P E R I O D .
I JUST WROTE ON THE TITLE WHAT I THINK ABOUT THIS BOOK. MORE THAN THAT: DON'T waste YOUR MONEY AND THE CALORIES ON THIS BOOK\RECIPES.FULL OF FAT RECIPES AND MOST OF THEM- VERY NOT HEALTHY.
Beautiful Cookbook
This book would make a great gift for the kosher cook. Lovely pictures and recipes. More work-intensive recipes than I would hope for, but nice. GREAT, GREAT price! ... Read more

Subjects:  1. Cookery, American    2. Cookery, Jewish    3. Cooking    4. Cooking / Wine    5. Entertaining    6. Entertaining - General    7. Regional & Ethnic - Jewish & Kosher   

Editorial Review

Joan Nathan, an American, author of Read more

Reviews (10)

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.
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! ... Read more

Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. Jewish cooking    5. Jews    6. Regional & Ethnic - Jewish & Kosher    7. Social life and customs    8. United States    9. Cooking / Jewish & Kosher    10. General cookery    11. National & regional cuisine    12. USA   

Editorial Review

What is Jewish cooking? Most of us would cite matzo balls, gefilte fish, and other Eastern European-born fare. But there's a second Jewish food tradition--the cuisine of the Mediterranean Sephardim. Author Joyce Goldstein first encountered it in Spain, Portugal, Italy, Greece, and Turkey. Dishes such as Poached Fish with Walnut Sauce, Roast Chicken with Apples and Pomegranate, and Saffron Rice Pudding exemplify this delectable legacy. Part investigation of Sephardic cooking--of the migrations and religious directives that gave it life--and part paean to its bright, tantalizing flavors, Goldstein's cookbook should prove a revelation to all cooks, Jewish or not.Read more

Reviews (2)

Must Own
Joyce Goldstein author and chef also understands the relationship between culture and food. Her book on Jewish Italian cooking should be read by anyone who likes to read cook books. A Fascinating Filling Exploration of Sephardic Cuisine
Chef, author, restaurateur, and Mediterranean cooking specialist Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with a study of Mediterranean Jewish cooking.While researching Cucina Ebraica, she immersed herself in Sephardic History.She wondered how the Jews evolved their cuisine, what influences they took from the Moors, the Portuguese, Andalusians, Valencians, Balearic Islanders, Greeks, Ottomans, andBalkans.What were the harmonizations to other communities and the contrasts to the Italian Jewish cuisine she was researching?She answers these questions and more in the book's opening collection of essays (about 22 pages).This is followed by several pages of sample full menus for Shabbat and Jewish holidays and commemorations.For example, there are Leek Fritters for Hanukkah, Mijavyani (a vegetable soup with plums) for Tu B'Shevat, Lentil Soup for Tisha B'Av, or Moussaka di Pesce and Macaroni and Cheese-Thrace Style (using feta and non-elbow Ziti) for Shavuot.If you are wondering how her book compares to DRIZZLE OF HONEY by David Gitlitz and Linda Kay Davidson, it is her feeling that while DRIZZLE is filled with fascintaing stories and history, her cookbook adds more culinary skills to the execution of recipes.The chapters include ones for Salads and Appetizers; Savory Pastries; Soups; Vegetables and Grains; Fish; Poultry and Meat; and Desserts.In the chapter for Salads and Appetizers, Goldstein writes, that Sephardic cuisine inverts the oil to vinegar ratio (3:1) with which most North Americans are familiar. Sephardic cooking is more tart, so the vinegar ratio is much higher (1:3). My favorite recipes were the Tarator (a cousin to Tzatziki) and Huevos HAMINados, or onion skin eggs, or Jewish eggs (Yahudi Yamurta).The chapter on savory pastries, which are also known as borekas, inchusa, tapada, rondanches, boyos, and filas (to name just a few), includes recipes for Izmir-style Handrajos, or Eggplant and Squash filled borekas.In her chapter on soups, Goldstein tells the reader that it is not a coincidence that the Spanish word for Jewess is the same for bean (judia).She provides recipes for several soups and adafina, or what some Jews may call cholent.My favorites included meatball soup, and a white bean soup. There are 24 recipes in the Vegetables and Grains chapter.Standouts are Turlu, a Turkish Ratatouille; a squash omelet fritada; and pumpkin and prunes, which resembles a Moroccan Jewish style Hilou. The tomato bread pudding was also very unique.A fish dish that is very interesting for the period between Simhat Torah and Hanukkah is Peshkado Avramila, or fish with sour plums or prunes.Goldstein writes that it recalls Abraham's self-circumcision, since Sephardic folklore says that Avraham sat under a plum tree after the procedure.The 22 meat and poultry recipes includes one for Gayna al Orno, a roast chicken with apples and pomegranates; and one for Keftas de Gayna, chicken meatballs with egg and lemons (two of them).The standout is the Rollo me HAMINados is a meatloaf with sweet and sour tomato sauce (uses honey and wine) baked with eggs in the center.The book closes, as do meals, with desserts that include Hanukkah Fritters in a honey lemon glaze; Baklava, Tispishti, Sutlatch, and Zerda ( a rice pudding). ... Read more

