Penguin Random House South Africa, 2016. — 288 p. In author Nida Degutienė’s own words: ‘In Israel food holds a special place in Jewish life. From early morning until dawn the next day, Israelis are always nibbling on something and enjoying one another’s company, and on any given holiday festive tables groan under the weight of a multitude of dishes and goodies. This book is an...
Second Edition. — New York: Bloch Publishing Company, 1919. 1600 recipes according to the Jewish dietary laws with the rules for Kashering. The favorite recipes of America, Austria, Germany, Russia, France, Poland, Roumania, etc.
A Cookbook. — Houghton Mifflin Harcourt, 2010. — 672 p. — ISBN: 978-0-470-39130-3. A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions Food is more than just sustenance. It's a reflection of a community's history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and...
A Cookbook. — New York: Artisan, 2019. — 256 p. — ISBN: 978-1-579-65906-6. Tablet ’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes...
A Cookbook. — Ten Speed Press, 2012. — 320 p. — ISBN: 978-1-60774-395-8. A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty , one of the most lauded cookbooks of 2011. In Jerusalem , Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city — with its diverse Muslim, Jewish, and Christian...
Clarkson Potter, 2017. — 347 p. — ISBN10: 0451496612. — ISBN13: 978-0451496614. Modern Israeli recipes influenced by flavors from Southern Spain, North Africa, and the Levant The Michelin Bib Gourmand-winning London restaurant The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet...
Little, Brown and Company, 2013. — 192 p. The definitive book on schmaltz--a staple in Jewish cuisine and a "thread in a great tapestry," by one of America's most respected culinary writers. For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish...
Slavka Bodic, 2021. — 153 p. Israeli cuisine has been globally known and coveted for its diverse flavors and aromas. Its culinary culture has gained many influences from the entire Middle East, the centuries-old history of the region, and the unique Jewish traditions of this land. All those influences are specifically reflected through the diversity of meals that you’ll find in...
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