5 comments about Matzoh Ball Gumbo: Culinary Tales of the Jewish South.

1. Fascinating subject matter as I grew up in an area where Jews were a vocal and very assimilated minority. The author's extensive research came to the same conclusions in every chapter: it was hard to keep Kosher in the South and black household help did much of the cooking. As a Jewish woman I am proud of our reputation for a sense of humor and delicious cooking. There are very few recipes; even those were not particularly tempting or typical. The book's major flaws lie in the author's dry, labored, one-note writing style that had me laboring to stay awake.



2. This book is a wonderful compilation of Jewish history of the South and Jewish food of the South. Fascinating reading about the history and excellent eating. Enjoy!



3. Good book if your into a history lesson but I was looking for more receipies.



4. As a Deep South Jewish expatriate, I can't say enough about how thoroughly Marcie Cohen Ferris did her research. There is no doubt that she has covered the differences-and similarities-of the various southern states with great heart and accuracy! The sheer volume of names of those she got family information from is more than admirable. The book belongs in every Jewish household-northern and southern! And non-Jewish readers will get a wonderful picture of the influence food had in Southern Jewish homes-part of American culinary history.



5. This was a wonderful topic for a book -- how Southernness and Jewishness came together in the Jewish kitchen. Cohen Ferris, herself a Jewish woman from a small town in Arkansas, has done exhaustive research, no doubt a labor of love, and has perpetuated many people's memories.
   
   The problem with the book is that it is quite repetitious. Ferris Cohen correctly points out that the culture and history of Atlanta, New Orleans, the Mississippi Delta, and so on are all distinct from each other. Then, however, she spends much of her time recounting menus of long-ago occasions and concluding, over and over again, that the balance between kosher and non-kosher food and between European and American Southern delicacies was important and hard to navigate, because food is so important in daily life.
   
   It is not so much a question of Ferris Cohen's writing style but of the fact that she seemed compelled to put on paper all of the results of her painstaking interviews. Perhaps a more insightful historian could have made more of Ferris Cohen's material, but this book just seemed too long.

5 comments about A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World.

1. Other reviewers have written in glowing terms about the results of using the recipes in "A Blessing of Bread:...," and while I agree with their conclusions, I feel obliged to comment on another aspect of the book that impresses me. I am impressed--make that amazed, at how Ms. Glezer has traced so many of her recipes' histories back to their origins. Reading her book is almost like getting an insider's view of Jewish kitchens around the world. Another thoughtful part of the book is the list of sources for unusual or hard-to-find ingredients used in many of the recipes. Such a list might not be particularly useful to readers in New York or Los Angeles, but for me, a resident of greater metropolitan Boise, it is a must-have if I want to actually make some of the more esoteric offerings of this great book. All I can say is "Thanks, Maggie Glezer!"



2. Wow, this woman has really taken the time to research and record everything you could want to know about Jewish baking. She takes baking to a whole new level. So far I have made one challah recipe two times, and it was absolutely fantastic. She details all sorts of different types of challot based on regions. I plan to make one that would have originated from my grandparent's region back in Eastern Europe. Who knows if they would have made this challah, but it's fun to feel the connection. The recipe for bagels is not for the faint of heart! My only criticism, and it is slight, is I wish she had a couple of recipes for some of the other baked goods. She has one honey cake recipe, but I would like 2 or 3 to choose from. But I am so glad this book is in my collection. Even if you don't bake a thing, you will find it inspiring!



3. Maggie Glezer's labor of love "A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around The World" is truly that: a blessing. Not just a survey of Ashkenazi, Sephardic, North African, and Near Eastern breadmaking traditions, she also sprinkles in family stories, folktales, Yiddish proverbs, and prayers, including a section on the mitzvah of challah.
   
   In addition to providing the blessing for Challah, Glezer also includes the Hebrew Shabbat blessings of the washing of hands and Hamotzi (Blessing of Bread).
   
