Cookbooks

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

Simple to create - gourmet on your plate! Simply Gourmet -- the title says it all.
Open this magnificent cookbook and prepare to be transported to the wonderful world of Rivky Kleiman's SIMPLE to prepare yet GOURMET in taste recipes. Rivky is the co-author of the Bais Yaakov Cookbook, and is famed in the kosher culinary world for her passion in presenting recipes that really work. Simply Gourmet features recipes from appetizers to desserts, that are gorgeous to serve, delicious to eat, and, with their clear instructions and easily available ingredients, so simple to prepare! Now you too can cook like a gourmet!
Over 135 recipes for any occasion
Foods that are traditional yet trendy, utilizing familiar ingredients
Stunning full color photos for every recipe
Many "Simple Supper" recipes - no more than ten minutes total prep time
Graphic icons clearly show the level of difficulty of each recipe

Recipes range from traditional favourites such as blintzes and chicken soup to Szechuan chicken, aduki-squash soup and many other international, gourmet and natural specialties.

All in a clear, easy-to-use format with helpful symbols and numerous charts and illustrations.

"What’s for supper?” The question need no longer evoke dread within you, as with Supper 123, all the work of putting together a balanced menu for dinner each night has already been done! Supper 123 contains hundreds of recipes of delicious proteins, starches, and vegetables that you can serve for dinner each day, with the recipe pages cut into these 3 sections so you can easily flip back and forth and mix and match ‘em up however you like. All that’s left for you to do is the actual cooking—no more wracking your brains to figure out your meals! If you’re a busy homemaker whose time and energy seem to center around the main meal of the day, this is the only cookbook you’ll ever need. Get to know Supper 123. Get to know the joy and ease of cooking supper!

“What should I make for supper tonight?”

“How much ground beef do I need for two people?”

“My husband only likes meat—HELP!!”

"My recipe says to sear the chicken. What does that mean?"

If you’re a newlywed, a beginner cook, or anyone looking for a wholesome, basic cooking guide full of super-easy yet super-delicious recipes, then this cookbook is definitely for you!

Table for Two: A Kallah's Cookbook is THE cookbook for every kallah. You’ll find all the basic recipes plus lots more here, from pancakes to burgers; cholent to chocolate-chip cookies; chicken poppers to potato kugel; breakfast, lunch, supper, and Shabbos meals. And…no more wastefulness or having to brush up on your division skills while standing over the mixer: most of the recipes are specifically designed for two eaters!

So come along as we proceed to demystify the kitchen and its utensils for you. We promise a satisfying and scrumptious culinary journey, with you becoming a star in your very own kitchen.

And, of course…mazel tov!

Includes:

200 tried-and-true recipes, all of which use everyday ingredients to create delicious and gourmet meals

115 full-color photos of recipes

tips and tricks to simplify meal planning and cooking for two

answers and solutions to common kitchen questions and concerns

guide to confusing cooking terms

visual guide to various pots and baking dishes

If you really want to make a friend, go to someone's house & eat with him... the people who give you their food, give you their heart.

The true words of the American civil rights activist Cesar Chavez, who valued the enormity of bringing food and culture together, a concept which forms the very essence of this original cookbook. Through the eyes and palates of local Arabic communities, The Galilean Kitchen immerses you in the traditional flavours of authentic, homely cooking from a social, cultural and culinary perspective.

Encompassing a diversity of influences from Christian, Muslim, Druze & Bedouin women,
The Galilean Kitchen is a cookbook with a difference as it combines this region's bountiful ingredients, traditional recipes passed down through the generations and stories of these local cooks, whose religious beliefs and eclectic tastes are brought to life through their cooking.
The Galilean Kitchen takes you on a journey from the land to the plate with the rich, bold flavours of this untapped cuisine giving credibility and an authenticity, that defines these homely, modest Arabic kitchens. The seasons too play an influential part in the book providing tales and recipes using autumnal olives, winter greens, young spring green wheat and summer 'baladi'vegetables, with an understanding of the significance within the region's cooking. Alternative ingredients and tips are also included with each recipe, allowing every reader to replicate the spice and flavours of Galilean cuisine.

Welcome to a delicious celebration of our most inspired cooking…the food we share!

Food writer and veteran culinary educator Naomi Ross teaches us how to master the basics of home cooking. Savor morsels of wisdom and practical tips for entertaining, cooking for a large crowd, appreciating “culinary chesed,” accommodating special diets, and much, much more.

In The Giving Table you will find:

● 160 tantalizing kosher recipes
● helpful step-by-step photos
● essential building-block recipe components
● enticing sample menus
● intriguing international cuisine
● handy QR codes to learn new techniques
● inspirational boosts

“Naomi Ross is like your favorite high school teacher whose class you wish you could take again and again. Naomi Ross’s desire to impart culinary knowledge is baked into every page. Her warm heart weaves the healing effects of food into each chapter.” —Susie Fishbein, author, Kosher by Design series

“An inviting and wholesome journey into the warmth of what cooking at home really means. The Giving Table is truly a gift!” —Jamie Geller, bestselling author, founder of Kosher Network International, Chief Media & Marketing Officer, Aish

“Naomi Ross brings years of culinary experience to life with thorough and trustworthy recipes. She is a true expert and her inaugural cookbook is a most welcome addition.” —Shifra Klein, editor-in-chief, Fleishigs magazine

Amazing new cookbook from SAR, one of the largest modern orthodox Jewish day schools in the tri-state area! The cookbook, featuring 200+ easy-to-follow recipes from around the world, focuses on using a wide variety of whole, minimally processed and seasonal ingredients to achieve vibrant, flavorful dishes. Inspired by the proliferation of blogs, cooking programs and non-kosher cookbooks, “The Open Kitchen celebrates the endless possibilities of kosher cooking, offering creative ideas for every day of the week that are simple to make, beautiful to look at and delicious for the entire family,” explains Shoshana Winter, editor-in-chief. Professionally produced full-color photographs highlight the tested recipes. The Open Kitchen reflects SAR’s open approach to education - reflective and inclusive, symbolizing SAR’s connections to the outside world. From Mexico to Morocco, from Tunisia to Thailand, a global array of recipes create innovative – and kosher – menus. Favorites include Stuffed Figs and Apricots, Persian Lamb Shank Stew, Syrian Cholent, Zuppa Polpettini (Italian meatball soup), Spicy Red Lentil Soup, Tandoori Chicken, Mexican Lasagna, Vegetable Moussaka, Tea-Poached Cod, Pistachio-Pomegranate Wild Rice Salad, Whole Wheat Couscous with Squash, Shallots and Figs, Caramel Popcorn, and Blueberry Orange Bundt Cake. An inclusive collection, there are recipes for tempeh and tofu for vegetarians and vegans as well. The Open Kitchen is dedicated to the memory of Sheri Raskas z”l, devoted community leader, consummate hostess, cook and entertainer, who lived a life that exemplifies the values and commitment to family and community that serve as the cornerstone of the school. SAR is dedicated to the belief that every child possesses a divine spark, has unique worth as an individual and should be encouraged to achieve according to his or her ability. SAR’s warm environment promotes confidence, creativity, and enthusiasm for learning.

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.