Search Results for the-art-of-jewish-cooking

Food has always been important to the Jewish family, not for itself alone—although it is certainly appreciated—but ... But Jewish cooking, since the kettles of the Hebrews have simmered in every country of the world since the Dispersion ...

Author: Jennie Grossinger

Publisher: Bantam

ISBN: 9780345541000

Category: Cooking

Page: 220

View: 951

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A veteran genius of a cook shows you how to prepare the richest, most luscious meals your imagination or appetite could desire! Jennie Grossinger was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year. She learned her traditional recipes in her mother’s kitchen; she was a firm believer in her mother’s maxim, “No one must ever go away hungry!” All you need for good Jewish cooking are good ingredients and plenty of them! Whether familiar or exotic-sounding, all these enticing foods are easy to prepare with this delightful, rewarding cookbook.
2012-07-02 By Jennie Grossinger

Author: Jennie Grossinger Grossinger

Publisher:

ISBN: 0553111876

Category: Jewish cooking

Page: 206

View: 697

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Author: Jennie Grossinger

Publisher:

ISBN: OCLC:315062264

Category: Jewish cookery

Page: 171

View: 856

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You've heard of people teaching themselves to cook by starting on page 1 of Julia Child's The Art of French Cooking and working their way to the end? Aunt Sally's cookbook was Harold's Art of Jewish Cooking, but he liked to do his ...

Author: Judy Bart Kancigor

Publisher: Hachette UK

ISBN: 9780761159650

Category: Cooking

Page: 656

View: 303

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Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.") Every recipe, a joy in the belly.
2007-11-22 By Judy Bart Kancigor

It contained the same recipes for New England Boiled Dinner and Indian Pudding as did The Boston Cooking-School Cook ... Some of these, such as Jennie Grossinger's The Art of Jewish Cooking and Mildred Bellin's The Jewish Cook Book, ...

Author: Michael Zank

Publisher: BRILL

ISBN: 9789004292697

Category: Religion

Page: 391

View: 995

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The Value of the Particular assembles original essays by senior and junior scholars in comparative religion, philosophy of religion, modern Judaism, and post-Holocaust studies, fields of inquiry where Steven T. Katz made major contributions.
2015-04-14 By Michael Zank

Also see Sara Kasdan, Love and Knishes: How to Cook Like a Jewish Mother (Greenwich, Conn.: Fawcett, 1956). 85. ... Paul Grossinger, “Introduction,” in Jennie Grossinger, The Art of Jewish Cooking (New York: Random House, 1965), ix. 93.

Author: Joyce Antler

Publisher: Oxford University Press on Demand

ISBN: 9780195147872

Category: FAMILY & RELATIONSHIPS

Page: 336

View: 187

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An illuminating, often humorous history of the Jewish Mother traces the evolution of this popular icon through decades of American culture, detailing both positive and negative aspects through the years while examining such images as the "Yiddishe Mama," "Molly Goldberg," the smothering and shrewish scourge of Portnoy's Complaint, and beyond.
2007-04-02 By Joyce Antler

The Art of Jewish Cooking. New York: Random House, 1958. Gur, Janna. The Book of New Israeli Food. Tel Aviv: Al Hashulchan, 2007. Hyman, Mavis. Indian-Jewish Cooking. London: self-published, 1992. Kander, Lizzie Black.

Author: Gil Marks

Publisher: HMH

ISBN: 9780544186316

Category: Cooking

Page: 672

View: 234

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A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
2010-11-17 By Gil Marks

The Sisterhood of old was mainly associated with the kitchen . Current members did not want to become slaves to the stove , but they did want to learn their grandmothers ' recipes . We started Art of Jewish Cooking classes ...

Author: Hollace A. Weiner

Publisher: Texas A&M University Press

ISBN: 1603440127

Category: History

Page: 208

View: 848

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From its founding in 1901 through the second half of the twentieth century, the Fort Worth section of the National Council of Jewish Women fostered the integration of its members into the social and cultural fabric of the greater community. Along the way, it championed important social causes, including an Americanization school for immigrants and literacy initiatives. But by 1999, facing declining membership and—according to some—decreased relevance to the lives of Jewish women, the Council’s national and local leaders found themselves confronting the end of the group’s existence. Hollace Ava Weiner has mined the records of this organization at both the local and national levels, interviewed surviving members, and examined Fort Worth newspapers and other local historical documents. Her lively and careful study reveals that the Fort Worth Council of Jewish Women was, in fact, so successful that it prepared the way for its own obsolescence. By century’s end, the members and the times had changed more rapidly than the Council. While Jewish “Junior League” focuses on a particular organization in a particular city, it simultaneously serves as a case study for the exploration of important themes of women’s and Jewish history throughout the twentieth century.
2008-03-03 By Hollace A. Weiner

The Art of Jewish Cooking . New York : Random House , 1958 . Grossman , Ruth , and Bob Grossman . The Kosher - Cookbook Trilogy . New York : Galahad Books , 1965 . Hauser , Benjamin Gayelord , and Ragnar Berg . Dictionary of Foods .

Author: Anthony F. Chiffolo

Publisher: Greenwood Publishing Group

ISBN: 0313334102

Category: History

Page: 386

View: 924

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A biblically themed cookbook contains eighteen meals found in the scriptures, along with other recipes to make complete menus.

Jennie Grossinger, The Art of Jewish Cooking (New York: Random House, 1958). Bantam books began printing paperback editions in 1960. 17. Pomerantz, Jennie and the Story of Grossinger's, 286. 18. Grossinger, The Art of Jewish Cooking, ...

Author: Hasia R. Diner

Publisher: Rutgers University Press

ISBN: 9780813547916

Category: History

Page: 285

View: 825

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Shira Kohn and Rachel Kranson are doctoral candidates in New York University's joint Ph. D. program in history and Hebrew and Judaic studies --Book Jacket.
2010 By Hasia R. Diner