Helen Nash is the queen of kosher cooking. Writing about her first book in The New York Times, cookbook guru Craig Claiborne praised her food that is seamlessly kosher and endlessly inventive.' Helen Nash's New Kosher Cuisine represents the best and most health-conscious addition to the art of kosher cooking. It contains many new and imaginative recipes that are as modern as they are delicious. But her signature dishes are still here. A mixture of homey and contemporary, this book shatters the myth that Jewish food is all gefilte fish and chopped liver!'

Kosher Cuisine, the first cookbook of its kind, is a collection of today's finest gourmet recipes adapted to conform with Kosher practices. Here are 250 delicious, easy-to-follow recipes that will open new worlds of cooking to all interested in being innovative while observing the Jewish dietary laws.

This first paperback edition of Jewish Cooking for All Seasons by Laura Frankel collects more than 150 creative, convenient, and seasonal kosher dishes. From everyday meals to holiday favorites, this book celebrates and updates Jewish cooking with innovative recipes that use fresh, seasonal ingredients. When Chef Frankel opened her first restaurant in 1999, she was driven not only by her love of cooking, but also by the desire to prove that kosher food can be as delicious and exciting as any other type of contemporary cuisine. The same goes in her own kitchen. When her family decided to keep kosher, they gave up eating pork, shellfish, and the combination of meat and dairy—but that didn’t mean they wanted to sacrifice flavor. Fresh and top-quality ingredients are key to Frankel's cooking at the Wolfgang Puck Kosher Catering and Café at Chicago's Spertus Institute. So in Jewish Cooking for All Seasons she groups 150 delicious recipes by season, allowing home cooks to create wonderful meals year-round—from spring's asparagus and goat cheese lasagna and summer's heirloom tomato salad to fall's roasted butternut squash bisque and winter's braised veal shanks with Moroccan spices. Frankel also groups recipes by holidays, providing menus for Passover, Rosh Hashanah, Hanukkah, and more. Every recipe has make-ahead information for holiday or Shabbat preparation, plus a short introduction that includes tips, serving ideas, or information to heighten your guest's appreciation of the dish. Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Anyone looking for fresh, seasonal meals to please family and friends on any occasion will find Jewish Cooking for All Seasons an inspiring resource in the kitchen.

Tina's dog, Tucker, bounds into the house for breakfast, with joy and affection and a talent for havoc! Wham! Wham! From room to room he crashes. Vases, plates, a china cat, everything is knocked for six. His reaction to the bowl of food Tina eventually gives him? Wham! Wham! of his wagging tail.

This guidebook is an outgrowth of a 1991 conference on "Teaching about Genocide on the College Level." The book is designed as an introduction to the subject of genocide to encourage more teachers to develop new courses and/or integrate aspects of the history of genocide into the curriculum. The book is divided into two parts. Part 1, "Assumptions and Issues," contains the essays: (1) "The Uniqueness and Universality of the Holocaust" (Michael Berenbaum); (2) "Teaching about Genocide in an Age of Genocide" (Helen Fein); (3) "Presuppositions and Issues about Genocide" (Frank Chalk); and (4) "Moral Education and Teaching" (Mary Johnson). Part 2, "Course Syllabi and Assignments," contains materials on selected subject areas, such as anthropology, history, history/sociology, literature, political science, psychology, and sociology. Materials include: "Teaching about Genocide" (Joyce Freedman-Apsel); (2) "Destruction and Survival of Indigenous Societies" (Hilda Kuper); (3) "Genocide in History" (Clive Foss); (4) "History of Twentieth Century Genocide" (Joyce Freedman-Apsel); (5) "Comparative Study of Genocide" (Richard Hovannisian); (6) "The History and Sociology of Genocide" (Frank Chalk; Kurt Jonassohn); (7) "Literature of the Holocaust and Genocide" (Thomas Klein); (8) "Government Repression and Democide" (R. J. Rummel); (9) "Human Destructiveness and Politics" (Roger Smith); (10) "The Politics of Genocide" (Colin Tatz); (11) "Genocide and 'Constructive' Survival" (Ron Baker); (12) "Kindness and Cruelty: The Psychology of Good and Evil" (Ervin Staub); (13)"Genocide and Ethnocide" (Rhoda Howard); (14) "The Comparative Study of Genocide" (Leo Kuper); (15) "Moral Consciousness and Social Action" (Margi Nowak); and (16) "Selected List of Comparative Studies on Genocide" (Helen Fein). (EH)