Jewish Recipes & Cookbooks

How to Cook dishes from Jewish tradition

• Baba ghanoush - Mashed eggplant with various seasonings. In Israel, it is made from mashed grilled eggplant with tahini or mayonnaise.
  
  
  
• Blintz - Thin pancakes stuffed with a cheese filling, and then fried in oil. They are eaten on Jewish holidays such as Hanukkah and Shavuot.
  
  
  
• Borscht - Vegetable soup made from beetroot.
  
  
• Chicken soup.
  
  
• Falafel - A fried ball made from chickpeas or fava beans.
  
  
• Gefilte fish - Poached fish patties, usually made from carp.
  
  
• Israeli salad - Finely diced tomatoes and cucumbers, dressed with olive oil and lemon juice.
  
  
  
• Kibbeh - A shell made from bulgar wheat, stuffed with ground lamb and fried.
  
  
  
• Kugel - A baked dish made from egg noodles or potatoes and eggs.
  
  
• Knish - Baked or fried dough stuffed with cheese, ground meat, mashed potato, onions, or sauerkraut.
  
  
• Kreplach - Small stuffed dumplings. They are typically stuffed with ground meat or mashed potato, cooked by boiling, and served with chicken soup.
  
  
• Jachnun - A traditional dish of Yemenite Jews. It is rolled dough baked on a low heat for many hours, which is eaten with hard-boiled eggs, tomato dip, and skhug (a hot sauce made from peppers and spices).
  
  
• Latkes - Potato pancakes.
  
  
• Lox - A cured salmon fillet.
  
  
• Matzah ball - Balls made from ground matzah (a Jewish flatbread), and chicken fat (schmaltz). The balls are often eaten in chicken broth as matzah ball soup.
  
  
• Pastrami - Raw beef, salted, dried and seasoned with various herbs and spices.
  
  
• Shlishkes - Dumplings made from mashed potato, egg, flour and water. The dumplings are cooked by boiling and then rolled in sugar and hot buttered caramelized breadcrumbs.
  
  
• Tzimmes - Diced carrots with dried fruits (prunes or raisins) and chunks of meat. The dish is cooked slowly and flavored with cinnamon and honey.
  
  
• Vareniki - Dumplings stuffed with cabbage, cheese, hard-boiled eggs, mashed potatoes, meat or sauerkraut.
  
  
• Vorschmack - A salty meat dish made from ground meat, anchovies or herring, and onions. It is usually garnished with salty pickles.

• Jewish Recipes eBooks

• Eastern European Recipes & Cookbooks
  
  
• Israeli Recipes & Cookbooks

Jewish Recipes Available to purchase from ClickBank: Click here for access Authentic Jewish Recipes From Bubbie's Kitchen Is Our Family's 45-100 Year Old Jewish Recipes: Discover the Secrets of Delicious Cooking Our Family's Authentic Jewish Recipes!

The Book of Jewish Food: An Odyssey from Samarkand to New York By Claudia Roden Knopf Publishing Group Released: 1996-11-26 Hardcover (688 pages) List Price: $50.00* Lowest New Price: $29.95* Lowest Used Price: $8.47* Usually ships in 24 hours* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here Knopf Publishing Group 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.

Jerusalem: A Cookbook By Yotam Ottolenghi Random House Released: 2012-10-16 Hardcover (320 pages) List Price: $35.00* Lowest New Price: $14.80* Lowest Used Price: $8.43* Usually ships in 24 hours* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here Gourmac Melamine 12.5' Skimmer, White Set of 2 Product Description: A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

Francine Prince's New Jewish Cuisine: More than 175 Recipes for Holidays and Every Day By Francine Prince Putnam Hardcover (224 pages) List Price: $22.95* Lowest New Price: $22.95* Lowest Used Price: $2.70* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here Product Description: Collects low-fat, low-sugar, and low-salt Jewish recipes, and includes background information on the symbolic and nutritional significance of traditional Jewish dishes

The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life By Edda Servi Machlin Dodd, Mead & Co. Hardcover (254 pages) List Price: $179.99* Lowest New Price: $199.99* Lowest Used Price: $34.99* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here COOKBOOK Product Description: "...combines kosher recipes used by the Italian Jews with a loving description of Jewish life in Pitigliano, the "little Jerusalem of Italy".

The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women) By Gabrielle Rossmer Gropman Brandeis University Press Hardcover (272 pages) List Price: $35.00* Lowest New Price: $21.60* Lowest Used Price: $17.09* Usually ships in 24 hours* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here Product Description: This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans―a mother-daughter author pair―have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant émigré community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

Jewish Heritage Cookbook: A Fascinating Journey Through The Rich And Diverse History Of The Jewish Cuisine By Marlena Spieler Sp Southwater Released: 2018-07-03 Paperback (256 pages) List Price: $9.99* Lowest New Price: $7.83* Lowest Used Price: $8.30* Usually ships in 24 hours* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here Product Description: A wonderfully evocative collecion of recipes, and fascinating introduction to the history of Jewish cooking.

California Kosher: Contemporary and Traditional Jewish Cuisine By Women's League of Adat Brand: Wimmer Cookbooks, Inc. Plastic Comb (320 pages) List Price: $24.95* Lowest New Price: $1.99* Lowest Used Price: $1.96* Usually ships in 24 hours* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here Used Book in Good Condition Product Description: You don't have to be Jewish to enjoy this unique collection of contemporary and traditional recipes. It reflects a merging of cuisines from all over the world. This volume, with its colorful cover, combines the dazzling variety of fresh foods available in California with observation of traditional Jewish dietary laws. There are descriptions of both American and Jewish holidays with appropriate menu suggestions. Internationally acclaimed, it contains more than 400 recipes and is now in its ninth printing in 20 years. It has become a contemporary classic, and continues to be a best seller. Benefits projects of the Women's League of Adat Ari El

Classic Central Asian Bukharian Jewish Cuisine & Customs By Amnun Kimyagarov Hardcover Lowest New Price: $28.99* Usually ships in 1-2 business days* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here Product Description: Presenting a collection of some 200 unique Central Asian Jewish recipes, many of them long-forgotten. The recipes have been adapted to suit the modern kitchen and are presented in full detail. The recipes in the book are presented within the context of Central Asian Jewry. Included in this book is an extensive overview of this ethnic group's history and culture. The text is accompanied by numerous illustrations and one-of-a-kind historic photographs, tracking the development of Central Asian Jewish cuisine and customs over the past 100 years. Hardcover

The 100 Most Jewish Foods: A Highly Debatable List By Alana Newhouse Artisan Released: 2019-03-19 Hardcover (256 pages) List Price: $24.95* Lowest New Price: $2.99* Lowest Used Price: $8.92* Usually ships in 24 hours* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here Product Description: With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more! Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

Mama Nazima's Jewish Iraqi Cuisine By Rivka Goldman Hippocrene Books Inc.,U.S. Hardcover (192 pages) List Price: $24.95* Lowest New Price: $89.49* Lowest Used Price: $45.41* *(As of 23:01 Pacific 23 Nov 2019 More Info) Click Here 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.