King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World

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Knopf #ad - From the james beard award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages. Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.

Here are classics like yemenite chicken soup with dill, and mustard; and apple kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, and Parsley; Slow-Cooked Brisket with Red Wine, Peppers, Vinegar, Cilantro, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata.

King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World #ad - Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. Here, from socca chickpea pancakes with fennel, too, are an array of dishes from the world over, Onion, and Rosemary and Sri Lankan Breakfast Buns with Onion Confit to Spanakit Georgian Spinach Salad with Walnuts and Cilantro and Keftes Garaz Syrian Meatballs with Cherries and Tamarind.

. With solomon’s appetites and explorations in mind, in these pages Joan Nathan—“the queen of American Jewish cooking” Houston Chronicle—gathers together more than 170 recipes, from Israel to Italy to India and beyond. Knopf.

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Joan Nathan's Jewish Holiday Cookbook

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Schocken #ad - This collection, the culmination of Joan Nathan’s decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. Yet jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance.

There are dishes that you will remember from your mother’s table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families’ recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.

Joan Nathan's Jewish Holiday Cookbook #ad - Schocken. Jewish holidays are defined by food. Try something exotic—algerian chicken tagine with quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, which combines and updates nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, this essential book, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.

For each holiday, german, nathan presents menus from different cuisines—Moroccan, Russian, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world.

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The Book of Jewish Food: An Odyssey from Samarkand to New York

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Knopf #ad - The Book of Jewish Food: An Odyssey from Samarkand to New York #ad - Knopf Publishing Group. A monumental work--the story of the jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. Schocken. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world.

50 photos & illustrations.

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Modern Jewish Baker: Challah, Babka, Bagels & More

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Countryman Press #ad - 100 color photographs Schocken. Step-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries. Knopf Publishing Group. Recipes include:chocolate chip hamantaschentomato-basil challahEverything-Bagel RugelachS’mores BabkaDetailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.

Modern Jewish Baker: Challah, Babka, Bagels & More #ad - . Countryman. One kosher dough at a time, she offers the basics for challah, hamantaschen, bagels, pita, babka, rugelach, and matzah. In modern jewish baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics.

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Modern Jewish Cooking: Recipes & Customs for Today's Kitchen

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Chronicle Books #ad - Knopf Publishing Group. From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement. Schocken. Classics of jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques and vibrant spices.

Modern Jewish Cooking: Recipes & Customs for Today's Kitchen #ad - Countryman. Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe.

. Chronicle Books. Author leah koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes.

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Zahav: A World of Israeli Cooking

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Rux Martin/Houghton Mifflin Harcourt #ad - Schocken. Chronicle Books. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl. It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself.

All solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. Knopf Publishing Group. Countryman. With its blend of technique and passion, this book shows readers how to make his food their own.

Zahav: A World of Israeli Cooking #ad - By a james beard outstanding chef 2017 james beard book of the year and Best International Cookbook 2016The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened zahav in 2008, chef michael solomonov has been turning heads with his original interpretations of modern Israeli cuisine, Bon Appétit, attracting notice from the New York Times, "an utter and total revelation", and Eater "Zahav defines Israeli cooking in America".

Zahav showcases the melting-pot cooking of Israel, the Mediterranean, especially the influences of the Middle East, North Africa, and Eastern Europe. Rux martin Houghton Mifflin Harcourt.

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The Gefilte Manifesto: New Recipes for Old World Jewish Foods

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Flatiron Books #ad - Flatiron Books. Schocken. Rux martin Houghton Mifflin Harcourt. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Chronicle Books. Cook the Manifesto. The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook.

Liz alpern and jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality. Drawing inspiration from aromatic jewish bakeries classic challah with a marble rye twist, of course, ashkenazi kimchi, neighborhood delis Home-Cured Corned Beef and Pastrami, their own childhood kitchens, and, and Old World Stuffed Gefilte Fish, Seeded Honey Rye Pull-Apart Rolls, old-fashioned pickle shops Crisp Garlic Dilly Beans, Rustic Matzo Balls, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home.

The Gefilte Manifesto: New Recipes for Old World Jewish Foods #ad - Dishes like spiced blueberry soup, kasha varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Countryman. Make a stand. The results are radically delicious. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis.

