Cookbooks

RHAPSODY OF FLAVORS
A FUSION OF MEDITERRANEAN-ISRAELI AND MEXICAN
CULTURE AND CULINARY TRADITION

Eating Healthily:
Who says healthy food isn't tasty? Eating healthily is not a synonym for unsavory or boring eating. Based on this premise. the recipes in this book have been adapted to today's preferences and generational shifts. offering a new approach whereby you can cook intelligently without compromising flavor. People used to say: Eat anything you want and put on weight without guilt. Nowadays, however. people are much more educated when it comes to healthy eating habits; hence, there is an increasing awareness of the need for a diet lower in fat, sugar and calories.

Variations:
One of the main appeals of this book is what the author calls "Variations" Beginning with a basic recipe, a variety of dishes can be created by simply changing a few ingredients, thus opening up a broad range of possibilities to set your imagination soaring for customizing the recipes to suit your own personal taste. The same principle applies when creating non-dairy, vegetarian and gluten-free dishes.

Proven Recipes:
Rhapsody of Flavors contains 395 recipes and 433 Variations, all tested and proven to be within the skills level of beginners and experts alike. all with clear, complete, step-by-step instructions. The book also explains the What(S)?. the How (9)? and the Why (9)%, as well as providing a complete glossary, tips and equivalence charts.

Interactive Menus:
For those who lack the time to plan a new menu on a daily basis, the book offers 49 meat and 28 dairy menus, as well as options for Shabbat. holidays, barbecues, breakfasts and brunches: it also explains the essential techniques regarding the washing and cleaning of fruits, vegetables. and poultry, along with how to preserve and freeze all types of food, how to equip a kitchen, plus tips on how set up your own buffet.

GREAT GIFT IDEA!

Binding: Hardcover
Size: 11" x 11"
Pages: 646
Language: English
ISBN: 9786072925090

With so many scrumptious new ways to entertain, you'll be in salad heaven!

You probably thought it was impossible, but we've done it again -- 250 more healthful and delicious salad recipes for you and your family to enjoy!


Vegetable salads
Fruit salads
Pasta salads
Dairy salads
Meat salads
Dips and dressings

If you liked Salad Time, you'll love Salad Time 2!

Shabbos in Yerushalayim,
As this volume is the fulfillment of a dream that's been years in the making. But first, a little about myself: I've been working as a chef for over thirty years. I began my training at one of Israel's leading culinary schools, followed by stints at various eateries. Gradually, I advanced to positions in exclusive restaurants in Israel and Britain, eventually becoming a chef in my own right in one of Herzliya's most successful restaurants.
After I became frum, I began writing for a range of food publications and I discovered that I was no less a journalist than I was a chef. Since then, my main professions have been writing and teaching the subject that I love most-cooking. Besides a regular column in a frum publication that's been running for over twenty years now, I've authored twenty-five cookbooks, all of which, baruch Hashem, have been very warmly received by the religious Israeli public. Out of a desire to share everything I've learned over the years, I've mentored novice chefs and helped them launch their careers. My reputation as a chef has spread throughout the religious community, and I've been privileged to guide many women, to deliver lectures throughout the country, and to meet Jewish women around tables laden with traditional Jewish food.
For years, I've dreamed of publishing a cookbook in English, but I every dream has its time. It was obvious to me that my first English cookbook would be about Shabbos food, because that's where my heart lies. Despite my work as a chef, our daily fare is perfectly ordinary. But cooking for Shabbos is a different matter entirely. Almost miraculously, although these activities repeat themselves over and over, I am moved every week anew, and every week I begin cooking for Shabbos from a totally different place. Perhaps it's because Shabbos food is so much more than a sensory experience, and it's more than just being skilled in the kitchen. It is, above all, soul food. Shabbos food tastes different; it has the scent of Gan Eden and it's scrumptious, better than any restaurant food l've ever tasted. And that moment when everyone comes home from shul and takes their first bite of warm, fresh challah is a guess moment of pure bliss that can never be captured in a recipe. So you could say that this book has almost written itself; it encapsulates twenty years of cooking for Shabbos. Twenty years of overflowing love for that moment, that bond between family members sitting around one table, the precious pause from the routine of life accompanied by delicious food-no, make that holy food. With this book, I am pleased to present you with the inimitable taste of Shabbos in Yerushalayim, a Shabbos that combines different traditions, tastes, aromas, and customs. A Shabbos of love, sanctity and peace.
It is my hope that you'll enjoy this cookbook and that the recipes contained in it pages will enrich your Shabbos table and give you a taste of Shabbos in Yerushalayim.
Yours,
Avigail Meizlik

