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    RecipesManiac.com   >   Holiday Cookbooks   >   Hanukkah

       
     

    Hanukkah Cookbooks and Recipes


    Hanukkah 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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    Hanukkah Cookbooks

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    Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited [A Cookbook]

    By Arthur Schwartz

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

    Arthur Schwartz s Jewish Home Cooking: Yiddish Recipes Revisited [A Cookbook]
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    Product Description:
    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

    Sammy Spider's First Taste of Hanukkah: A Cookbook

    By Sylvia A. Rouss

    Kar-Ben Publishing
    Released: 2015-08-01
    Paperback (32 pages)

    Sammy Spider s First Taste of Hanukkah: A Cookbook
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    • Made by Kar-Ben Publishing
    Product Description:

    This 15th book in Kar-Ben's popular Sammy Spider series finds Sammy and his human friend Josh presenting a delightful cookbook of Hanukkah recipes and crafts. With four chapters of Hanukkah recipes for snacks, meals, treats and crafts, this book is a nice addition to the Sammy Spider series and a fun and useful book for families looking to enhance their Hanukkah celebrations. Includes Katherine Kahn's iconic Sammy art.

    Kosher Style: Over 100 Jewish Recipes for the Modern Cook

    By Amy Rosen

    Appetite by Random House
    Released: 2019-09-03
    Hardcover (256 pages)

    Kosher Style: Over 100 Jewish Recipes for the Modern Cook
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    Product Description:
    For the bubbes and the balabustas, the keepers of Jewish kitchens and the enthusiastic neophytes, comes a cookbook that celebrates how many Jews eat today.

    In the Jewish culture, as in many others, bubbes, saftas and nanas are the matriarchs of the kitchen and thus the rulers of the roost. They are culinary giants in quilted polyester muumuus and silk slippers who know how to make the Semitic linchpins cherished from childhood--the kugel, the gefilte fish, the matzah ball soup and the crispy-skinned roasted chicken. They all have their specialties but, of course, they won't be around to feed us forever, and that will be a loss indeed. But it will be an even bigger loss if the recipes we grew up on pass away with them, along with those special connections to our past. That's what prompted Amy Rosen, journalist and cookbook author, to spirit the classic recipes from her grandmothers and other role models into the 21st century. All of the dishes in Kosher Style are inspired by the tables and tales and chutzpah of the North American Jewish experience. They also happen to be kosher.
         In this book are all the recipes you need for successful shellfish- and pork-free home entertaining, be it for a Jewish holiday or a workaday dinner. From crave-worthy snacks to family-size salads, soulful mains to show-stopping desserts, all of the recipes are doable in the home kitchen and are clearly marked as either a meat dish, dairy dish, or pareve (neutral). Think: Lacy Latkes & Applesauce, Sour Cream & Onion Potato Knishes, General Tso's Chicken, and Toblerone-Chunk Hamantaschen your family will plotz over. In addition to the classics, Amy has included some of her favorite modern recipes, like a Quinoa-Tofu Bowl with Greens & Green Goddess Dressing, Honey-Harissa Roasted Carrots and a Crisp Cucumber & Radish Salad.
         Kosher Style is for anyone who likes to cook and loves to eat, and it's especially for those yearning to create new shared memories around a table brimming with history, loved ones and maple-soy brisket.

    The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day

    By Emily Paster

    Harvard Common Press
    Released: 2017-07-15
    Hardcover (160 pages)

    The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day
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    • Harvard Common Press
    Product Description:

    Jewish cooking is loaded with delicious fares that are steeped in history and culture. Experience a wide variety of savory foods, preserves, holiday dishes and more with The Joys of Jewish Preserving.

    Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago, to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.

    About 35 of the 75 recipes in The Joys of Jewish Preserving are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam.

    About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen.

    Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.


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