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Israeli Soul: Easy, Essential, Delicious

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Rux Martin/Houghton Mifflin Harcourt #ad - Knopf Publishing Group. Countryman. Each chapter weaves history with contemporary portrayals of the food. They visited bakeries, beaches, juice carts, even weddings. Their finds include meals in the hand like falafel and pita; juicy, ice creams, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, and shakes.

Solomonov has perfected and adapted every recipe for the home kitchen. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible. Schocken. Chronicle Books. Flatiron Books. Rux martin Houghton Mifflin Harcourt. For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine.

Israeli Soul: Easy, Essential, Delicious #ad - To find the best versions, jerusalem, and Haifa, the authors scoured bustling cities like Tel Aviv, and sleepy towns on mountaintops. Usually served from tiny eateries, or market stalls, hole-in-the-wall restaurants, these specialties have passed from father to son or mother to daughter for generations.

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Jewish Cooking in America: Expanded Edition Knopf Cooks American

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Knopf #ad - Rux martin Houghton Mifflin Harcourt. Flatiron Books. They come from both sephardic and ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country. What makes jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews.

Chronicle Books. Now, more than ever, it stands firmly established as an American culinary classic. Knopf Publishing Group. Schocken. They are seasoned with syrian, moroccan, and alsatian flavors, Georgian, Greek, Polish, German, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon.

Every dish has a story–from the cholents the long-cooked rich meat stews and kugels vegetable and noodle puddings prepared in advance for the Sabbath, haddock in New England, to the potato latkes served with maple syrup in Vermont and goat cheese in California and gefilte fish made with white fish in the Midwest, salmon in the Northwest, and shad in Maryland.

Jewish Cooking in America: Expanded Edition Knopf Cooks American #ad - It is this theme that informs every part of Joan Nathan’s warm and lively text. Countryman. When jewish cooking in america was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Joan nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.

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Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists

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Sonoma Press #ad - Bubbe and me in the kitchen is a touching, versatile kosher cookbook, humorous, which celebrates the storied recipes that characterize and reinvent Jewish food culture. Countryman. Gold medal winner, 2017 living now book awards bronze medal winner, 2018 independent Publisher Book Award Jerry Seinfeld's fictional dentist Tim Whatley famously converted to Judaism "for the jokes, " but if there's one thing that defines Jewish culture as much as humor it's food.

Complete with holiday menus, this kosher cookbook is just as likely to spark memories and spur conversation as it is to enliven your meals. Knopf Publishing Group. Miri rotkovitz spent her childhood in the kitchen of her grandmother, Ruth Morrison Simon, whose commitment to international Jewish fare left a lasting impression.

Schocken. More than a kosher cookbook, sephardi, and mizrahi cuisine for a comprehensive kosher cookbook sidebar Tips and Tidbits providing tips for ingredient substitutions, Bubbe and Me in the Kitchen includes: An Overview covering generational perspectives on keeping kosher Over 100 Recipes reflecting the diversity of traditional and modern Ashkenazi, cooking tricks, and fun facts about Jewish culture and cuisine A kosher cookbook that reinvigorates family recipes and embraces our culinary future.

Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists #ad - Flatiron Books. Offering time-tested culinary treasures from her grandmother's recipe box, this kosher cookbook includes Ashkenazi favorites such as babka, and more global dishes, and matzo ball soup, brisket, plus more than 80 original recipes of Miri's own, from za'atar pita chips and forbidden rice bowls to watermelon gazpacho and Persian chicken stew.

Chronicle Books.

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Shaya: An Odyssey of Food, My Journey Back to Israel

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Knopf #ad - Rux martin Houghton Mifflin Harcourt. Lovely stories, terrific food. Yotam ottolenghi, author of Jerusalem: A Cookbook  *  "Breathtaking. Knopf Publishing Group. A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking.

Schocken. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

Shaya: An Odyssey of Food, My Journey Back to Israel #ad - Sonoma Press. From the two-time james beard award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. Alon's journey is as gripping and as seductive as his cooking. Bravo. Joan nathan, author of King Solomon's TableAlon Shaya's is no ordinary cookbook.

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