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A Food Lover's Treasury of Classics and Improvisations By Jayne Cohen (512 Pages)Publisher: Wiley, 2008
In Jewish Holiday Cooking, Jayne Cohen shares a wide-ranging collection of traditional Jewish recipes, as well as inventive new creations and contemporary variations on the classic dishes. For home cooks, drawing from the rich traditions of Jewish history when cooking for the holidays can be a daunting task. Jewish Holiday Cooking comes to the rescue with recipes drawn from Jayne Cohen's first book, The Gefilte Variations -- called an "outstanding debut" by Publisher's Weekly -- as well as over 100 new recipes and information on cooking for the holidays.
More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays. Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives. The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws. Chapters include all eight of the major Jewish holidays -- Shabbat, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, and Shavuot -- and the book is enlivened throughout with captivating personal reminiscences and tales from Jewish lore as well as nostalgic black and white photography from Cohen's own family history.
Mary s Onion Challah
Chopped Chicken Liver from the Rue des Rosiers
Grated Black Radish and Endive Salad in Shallot Vinaigrette
Two Classic Matzoh Ball Recipes
Chilled Minted Cucumber Soup
Moroccan Fish with Chickpeas and Saffron-Lime Aioli
Chicken Paprikash with Nockerl (Dumplings)
Sephardi-Style Stuffed Meatballs with Celery Root and Carrots
Duck and White Bean Cholent
Garlicky Lamb and Lima Hamin with Little Eggplant Boats
Kasha Varnishkes with Fried Eggplant, Mushrooms, and Onion Marmalade
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