5 comments about Kosher by Design Kids in the Kitchen.

1. My daughter is making everything she likes from the book. The zesty chicken and chocolate cake recipes are great. So are the sugar cookies. Very easy to understand recipes. Great first cookbook.



2. This is a beautiful cookbook and my daughter loves it. However, when I let my two kids bake alone for the first time they made a bad choice. The Oatmeal Raisinette Cookies recipe calls for 2 and 1/2 sticks of butter and only 1 egg, 1 and 1/2 cups of flour, and 3/4 cup of oatmeal. My kids were obviously not experienced enough to realize that the amount of butter is way out of proportion, so their "cookies" melted all over the oven. Needless to say, I'm disappointed that the book wasn't more carefully edited. I won't let them use this book again unless I examine the recipe carefully first myself.



3. I love this book! Forget the kids...I'm 40+ years old and this is the 'starter cookbook' I've always wanted! The recipes are easy to follow and the results are delicious. The kids have helped with some of the recipes but more often it winds up just me and the cookbook but I love the simplicity. My mom has one of the other books (short on time) and those recipes are a bit too advanced for my very limited skillset.



4. I LOVE THIS BOOK. I GIVE IT TO EVERY NEW BRIDE AND I GAVE IT TO MY CHILDREN TO USE WITH THEIR CHILDREN. THE RECIPE INSTRUCTIONS ARE SO DESCRIPTIVE THAT EVEN A NOVICE CAN ENJOY COOKING AND BAKING.
   THIS BOOK SHOULD BE IN EVERYONE'S BOOKCASE.



5. the illustrations in this cookbook are incredible, vivid and beautiful. great for kids and adults alike- or as a picture book!!

5 comments about The Children's Jewish Holiday Kitchen: 70 Fun Recipes for You and Your Kids, from the Author of Jewish Cooking in America.

1. I would not even give this book one star. I was VERY disappointed with this book. I was expecting a CRAFTY kitchen book for childen based on the pictures on the front cover. This book primarily consists of traditional recipes for the holidays but gives instructions such as child mixes this.. adult stirs that. Example of receipes include: grape juice, hallah, chicken soup, matzah balls, pot roast, peeling a pamagranet, etc. There is nothing unique or special about these recipes. If you are buying it for your children- don't. and if you are buying it for the recipes- don't. There are many other better Jewish holiday cookbooks out there to choose from.



2. I couldn't disagree more with the first review. With two small children, I rely heavily on this book as Jewish holidays come and go and have enjoyed many cooking experiences with my kids as a result. Furthermore, the recipes are consistently delicious! My kids and I have prepared Yemenite High Holiday Stew and Bread for Yom Kippur, Apple-Honey cupcakes, Hamantaschen, Aunt Lisl's Butter Cookies, and the ice-cream cupcake menorah featured on the cover, as well as a tender and delicious challah. There are many suggestions throughout for ways children can take part in the cooking, and often the menu suggestions accompanying each holiday have given me ideas of foods my children will actually eat. As a cook and an authority on Jewish cooking, Joan Nathan is no slouch; her contributions to the New York Times cooking section are significant and her adult-oriented cookbook "The Jewish Holiday Kitchen" is an exhaustive resource of Jewish dishes that is equally wonderful. In fact, I was reluctant to try this book because I doubted she could switch gears and write a children's cookbook that was really useable, but I contend she has done it! I can't imagine my cookbook library without this book.



3. When Bon Appetit and other prestigous publications give this one rave reviews, that's a hint that you might have a "find"...and they are right. From Sabbath to Passover, there are recipes that are delicious, generally very easy to prepare and clearly explained. Although designed for children, I think this one would be excellent for anyone who wants to become an excellent Jewish cook. It is like having a crash course in both the essentials and some special variations.
   
   The book is extremely attractive and there are additions which make it special, such as suggested prayers, historical info about each holiday, great illustrations, etc.
   
   Although the vast majority of the recipes are very simple, when one is a bit more complex, there are often step-by-step illustrations. An example would be Children's Cholent, where every single part of the process is pictured, right up to putting the dish in the oven.
   
   I was pleasantly surprised to find that many of the recipes were unique or new to me.
   
   ANOTHER PLUS: The author suggests which parts of the recipe might be appropriate and easy for a child to handle and which should be done with supervision.



4. I bought this book a year ago and rediscovered it on the book shelf. I am so upset with myself for waiting so long to try these recipes with my kids!!!!
   
   Today my daughter made her first challah using the recipe from this book and it turned out absolutely BEAUTIFUL! We took the advice of the author and used the third portion of dough to make some cinnamon bread for Shabbat morning breakfast but we all had to sample it when it came out of the oven. Oh yum! It is delicious. It's so good that there is a little less than half of it left for tomorrow. I had to hide it from the kids or it would all be gone!
   