Binding: Hardcover
Size: 8.5" x 12"
Pages: 165
Language: English
Imprint: Chazak
Release Date: 11/14/2021
ISBN10: 1950793818
ISBN13: 9781950793815

Shabbos in Yerushalayim Cookbook [Hardcover]
By: Avigail Meizlik
Translated by: Bracha David

Daniella Silver, an exciting new personality in the world of Jewish cooking, combines an amazing sense of style and presentation with an understanding of what makes food wholesome and nutritious and of what families want to eat. In The Silver Platter she brings us more than 160 recipes that allow us to explore new dishes, tastes, and presentations, all while keeping our families happy with great-tasting and wholesome food.
Working closely with Norene Gilletz - the "matriarch" of kosher cuisine whose cookbooks appear regularly on bestseller lists Daniella creates dishes that are a delight to prepare, to serve, and, of course, to eat.
Daniella has an extraordinary sense of color and presentation, while Norene possesses a wealth of understanding and knowledge of kosher cooking techniques. Bring them together, and it's like having two gourmet chefs with you in your kitchen!
Every recipe includes easily-accessible ingredients, clear instructions, a gorgeous photograph, "Norene's Notes" with tips and techniques, as well as full nutritional information for every dish listed in an appendix. More than 80 recipes are gluten-free, perfect for Passover and for those on gluten-free diets.
The Silver Platter features recipes for every occasion, from quick weeknight suppers to holiday celebrations. From the bold, unusual appetizers to the delectable desserts, and everything in-between, here are foods that are healthy to eat, spectacular to serve and surprisingly easy to prepare. So... get cooking!

After the smashing success of her highly acclaimed cookbook, Simply Gourmet, people came to rely on Rivky Kleiman's recipes, knowing that they are easy to prepare and always simply delicious. Rivky's thousands of fans have enthusiastically followed her since her first foray into publishing in the culinary world as co-author of the Bais Yaakov Cookbooks and through her very popular column in Mishpacha Magazine.

In this book you will find a complete array of dishes, featuring over 140 recipes, each with a full-color photo. In addition, a dedicated section of "Simple Suppers" offers menu options that are filled with tips 'n tricks, pairings, and prep-ahead suggestions that will help you navigate suppers SIMPLY.

Enter Rivky's world of SIMPLY and you will be Simply Gourmet, Every Day.

The only cookbook you'll need for beat-the-clock, fail-proof, kid-friendly suppers!

• Easy-to-make recipes
• Easy-to-find ingredients
• Simple, delicious food even finicky kids will love

Over200surefire recipes to help make every supper special!

Each parashah includes a gourmet recipe that fits perfectly on an elegant Shabbat table and comes with tips for preparing the dish with your sous chefs (children). Shabbat comes alive when the week's parashah and the children's own handiwork is beautifully laid out on the Shabbat table. Each recipe is followed by a dvar Torah for the older children and a bedtime story for the younger ones, based upon the Jewish value taught in that week's dvar Torah. From Beresheit to Vezot Haberachah, A Taste of Torah is brimming with classic Jewish stories and values. A Taste of Torah is the perfect addition to anyone's library or kitchen, as it serves up ancient traditions and values in bite-size servings perfect for sharing with the next generation.

Above all, A Taste of Torah is a recipe for nachas, Shabbat after Shabbat.

The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook, The Gefilte Manifesto.

Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality.

Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home.

Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis.

The Gefilte Manifesto is more than a cookbook. It's a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.

The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook, The Gefilte Manifesto.

Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality.

Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home.

Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis.

The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.

More than 120 recipes, each with a clever variation Stunning pictures with every recipe Many gluten-free recipes, all clearly marked Nutritional information is included for every recipe Daniella Silver, author of the bestselling Silver Platter cookbook series, knows what today's cooks are looking for: accessible, basic ingredients that produce fantastic results. Show-stopping food with prep time that fits into our busy lives. Food that delights our eyes as well as our palates, food that is delicious, impressive, and easy to prepare. We want recipes that do it all! And now, we've got them! In Variations, Daniella takes culinary creativity to a whole new level. Each recipe showcases two ways to prepare and serve the food. Sesame-Crusted London Broil is perfect for a festive meal - or cut it into bite-size pieces and you've got a marvelous appetizer. Spiced Eggplant Wedges are a delicious side dish - or dice them up and serve them as a topping over hummus. Enjoy a Mint Chocolate Chip Cookie - or transform it into an Ice Cream Sandwich. Every recipe offers two creative presentations using the same basic ingredients. Many variations offer substitutions to the base recipe or include additional ingredients to make a totally new dish. You'll surprise yourself, delight your family and guests, and unlock your culinary creativity with these versatile recipes and innovative variations.