Hanukkah Recipes & Cookbooks

Hanukkah Cookbooks and Recipes

Hanukkah is a Jewish holiday lasting eight days. It commemorates events of the 2nd century BCE; specifically, the rededication of the Second Temple in Jerusalem following the Maccabean Revolt against the Seleucid Empire, and the Hanukkah miracle (there was only enough consecrated olive oil to burn for one day, but the eternal flame miraculously continued to burn for eight days, giving enough time to prepare and consecrate new oil).

Hanukkah lasts 8 days and has many rituals and traditions associated with the holiday. Because of the role of olive oil in the Hanukkah miracle, fried foods, fried in olive oil of course, tend to be associated with this time.

Some Hanukkah recipes and dishes include:

Latkes - Fried potato pancakes.
Sufganiyah - Ball-shaped doughnuts, fried, injected with jelly or custard, and then covered with powdered sugar. Sufganiyah are especially popular in Israel, and eaten both before and during the Hanukkah period.

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Jewish Recipes & Cookbooks

Hanukkah Cookbooks

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Hanukkah Cookbook 365: Enjoy Your Cozy Hanukkah Holiday With 365 Hanukkah Recipes! [Book 1]

By Chloe Webb

Independently published
Paperback (229 pages)

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Product Description:

The Best Thing about the HANUKKAH? They get me EXCITED to COOK!

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No doubt about it. Each time a holiday like Hanukkah draws near, I just couldn’t help feeling so pumped up. Something about the traditions, family get-togethers, and reliving fond childhood memories (and creating new ones) conjure a warm, fuzzy feeling. Haloween is truly special and amazing. They never fail to put a smile on my face. And the best thing to do at Hanukkah is that we cook a meal for the dear family and friends. The book “Hanukkah Cookbook 365” will accompany with you in preparing the most delicious dishes!

Chapter 1: Hanukkah Appetizers
Chapter 2: Hanukkah Desserts
Chapter 3: Hanukkah Dinner
Chapter 4: Hanukkah Side Dishes
Chapter 5: Amazing Hanukkah Recipes

Besides, in our series, we celebrate the lip-smacking, delicious recipes served during different festivities for the whole year—from the New Year's Day, Easter, and Halloween to Thanksgiving, Christmas, and New Year’s Eve. This series has a chock-full of recipes that will surely make your holidays both unforgettably delicious and deliciously unforgettable! This series, we cover a wide range of holidays in detail: starting from the New Year's Day up until the New Year's Eve, and everything in between. Welcome the New Year with a wonderful cocktail party, prepare something romantic for your sweetheart at Valentine’s dinner, give mom a special breakfast in bed for Mother's Day, or throw a party for the Big Game for your football-enthusiast friends. You’ll definitely find the perfect recipe for any occasion in this book. There are so many possibilities for delicious holiday treats. Enjoy learning from each page! You also see more different types of holiday recipes such as:

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New Year
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I really hope that each book in the series will be always your best friend in your little kitchen. Let’s live happily and cook yourself at Christmas! Enjoy the book,

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Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited

By Arthur Schwartz

Ten Speed Press
Released: 2008-04-01
Hardcover (288 pages)

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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. Stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. Written by one of the country's foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. Schwartz won the 2005 IACP Cookbook of the Year.Reviews & Awards

James Beard Foundation Cookbook Award Finalist: American Category

IACP International Association of Culinary Professionals Cookbook Awards, American Category Finalist "Jewish Home Cooking helps make sense of the beautiful chaos, with a deep and affectionate examination of New York's Jewish food culture, refracted through the Ins of what he calls the Yiddish-American experience."—New York Times Book Review Summer Reading issue, cookbook roundup“Schwartz breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personaality and love for food radiating from the page . . . Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes.”—Publishers Weekly

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

By George Greenstein & Julia Greenstein

Ten Speed Press
Released: 2015-08-18
Hardcover (208 pages)

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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.

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. Greenstein’s expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as basic recipes for fillings, icings, and glazes. 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.

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