   On to the recipes themselves: divided by region, there are numerous challahs, from the relatively plain Lithuanian Challah (no sugar or eggs) to Doris Koplin's Sweet Challah, liberally glazed with confectioner's sugar, maraschino cherries, raisins, and pecans. For those of you who enjoy working with sourdough, nearly every recipe has a sourdough version available. Although I've yet to experiment with sourdough starters, I appreciated the versatility.
   
   In addition to challah, there are also yeast breads like the Polish coffeecake Babka, an onion and poppyseed Purim ring, onion rounds, bagels, and Hungarian walnut and poppyseed pastries. From the Sephardic tradition, we have the Churek, Greek walnut and currant rolls, and the intriguing Pan de Calabaza (Pumpkin bread). North African recipes include whole wheat Sabbath Bereketei, the incredibly ornate Chubzeh, and Rarif (Egyptian Cheese Rolls). From the East, Persian and Iraqi flatbreads, pitas, several Yemenite recipes for pancakes and smoked preserved butter, Israeli matzoh, and Syrian and Iraqi pastries.
   
   The preface also includes an incredibly detailed guide to braiding challah, from a simple single strand braid to a challenging nine-strand compound braid, along with folkloric shapes like little birds, braided wreaths, pinwheels, key challah, ladder challah for Shavuot, and hand challah.



4. I bought this book primarily for Glezer's information on soudough. If you are interested in starting your own culture, this book (combined with a precise digital scale) will get you the results you want. The instructions on starting and maintaining a culture are somewhat more detailed than in Artisan Baking Across America. The recipes are well written and, as with Artisan Baking, very reliable. Overall, a great book!



5. This is an excellent book in every way (see other reviews). Do yourself and your family a favor and make this easy, delicious, beautiful challah. If you follow the simple tips for "retarding" the process, you don't need to make a big day of it; you can fit baking into the busiest schedule without exhausting yourself, and it will transform your Shabbat table, or family dinner. Just try it!

3 comments about Joan Nathan's Jewish Holiday Cookbook.

1. `Joan Nathan's Jewish Holiday Cookbook' by the `Paula Wolfert' of Jewish cooking, Joan Nathan, is an updated composite of two of her earlier books, `The Jewish Holiday Baker' and `The Jewish Holiday Kitchen' on the 25th anniversary of the publication of the latter volume.
   
   I have reviewed only one other book of Jewish cooking, the big `New York Times' book of Jewish recipes and I can unequivocally say that as a first book on Jewish cooking, Nathan's book is a far, far superior starting point. The only reason you may want to buy the `New York Times' volume is if you are already so thoroughly knowledgeable about Jewish cuisine that all you want is a big book of good recipes.
   
   I get the sense from this book that the fact that it deals only with `holiday' cooking does very little to limit the scope of the recipes, as it not only deals with the yearly holidays but also that cooking which is particular to the restrictions on observing the Sabbath.
   
   I think it is no accident that in my survey of cookbooks so far, there are far more Jewish holiday cookbooks than there are for any other ethnic cuisine, as long as you don't count Christmas cookie cookbooks. In my somewhat limited experience with only English language cookbooks, I know of seven for Jewish holidays and only two for that great culinary dynamo, Italian cooking. And, Joan Nathan has written four of those titles!
   
   Not only on holidays but also throughout their whole life, food and religion are more tightly intertwined for the Jews than with any other culture I know. The Christian use of unleavened bread and wine in their most important sacrament pales in comparison to the strictures of orthodox kashrut, the laws governing kosher, parve, and unclean foods and food combinations. I know the Muslims, being fellow Semites from the Middle Eastern deserts have similar strictures against pork, but I believe their rules are not nearly as pervasive.
   
   The book provides seven (7) chapters on the major holidays, Rosh Hashanah, Sukkot, Hanukkah, Purim, Passover, and Shavuot plus a chapter on `The Minor Holidays' including Israeli Independence Day. The first and longest chapter covers the Sabbath which, in orthodox tradition, requires prohibits any cooking between sundown on Friday evening and sundown on Saturday evening. It's a bit more involved than that, in that what is really prohibited is lighting a flame during that time. That means stoves or ovens can be turned on before sundown to start slow cooking dishes, but no flame can be started in that 24-hour period.
   
