2 comments about The Gefilte Variations: 200 Inspired Re-creations of Classics from the Jewish Kitchen, with Menus, Stories, and Traditions for the Holidays and Year-Round.

1. These are the GEFILTE VARIATIONS by Cohen, not the GOLDBERG Variations by JSBach as performed by Glenn Gould. Just a note of history first. The Goldberg Variations (Aria with 30 variations) were composed by J. S. Bach for Count Herman Carl von Keyserlingk of Dresden to be played to soothe him by his harpsichordist and 15 year old prodigy Johann Gottlieb Goldberg (1727-1756). The variations explore the full palette of emotions: joy, contemplation, happy, quiet, tragic, resurrection. Okay, now what about this Jewish recipe and story book? Just as Bach showed full range and innovation, the Gefilte Variations is innovative in its presentation and reinterpretation of the Jewish musical, I mean recipe, standards, such as matzo balls (with fennel and seasonal changes), kasha (with melted eggplant) chopped liver, kugels (with peaches), entrees (like fish and rhubarb and tomato), soups, latkes (with persimmon), and matzo brei (with artichoke hearts, with wine and dried plums, or french toast style, or fritatta style, or fluffy egg style, or pancake style). Oh their are so many variations. Speaking of matzo, Cohen provides a recipe for recrisping matzo to give it that fresh from the Williamburg oven taste (toasting it at 400 degrees), as well as at least five variations of flavored motzot, from lemon to cheese to sweet to onion, garlic, thyme, or herb. I hope I have given you a flavor of the book's contents.



2. Jayne Cohen's The Gefilte Variations not only is an exceptionally well written collection of personal and historical Jewish memorabilia and literary and folk,scholarly and pungent and often quite humorous anecdotes;it is also that rarest of creations, a truly and compulsively readable food book. What makes it so exceptional is the author's obvious lifelong passion for memorably earthy,redolent food and her creativity in rendering five-star meals out of what so many of us (non-culinary cognoscenti)grew up thinking was a clunky, Eastern European poor substitute for appealing French Italian or Asian meals. The international range of these dishes-from Iranian Stuffed Chicken, Egyptian Ground Fish Balls with Tomato and Cumin to Bombay Pineapple-Coconut Milk Kugel and the numerous inspired pomegranate based creations, make this even more appealing than the finely-tuned work of Joan Nathan and Claudia Roden-and that's pretty rarefied territory. Gefilte Fish itself, a dish one would never normally consider in the same breath with gourmet foods, rises to ethereal levels in the author's several fish-ball recipes, using as alternatives to pike combinations of lean fish like red snapper or striped bass mixed with the more succulent flavor of pompano,whitefish or salmon.Or as another alternative,inspired by Chinese dumplings, quickly steamed between cabbage leaves. And the directions for cooking are literally a treasure trove of generations of secrets perhaps not seen before in this form in the light of day. In addition to mining culinary traditions, one also gets the impression from this book that much of the author's creation of these tantalizing and often tart-sweet dishes arose in the night kitchen of her fertile mind. The book is elegantly divided into sections for dairy, fish meat etal and a separate easy to follow section suggesting various alternatives for the holidays-all nicely mixed in with family story-telling,folklore and easy to read scholarship. This is plainly one of the most exciting cookbooks I have ever come across-one which transcends in its universality, humor and sauciness any one religion while remaining faithful to the tenets of underlying rules. Listen to the author describing Rich Noodle Kugel Baked with Plums and Nectarines-"The paradigm of ongepotchkeh(the author's all-time favorite Yiddish word, meaning overly fussy) is taking noodle kugel- a luxurious confection of pasta eggs butter and milk or cheese-and then slathering it with some sweet stickiness that may have been a fruit in another life.The very lushness of a noodle pudding demands an innocent topping. .." This is a book to take on vacation. An outstanding culiniterary work.

No comments about Food and Judaism: Studies in Jewish Civilization, Volume 15 (Studies in Jewish Civilization).

3 comments about The New Complete International Jewish Cookbook.

1. This is one of the best Jewish cookery books I have ever bought. I have used it since I received it as a gift two years ago, and have bought copies for my family and friends both here in the UK and abroad. If you can only buy one Jewish cook book, this is the one!



2. evelyn rose's complete international jewish cookbook is just that - complete. the recipes are simple yet delicious and come out perfectly every time (well nearly!). no long lists of impossible to find ingredients for the recipes either. the only cook book you'll ever need!



3. I have had this book since 1998 and it simply makes fantastic recipes. Not everyone is a hit, and the some of the deserts are too difficult, but really, my copy is stained, tattered, the binding is both taped up and broken.

1 comments about Hanukkah Lights: Stories of the Season.

1. This is a fabulous book!
   My whole family loved it. Each story has a twist. It's not what you think.
   It's light and yet deep reading and fun to read aloud whatever one's Jewish outlook is. Engaging even for non-jews like my husband.