   
   We are also making the Friday Night Pot Roast recipe and the whole house smells so good. I use to buy a mixture in a jar for making my brisket (Bubbe's) but this tastes (I had to sample it) and smells just like the one in the jar. Well, actually it smells and tastes a little better because it's homemade. :)
   
   One of the most enduring features of this book are the notes and memories presented before each recipe. You learn many interesting facts, history and the author's own family life. You feel like you are chatting with Joan Nathan over a cup of tea.
   
   Each chapter has a history of the holiday and customs associated with each. Then come the wonderful recipes.
   
   I love that the instructions are written clearly for adult AND child. Each recipe also notes where adult help is needed and what steps can be entrusted to a child.
   
   This is a great book for making memories throughout the year. We are going to have a lot of fun eating our way through the holidays and creating memories.



5. Our family received this book as a gift. Each one of my children enjoyed read the book like a novel. Who would think of a cookbook as kid-friendly reading material? They liked the pictures and stories interspersed within the recipes. Many of the tips presented are the kind a grandma might teach a younger child. Tips like how to get young children safely involved in the kitchen including how to teach using a knife safely. In a world where people have vastly forgotten the meaning of family, books like this fill the gap. The traditions presented are mostly Rabbinic. The items shown on the cover are included in the book.

5 comments about Mama Nazima's Jewish Iraqi Cuisine.

1. Wow! What a cookbook!!! It has great authentic Iraqi recipes. Rivka Goldman's personal stories about her families life and times in Iraq and Israel are worth the price of this book alone.
   You get first hand historical insight and recipes too--well worth the purchase!!!



2. In Mama Nazima's Jewish-Iraqi Cuisine, Rivka Goldman presents her memories of the culinary traditions of an ancient land that saw historical influences from the Mongols, the Turks, and India affect and enhance Iraq's ethnic and traditional cuisine among the Jewish-Iraqi community. More than 100 healthy family recipes have been compiled with dishes ranging from salads, to side dishes, to main entrees, to desserts. Each unique recipe comes accompanied by stories of friendship, loyalty, persecution, escape, exile, and celebration. From Feta Cheese and Onion Salad; Brown Eggs and Vegetables; Sweet-and-Sour Okra with Meat; and Semolina Dumplings with Zucchini; to Quince Stuffed with Meat; Rice and Lentils with Cumin and Garlic; Iraqi Pita Bread; and Candied Almond-Coconut, Mama Nazima's Jewish-Iraqi Cuisine is a superb addition to any personal, family, or community library regional/ethnic cookbook collection.



3. This book is phenomenal. Rivka Goldman's amazing stories combined with her knowledge of middle eastern cuisine is priceless. The food is SO delicious, and so healthy! The stories told throughout this book are beautiful and inspiring. I am so glad my friend recommended this book to me -- it is worth its weight in gold.



4. It's great to finally see a book that documents Jewish Iraqi cuisine. (The only other one I have come across was "The best of Baghdad cooking, with treats from Teheran" by Daisy Iny but that is no longer in print...)
   
   I made a couple of the recipes in this book. They were easy to follow and came out wonderfully. My ancestry is from Bagdad and the spices used there are a little different from those used in this book. But, I enjoy this book very much. The recognition of our foods and history is much appreciated.



5. My wonderful "adopted" aunty, an 80-year-old Iraqi Jewish lady from Baghdad, was delighted to receive this book as a gift. She has been inspired to try out some of the recipes of dishes she has missed eating since her sister, a fabulous cook, passed away.

5 comments about Food for the Soul: Traditional Jewish Wisdom for Healthy Eating.

1. This book simply rehashes most of the information about maintaining a healthy lifestyle that is heard on the news of on cooking shows that focus on healthy lifestyles. Having grown up in a home where my mother was a dietician, most of the first portion of the book was old news to me. The book, however, is very readable and informative for someone who lacks basic knowledge about healthy lifestyles. It will be easily understood my most readers. Toward the end of the narrative portion of the book, the author addresses specific concerns of her Jewish audience. The last part of the book consists of recipes which focus on the use of whole grains and fresh ingredients. Most of the recipes look tasty and should add a great deal of flavor to the diet without the high calorie counts of some other choices. It would have been nice to have photographs of most or at least some of the recipes. An extensive bibliography is included. [3.5 stars; LibraryThing Early Reviewers program copy]



2. Finally! A sensible book of nutritional information for people who keep Kosher or just eat Kosher food products.
   
   The author gives practical advice on eating healthier food in a way that makes it sound simple and easy-to-do. Not everyone's mother was a nutritionist and Chana Rubin writes for those of us brought up on frozen vegetables and too many fatty foods.
   
