100 Easy, must-have Jewish recipes for any occasion Jewish food is steeped in diverse cultural traditions, featuring a wide array of ingredients, flavors, and textures from all over the world. Capture the essence of this one-of-a-kind cuisine with The Essential Jewish Cookbook, filled with easy recipes for classic Jewish dishes made simple and modern. From Challah French Toast and Classic Potato Latkes to Adafina and Doro Wot, these recipes highlight the breadth and depth of Jewish cuisine from different regions. You'll find tips and tricks for getting the most out of each recipe, from preparing certain steps in advance to swapping ingredients for making dishes kosher. The Essential Jewish Cookbook includes: A culinary history—Learn more about where these recipes come from with a historical journey through Jewish cuisine, from the Middle East, to Europe, North Africa, the Americas, and beyond. Holiday menus—Discover simple holiday menus that offer a starting place for planning memorable meals and forming your own delicious traditions. Dietary labels—Explore vegetarian, kosher, and gluten-free recipes with labels that make it easy to find dishes that will work for everyone. From weeknight dinners to holiday feasts, create delectable meals the whole family will love with this traditional Jewish cookbook.

Make traditional Jewish baked goods at home Baking is an integral part of Jewish culture and traditions. Whether you're making challah for Shabbat, macaroons for Passover, or babka for family brunch, The Essential Jewish Baking Cookbook helps you capture the essence of traditional Jewish baking in your own kitchen. It's filled with 50 classic recipes—ones you might remember your bubbe or mom whipping up—with clear instructions to help you make them successfully every time. Inside this Jewish cookbook for home bakers, you'll find: Your favorite baked goods—From bagels and bialys to rugelach, kugel, and more, you'll discover a variety of sweet and savory recipes that are perfect for everyday baking and holidays alike. An intro to Jewish baking—Gain the knowledge and confidence you need to get started, with guidance on kosher baking, plus essential techniques, tools, and ingredients. Beginner-friendly recipes—Each recipe includes easy-to-follow directions and uses basic ingredients to ensure you get it right, even if you've never tried your hand at Jewish baking before. Discover the joy of Jewish baking with The Essential Jewish Baking Cookbook.

Sabor Judio celebrates the delicious fusion of two culinary traditions, Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect Jewish Mexicans across places and generations. Featuring 100 deeply personal recipes enjoyed by Jewish Mexicans around the world, the book is organized by meal—desayuno (breakfast), comida (lunch), and cena (dinner)—and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays.&8239; Sabor Judio isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.

Across three centuries, AJYB has provided insight into major trends. Part I of the current volume contains two chapters on Jewish Americans in 2020 by the Pew Research Center, including reactions from 16 prominent social scientists. Subsequent chapters analyze the development of Holocaust consciousness in America, recent domestic and international events as they affect the American Jewish community, and the demography and geography of the US, Canada, and world Jewish populations. Part II provides lists of Jewish institutions, including federations, community centers, social service agencies, national organizations, camps, museums, and Israeli consulates. The final chapters present lists of Jewish periodicals and broadcast media, Jewish Studies programs, books, journals, articles, websites, research libraries, and academic conferences and lists of major events in the past year, Jewish honorees, and obituaries. This volume employs an accessible style, making it of interest to public officials, Jewish professional and lay leaders, as well as the general public and academic researchers. For more than 120 years the American Jewish Year Book has served as an indispensable resource for scholars, clergy, and lay leaders, providing crucial, detailed insights into demographic shifts and sociological trends in the North American Jewish community. The latest edition continues to fulfill these important needs with essential articles on the landmark Pew Report and the impact of the Holocaust in the American Jewish community and American in general. This is a must-have volume for any serious student of the contemporary Jewish world. Jeffrey Shoulson, Senior Vice Provost for Academic Affairs, Professor of Literatures, Cultures, and Languages, and English, Director Emeritus Center for Judaic Studies and Contemporary Jewish Life, University of Connecticut The American Jewish Year Book is a critical snapshot of Jews and Jewish Studies in the United States in a particular year, and a valuable resource for scholars studying the changes in Jewish communities and Jewish Studies in the United States (and beyond!) over time. The AJYB highlights major publications and data that are consistently used in research, and its scholarly essays contextualize the information in an easily readable context. The lists of important institutions and organizations are invaluable for someone interested in the broader Jewish experience (or, at the most practical, a Jewish organization in their neighborhood!). Michelle Margolis Chesner, Norman E. Alexander Librarian for Jewish Studies, Columbia University

A KCRW Top 10 Food Book of 2021 A Minnesota Star Tribune Top 15 Cookbook of 2021 A WBUR Here & Now Favorite Cookbook of 2021 The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 47 photographs and illustrations - mostly color. Free of charge in digital PDF format.