1 comments about The Jewish Princess Cookbook: Having Your Cake and Eating It . . ..

1. For most people, the only thing they know about Jewish cuisine is the word 'kosher'. Co-written by Georgie Tarn and Tracey Fine, "The Jewish Princess Cookbook: Having Your Cake & Eating" offers a compendium of 'kitchen cook friendly' recipes that will clearly demonstrate the qualities of dishes suited for the Jewish dietary traditions, even as they satisfy any appetite and please even the most gourmet of palates. From Bloody Mary Borscht; Parsnip and Apple Soup; Ye Olde Steak Pie; and Cheater's Cheese Blintzes; to Shikerer's Tipple; Peanut Butter Cheesecake; Matzo Balls; Lockshen (noodle) Pudding; and Lemon Fish Cakes, "The Jewish Princess Cookbook" has dishes for any and all dining occasions. Of special note is 'A Word About Chicken Soup'. enhanced with a Yiddish/English Glossary and other bits of useful information, "The Jewish Princess Cookbook" is a confidently recommended addition to personal and community library ethnic and specialty cookbook collections.

3 comments about Soup--A Kosher Collection.

1. Soup--A Kosher Collection is an excellent book! I never realized kosher soups were so easy to prepare and so delicious. Ms Reiss has included a recipe for every occasion; there is a huge selection of soups for meat eaters, vegetarians, and vegans. Everything from old favorites such as chicken soup to new gems like curried red lentil soup or saffron garlic fish soup. The blueberry and rosemary soup was a fantastic surprise! I just bought the book and have made 12 of the over 150 recipes. Each recipe I made was a big hit with my family. The chocolate soup was a great treat. Ms Reiss' easy to follow recipes are accompanied by excellent definitions and cooking tips. I already bought a few copies for holiday gifts this year.



2. If you love soup this book is for you. I have already tried several of the recipes in the book and they were all fantastic - easy to follow instructions and great variety. I would recommend this book to anybody and have already bought copies for gifts!



3. a nice selection of soups for the Kosher consumer. Good directions, nice pictures. would recommend to fellow soup lovers!

No comments about Japanese Kosher Cooking: Sushi Sushi and More.

5 comments about California Kosher: Contemporary and Traditional Jewish Cuisine.

1. I borrowed my mother's copy of this book...and still haven't given it back. If you've ever wanted to know how to make the perfect Jewish chicken soup, matzoh balls, brisket, yummy chicken dishes, and the perfect kugel, this book will be your guide. Haven't figured out that perfect dish to bring to the potluck? This book's got plenty of delectable ideas! I've been frustrated with other Jewish cookbooks that offer confusing recipes with strange ingredients, but this one keeps everything simple and delicious. It's by far the cookbook I turn to most during the week and when guests come over. This book also includes a large array of kosher Chinese recipes (from sweet & sour chicken to kung pao chicken & beef). We are not kosher, but love all the recipes nonetheless.



2. Terrific traditional and contemporary cooking, with a lighter California twist. THIS IS THE BEST KOSHER COOKBOOK -- MAYBE THE BEST COOKBOOK OF ANY KIND WHATSOEVER -- THAT YOU MIGHT EVER OWN. Every recipe works, because the people who put it together genuinely triple-tested each entry, and if it didn't get A-plusses from all three cooks, it didn't get in. I probably own 50 cookbooks, and this is one of the top three I use! Try the chocolate marble squares, the sesame chicken, the apricot noodle kugel, the gefilte fish, the chicken soup, the honey cake . . .



3. This cookbook is one of my most prized possesions! I refer to it for every holiday from menu planning to recipes. I have yet to find a recipe that was not wonderful! My favorites are Brisket in Foil, and the Roast Chicken with Farfel Stuffing for Passover. The Mock Chopped Liver is unbelievable, and the Plum Chicken is a Shabbat favorite at our house. This is a fabulous addition to your Jewish Cooking library... a "must have"!



4. So far I've had great success with the first three cakes I've made, and the essence of celery soup was so yummy. I love this book and would recommend it without hesitation.



5. This cookbook rocks! I purchased it when I was first married, and couldn't cook...a situation not much improved 15 years later. Every recipe I've tried from this book has been a success. The traditional potato latkes in particular are a must have every Hanukkah...people who haven't had latkes since Grandma swear mine are the best. This book is my secret. (Shhh! Don't tell!) I've given many copies as gifts to several friends, whether they keep Kosher or not...it's that good. I even had to buy a secod copy for myself when my sister's luggage accidentally grabbed mine on her way home...it's the best!

1 comments about The Complete Idiot's Guide to Good Food from the Good Book (The Complete Idiot's Guide to).

