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Holiday Cookbooks and Recipes
In this section of the website, we list holiday cookbooks.
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Click here for details | | Over 50 recipes with photos. Plus 3 bonus eBooks - Halloween Crafts eBook, Halloween Drawings eBook, and Halloween Printable Games eBook. |
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By Joan Nathan
Schocken
Released: 2004-08-17
Hardcover (544 pages)
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Click Here | - ISBN13: 9780805242171
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan’s decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother’s table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families’ recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.
Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year. |
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By Diane Rossen Worthington
Chronicle Books
Paperback (224 pages)
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When the joys of the season are upon us, wouldn't it be great to enjoy them for once? Best-selling author Diane Rossen Worthington offers all the secrets for entertaining with no stress, just lots of style. Essential equipment, suggestions for setting up an in-home bar, great homemade gift ideas, knowledgeable wine and cheese pairing notes from wine expert Peter Marks, and plenty of simple and simply delicious menus cover any occasion from Rosh Hashanah to Thanksgiving to New Year's. From drinks and appetizers to entr es and desserts, each festive recipe is designed to reduce prep time and streamline cooking techniques, so hosts can spend more time at the party and less in the kitchen. |
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By Phyllis Glazer
William Morrow Cookbooks
Released: 2004-03-02
Hardcover (352 pages)
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Deeply rooted in ancient rituals, the seasonal rhythms of the land of Israel, and biblical commandments, the Jewish holidays mark a time for Jews around the world to reconnect with their spiritual lives, celebrate their history, and enjoy tasty foods laden with symbolic meaning. With Phyllis and Miriyam Glazer's The Essential Book of Jewish Festival Cooking as your guide, you will gain a rich understanding of the Jewish calendar year and its profound link to the signs of nature and the produce of the earth in each season. This landmark volume addresses a central question often left unanswered: Why do we eat what we eat on these important days? Organized by season, the ten chapters cover the major holidays and feast days of the Jewish year, providing more than two hundred tempting recipes, plus menus and tips for creative and meaningful holiday entertaining. In-depth essays opening each chapter illuminate the origins, traditions, and seasonal and biblical significance of each holiday and its foods, making the book a valuable resource for Jewish festival observance. Inspired recipes add a fresh, contemporary twist as they capture the flavors of the seasonal foods enjoyed by our ancestors. For Passover, prepare such springtime delights as Roasted Salmon with Marinated Fennel and Thyme, alongside Braised "Bitter Herbs" with Pistachios. On Shavuot, characterized by the season's traditional bounty of milk and the wheat harvest, try fresh homemade cheeses; creamy, comforting Blintzes; or luscious Hot and Bubbling Semolina and Sage Gnocchi. At Purim, create a Persian feast fit for a king and learn new ideas for mishloah manot, the traditional gifts of food. The Essential Book of Jewish Festival Cooking offers accessible, healthful, and intensely flavorful recipes with a unique and tangible connection to the rhythms of the Jewish year. The Glazer sisters will deepen your understanding of time-honored traditions as they guide you toward more profound, and delicious, holiday experiences. |
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By Joan Nathan
Schocken
Released: 2000-09-05
Paperback (176 pages)
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Seventy child-friendly recipes and cooking activities from around the world will draw the entire family into the spirit and fun of preparing Jewish holiday celebrations. Covering the ten major holidays, each of the activities has a different focus--such as Eastern Europe, biblical Israel, contemporary America--and together they present a vast array of foods, flavors, and ideas.
The recipes are old and new, traditional and novel--everything from hamantashen to pretzel bagels, chicken soup with matzah balls to matzah pizza, fruit kugel to Persian pomegranate punch. |
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Oxmoor House
Hardcover (368 pages)
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This is one present you’ll definitely want to open early—the first-ever holiday cookbook from Cooking Light magazine, the world’s most widely read food magazine. No one likes to scrimp around the holidays—now you can stay on track and still dazzle friends and family with memorable holiday feasts and delectable treats. Share the joy with everything you need for seasonal cooking—and less—from Cooking Light. Features: * Brighten—and lighten!—with this first-ever holiday cookbook from Cooking Light * More than 350 seasonal recipes * Beat holiday stress and save time with super-quick menus and make-ahead meals * Holiday Helpers special section: serving tips, table settings, decorations, and more * 50 clever gifts from your kitchen with festive packaging ideas * Beyond the Bird: Top 10 ways to transform leftover turkey |
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By CookingWithSwamiYogananda
Lulu.com
Spiral-bound (85 pages)
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These yummy recipes are from the writings of Swami Yogananda in the 20's and 30's. Everyone will find a recipe they will love, whether they are into Vegan, Vegetarian, or Raw Foods. They are eternal delectable delights. There is something for everyone. |
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By Peter J. Rauen
Fulcrum Publishing
Paperback (128 pages; 1)
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Click Here | - Start with favorite books that feature holidays and food.