Subjects:  1. Cookery, Jewish    2. Cookery, Mediterranean    3. Cooking    4. Cooking / Wine    5. Jewish cooking    6. Regional & Ethnic - Jewish & Kosher    7. Regional & Ethnic - Mediterranean    8. Sephardim    9. Social life and customs    10. Cooking / Jewish & Kosher    11. Eastern Europe    12. National & regional cuisine    13. Southern Europe   

Reviews (5)

Inspiring and incredibly thorough.
Wow, this woman has really taken the time to research and record everything you could want to know about Jewish baking.She takes baking to a whole new level.So far I have made one challah recipe two times, and it was absolutely fantastic.She details all sorts of different types of challot based on regions.I plan to make one that would have originated from my grandparent's region back in Eastern Europe.Who knows if they would have made this challah, but it's fun to feel the connection.The recipe for bagels is not for the faint of heart!My only criticism, and it is slight, is I wish she had a couple of recipes for some of the other baked goods.She has one honey cake recipe, but I would like 2 or 3 to choose from.But I am so glad this book is in my collection.Even if you don't bake a thing, you will find it inspiring!

Learning about the world from this book in your kitchen
Other reviewers have written in glowing terms about the results of using the recipes in "A Blessing of Bread:...," and while I agree with their conclusions, I feel obliged to comment on another aspect of the book that impresses me. I am impressed--make that amazed, at how Ms. Glezer has traced so many of her recipes' histories back to their origins. Reading her book is almost like getting an insider's view of Jewish kitchens around the world. Another thoughtful part of the book is the list of sources for unusual or hard-to-find ingredients used in many of the recipes. Such a list might not be particularly useful to readers in New York or Los Angeles, but for me, a resident of greater metropolitan Boise, it is a must-have if I want to actually make some of the more esoteric offerings of this great book. All I can say is "Thanks, Maggie Glezer!"

A Blessing of Bread has changed my life.
I use A Blessing of Bread every week when I bake challah, something I never did before I received this book. The instructions are clear and the recipes produce the most divine bread I've ever eaten. Family and friends rave about the bread I bake, and I know it's not because I have a special talent; I have this very special book that I adore using. In addition to wonderful recipes for breads from around the world, the book tells the stories of the people whose recipes fill the volume. History, tradition and a large cup of love accompany every page. ... Read more

Subjects:  1. Bread    2. Cookery, International    3. Cookery, Jewish    4. Cooking    5. Cooking / Wine    6. Courses & Dishes - Bread    7. Methods - Baking    8. Regional & Ethnic - Jewish & Kosher    9. COOKING / Regional & Ethnic / Jewish & Kosher    10. Cakes, baking, icing & sugarcraft    11. Cooking / Baking   

