More than 80 easy-to-follow recipes--for a total of 260--have been added to this completely revised edition of this must-have reference for every Jewish kitchen, and thoughtfully arranged exactly the way cooks will be using it, holiday by holiday. Line drawings.

A James Beard Finalist in the International Cookbook Category In Jewish Holiday Cooking, Jayne Cohen shares a wide-ranging collection of traditional Jewish recipes, as well as inventive new creations and contemporary variations on the classic dishes. For home cooks, drawing from the rich traditions of Jewish history when cooking for the holidays can be a daunting task. Jewish Holiday Cooking comes to the rescue with recipes drawn from Jayne Cohen's first book, The Gefilte Variations -- called an "outstanding debut" by Publisher's Weekly -- as well as over 100 new recipes and information on cooking for the holidays. More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays. Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives. The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws. Chapters include all eight of the major Jewish holidays -- Shabbat, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, and Shavuot -- and the book is enlivened throughout with captivating personal reminiscences and tales from Jewish lore as well as nostalgic black and white photography from Cohen's own family history.

Jewish holidays are defined by 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. 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. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. 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. 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, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.

Here is a book for every Jewish cook-for the one who keeps a kosher household all year 'round and the one who likes to cook a traditional Jewish meal only at the holidays, for the cook who has been running a home for twenty-five years and the one who's about to prepare a first Seder. The Jewish Holiday Cookbook is filled with 250 strikingly original recipes, many of them annotated with fascinating stories about the customs and cultures from which they derive. Chicken soup and gefilte fish, brisket and potato pancakes are here -- what Jewish cookbook would be complete without them? -- but The Jewish Holiday Cookbook goes far beyond the expected, presenting exciting, authentic recipes from the many varied traditions of Jewish cuisine all over the world. Whether they're classic dishes or brand-new discoveries, all the recipes have been thoroughly tested and adapted for the modern kitchen. Truly international in scope, the recipes -- both Ashkenazic and Sephardic -- are drawn from such unexpected locales as Turkey, Greece, Cuba, Iraq, and Algeria as well as Eastern and Western Europe. The book's distinctive features include a glossary of ingredients and, for easy reference, an index of recipes by category of dish -- Appetizers, Drinks, Salads and Vegetables, Grains and Pasta, Soups, Fish, Meat, Poultry, Dairy, Breads and Muffins, Fruits and Puddings, Cakes, Cookies, Pastries, and Candies. All recipes are kosher and are designated as meat, dairy, or pareve, and dishes suitable for Pesach are marked. Most important, the book is arranged according to the way people will use it, by holiday: Shabbat, Rosh Hashanah and Yom Kippur, Sukkot, Shemini Atzeret and Sim-

The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, sharing the mouth-watering recipes that result from this flavorful union from authors, chef Todd Gray and his wife Ellen Kassoff Gray. More than a love story about what one can do with fresh ingredients, Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of two people's traditions—and meals—can be. When Chef Todd married his wife, Ellen, who is Jewish, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the acclaimed Equinox Restaurant in Washington, D.C. With more than 125 recipes including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Ellen's Falafel with Pickled Vegetables and Minted Lemon Yogurt, and Roasted Heirloom Beets with Capers and Pistachios, to Matzo-Stuffed Cornish Game Hens, Fig and Port Wine Blintzes, and Chocolate Hazelnut Rugelach, there are recipes for every occasion that the entire family will enjoy.

From the award-winning cookbook author and host of the upcoming PBS series "Jewish Cooking in America" comes 250 delicious recipes for main courses, soups, appetizers, breads, and desserts.

The traditions and recipes of Judaism are celebrated in this beautiful modern cookbook geared toward kids and their families. Eleven Jewish holidays are discussed and accompanied by recipes for the ancient and modern foods traditionally served. Kids can lead the charge on braiding their first challah or making their own kugel, while sping time learning about Jewish history and heritage.

Should matzo balls be firm or fluffy? Plain or filled? Made with chicken fat, oil, or marrow? These questions and others are addressed in this recipe collection from the celebrated cooks of Hadassah, the Jewish women's volunteer organization. 250 recipes. 76 color photos.

Offers recipes, game plans, table decorations, and important prayers for the Jewish holidays.

Feasting offers modern inspiration on classic Jewish cooking. Serial restaurateur Amanda Ruben of cult Melbourne foodie hotspots 'Cooper and Milla's' and 'Miss Ruben' offers up a range of delicious Jewish staples and new recipes to enjoy. Recipes include classic chicken soup; roast cauliflower with dukkah, crushed hazelnuts and date yogurt; and grilled figs with tomatoes, burrata and vincotto dressing and mouth-watering challah bread and butter pudding. A chapter on Jewish holiday food includes delicious recipes to celebrate over with friends and family. Feasting is the ideal gift or self-purchase for anyone wanting to bring more variety to their family meals.