- Mix in language, science and art activities.
Product Description:
This companion book to "Storytime Stew: Cooking with Books Kids Love" combines three favorite pastimes: celebrating holidays, eating great food, and reading terrific books. From Martin Luther King, Jr. Day to New Year's Eve, each holiday features an activity and a recipe. Also included are safety tips, conversion charts, a glossary, and a bibliography. |
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By Art Ginsburg
American Diabetes Association
Paperback (183 pages)
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Click Here | - ISBN13: 9781580401388
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Now everyone can enjoy delicious meals for special days Back by popular demandanother cookbook chock-full of healthy and tasty recipes for people with diabetes from nationally syndicated television chef Mr. Food. No longer will people with diabetes have to eat differently on special occasions (or any other day). Mr. Food and Nicole Johnson, Miss America 1999, have come up with healthy recipes that are so tasty that the whole family will want them. With special question-and-answer sections, information about diabetes and meal planning, and tips on preparation and presentation, this book delivers far more than the average cookbook. Including recipes for special occasions from every monthSuper Bowl Sunday, St. Patrick's Day, graduation parties, Independence Day, Halloween, Election Day, major religious holidays, and much more! Mr. Food Art Ginsburg has authored 28 cookbooks, and his television show airs in more than 400 markets nationwide and reaches 810 million viewers daily. He is among HSN's top-selling authors, and more than 2 million copies of his cookbooks have been sold. Mr. Food's EasyCooking magazine is published by Hearst Magazines Division and has thousands of subscribers. Nicole Johnson, Miss America 1999, has lived successfully with type 1 diabetes for the past eight years. In her work with the American Diabetes Association, she has helped raise more than $13 million for diabetes research. |
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By Jenni Muir
Abbeville Press
Hardcover (160 pages)
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An exceptional guide to vacations for food lovers at the world’s top cook-ing schools selected for their idyllic location and excellent teaching facilities. The third in this series of unusual, illustrated vacation guides, Cooking School Holidays follows the success of Spas: Exceptional Destinations Around the World and Walking the World’s Most Exceptional Trails. In this new volume twenty-five cooking schools from around the world are featured and include the Mandarin Oriental Cooking School in Bangkok where in intimate-sized classes you learn traditional ingredient preparation, allowing participants to produce delectable Thai dishes, and Betty’s, the famous tea room and bakery in Yorkshire, England, where experts teach the art of desserts. Other exceptional destinations are a weekend course preparing seafood in Melbourne, Australia and a weeklong study of Northern Italian food and wine in Tuscany. Whatever your preference, this guide serves up a vacation for every food lover’s taste. Author Jenni Muir selected schools that will provide a memorable holiday along with practical skills and useful knowledge about a particular cuisine. Accompanying 150 stunning travel and food pictures in full color, the lively text describes each course of study—from a long weekend to a two-week program—and provides a "taster" recipe from each school. Tips are offered on what other programs readers might like to try if they enjoy the one featured. There is also information about schedules, travel arrangements, and accommodations that range from charming bed-and-breakfast places near the schools to luxurious all-inclusive packages staying in converted convents, rustic farmhouses, and plush international hotels. So if your fantasy is to fly to some intriguing destination and learn at the side of an award-winning chef, be instructed on authentic cooking methods of a favorite cuisine, or understand how local people really shop, cook, eat, and drink, this guide offers plans for food lovers to realize these dreams. Whatever cooking adventure you have in mind this guide will provide thrilling culinary experiences and bring style to your cooking, discernment to your shopping, and enjoyment of meals for many years to come. Other Details: 150 full-color illustrations |
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By Joan Nathan
Schocken
Released: 1998-08-18
Paperback (416 pages)
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"Joan Nathan is the authority on Jewish cooking, from the folkloric-cultural-historical perspective, and the food angle as well." --Mollie Katzen, author of The Moosewood Cookbook
"This is how holiday cooking should be--warm, welcoming, and straight from the heart."
--Anne Willan, author of Cook It Right
Only the best cookbooks stand the test of time, and this rich assemblage of holiday recipes by Joan Nathan, award-winning food writer and host of the PBS series Jewish Cooking in America, has brought the joy and festivity of holiday cooking to Jewish households for more than two decades.
Here are 250 recipes for main courses, soups, appetizers, breads, and desserts culled from around the world to help you enhance your family's celebrations of the sixteen major holidays. In addition to the foods you remember from your mother's table, there are dishes that date as far back as the Second Temple, as well as contemporary American Jewish creations. Explaining their origins and the holidays that have shaped them, Nathan peppers these delicious recipes with delightful stories about the people who make them today.
Try exotic dishes like the Yemenite High Holiday Soup Stew or the Persian Pomegranate-Walnut Chicken. Or, closer to home, choose the Charlestonian Broth and Matzah Balls. No matter what you select, this essential book will bring the rich variety and heritage of Jewish cooking to your holiday table year round. |
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