   The recipies are tasty and easy to follow.
   
   A real find for the Kosher eater.



3. Chana Rubin presents sound nutritional information in an easily-read format. She does not overwhelm the reader with too much information at one time. This makes it very simple to go back to reference that information later. As a nutritionist and a "Kosher-eater", I feel the Kosher world needs cookbooks that contain delicious and healthy recipes, which this book has in abundance. The recipes are very good, easily prepared, and contain healthful ingredients. Although geared toward the Kosher-eating community, the nutritonal information and recipes could be used by everyone. Nice addition to my Kosher cookbook library!
   Deborah Mendeloff, MS



4. Although not Jewish, I found this cookbook to be interesting and educational in covering many aspects of health and nutrition. The plus, for me, is the great recipes and the section on planning ahead. I live in a vacation area and have many drop-in guests. Not only can I be prepared but am able to offer foods healthier and more tasty than my guests have been eating in their travels to be here and still have time to visit.



5. This information-packed, soft-cover book provides nutrition basics and over 100 of Rubin's personal favorite recipes, while addressing nutrition and health from a Jewish perspective. No photographs or illustrations here, but much food for thought.
   
   Selected chapters open with quotations from the likes of Kook, the late Lubavitcher Rabbi Menachem Schneerson, the Bible or Rashi, with the occasional Chinese proverb thrown in. The 17 chapters have names like "Diet and Health," "Eating for Optimum Health," "Fat Facts" and "Childhood Obesity," with sub-headings, such as "Health in the Jewish tradition," "Food as a vehicle to holiness," "A healthy relationship with food," "Lifestyle changes that can help you lose weight," "Using the discipline of kashrut" and more.
   
   Rubin extols the advantages of a colorful diet, providing a food palette that details the benefits of each hue. Many chapters end with a succinct "bottom line" summary that I chose to read first, for a quick preview of what the chapter holds and her halakhic observations are fascinating, even to the non-observant reader.
   
   A recipe and menu section at the back of the book provide practical, easy-to-implement suggestions and some recipes offer sophisticated new twists to old favorites, like Doron's Banana Walnut Cupcakes contributed by chef Doron Degen who trained in Canada and now resides in Beersheba. His secret is to gently sauté the mashed bananas with cinnamon, unsweetened cocoa and some brown sugar before adding them to the batter.
   
   The only problem I had with the book was in locating recipes. I tried the recipe for granola - I'll never use packaged again - but had difficulty finding it a second time, because I didn't remember that, in the index, it's listed under "C" - for Chana's Granola.
   
   The aptly named "Food for the Soul," if properly digested, is a great hors d'oeuvre, before choosing recipes for your family from Rubin's or other cookbooks.
   
   By Gilah Kahn-Hoffman, The Jerusalem Report, September 15, 2008

3 comments about At Oma's Table: More than 100 Recipes and Remembrances from a Jewish Family's Kitchen.

1. This is a wonderful cookbook - a true gem! A must for every household, jewish and non-jewish. Doris Schecter has beautifully recreated her childhood memories and recipes. Highly recommended.
   M. Daum



2. At Oma's Table is a wonderful collection of contemporary and traditional recipes. We have enjoyed many dishes from this book. It also makes a great gift for grandmothers, mothers, sisters, daughters, ... and anyone who loves to cook. I highly recommend this book.



3. Doris Schecter's At Oma's Table is part memoir, part cookbook. It begins with her early memories of life in Vienna, then as a refugee in Italy and later the United States. Filled with vintage photographs of the author and her family, the introduction would have made a fascinating full-length biography.
   
   Doris tells of her early years spent in Italy (Hitler's army entered Vienna shortly after she was born in 1938) as a "free prisoner." In July 1944, Doris and her family were invited as refugees to Oswego, New York; she chronicles the perilous ocean crossing in several tense paragraphs ("thirty Nazi planes flew over us, and we were continually hunted by Nazi U-boats and submarines"). However, life in the United States was equally difficult in some ways ("We arrived in America on August 3, 1944. On the very same day we were saved, Anne Frank was betrayed in Amsterdam"); her beloved father died of spinal meningitis shortly after arriving in New York. Doris, her baby sister and her mother at first crowded together in their Aunt Ciel's home, along with Oma Leah (her grandmother), who had recently arrived from Belgium after surviving the war in hiding. They later purchased a larger house and Doris grew up surrounded by the freedoms and comforts of American life, going on to raise five children of her own.
   
