Describes how different kinds of food common in various regions of Israel are grown and prepared and the part foods play during Passover, Rosh Hashanah, Hanukkah, and a Bar Mitzvah. Includes recipes.
"142" Result
Sort By:
When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this "Louvre of lox" (The Sunday Times, London): its humble beginnings, the s…
"The Rachael Ray of Kosher and founder of Joy of Kosher magazine shares over 200 fast and fabulous family recipes, with tips on how to dress them up for company or dress them down for kids"--
"The Rachael Ray of Kosher and founder of Joy of Kosher magazine shares over 200 fast and fabulous family recipes, with tips on how to dress them up for company or dress them down for kids"--
"The Rachael Ray of Kosher and founder of Joy of Kosher magazine shares over 200 fast and fabulous family recipes, with tips on how to dress them up for company or dress them down for kids"--
Collects recipes that draw inspiration from the world of the Jewish deli, featuring deli classics as well as updates on traditional fare, and reveals the delicatessen's place in Jewish and North American culture.
Finally, fifty years after I started eating pastrami sandwiches and knishes at Wilshire & rsquo;s Deli in Cedarhurst, Long Island, Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making you…
"If you don?t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor?can be yours in the comfort (and privacy) of…
The Second Avenue Deli has been an internationally renowned Gotham landmark for nearly half a century. Over the years, its founder, Abe Lebewohl, provided the best Jewish fare in town, transforming his tiny ten-seat Village eatery into a New York institution. The Second Avenue D…
For more than twenty years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of ethnic traditions--focaccia and Irish soda bread, Bavarian pumpernickel and naan--including many from his own culture, such as Jewish c…