   For people who are simply interested in culinary folkways, the book is an excellent study in the intersection of culinary laws and the seasons. Not only were Jewish folk constrained by extreme poverty and the barrenness of winter, they were prohibited from access to the single most tasty and most easily preserved source of fat and protein, the pig. This was an even bigger hardship for the Jews of central Europe who lived outside the range of cheap olive oil, since it forbade them from using the very best animal fat for cooking. Even butter was proscribed in that one could not use butter together with any meat product, due to the kashrut prohibition against mixing meat and dairy. This more than explains the central role of chicken fat in the culinary traditions of Jewish cooks.
   
   Ms. Nathan does not spend much time exploring the anthropological sources of kashrut, but she does an excellent job of showing us how it affected Jewish cuisine.
   
   Not only does she give us dishes appropriate to the various holidays, we are also treated to menus which reflect differences in the Sephardic (Iberian) and Askanazy (Central European) traditions.
   
   I find it eminently satisfying that the very first recipe is for challah bread, the braided egg bread typically made for Sabbath. I also find it very interesting that much more attention is paid to recipes for the American bialys than to the European bagel. I am also interested in the fact that Hanukkah is much more of a culinary and political holiday than it is a religious feast, since, according to an Orthodox Jewish friend, there are not even any standard rituals for the Synagogue for Hanukkah. This is hearsay, but Nathan does confirm that until the late Middle Ages, Hanukkah was a relatively unimportant date on the Jewish calendar.
   
   I have yet to review some other Jewish holiday cookbooks, but for a good understanding of the traditions behind the culinary facts, this book is excellent.
   
   Highly recommended.



2. I absolutely love using this cookbook. I use one of the recipes weekly, for Shabbos Challah and, I have also made Rosh Hashana sweet Challah from this cookbook. I have also made other side dishes from this book and everything comes out delicious, with good reviews from my guests! I highly recommend it for any Kosher home.



3. Jewish Holiday Kitchen is/was my favorite Jewish cookbook to use and to give, and this is the revised version. I don't know if it has all of her recipes from the first, plus some from her baking book, or if some from Kitchen have been left out. Unless you are looking for specific recipes from the first book (see below) this new one is a safe bet.
   Great Gift: the descriptions of holidays include both the basic (for those without much Jewish education), and the deep, fascinating details of traditions unique to regions, history, etc.
   Great recipes for the basics: yes, Holiday Kitchen had the best cookie dough hamentaschen of dozens tried, challah, and more. The hamentasch recipe is different from the one in her Holiday Baking, and in her Kids Jewish cooking. I don't know which made it into this revised version.
   Great recipes for foodies: I've eaten my way across Morocco and tried dozens upon dozens of recipes for bastilla, the fillo pie from Morocco often filled with pigeon and dusted with powdered sugar. Her version, with chicken, is absolutely positively the best. Her potato kugelettes are another favorite; they are an elegant, simple, delicious addition to Passover, Hanukah, or any meal you want to look special.

5 comments about Jewish Cooking in America: Expanded Edition (Knopf Cooks American).

1. This book contains user-friendly recipes, and most of the ingredients called for are easily obtainable. The majority of the recipes appear to be for dishes that are actually eaten by Jews rather than for ones that are definitely not part of Jewish cuisine although they have been passed off as such by some authors. Ms. Nathan is passionate about the food she describes and provides a generous amount of information on the history, lore, and cultural and religious traditions of the Sephardic and Ashkenazic Jews who settled in America. She also includes menus, a helpful glossary of Jewish terms, and many interesting illustrations.

   I would also like to recommend "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This definitive volume offers superb recipes and fascinating text, including information on the region's minorities (particularly Jews and Armenians) that is not found in previous cookbooks.