   Her grandmother led a truly difficult life; her husband, son, and daughter all died in concentration camps. Before the war, Leah was a successful businesswoman. In her new American home, she was in charge of the daily grocery shopping and meal preparation. Bearing and respect were everything to her. She did not talk about the war.
   Nothing was wasted (and she never allowed junk food or sodas in the house).
   
   Doris owns the restaurant My Most Favorite Food in Manhattan, and she puts her expertise to use in this collection of traditional Jewish comfort food with a Viennese/Italian twist. You have your classic cholent (slow-simmered stew traditional served on the Sabbath), tzimmes, matzo soup, kasha, challah, chopped liver, and gefilte fish, but you also have Viennese-style recipes such as fleishlabel (chopped meat patties), wiener schnitzel, backhendl (Viennese-style fried chicken), four separate recipes for Liptauer (a Hungarian cheese and anchovy spread), sweet-and-sour tomato cabbage soup, and red cabbage with apples. Doris's early years in Italy surface in recipes such as a vegetable frittata and risi bisi (rice and peas). There are also nods to American cuisine, such as corn bread, cole slaw, stuffed peppers, and turkey recipes (roast turkey with apple, almond, and raisin stuffing and turkey pot pie).If you are, like myself, vegetarian, there are numerous wonderful vegetable and side dishes such as pepper ragout, potato pancakes, several whole-grain pilafs, and numerous green salads (cinnamon-scented green salad, green salad with ginger dressing) and veggie salads (tomato, red onion, cucumber, and parsley salad, endive and red and golden beet salad, green bean and red onion salad, pea salad).
   
   The dessert section also deserves special mention. I own Rabbi Gil Marks's wonderful (and out-of-print) The World Of Jewish Desserts: More Than 400 Delectable Recipes from Jewish Communities, which focused mainly on Eastern European-style baked goods such as Bundts, coffeecakes, and tarts. Doris's selection doesn't disappoint, with a fine variety of fruit tarts (Italian plum, apricot and chocolate), a Viennese hazelnut torte, crepes, butter horns, cheesecake, and several bundt cakes (apple, chocolate streusel), the perfect sweet ending to your meal, Sabbath or otherwise.
   
   Finally, Doris also includes numerous sample menus, divided into two sections: menus for every day (Friday night, birthday, anniversary, dinner party, special occasion) and Jewish holidays (Passover, Rosh Hashanah, Yom Kippur, Shavuous, Succoth, Chanukah).

5 comments about 2nd Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen.

1. This book is fabulous. I originally saw it in the library and borrowed it. After borrowing it three times, I decided to buy it. I've made just about everything in the book and many of these foods are the same foods I remember my grandmother making. The gribbinis is one I remember very fondly. I still have memories of my jewish grandmother serving it to my dad at her kitchen table in Brooklyn, New York when I was about 10 years old.

   I've introduced my sons who are 15 and 18 to many of these dishes and so far they have loved every single one of them. The recipes are easy to follow and best of all, they are just about fool-proof. I didn't have any problem with any of the recipes. Just when I think one recipe can't be outdone, I try another and it is just as good.

   A MUST HAVE for anyone who wants to learn about jewish cooking and for jews who grew up in NYC and had eastern european family. These foods are the type of jewish cooking that can be appreciated by anyone, even if they are not jewish.




2. I recently bought this book when I found out the deli was closing.I have tried the noodle pudding,potato pancakes,macaroni salad,and matzo balls.All are out of this world!I love this book and plan to make many more of the recipes.



3. I purchased this as a gift for my new husband... he is from Broklyn I am from New Orleans. He picks on recipe a week for me to try. They are easy to follow and the food is wonderful. He says its the best gift I have ever gotten him.



4. What a great book, Filled with so many beautiful stories about
   a wonderful Man and his gift to New Yorks lower East Side.I feel so blessed to have lived on East 5th street for 25 years and had the chance to drop by whenever I needed a little soul food. Every time I pick up,
   Abs's book I feel Like I am home again.I have given this book as a gift to so many friends its the perfect gift, It is filled with so many authentic recipes! Perhaps the Old Testament needs ONE more Book! This is the One!
   Abe you will always be a part of the very Heart and Soul Of New yorks lower East side. This book brings a little of that into every home no matter where that may be.
   Thank you, Thank you
   an old neighborhood friend
   
   Norman Ader



5. Delightful to read,especially the history part.Recipes sound interesting and good.Well worth having to add to any collection of cookbooks.

5 comments about Let's Nosh (World Snacks).

