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    RecipesManiac.com   >   National + Regional Cookbooks   >   Jewish

       
     

    How to Cook dishes from Jewish tradition


    Jewish Jews have lived in many countries, including the Middle East, the Americas, Europe and elsewhere. Wherever Jews have lived, they have always eaten local foods, selecting ingredients and creating dishes to comply with the requirements of "halakha" (the body of interpretation of Jewish religious law) - "kosher" means foods (and food preparation practises) that are in keeping with Jewish dietary laws.

    Perhaps best-known in North America are those Jewish dishes which originated in, and were influenced by, eastern European cuisine, but every Jewish community - Ashkenazic, Sephardic, Yemenite, Italian and others - has met the requirements of Judaism in its own way and with its own cuisine.

    Some popular Jewish recipes and dishes include:
    • Baba ghanoush - Mashed eggplant with various seasonings. In Israel, it is made from mashed grilled eggplant with tahini or mayonnaise.

      Baba ghanoush

    • Blintz - Thin pancakes stuffed with a cheese filling, and then fried in oil. They are eaten on Jewish holidays such as Hanukkah and Shavuot.

      Blintzes

    • 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.

      Kibbeh

    • 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.


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    Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen

    By Janna Gur

    Judaica Place
    Released: 2014-10-28
    Hardcover (240 pages)

    Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today s Kitchen
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    • Schocken Books Inc
    Product Description:
    The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation.
     
    For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food.
     
    The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul.

    (With full-color photographs throughout.)

    The Book of Jewish Food: An Odyssey from Samarkand to New York

    By Claudia Roden

    Roden, Claudia
    Released: 1996-11-26
    Hardcover (688 pages)

    The Book of Jewish Food: An Odyssey from Samarkand to New York
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    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.

    The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women)

    By Gabrielle Rossmer Gropman

    Brandeis
    Hardcover (272 pages)

    The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women)
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    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.

    The Jewish Heritage Cookbook: A Fascinating Journey Through The Rich And Diverse History Of The Jewish Cuisine

    By Marlena Spieler

    Lorenz Books
    Hardcover (256 pages)

    The Jewish Heritage Cookbook: A Fascinating Journey Through The Rich And Diverse History Of The Jewish Cuisine
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    Product Description:
    An evocative introduction to Jewish food and culinary history, with 150 recipes and gorgeous photographs.

    Jewish Cuisine (Food Fare Culinary Collection)

    By Shenanchie O'Toole

    Food Fare
    Released: 2013-06-26
    Kindle Edition (98 pages)

    Jewish Cuisine (Food Fare Culinary Collection)
     
    Product Description:
    "Jewish Cuisine" contains a brief history of Jewish food, dietary laws, culinary styles, common dishes, food and cooking terms, holidays and traditions, Jewish recipes, common Hebrew and Yiddish words and phrases, and links for further study.

    "Jewish Cuisine" is Book #35 in Food Fare's Culinary Collection. Recipes in "Jewish Cuisine" are also freely available at the Food Fare web site.

    Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking

    By Robert Sternberg

    Brand: Jason Aronson
    Hardcover (325 pages)

    Yiddish Cuisine: A Gourmet s Approach to Jewish Cooking
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    Rabbi Sternberg offers much more than recipes. He incorporates lore and anecdotes from his own family, serving suggestions (including information on Jewish dietary laws), and cultural information e.g. menus for holidays, along with detailed descriptions of how dishes were traditionally made and serv

    Jewish Cooking in America: Expanded Edition (Knopf Cooks American)

    By Joan Nathan

    Knopf
    Released: 1998-09-08
    Hardcover (544 pages)

    Jewish Cooking in America: Expanded Edition (Knopf Cooks American)
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    Product Description:
    This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.

    What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text.

    Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.

    The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon.

    When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

    California Kosher: Contemporary and Traditional Jewish Cuisine

    By Women's League of Adat

    Brand: Wimmer Cookbooks, Inc.
    Plastic Comb (320 pages)

    California Kosher: Contemporary and Traditional Jewish Cuisine
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    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

    100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World

    By Evelyn Rose

    Interlink Pub Group
    Hardcover (208 pages)

    100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World
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    Product Description:

    Modern classics from everyday meals to special occasions

    100 Best Jewish Recipes is comprised of the highlights from Evelyn Rose's culinary life, which spanned several decades and earned her the recognition as one of the world's foremost Jewish food writers. Packed with mouthwatering ideas for both family meals and those special occasions when you want to impress without spending hours in the kitchen, this book contains 100 fail-safe recipes for which the author is justly celebrated.

    Ideal for novices and experienced cooks alike, the easy-to-follow recipes showcase the diversity of Jewish cooking which draws influences from Eastern Europe, the Mediterranean, and the Middle East.

    From soups and appetizers to desserts, breads and baking, the recipes provide inspiration for everyday cooking as well as step-by step features on entertaining through the seasons. A guide to the major Jewish festivals, such as Passover, explains the whys and hows of much-loved symbolic dishes and provides menu plans for the special occasions.

    100 Best Jewish Recipes is an essential book for anyone wanting to sink their teeth into traditional as well as contemporary Jewish cooking.

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

    By George Greenstein

    Brand: Ten Speed Press
    Released: 2007-05-01
    Hardcover (336 pages)

    Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World
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    For more than twenty years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of ethnic traditions—focaccia and Irish soda bread, Bavarian pumpernickel and naan—including many from his own culture, such as Jewish corn bread, challah, and bagels. His bakery was one of those neighborhood treasures where every weekday evening commuters picked up brown paper bags filled with a dozen Vienna rolls straight from the oven, and every weekend morning lines extended out the door for hours.In this James Beard Award-winning cookbook, 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. And now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection serves not only to teach bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the included Jewish 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. 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. 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.



     

     

     

     

     

     

     


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