2. What I love most about this cookbook is how international it is. I've never seen another cookbook with so many great recipes from so many different countries. It makes sense really, if you consider that Jews have come to the U.S. not only from Eastern Europe, but also from Egypt, Iran, Turkey, Cuba, Mexico, Morocco, Spain, etc. Consequently, many of the recipes, such as ceviche and chicken adobo, were a welcome surprise in addition to Jewish favorites such as knishes, hamantashen, and matzoh ball soup. Introducing most of the recipes are fascinating personal stories of the people who've brought their wonderful culinary traditions to America. Any food lover/cook will appreciate the heartfelt style of this excellent cookbook.



3. The receipes are functional, even if you are not a gourmet chef. But the stories behind them are just fun to read! A taste--for the mind and tongue--of what life was like for some of our ancestors. I recommend the story of the orange, and the recipe for cranberry applesauce!



4. News flash! Not everybody's chicken soup is the way your bubbe used to make! This is a great cookbook, filled with recipes from all over America, of Sephardic and Ashkenazic origin, influenced by where people settled. Gefilte fish is made with whitefish, salmon, haddock or shad, depending on what fish swims in the ocean, lake or river near by. There are latkes with zucchini and chili in Arizona and curried sweet potatoes in Flatbush.
   
   Along with the recipes, you get history, culture and religion. What could be bad? Certainly not the Chocolate-filled Rugelach! Gosh, I'm getting hungry just typing this.



5. Fabulous cookbook! Great recipes with detailed instructions. You don't have to be Jewish to love the food presented in the book. So many variations on the same theme, you'll be amazed. Every recipe I have made has been tried and true, a must for every kitchen. I aggree with other reviewers that the book makes for wonderful reading as well, history, stories, background, a real keeper!!

5 comments about The Settlement Cook Book: The Way to a Man's Heart.

1. I received this book as a gift about 15 years ago & it is by far my most often used. It was originally copyrighted in 1901 & has been revised many times, however many of the recipes still appear as they did then. Recipes range from the very simple (scrambled eggs or grilled cheese sandwiches) to exotic (Fondue Bourguignonne). It will take you from breakfast to an after dinner cordial - all from scratch. Recipes are easy to follow. Basic equivalents (i.e.2.20 pounds = 1 kilo) & substitutions make converting any recipe easy. And it contains much more than just recipes. There are menu planning ideas, freezing, canning & dehydrating charts, special diet recipes, & even a stain removal guide! This is a great book for the beginning cook or someone that needs a bit of everything all in one place.



2. I am very pleased with the prompt service on this order. I love the cookbook! I bought the book mainly as a historical source, but many of the recipes are wonderful. A real trip back in time. Thanks!



3. I have been using this cook book for 45 years. My mother bought it for me when I married. Her book was a previous printing and even told the new cook how to kill the chicken before cleaning and cooking it. My three daughters now use it in their homes. It has wonderful recipes that are plain, good cooking. It is the cook book I reach for first.



4. Hello, this if for Joann Novak, who wrote a review for this cook book. I, had a copy about 20 years ago, and it was a bit differant from this one. For one thing mine back then had oven temp,s in it and this one does not. It also had tassie cookies in it, cream puffs, etc. If you know how, I could see on line the edition, I had, help , plese Thank You a head of time, JoAnn E. Codello, TN



5. Unless you have special dietary preferences/requirements (e.g., diabetic, low carb, vegetarian, etc.) this is a terrific basic cookbook.
   
   My mother (who fed everyone delicious and hearty meals for many decades) used this cookbook almost exclusively, albeit she only cooked from written recipes about 1/3 of the time. I have inherited her 1954 printing (third edition I think) of this essential culinary document and it's as good today as it was during the Eisenhower years. The original printing was published at around the turn of the 19th-20th Century.
   
   I call this a "meat and potatoes" cookbook (TONS of recipes) although there's a lot in here beyond those two major ingredients -- but you know what I mean. The reader will also note that it contains a huge number of recipes which make use of nutritious root vegetables (which we have unfortunately gotten away from in recent years) such as parsnips and turnips. If you like eastern European food this book offers a particular wealth of superb recipes for those dishes too.
   