1. We received this book as a gift after our daughter was born. At first, only we understood the cute rhymes. Now our daughter is old enough to recognize many of the foods and understand the book. It's so nice to see our family's traditional foods reflected in a children's book.



2. 
   I like this series for kids. It's a nice way to get kids curious about foods from different cultures, different ethnicities.
   
   I didn't enjoy this book as much as some of the others, but that may just reflect the fact that Jewish cooking isn't as good as other cultural foods. We may be the only ethnic group that doesn't find comfort in our own comfort foods, at least that's my take on it, for numerous reasons, some of which I will respectfully not go into, as they are not flattering to my family.
   
   But still, a nice book, a nice series. If you are fortunate enough to live in a neighborhood with a good variety of ethnic restaurants, and fortunate enough to have children with temperaments conducive to public dining, these books are a nice supplement to the feast.



3. My one year old son loves this board book! We actually have the entire series. It's fun and creative, and I don't have to worry about him ripping the pages. We are hooked!



4. All of of these little board books by Amy singer are great. Perfect for the toddler who loves to turn the pages and learn about something a little different than, ball, duck, and dog!



5. This book is, like Wilson Sanger's other books, a lot of fun. The rhymes are a pleasure to read aloud, and the pictures are clever. We love to introduce the kids to a variety of foods/cultures, and this book is a great way to do just that. Because we're not Jewish, we can't vouch for the authenticity of the depictions. She does include a pronunciation guide for us Gentiles in the back - much appreciated. Both of my kids (now 5 and 2) love these books. It's fun to start out the last rhyme by saying, "Today my tummy says: let's nosh," and hearing them finish "on lots and lots of matzoh!"

5 comments about Fast & Festive Meals for the Jewish Holidays: Complete Menus, Rituals, And Party-Planning Ideas For Every Holiday Of The Year.

1. Last year my sister gave me Fast and Festive Meal..as a Chanakah gift as I was converting to Judaism and had little knowledge of how to cook jewishly. This book is absolutely amazing. Wonderful meal suggestions that have allowed me to incorporate Jewish eating into my new life as a Jew with the attendant rituals. What I find most attractive are her suggestions on the timing of preparations and the possibilities for freezing.

   L'année passée ma soeur m'a donné comme cadeau de Hanoucca, Fast and Festive Meals car j'étais en train de me convertir au Judaisme. J'avais besoin d'un guide pour cuisiner en juif Ce livre m'a permis d'incorporer la cuisine juive dans ma vie de tous les jours et ceci avec les rituels prescripts. Ce que je trouve des plus intéressants sont ses suggestions pour l'horaire de la préparations et les possibilités pour la congelation.




2. I have a huge library of Jewish cookbooks, and this is now the only one I turn to. The recipes are easy to execute, and will make you look like a gourmet cook.
   I use this cookbook, even when it is not holiday time.
   The stuffed cabbage casserole is remarkable and the brisket is just devine.
   The Pesach desserts are incredible, and everytime I make one, someone asks me if it was store bought, they come out so professional looking. They are that terrific. The chocolate chip cookies are so delicious that my Mom could not believe they were Pasidic. I also enjoy the ritual information, and table setting ideas.
   The dreidle cake was a major hit at Chanukah.
   The is the ONE book that you must have for holiday cooking.
   It should be in every household. I have given this book as a gift year after year, and it is always appreciated.



3. The recipe for the Crowned apple cake is Awesome!! I make it every year for Rosh Hashana and everyone raves about it. This is just one the many wonderful recipes in this book. The Passover desserts are great, too.



4. Recently I have become interested in Jewish culture and tradition, wanting to understand more facets including food. But the Jewish recipes I had were too complicated and time consuming, not to mention extremely high calorie. Then I found this cookbook. The recipes range from very simple to fairly complex, but the equipment required can be found in my kitchen, the steps are clear, and the tastes have been updated for a modern palate. Jewish customs central to the holidays are also explained clearly, with simple, effective ideas for decorations included. This is a great book.



5. A friend gave me a copy of this book, and it's one of the best gifts I've ever gotten. It's divided by holiday, and the introduction to each holiday also includes some basic advice on organizing the meal, cooking ahead to make things easier that day, prayers to remember, other observances to keep in mind. Then there are the recipes, which are uniformly terrific; unlike some of Joan Nathan's books, they're also well-tested. There's not a single recipe in this book that will fail you. I have cooked dishes from this book for the first time and served them for company, and no one was the wiser. By the way, most of these recipes are just as great for year-round use as for the holidays. But her hamantaschen are foolproof, and her Pesadic section is really good. Thank you, Marlene Sorosky, for a wonderful book!

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!

5 comments about The New York Times Jewish Cookbook: M 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.