Cookbooks

Much more than just another cookbook, this unique cookbook is a first of its kind, containing a wealth of information.

• 200 original recipes with stunning, full color photography
• A personal brocha and challah recipe from Rebbetzin Batsheva Kanievsky a”h
• A pictorial history of Sara Schneirer and the Bais Yaakov movement
• Comprehensive section of Halachos of cooking in the kitchen
• Guide to complex brachos situations
• Color guide to checking fruits and vegetables
• Tips on shopping for, preparing, and serving gourmet meals
• Comprehensive guide to shopping for meat, wine, cookware, etc.

This special cookbook belongs in the kitchen of every home!

In Gur's captivating introduction, she describes Israeli food as a product of diverse cultures: the Jews of the Diaspora, settling in a homeland that was new to them, brought their far-flung cuisines to the table even as they looked to their Arab neighbors for additional ingredients and ideas. The delicious, easy-to-follow recipes represent all of these influences, and include some creative interpretations of classics by celebrated Israeli chefs: Beetroot and Pomegranate Salad, Fish Falafel in Spicy Harissa Mayonnaise, Homemade Shawarma, Chreime-North African Hot Fish Stew, Roasted Chicken Drumsticks in Carob Syrup. With favorite recipes for the Sabbath (Sweet Challah Traditional Chopped Liver, Chocolate and Halva Coffeecake) and for holidays (Balkan Potato and Leek Pancakes, Flourless Chocolate and Pistachio Cake), this book offers a unique culinary experience for every occasion. All of this is enriched by Paz's gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel's diverse cuisine, such as the generous and unique Israeli breakfast (which grew out of the needs of Kibbutz life), locally produced cheeses that now rival those of Europe, and a dramatic renaissance of wine culture in this ancient land.

"In less than thirty years," Janna Gur writes, "Israeli society has graduated... to a true gastronomic haven." Here she gives us a book that does full, delectable justice to the significance of Israeli food today-Mediterranean at its heart, richly spiced, and imbued with cross-cultural flavors.

Gold Medal Winner, 2017 Living Now Book Awards

Jerry Seinfeld's fictional dentist Tim Whatley famously converted to Judaism for the jokes, but if there's one thing that defines Jewish culture as much as humor it's food. Miri Rotkovitz spent her childhood in the kitchen of her grandmother, Ruth Morrison Simon, whose commitment to international Jewish fare left a lasting impression. Bubbe and me in the Kitchen is a touching, humorous, versatile kosher cookbook, which celebrates the storied recipes that characterize and reinvent Jewish food culture.

Offering time-tested culinary treasures from her grandmother's recipe box, plus more than 80 original recipes of Miri's own, this kosher cookbook includes Ashkenazi favorites such as babka, brisket, and matzo ball soup, and more global dishes, from za'atar pita chips and forbidden rice bowls to watermelon gazpacho and Persian chicken stew. Complete with holiday menus, this kosher cookbook is just as likely to spark memories and spur conversation as it is to enliven your meals.

More than a kosher cookbook, Bubbe and Me in the Kitchen includes:

A kosher cookbook that reinvigorates family recipes and embraces our culinary future.

PART OF THE JEWISH ENCOUNTERS SERIES

Every cook must glance at a recipe countless times before completing a dish. Often recipes involve five- to ten-minute periods during which one must wait for the water to boil, the soup to simmer, or the onions to sauté. It is Rossner's goal to help enrich those moments with biblical verse and commentary, to enable cooks to feed their souls as they work to feed the members of the household and guests. From the zesty "Garden of Eden Salad" to the "Honey Coriander Manna Bread," each recipe will delight the palate and spark the mind.

This book is about incorporating vegetables, fruits and whole grains into your diet and eating less refined carbohydrates and sugar. Dr. Slyper, a pediatric endocrinologist, helps you achieve this goal in three ways. First, in the cookbook section, he provides 190 enticing and healthful recipes for day to day cooking that your family is sure to enjoy. Second, he presents a framework for meal planning. For this he uses the Mediterranean diet, which emphasizes mixing different food groups meat with vegetables and grains, grains with vegetables and fruit to achieve wonderful tasting combinations that fit easily into American food preferences. Third, in the health guide and scientific evidence section, he explains why the typical American diet is harmful to your family's health, how and why the Mediterranean diet can be used as a basis for successful weight maintenance and weight loss by controlling hunger and regulating carbs, and why this diet effectively prevents and treats cardiovascular disease. So what are you waiting for? Get started on Family Friendly Mediterranean-style Cooking!

Since 2015, Rorie Weisberg, CHC, recipe developer, health columnist, and founder of Full ‘N Free, has been showing the kosher community how doable and delicious it is to enjoy the foods we love … with ingredients that love us back.

Food You Love transforms all your traditional favorites. Pancakes for breakfast, pizza for lunch, schnitzel for dinner. Brisket, kugel, and cholent for Shabbos, along with dips, enticing salads, and loads of veggie sides, topped off with chocolate mousse and cookie crumble. You’ll enjoy every bite and leave the table feeling full, energized, and confident that you’ve served and savored only the best.

In this book, you’ll find:

>> Over 200 recipes made with wholesome, easy-to-find ingredients. Many of the recipes are gluten-free.

>> Rorie’s tried and tested prep + menu planning tips and a list of kitchen essentials.

>> Scannable QR codes to watch Rorie shop, prep, and cook … and much more.

“ You’ll enjoy both the flavors and the ‘Full ‘N Free’ feeling! ”
— Between Carpools Team

“ Rorie’s food is really next-level delicious. She is a star in the kosher cooking community. ”
— Chanie Nayman, Food Editor, Mishpacha Magazine and Editor-in-Chief, Kosher.com

“ Rorie is a trailblazer ... she brings quality to the table. ”
— Rivky Kleiman, Author, Simply Gourmet and Simply.

“ Rorie makes it practical to adopt and sustain a healthy lifestyle. ”
— Dr. Don Zwickler, Endocrinologist

Some classic Jewish foods are analogous to Chinese versions-hence the title, From Lokshen to Lo Mein. Lokshen are Jewish noodles used in many recipes, an analog to Lo Mein noodles used in Chinese cooking. Along with Don Siegel's favorite Chinese kosher recipes, the author includes some comments on the connection of Jews and Chinese culture, where to get kosher Chinese ingredients, a few jokes about Jews and Chinese food, a short section on what 'kosher' means for those unfamiliar with Jewish dietary laws, and digressions on Chinese cooking techniques and products. Have fun cooking authentic Chinese dishes while reading interesting topics: The Evolution of Chinese Cooking, The Jewish Experience in China, The American-Jewish Chinese Connection, The Chinese Kitchen Cabinet, The Drop Dead Tip for Making a Chinese Dinner.