   I would especially recommend "The Settlement Cook Book" to those who are just beginning to learn about cooking. This would make a great "first cookbook" and a nice gift for newlyweds. I have yet to discover a marginal recipe in this tome of culinary knowledge. One of the features which I like most includes the nicely illustrated "meat charts" for beef, pork, and sheep/lamb. These line drawings are quite informative as to every available cut of meat, a topic which can be quite confusing as one peruses all the roasts, steaks, ribs, sausages, and burger in the meat case at the grocery store. Recipes for all these meat entrées are featured herein.
   
   My highest recommendation for both home cooks and chefs.

5 comments about The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World.

1. I put on 8 lbs. just reading one chapter. Like most endeavors of the NYT, it is both authoritative and encyclopedic in scope. While it sticks maily to traditional Kosher and Jewish dishes, it shows some respect for Israeli cooking, usually given short shrift in "American Kosher" cookbooks.

   It's failure, however, is one of overload, both in many of the recipies themselves, and in the number of inclusions. It gives insufficient weight to weight itself!! With so many of its readers and users in the constant battle of the waistline (and tushline), it provides little encouragement to minimalists and moderationists (new word, coined this morning).

   Best read during the 2 hour break in services on Yom Kippur




2. The best and worst thing one can say about this book is that it is just a very large collection of ancient and modern recipes whose ingredients and preparation conform to at least conservative Jewish dietary laws. It is very similar to a collection of all English Language published sonnets ranging from Shakespeare to the little old lady in Nebraska who publishes in her local newspaper. Everything has been published and everything follows certain rules, but all connections between the collected items ends there.

   This is not an unworthy book. It sort of reminds me of the old Palgraveýs Golden Treasury of English Poetry, which collected works according to little rhyme or reason, except that the authors were English and wrote in English.

   This book has three things going for it.

   First is its size. With 825 recipes, someone looking for a recipe to accomplish a particular objective within the kosher rules, they have a good chance of finding one.

   Second is the fact that all recipes have been published, but not all have been published in the pages of the New York Times. Some come from recently published books such as Marcus Samuelsonýs ýAquavitý. This means that each one has been editorially reviewed by one or more of professional editorial eyes.

   Third is the obvious love and care with which the editor(s) have assembled the material. The introductory essays by Mimi Sheraton and Joan Nathan are informative and endearing.

   Unfortunately, all sense of cohesiveness stops on the first page of Appetizer recipes. There is no trace of any scholarship which would help sort out the recipes by whether the originating tradition was, for example Ashkanazy or Sephardic.

   The Chapters dividing the recipes are:

   Appetizers
   Soups
   Fish
   Poultry
   Meat
   Vegetables
   Grains, Legumes, and Pasta
   Salads
   Light Fare for Brunch and Lunch
   Trimmings, Savory and Sweet
   Breads, Rolls, Bagels, and Matzohs
   Desserts

   There is no sense in which Jewish traditional food forms a cuisine in the same sense that Morocco or Turkey or Iran have a distinctive cuisine. Jewish food is an overlay on the existing cuisine of the region.

   This is a very worthy book if you have few cookbooks and are in need of a more diverse selection of kosher recipes. It is interesting that there is no statement in the book saying that the validity of the kosher nature of the recipes has not been certified by any rabbinical authority. And note that a kosher recipe can easily be made non-kosher by using non-kosher ingredients. A reasonable price for a lot of recipes. If you want a more measured look at Jewish Cooking, check out Claudia Roden's book on the subject and her book on Middle Eastern food.




3. I just got the book today it has tons of recipes I am just disappointed that there are no pictures in the book. The recipes are great reminding me back to the day of childhood.But I found many other Jewish cook books with these same recipes in them at cheaper price with pictures! Look around for other Jewish cookbooks on amazon. You will find a few. Unfortunately I did that after I bought this expensive book when I found out this has not 1 picture in it. This Cookbook is expensive and for the price it should at least have pictures. I rate it 3 stars but I accidentally hit the 4 star rating.



