| Jewish
Traditions |
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Drizzle
of Honey: The
Lives and Recipes of Spain's Secret Jews by David M. Gitlitz, Linda
Kay Davidson, 1999
The Lives and Recipes of Spain's Secret Jews is a collection
of nearly 100 recipes based on references to foods and meals found
in Spanish and Portuguese Inquisition trial testimony and other
historical documents from the 15th through the 17th century. These
references to culinary customs show how some conversos (sometimes
called crypto-Jews) strove to maintain aspects of Jewish life even
when it jeopardized their well-being.
|
 The
Sephardic Kitchen
: The Healthy Food and Rich Culture of the Mediterranean Jews by Robert
Sternberg ,1996.
The definitive
book on the foods, menus, celebrations, and lore of the Mediterranean
Jews, this book will be a mainstay of Jewish-American cooks of all
backgrounds. It provides American cooks with a comprehensive introduction
to this cuisine and helps them add spice and variety to their menus.
Line drawings throughout. |
 Sephardic
Cuisine by Yvette Anavi , 2000.
Author Yvette Anavi gives us a memoir of the culinary and family
traditions of the Bulgarian Sephardic Jews dating back to the 1920s.
An attractive feature of this book is the selection of food-associated
proverbs, whose folk wisdom adds to the original flavor of the recipes.
The book concludes with a section devoted to recipes prepared and
served on specific Jewish holidays. |
 The
Book of Jewish Food
: An Odyssey from Samarkand to New York by Claudia Roden,1996.
A history
of the Jewish diaspora told through its cuisine. The book's 800 recipes
reflect many cultures and regions of the world, from the Jewish quarter
of Cairo where Roden spent her childhood to the kitchens of Europe,
Asia, and the Americas. Both Ashkenazi and Sepharidic cooking are
well represented. |
 The
2nd Ave Deli Cookbook
: Recipes and Memories from Abe Lebewohl's Legendary New York Kitchen
by Sharon Lebewohl, Rena Bulkin, 1999.
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 Deli
Cookbook contains more than 160 of Abe Lebewohl's recipes, including
all of the Deli's peerless renditions of traditional Jewish dishes |
 The
Foods of Israel Today
by Joan Nathan. Knopf. (March 2001)
The food and culinary traditions of modern Israel, are a multicultural
"mosaic." Most of the more than 300 recipes are a cultural history
as well as a cookbook. The bread chapter, for example, includes Pita
Spinach Turnovers from a Bedouin family, Yemenite Pancakes, Sesame
Bread from the Armenian community in Jerusalem, Ethiopian Shabbat
Bread, and Pan de Casa from a Moroccan grandmother. Along with recipes
find background on the many immigrant groups that make up Israel's
population; photographs and literary and biblical quotations. |
|
Kosher
Kettle:
International Adventures in Jewish Cooking,1996. Edited by Sybil
Ruth Kaplan
Kosher Kettle's more than 350 recipes from 27 countries offer
everything from cherished traditions to intriguing new favorites.
These valuable recipes are sprinkled with the author's personal
anecdotes. Recipes are often ascribed to one of the author's friends
or acquaintances, giving you an insight into her history and her
personality. From the recipe for Baked Cheese Sandwiches we learn
that Sybil was born in central Russia. She lived in Chicago for
a while and amassed recipes from friends such as the wife of the
Israeli economic attache. The Melon Shake recipe comes from the
Jerusalem Hilton, in the days when Sybil was a food writer for the
Jerusalem Post. This cookbook will keep you busy both making the
recipes and getting acquainted with the author.
The publisher donates 3% of each sale of this book to Mazon:A Jewish
Response to Hunger.
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Kitchen
Confidential Adventures in the Culinary Underbelly by Anthony
Bourdain (May 2000)
CIA-trained
Bourdain, currently the executive chef of the celebrated Les Halles,
offers this frank confessional about the lusty and larcenous real
lives of cooks and restaurateurs.
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Soul
of a Chef - The Journey Towards Perfection by Michael Ruhlman.
(June 2000)All
about becoming a world class chef. The book describes the Certified
Master Chef exam, a brutal weeklong cooking marathon. The book goes
on to describe the careers of two different chefs.
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Kosher
Gourmet Cookbook Mildred B. Miller and Bascha G. Snyder.
In addition to very good recipes, this book has an important
section on planning your menu which is at least as important as
your dishes. This book offers ideas for brunches, what to serve
with coctails, the ladies luncheon, and setting up a formal dinner
party so that your guests won't stain their fancy clothes. And how
about a gourmet kiddush?
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The
Moosewood Cookbook
Vegetarian
Judaism : A Guide for Everyone
Jewish
Guide to Natural Nutrition
Grilling
for Dummies 
On
the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish,
and Game
The
Classic Dolci of the Italian Jews, 
1001
Chocolate Treats