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.
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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…
Faye Levy offers up tempting dishes that fit into a healthy kosher lifestyle without sacrificing flair or variety.
Features kosher recipes that can be made in a slow cooker, including sweet and spicy pulled chicken, pumpkin challah pudding with caramel sauce, and potato kugel.
Explains basic cooking techniques and includes easy-to- follow recipes for a variety of traditional dishes for holidays throughout the year, also includes instructions for related craft projects.
Explains basic cooking techniques and includes easy-to- follow recipes for a variety of traditional dishes for holidays throughout the year, also includes instructions for related craft projects.
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…
"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them, from Renaissance Italy to the post-World War II era in Israel, Argentina and the United States."
"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them, from Renaissance Italy to the post-World War II era in Israel, Argentina and the United States"--