4. Fabulous, I've tried a number of recipes all have been a hit. I highly recommend this cookbook.



5. I use this book as an instrument of work and it is very helpfull. Is one of the book I own I can trust.

5 comments about The Kosher Palette: Easy and Elegant Modern Kosher Cooking.

1. I bought one for myself and loved it so much I bought one for my sister-in-law. Now she really loves me. With success like that I buy them as gifts for everyone. Now everyone loves me. Bet you can't buy just one!



2. I am not Jewish, but I found this to be a thoroughly informative book. I first saw the book at our friends house during one of the high holy days. Needless to say I rushed out and purchased it. The meals are very easy to prepare and the feedback we have received from our Gentile friends has been fantastic. I can't wait until Thanksgiving!



3. I collect many kosher cook books, but this one was wonderful. All the recipes I have tried were very good. Especially the spinach/heart of palm salad, carrot kugel, ultimate chocolate cake, and some chicken recipes. There is one chicken dish with peanut sauce that didn't turn out, but everything else was great. I also get great raves from guests! This book has become the fashionable trendy cook book that Jews use...all my friends have it!



4. Recipes are elegant and easy, there hasn't been one recipe that I've tried that wasn't good. Simply the best!!!!!



5. The Kosher Palate is by far the best kosher cookbook in my collection. I now use it exclusively because I know I can trust the recipes to come out elegant and tasty. People have been raving over my cooking because of it! Some favorite recipes include: "Sesame Noodles," "Strawberry Soup," and "Oatmeal Cranberry Crunch." Delicious!
   The Kosher Palate would make the BEST wedding or engagement gift!!!!

5 comments about Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or Not) Cook.

1. I did not realize that this was a reprint of the Meal-Leani-Yumm book and ordered not one but 2 copies which I returned. I think Amazon should mention in the discription that this is a reprint.
   
   Getting past my annoyance about that. I will say that this is a great book. Many of the recipes have become standards in our home. They are easy and fast, the instructions are clear and the ingredients are avaliable in most large supermarkets. As a Weight Watcher the nutritional information for each recipe is very helpful. I have been cooking lighter for the last few years and this book has been a big help. The recipes and suggestions have carried over into some of my own recipes and family favorites. I often go to it just to see how Ms. Gilletz handles the fat in a recipe and use a similar subsitution in another recipe.



2. I bought this cookbook after reading the reviews below and it was worth every penny! It has great, healthy recipes and great information on nutrition.
   What I love most is that when you choose an entree, like fish, to cook, it gives you what you should pair with it, be it steamed broccoli and a salad or another recipe for veggies/side dish.
   If you are looking for a recipe book that has great tasting food that is good for you, you have to get this book. It was worth it!



3. Recipe
   
   
   If you invest in one cookbook in your lifetime, this should be it. Healthy Helpings is the most extensive cookbook I have ever owned. This book includes so many appealing recipes that I have trouble deciding what to make!
   
   In addition to the recipes themselves, Norene Gilletz explains the history of her recipes, how to work with different ingredients, what food goes well together, how to present the dishes you prepare and how to vary her recipes. She also includes many health and nutrition tips and the nutritional information for each entry! There is so much extra, interesting information that I sometimes sit and read my cookbook before bed - the way most people would read a fiction book.
   
   With the number of choices and variations offered, it would be easy as a reader to miss some of Ms. Gilletz's good ideas. However, the extensive index makes sure that you can find exactly what you're looking for. I will often choose an ingredient from my fridge and the Healthy Helpings index points me to all the recipes that include that ingredient (even if it was mentioned as a variation and not included in the basic recipe). I have a great time clearing food out my fridge this way!
   
   The recipes in this book are easy to follow, tasty and are great for both family meals and for entertaining. This book provides healthy, creative ideas that I can serve at anytime - without anyone even having to know that they are helping themselves to healthy foods!