Subjects:  1. Cookery, Italian    2. Cookery, Jewish    3. Cooking    4. Cooking / Wine    5. Italian Cookery    6. Italy    7. Jews    8. Regional & Ethnic - Italian    9. Regional & Ethnic - Jewish & Kosher    10. Social life and customs    11. Cooking / Italian   

Reviews (2)

a must have for any yiddeshe mama (or papa)
I cannot be more enthusiastic about this book.If you want all the yiddish basics, thoughtfully brought together in one book... this is it!For me it is a dream come true... it is the research I would have loved to do, had I the time (well, he saved me the trouble!) Fantastic Fool-Proof Recipes
Wow.. what a wonderful find!Even though the book focuses on Jewish cooking, anyone can enjoy the book ... it has many delicious comfort-food recipes, such as meatloaf, roast chicken, pierogis, blintzes, cabbage rolls, cheesecake, and my favorite cookies in the world - rugelach.I have tried the dishes (listed above) and they all came out absolutely perfect.My roommate even asked me how I turned into a fantastic chef overnight!The recipes are well-tested and you don't need to be Jewish to enjoy the book.Many thanks to the author for bringing comfort and warmth back into my kitchen. ... Read more

Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. Jewish cooking    5. Regional & Ethnic - Jewish & Kosher    6. Cooking / Jewish & Kosher    7. General cookery    8. Judaism   

Subjects:  1. Cooking    2. Cooking / Wine    3. Regional & Ethnic - Jewish & Kosher   

Editorial Review

The food at Read more

Reviews (13)

Best Ever
I purchased this as a gift for my new husband... he is from Broklyn I am from New Orleans.He picks on recipe a week for me to try.They are easy to follow and the food is wonderful.He says its the best gift I have ever gotten him.

Bring legendary deli recipes to your home
I recently bought this book when I found out the deli was closing.I have tried the noodle pudding,potato pancakes,macaroni salad,and matzo balls.All are out of this world!I love this book and plan to make many more of the recipes.

Recipes for me and my children
This book is fabulous. I originally saw it in the library and borrowed it.After borrowing it three times, I decided to buy it.I've made just about everything in the book and many of these foods are the same foods I remember my grandmother making.The gribbinis is one I remember very fondly.I still have memories of my jewish grandmother serving it to my dad at her kitchen table in Brooklyn, New York when I was about 10 years old.Read more

Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. Jewish cooking    5. Regional & Ethnic - Jewish & Kosher    6. Second Avenue Deli (New York,    7. Second Avenue Deli (New York, N.Y.)    8. Cooking / General    9. General cookery    10. National & regional cuisine    11. USA   

Reviews (9)

WOW!A Top-10 Cookbook!An Epiphany!
I would emphatically disagree with the person who characterized this as a coffee table book!It only leaves my kitchen so I can read it on the train or before I go to sleep!It has completely changed the way my family eats!I have often bemoned not being able to have fresh bread with dinner because my wife and I both work.Now we have homemade pita most days with dinner, and couscous has completely replaced pasta as our staple starch.My wife and 6-year-old love everything I've made from it -- from the Moroccan meatballs with tomato-olive sauce to kubbanah (a sabbath bread baked overnight) to fishballs in a spicy tomato sauce to chocolate challah!I now even make my own harissa (Tunisian hot hot hot sauce)!Joan Nathan, already one of my favorite cookbook authors, has really created a masterpiece.I can't imagine anyone being disappointed with it -- it is such a joy and opens the door to the cuisine of Israel to the American home cook.My only suggestion for improvement -- and it is small -- would have been to include a resourse for purchasing some of the exotic or esoteric cookware mentioned in the book.I would love to own a kubbanah pan and a large couscousierre, but don't know where to get either in the states.I love this book and will probably buy a second copy to tuck away for when I wear this copy out!I wouldn't want to live without it!Bravo, Ms. Nathan!

