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SHABBOS IN YERUSHALAYIM

Shabbos In Yerushalayim

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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

Shabbos Under Pressure

Shabbos Under Pressure

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The recipes in this cookbook offer a tantalizing blend of traditional and not so traditional, written with easy to follow, step-by-step language. Each recipe is paired with beautiful, full-color photographs of completed dishes. Sprinkled throughout, you'll find welcome time saving ideas, personal stories and delightful anecdotes.

While Shabbos Under Pressure is not specifically a gluten free cookbook, nearly every recipe in the book has a method for making it gluten free. The recipes and tips in Shabbos Under Pressure work for every brand of Electric Pressure Cookers.

Over 70 time saving recipes and full-color photos

Suggestions and advice for using your Electric Pressure Cooker

Clear instructions with highlighted portions, so you don't miss an important step

Comprehensive terms and tools in super-useful sections for all users

Lay-flat pages for easy reading and use

Shabbos Under Pressure is your solution for pressure-less meal preps for Shabbos, holidays, and everyday!

Silver Platter Simple to Spectacular. Wholesome, Family-Friendly Recipes

Silver Platter Simple to Spectacular. Wholesome, Family-Friendly Recipes

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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!

SIMPLY GOURMET

Simply Gourmet: A complete culinary collection for all your kosher cooking Hardcover

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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

SIMPLY: Simply Gourmet, Every Day

SIMPLY: Simply Gourmet, Every Day

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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.

SOMETHING SWEET

SOMETHING SWEET

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There's always room for Something Sweet!


  • Desserts and treats for every occasion
  • Accessible ingredients and easy-to-follow instructions
  • Detailed 'Plan Ahead' instructions for every recipe
  • Baking, Holiday and Party Guides
  • Every recipe is accompanied by a mouthwatering, full-color photo


    As the creator of the immensely popular food blog overtimecook.com, Miriam Pascal shares her innovative, exciting, and delicious recipes with literally hundreds of thousands of eager home cooks. She now presents close to 100 brand-new, never-seen recipes plus a number of her readers' favorite treats.

    Miriam's frequent interaction with readers has given her a unique understanding of what today's cooks need. You'l see this influence in numerous reader-requested features: handy ingredient substitutions, such as oil in place of margarine in many recipes, a number of health-conscious and allergy-friendly recipes, and additional helpful variations. She also shares 'plan ahead' instructions on freezing and storage, and she presents special guides that offer tips and ideas for holidays and parties. In the Baking Guide, Miriam provides information about ingredients, substitutions, kitchen tools, and baking tips.

    Miriam is a master at taking familiar kosher ingredients and combining them into creative treats that look beautiful, taste amazing, and aren't hard to create. And, with her infectious enthusiasm, she makes it so much fun!

    Something Sweet is for everyone who loves dessert. And isn't that all of us?
Spice and Spirit of Kosher Cooking

Spice and Spirit of Kosher Cooking

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Keeping Kosher and celebrating the Jewish holidays are given an added, joyful dimension, with practical guidelines interwoven with spiritual insights into many aspects of Jewish life and observance.

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.

Starters & Sides Made Easy: Favorite Triple-Tested Recipes

Starters & Sides Made Easy: Favorite Triple-Tested Recipes

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Supper Time

Supper Time

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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!

TABLE FOR TWO: A KALLAH'S COOKBOOK

Table for Two - A Kallah's Cookbook Hardcover

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“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

Taste of Torah:Recipes, Divrei Torah and Stories to Enrich Every Shabbat

Taste of Torah:Recipes, Divrei Torah and Stories to Enrich Every Shabbat

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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 Galilean Kitchen

The Galilean Kitchen

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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.

HOLIDAY KOSHER BAKER

The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts

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For kosher bakers, this book is nothing short of a revolution!

Paula Shoyer offers a thoroughly modern approach to Jewish holiday baking that includes both contemporary and traditional recipes, more than 45 of which have been skillfully adapted for Passover. Even less-observant Jews will enjoy celebrating the holidays with these innovative and delectable desserts, including an exquisite Raspberry and Rose Macaron Cake-plus dozens of low-sugar, gluten-free, and nut-free treats to enjoy all year. This comprehensive collection of delicious, fail-proof baked goods is an absolute must-have.

Paula Shoyer offers a thoroughly modern approach to Jewish holiday baking that includes both contemporary and traditional recipes, more than 45 of which have been skillfully adapted for Passover. Even less-observant Jews will enjoy celebrating the holidays with these innovative and delectable desserts, including an exquisite Raspberry and Rose Macaron Cake-plus dozens of low-sugar, gluten-free, and nut-free treats to enjoy all year. This comprehensive collection of delicious, fail-proof baked goods is an absolute must-have.

OPEN KITCHEN- S.A.R. Cookbook

The Open Kitchen - a Fresh Approah to Cooking Kosher Hardcover

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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.

Eucalyptus Cookbook

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The Eucalyptus restaurant is a Jerusalem landmark.

In its first cookbook, The Eucalyptus Cookbook, Chef Moshe Basson reveals his Levant cultivated culinary innovations. The magnificent photographs and exotic stories that accompany the recipes take you into forest forages for wild greens and mallows and to the days of the Bible where birthrights were traded for sustenance.

The book also tells the universal story of migration and how a business can support and be supported by its workers. Here, family members work alongside the long-tenured staff and add dishes from their own homes, from their travels. Mainly, it brings you into the kitchen of Chef Moshe's mother. Where Iraqi scents and sense, old world wisdom, and the trials and struggles of building a home in a new land are palpable to the touch and to the taste.

"Moshe is the chef of our time foraging and creating menus influenced by the Torah, and this cookbook captures his immense dedication to the work."

Michael Solomonov, Chef & Co-owner of Zahav

"When Moshe Basson left Jerusalem, he took with him cuttings of his vine and fig tree to plant in his new home. I believe this tells the whole story. This book is about real cooking and

real love."

Gil Hovav, author of Candies from Heaven Levin Press

"Eucalyptus is much more than a wonderful restaurant: It is the embodiment of Jerusalem. I have been eating here for over three decades. This is the place where I bring visitors from abroad who want to experience something of the uniqueness of this city, the place where my family celebrates its moments of joy. For me, and for so many other Jerusalemites, Eucalyptus is home."

Yossi Klein Halevi, New York Times bestselling author, senior fellow, Shalom Hartman Institute

"I have waited over two decades for this book, since Moshe and I first met as presenters at the Melbourne Food and Wine Festival in Australia. It was well-worth the wait! The photos are stunning and his recipes imaginative and reverential. Moshe Basson is one of Israel's greatest culinary treasures, and I treasure him as a friend."

Rose Levy Beranbaum, author of The Cake Bible

"In the beautiful ancient city of Jerusalem, discover Chef Moshe Basson's cuisine at Eucalyptus. You will taste the ancient flavors of the beginnings of civilization, many of the ingredients are hand foraged from these sacred lands. We are fortunate to have his recipes in this wonderful cookbook. "

Chef Art Smith, chef de Party to Oprah Winfrey and President Barak Obama