1. Leslie Bilderback, CMB, explores Biblical dietary laws in The Complete Idiot's Guide to Good Food from the Good Book. Her premise seems to be that the Biblical guidelines also serve as a guide to healthy eating, and she delves into the modern science that has revealed good nutritional and sanitary reasons for those laws.
   
   She includes recipes both ancient and modern, most of which are aimed at introducing you to a wide array of vegetables, whole grains, and non-refined sugars. Breads and crackers, burgers, fish, stuffed vegetables, soups... it's all in here. You'll even find meatloaf and a homemade barbecue sauce.
   
   The recipes that we tried came out wonderfully. A broccoli dish with cheese sauce and crunchy cracker topping was delicious. A recipe for ratatouille was my favorite of the book. A Texas bean bake produced something that my husband found perfect for cold lunches at work.
   
   I have only two reservations about this book. One is that the recipes don't seem quite as dedicated to the principles the author espouses as the text does. For all that she warns us off of refined flours and sweeteners, for example, you'll find plenty of them in dishes such as cranberry sorbet, pound cake, carrot cake with cream cheese frosting, angel food cake, and so on.
   
   My other reservation is the side notes. Each recipe comes with a little box in which are noted prep time and cooking time. Often other notes appear above or below a recipe. I'm guessing that someone accidentally mixed these up while laying out the book, because many of them seem utterly irrelevant to the recipe they're paired with. An opening note on the Texas bean bake says it would make a lovely vegetarian dish if paired with rice, but there's a pound of ground beef in it. Similarly, the box next to the baked broccoli dish states a cooking time of 10 minutes, while the recipe itself says "bake for 20 minutes." And these are just a couple of examples out of many.

5 comments about A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews.

1. Recently I picked up a copy of the book, "A Drizzle of Honey: the Lives and Recipes of Spain's Secret Jews". It has a fascinating and well documented history as well some marvelous redactions of the most likely constructs of recipes. I recall learning briefly about the secret Sepahrdim in hebrew school. This book gives marvelous insight and helps recreate a delicious cuisine. I am fairly certain that either this passover or the next I am going to attempt a full Sephardic sedar for a change of pace and add some culinary excitement.



2. I was very delighted to read this insightful gastronomic reference. Although, it is more than a recipe book, it is also a telling account on what it took to go through the Inquisitional process. Hence, a Drizzle of Honey, is much more than one bargains for. I have also made the Adafina that is included in the book, and it was quite good. The Inquisition was not necessarily aimed at mainstream "Jews" per se, but at Conversos, or "Jews"who were forcibly converted.
   It is very interesting that in many respects the Jewish converts to Christianity were many times denounced on the slightest pretext of eating in the "Jewish" manner. It could be as forthright as not eating pork for "health" reasons, or as absurd as making stew with Swiss chard, both being indicators of a "relapsed" Jew, in other words a Christian heretic. To our postmodern sensibilities these gastronomic preferences are almost comical. But to many of my relatives in Spain living under those Medieval conditions it was absolutely terrifying. I've got to hand it to Mr. Gitlitz, his premise for this book is very well thought out. This book is probably not for the weak of heart or stomach, given that some references in his book are counterintuitive when it comes to appetite. But, for those who want to learn about our tragic past, and who want to see if some of the recipes are what our grandmothers cooked, I fully recommend it. My Mother always cooked with Swiss chard and used olive oil in her meals. In Spain this would have been a sure sign that we are Jewish. Oh well.



3. A fascinating look into the lives of Secret Jews during the Inquisition. A collegue had recommended it for its historical insights, and I found the anecdotes about the fates of the recipe authors tragic but a great insight into a time of flux and intolerance. Good recipes, too!



4. I was excited when I first heard about this book, but when I got a copy, I was quite disappointed.
   
   First the good... the recipes produce tasty dishes.
   
   But they are not the recipes of Spain's Jews, secret or public.
   
   These are recipes invented by the authors with a minimum of supporting evidence, or, in fact, most of the time, none at all.
   
   They are based for the most part on the testimony of people who turned in Conversos for being "secrect Jews". The mere mention of, oh, say, chick peas and honey, has led the authors to invent a recipe that includes these ingredients.
   
   If you are truly interested in the history the food eaten by Spain's Jews, you will not learn much. If you want some nice Spainish-style recipes eaten by Jews, you'll probably do better skipping the sad tales of betrayal and torture and buying a modern Sephardic cookbook.



5. Joy of Cooking: 75th Anniversary Edition - 2006
   
   For a friend, I bought 'A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews'. When it arrived, I sat down and read it -- recipes of Inquisition Spain, as closely as the authors can reconstruct them. Good food, wonderful insight into Spanish and South American kosher cooking -- but the history! It was the history of those accused by the Inquisition that caught our attention. Now my friend has the gift copy and I am ordering a second copy for myself. A whole terrifying historical era in a cookbook.