4. I'm excited about receiving this addition to my cookbooks by Norene Gilletz. Her recipes always result in delicious dishes that please all palates. Choose any recipe - all are easy-to-follow and easy-to-prepare. You're sure to have success on the first try. Many of Gilletz's recipes are my family's and dinner guest's favorites. Recipes in THIS book are low-fat and often low calorie. Nutritional information at the bottom of each recipe helps fit a recipe into any dietary plan. I'm certain that any cook, new or seasoned, will enjoy using this book.



5. This has become a standard in my household. Norene Gilletz has taken her knack for great tasting and easy to make recipes up to the next level. These dishes are healthy and she is always cognizant of good nutrition and great presentations. I've never made a recipe from this book that has disappointed.
   
   I highly recommend this, and all her cookbooks. She makes cooking fun.

4 comments about Tasty Bible Stories: A Menu of Tales & Matching Recipes (Bible).

1. Although not lengthy, this paperback is a terrific resource for families or religious school teachers. The recipes are easy enough for kids to make largely on their own and are very appealing taste-wise. Adding a food dimension to Bible studies makes the lessons more memorable and interactive. I use it regularly with my class and wish I'd had it when my kids were young!



2. This is exactly what I was looking for! I am a chef and a Religious Education Director. I get to combine my love for God and my love for cooking and share it with the children!



3. I love this book. I purchased it with the intent of using it for inspiration - I'm writing a Vacation Bible School curriculum for my parish. The recipes are wonderful and they are connected to biblical paraphrases. Most of the recipes are easy to prepare and lend themselves to a group activity. The illustrations are delightful also. The book is from a Jewish perspective. Do not expect Christian scripture references. The stories are all from the Hebrew Scriptures. Of course, those are the stories most Christian kids hear in Sunday School! So, bake an apple pie and re-read the stories of Creation in Genesis. It's fun to meet God at the table.



4. This book was more for children and their recipes did not follow along with what would have been available during Bible times. The stories were interesting and I did display one of the pictures of Ruth and Boas on my serving table at our social services.

5 comments about Spice and Spirit: The Complete Kosher Jewish Cookbook (A Kosher living classic).

1. Hand it to the good ladies at Chabad for whipping up a great cookbook full of useful recipes and valuable Jewish lessons. Ever wondered how much flour you need to use in order to say the blessing over "taking challah"? Well, now it's all at your fingertips.
   One of the nice aspects of this book is that many of the recipes are for large crowds - so get ready to set the Shabbat table, and nourish your fellow Jews with some hearty fare from what has become one of the alltime classic Jewish cookbooks.



2. This book is awesome! Although indispensable for those who keep kosher, it is wonderful for anyone with tastebuds. (I'm a Christian.) The recipes are much-loved, tried-and-true favorites, which are very clearly written to virtually ensure success (e.g., even telling what size saucepan to use -- which you'll appreciate if you ever had to switch to a larger pan halfway through the recipe, thereby leaving two to scrub). Everything in it is wonderful; these are the recipes folks swear by, so you can try them with complete confidence. Awesome book! It sounds expensive only until you see it.



3. I love cookbooks, to read and look through. This one is the best. It has all the basic recipes and loads of information abouth jewish life and general cooking. When I am looking for a good basic recipe I know it will be here. I have given this as a shower gift many times. There are many cookbooks out there with more updated recipes and pictures (this book has no pictures) but when I need something to come out right, not be too difficult, and taste good I go for this book. The brownie and Basic (fruit)filled cakes I have made hundreds of times and they keep asking for them.



4. This book is very useful and it contains a wealth of information on not just the recipies but also the Mitzvot that apply to the recipies, like separating Challah. However, I give it a point off because it doesn't have any photographs. I know, it's silly, but I like to have photographs of the food so that I can try and see if what I make looks anything like the photos. All in all, a good book though.



5. I was introduced to this cookbook several years ago at a Seder. In the years since, I have collected a shelf full of cookbooks with a few favorite recipes in each book. "Spice and Spirit," however, never fails to provide an easy, excellent meal. For awhile the book seemed to be out of print. I decided to check Amazon one more time to find one for my summer home. I was delighted to find it available again. You do not need to keep Kosher to love this cookbook!