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Author: Todd Gray
Publisher: St. Martin's Press
ISBN: 1466832533
Category : Cooking
Languages : en
Pages : 358
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Book Description
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: Todd Gray
Publisher: St. Martin's Press
ISBN: 1466832533
Category : Cooking
Languages : en
Pages : 358
Get Book
Book Description
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: Todd Gray
Publisher: Macmillan
ISBN: 1250004454
Category : Cooking
Languages : en
Pages : 358
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Book Description
"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... 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... there are recipes for every occasion that the entire family will enjoy" -- Provided by publisher.
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520284992
Category : Cooking
Languages : en
Pages : 467
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Book Description
"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.
Author: Jeff Morgan (Winemaker)
Publisher: Schocken
ISBN: 0805243259
Category : Cooking
Languages : en
Pages : 274
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Book Description
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: Joan Nathan
Publisher: Knopf
ISBN: 0385351143
Category : Cooking
Languages : en
Pages : 417
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Book Description
A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and “the queen of American Jewish cooking” (Houston Chronicle) 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. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan gathers together more than 170 recipes, from Israel to Italy to India and beyond. Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, 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). 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.
Author: Denise Phillips
Publisher: Ebury Press
ISBN: 9780091925352
Category : Cooking
Languages : en
Pages : 0
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Book Description
Food has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. In her mouthwatering new collection of recipes, Denise Phillips shows how kosher cooking is not just for Jews but for anyone interested in healthy and flavorful meals. Inspired by the cuisine of Sephardi Jews from the Mediterranean and Middle East as well as the Ashkenzai Jews of cooler Eastern European climes, these recipes draw on the variety of flavors that comprise the global nature of Jewish food. With an evocative introduction to every recipe, Denise takes us from appealing appetizers such as baba ganoush; through chicken, date, and raisin tagine; Moroccan sweet potato stew; and stuffed aubergine with cous cous; to delectable desserts like chocolate macaroon cake and almond pear bake. This charming book provides easy-to-cook and elegantly simple dishes that will entice everyone--from Jews who follow a strict kosher diet, to anyone wanting tasty and healthy food.
Author: Jake Cohen
Publisher: Houghton Mifflin
ISBN: 035835398X
Category : Cooking
Languages : en
Pages : 281
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Book Description
100 updated classic and all-new Jewish-style recipes from a bright new star in the food community.
Author: Tracey Fine
Publisher: Skyhorse
ISBN: 1510717196
Category : Cooking
Languages : en
Pages : 470
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Book Description
Strap on your apron, reinvent tradition, and fill your Jewish kitchen with global flavors. The Modern Jewish Table is the new, essential kosher cookbook for every Jewish home, whether you are a reluctant cook or a dedicated balabusta. Bringing their fun, upbeat, and infectious brand of energy to the kitchen, self-proclaimed Jewish Princesses Tracey Fine and Georgie Tarn don their high heels and aprons to revamp the kosher kitchen and raise the culinary bar. It’s no longer just chopped liver, chicken soup, and matzo bread; instead, learn to make Mock Chopped Liver, Sephardi Saffron Chicken Soup, and Princess Pitta Bread! Writing from the point of view of the average home cook, the Jewish Princesses dish out their witty know-how and inspire amateur cooks to create simple and hip recipes, with all the short cuts included, even as they entice “professional” home cooks to revitalize traditional Jewish fare with uniquely global flavors. Learn to make delightful pareve desserts and meals fit for a Passover feast, as well as: • Street Food Gefilte Fish Bites • Crème Fraiche Vegetable Latkes • Cohen-Tucky Baked Chicken • Princess Pad Thai • Kunafa Middle Eastern Cheese Cake • Cuban Sweet Corn Soufflé, and more! Complete with stunning photography, outrageous tips, and a dash of chutzpah, The Modern Jewish Table introduces innovative dishes that will soon become Jewish traditions for the future.
Author: Leah Koenig
Publisher: Chronicle Books
ISBN: 1452132321
Category : Cooking
Languages : en
Pages : 355
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Book Description
From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
Author: Mary L. Zamore
Publisher: CCAR Press
ISBN: 088123186X
Category : Religion
Languages : en
Pages : 701
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Book Description
The Sacred Table: Creating a Jewish Food Ethic is an anthology of diverse essays on Jewish dietary practices. This volume presents the challenge of navigating through choices about eating, while seeking to create a rich dialogue about the intersection of Judaism and food. The definition of Kashrut, the historic Jewish approach to eating, is explored, broadened and in some cases, argued with, in these essays. Kashrut is viewed not only as a ritual practice, but also as a multifaceted Jewish relationship with food and its production, integrating values such as ethics, community, and spirituality into our dietary practice. The questions considered in The Sacred Table are broad reaching. Does Kashrut represent a facade of religiosity, hiding immorality and abuse, or is it, in its purest form, a summons to raise the ethical standards of food production? How does Kashrut enrich spiritual practice by teaching intentionality and gratitude? Can paying attention to our own eating practices raise our awareness of the hungry? Can Kashrut inspire us to eat healthfully? Can these laws draw us around the same table, thus creating community? In exploring the complexities of these questions, this book includes topics such as agricultural workers' rights, animal rights, food production, the environment, personal health, the spirituality of eating and fasting, and the challenges of eating together. The Sacred Table celebrates the ideology of educated choice. The essays present a diverse range of voices, opinions, and options, highlighting the Jewish values that shape our food ethics. Whether for the individual, family, or community, this book supplies the basic how-tos of creating a meaningful Jewish food ethic and incorporating these choices into our personal and communal religious practices. These resources will be helpful if we are new to these ideas or if we are teaching or counseling others. Picture a beautiful buffet of choices from which you can shape your personal Kashrut. Read, educate yourself, build on those practices that you already follow, and eat well. Published by CCAR Press, a division of the Central Conference of American Rabbis