Every dish has a story to tell
If you believe that every dish has a story to tell, in other words, if you are the kind of person who likes to read cookbooks as much as you like to cook by them, then "The Foods of Israel Today" by Joan Nathan is a book for you.While the title indicates these are foods found in contemporary Israel, each dish is traditional, originating perhaps in Israel, or more often somewhere else: Germany, Iran, Italy, Libya, Morocco, Turkey, etc., but all a part of the Jewish diaspora and eventual return to multicultural Israel.The author really tells the story of each dish (there is just as much "story" as actual recipe): the people that make it, where they come from, how they live, and how the author came to learn it all.There are lots of historic photographs too.One slight drawback is that this book is most useful to someone who is an experienced cook, especially one who is familiar with Jewish cuisine.In a few places where a food or cooking technique may not be familar, it is not as much a step-by-step guide as it could be.However, this is a minor fault in a very valuable and enjoyable book.

Savoury to read and to cook from
The Foods of Israel Today is a delicious tour of Middle Eastern tastes and sights.The black and white photos of Israel's early days and the beautiful color photos of contemporary life in its varied ethnic communities provide a vivid picture of the country's history and the complex textures of its vibrant daily life today. Read more

Subjects:  1. Cookery, Israeli    2. Cooking    3. Cooking / Wine    4. History    5. Israeli cooking    6. Regional & Ethnic - Jewish & Kosher    7. Regional & Ethnic - Middle Eastern    8. Cooking / Jewish & Kosher    9. General cookery    10. Jewish studies   

Editorial Review

Faye Levy is passionate about Jewish cooking. Encouraged by her mother, who came from Warsaw to the U.S. and is now living in Israel; by her mother-in-law, born in Yemen and also living in Israel; and by their extended families, who cover the globe, Levy has an enthusiasm for her subject that is inspirational. Her rich culinary heritage ensures that no one is forgotten. Although most Jewish dishes can be roughly described as belonging to one of the two major branches of Jewish culture and cuisine--the mostly European Ashkenazim and the Spanish and Mediterranean Sephardim--the recipes she has included go far beyond these two traditions. No Jewish cookbook would be complete without recipes for gefilte fish, potato latkes, and honey challah, but with 1,000 opportunities to make your mouth water, Levy gets creative with recipes like a Moroccan Cucumber and Pepper Salad with Fresh Mint, an Italian Eggplant Caponata, and the quintessential Alsatian coffeecake, Kugelhopf.Read more

Reviews (6)

One of the Most Valuable Cookbooks in My Arsenal
If you're looking for something beyond the traditional recipes for potato kugel, plain challah, and brisket (although they're in there, too), this is a great cookbook.It's nice to see a broad representation of Jewish culture and heritage here, and will enable you to expand the repetoire of your Jewish kitchen!Absolutely recommended!

Great recipes for the jewish cook
This is a very large collection ofJewish recipes grouped by the holiday. I find this very helpful. Particularly helpful is the section on challah. She includes recipes and directions for three methods of bread making.There are personal tidbits about the recipes also. This is a must -have for any person who wants to make Jewish food. I am really thrilled to have it and the seller sent it quickly, right in time for the Jewish New Year! The book has no pictures.

Comprehensive and contemporary
A very comprehensive and contemporary cookbook featuring traditional kosher cuisine and new classics.Includes all types of kosher cuisine (Sephardic, Ashkenazic, European, etc.).An excellent all around cookbook to have--our family cookbook "bible".I am not generally too fond of her cake recipes, but the "My Favorite Cheesecake" is fabulous!A must for the modern kosher cook! ... Read more

Subjects:  1. Cookery, Jewish    2. Cooking    3. Cooking / Wine    4. Jewish cooking    5. Regional & Ethnic - Jewish & Kosher    6. Cooking / General    7. General cookery   

Reviews (1)

Excellent Recipies
the book explains tradition very well.Also has great alternatives tocooking non and low fat. ... Read more

Subjects:  1. Cookery    2. Cookery, Jewish    3. Cooking    4. Cooking / Wine    5. Regional & Ethnic - Jewish & Kosher    6. Non-Classifiable