★ 55% OFF for Bookstores! NOW at $ 40,97 instead of $ 50,97! LAST DAYS! ★ Are you looking for simple and essential Jewish recipes? Your Customers Will Never Stop To Use This Amazing Cookbook! After converting to Judaism more than two decades ago, my first stop (after the synagogue) was the kitchen. Without a Jewish upbringing, I found the best way I could explore the rich history of my new culture was through food. However, there was little in the way of a one-stop shop for easy, essential Jewish recipes. I was looking for a book like this one and couldn't find it. So, now I've written it. This book is for me and for you: the home cook looking for a cookbook steeped in tradition, but relevant to today's modern tastes. The friendly, approachable recipes include vegetarian, gluten-free, and kosher options and- since Jewish foods have a place at every American table-are accessible to everyone, no matter your religion. Since food, culture, and history are inseparable, we'll also explore the historical context of the recipes. Use this book as your tour guide for a culinary journey through Jewish history, from the Middle East to Europe, from North Africa to the Americas, and beyond. I've savored exploring Jewish food, history, and culture, and I'm happy to be able to share all I've learned with you. I hope this book is the written equivalent of chicken soup-a "cure-all" for anytime you need the warm, healing power of Jewish food. Buy it NOW and let your customers get addicted to this amazing cookbook!

With less total fat, more heart-healthy omega-3 fatty acids and more antioxidant vitamins than its grain-fed counterpart, it’s no wonder grass-fed beef is leaping in sales. In Pure Beef, author Lynne Curry answers every home cook’s most important questions about this leaner variety of meat, including how to choose, where to buy and how to prepare it. Featuring a cooking tutorial and an informative beef cut chart, this essential guide explains the difference between grass-fed and grain-fed meat and offers instructions for how to grill, roast, stew, simmer and sauté every cut of artisan beef to perfection. Chapters are organized by cooking methods and corresponding beef cuts, and feature 140 mouthwatering recipes for everyday favorites—from shepherd’s pie to pot roast—as well as global cuisine, including Korean barbecue and Turkish kabobs. This cookbook also includes a full-color photo recipe insert and landscape images throughout. Curry is a former vegetarian who learned to love locally raised beef after moving to Oregon’s remote Wallowa Valley in 2001. Her groundbreaking guide to artisan beef is a must-have for every meat eater who wants a sustainable ranch-to-table dining experience.

100 updated classic and all-new Jewish-style recipes from a bright new star in the food community.

WINNER OF THE 2022 GUILD OF FOOD WRITERS GENERAL COOKBOOK AWARD A SUNDAY TIMES BOOK OF THE YEAR A GUARDIAN FOOD BOOK OF THE YEAR A STYLIST BOOK OF THE YEAR A DIANA HENRY 'BEST COOKBOOK TO BUY' AUTUMN 2021 'Practical, straight-talking, endlessly inspirational - this is Ruby at her best.' Nigel Slater 'I'd recommend it for everyone from novice cooks looking for a helping hand in the kitchen, to keen cookbook buyers looking for new inspiration' Rukmini Iyer, author of The Roasting Tin 'One of the best, most interesting cookbooks I've seen in a long time.' Ravneet Gill, author of The Pastry Chef's Guide and judge on Junior Bake Off 'A warm invitation to relax into and enjoy the experience of cooking and eating.' Nigella Lawson 'Beautiful, practical and a total game-changer' Ella Risbridger, author of Midnight Chicken Ruby Tandoh wants us all to cook, and this is her cookbook for all of us - the real home cooks, juggling babies or long commutes, who might have limited resources and limited time. From last-minute inspiration to delicious meals for one, easy one-pot dinners to no-chop recipes for when life keeps your hands full, Ruby brings us 100 delicious, affordable and achievable recipes, including salted malted magic ice cream, one-tin smashed potatoes with lemony sardines and pesto and an easy dinner of plantain, black beans and eden rice. This is a new kind of cookbook for our times: an accessible, inclusive and inspirational addition to any and every kitchen. You don't have to be an aspiring chef for your food to be delectable or for cooking to be a delight. Cook as you are.