Jewish Cooking For All Seasons
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Author |
: Laura Frankel |
Publisher |
: Agate Publishing |
Total Pages |
: 387 |
Release |
: 2016-01-18 |
ISBN-10 |
: 9781572847712 |
ISBN-13 |
: 1572847719 |
Rating |
: 4/5 (12 Downloads) |
Synopsis Jewish Cooking for All Seasons by : Laura Frankel
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.
Author |
: Laura Frankel |
Publisher |
: Agate Publishing |
Total Pages |
: 383 |
Release |
: 2015-08-17 |
ISBN-10 |
: 9781572847675 |
ISBN-13 |
: 1572847670 |
Rating |
: 4/5 (75 Downloads) |
Synopsis Jewish Slow Cooker Recipes by : Laura Frankel
The acclaimed chef and kosher cuisine expert shares 120 sophisticated and satisfying recipes—all made simple thanks to the ever-reliable slow cooker. Chef Laura Frankel opened her first restaurant in 1999, determined to prove that kosher food can be as delicious and exciting as any other contemporary cuisine. In Jewish Slow Cooker Recipes, she proves that kosher food can not only be delicious but also easy to prepare. The book is divided by course and includes sections on appetizers, soups, entrees, sides, and desserts and breakfasts. For ease of use, each recipe clearly indicates seasonal ingredients and if it is a meat, dairy, or pareve 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. Whether you need a little nosh or a full-on fress, this cookbook has the recipe for you. “Laura Frankel, one of the best chefs I know, has figured out how to make comforting, long-simmering dishes part of her busy life and now part of yours.” —Wolfgang Puck
Author |
: Ivy Feuerstadt |
Publisher |
: |
Total Pages |
: 372 |
Release |
: 1993 |
ISBN-10 |
: 0898155592 |
ISBN-13 |
: 9780898155594 |
Rating |
: 4/5 (92 Downloads) |
Synopsis New Kosher Cuisine for All Seasons by : Ivy Feuerstadt
This sequel to From Soup to Nosh is based on whole foods and natural ingredients blended with the traditions of Jewish cooking to present a collection of more than 200 family-tested recipes.
Author |
: Joan Nathan |
Publisher |
: Knopf |
Total Pages |
: 401 |
Release |
: 2010-11-02 |
ISBN-10 |
: 9780307594501 |
ISBN-13 |
: 0307594505 |
Rating |
: 4/5 (01 Downloads) |
Synopsis Quiches, Kugels, and Couscous by : Joan Nathan
What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking. All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.
Author |
: Joan Nathan |
Publisher |
: Knopf |
Total Pages |
: 552 |
Release |
: 1998-09-08 |
ISBN-10 |
: UOM:39015053172519 |
ISBN-13 |
: |
Rating |
: 4/5 (19 Downloads) |
Synopsis Jewish Cooking in America by : Joan Nathan
Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.
Author |
: Jeff Morgan (Winemaker) |
Publisher |
: Schocken |
Total Pages |
: 274 |
Release |
: 2015 |
ISBN-10 |
: 9780805243253 |
ISBN-13 |
: 0805243259 |
Rating |
: 4/5 (53 Downloads) |
Synopsis The Covenant Kitchen by : Jeff Morgan (Winemaker)
Filled with the flavors of Italy, Provence, North Africa, Asia, California, and Israel, these original, easy-to-prepare recipes for appetizers, salads, soups, side dishes, main courses, and desserts take kosher dining to a new, upscale level. With more than two decades of professional food-writing and wine-making experience, Jeff and Jodie Morgan share their favorite recipes and-in a first for a kosher cookbook-detailed suggested wine pairings, to give us a cookbook that respects Jewish customs, gives traditional food creative culinary makeovers, and introduces flavorful new dishes that will quickly become family favorites. The Covenant Kitchen includes informative sidebars on how to select the right wine for any occasion, on the requirements for kosher food preparation, and on how to prepare the basics (chicken stock, vegetable stock, mayonnaise, pesto sauce). Also included are sample menus for Jewish holidays throughout the year-from Braised Beef Short Ribs with Root Vegetables and Garlic Confit Mashed Potatoes for the Passover Seder to Latkes with Sour Cream, Green Onions, and Masago for Chanukah to Mocha Cheesecake for Shavuot-and the fascinating story of wine production and consumption in ancient Israel and throughout Jewish history. With more than 75 beautiful, full-color food and wine-country photographs, The Covenant Kitchen puts a fresh spin on one of the world's oldest culinary traditions. It will be a delicious addition to any kitchen bookshelf. (With full-color illustrations throughout)
Author |
: Jamie Geller |
Publisher |
: Feldheim Publishers |
Total Pages |
: 377 |
Release |
: 2007 |
ISBN-10 |
: 9781583309605 |
ISBN-13 |
: 1583309608 |
Rating |
: 4/5 (05 Downloads) |
Synopsis Quick & Kosher by : Jamie Geller
Author |
: Amelia Saltsman |
Publisher |
: Union Square & Company |
Total Pages |
: 0 |
Release |
: 2015 |
ISBN-10 |
: 145491436X |
ISBN-13 |
: 9781454914365 |
Rating |
: 4/5 (6X Downloads) |
Synopsis The Seasonal Jewish Kitchen by : Amelia Saltsman
Organized by the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter--ranging from iconic brisket, chicken soup, gefilte fish, and potato latkes to Lamb, Butternut Squash, and Quince Tagine; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman's melting-pot approach to flavors and ingredients will win over a new generation of Jewish cooks.
Author |
: Todd Gray |
Publisher |
: St. Martin's Press |
Total Pages |
: 358 |
Release |
: 2013-03-05 |
ISBN-10 |
: 9781466832534 |
ISBN-13 |
: 1466832533 |
Rating |
: 4/5 (34 Downloads) |
Synopsis The New Jewish Table by : Todd Gray
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.
Author |
: Alana Newhouse |
Publisher |
: Artisan |
Total Pages |
: 256 |
Release |
: 2019-03-19 |
ISBN-10 |
: 9781579659271 |
ISBN-13 |
: 1579659276 |
Rating |
: 4/5 (71 Downloads) |
Synopsis The 100 Most Jewish Foods by : Alana Newhouse
Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.