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    RecipesManiac.com   >   National + Regional Cookbooks   >   Jewish

       
     

    How to Cook dishes from Jewish tradition


    Jewish Jews have lived in many countries, including the Middle East, the Americas, Europe and elsewhere. Wherever Jews have lived, they have always eaten local foods, selecting ingredients and creating dishes to comply with the requirements of "halakha" (the body of interpretation of Jewish religious law) - "kosher" means foods (and food preparation practises) that are in keeping with Jewish dietary laws.

    Perhaps best-known in North America are those Jewish dishes which originated in, and were influenced by, eastern European cuisine, but every Jewish community - Ashkenazic, Sephardic, Yemenite, Italian and others - has met the requirements of Judaism in its own way and with its own cuisine.

    Some popular Jewish recipes and dishes include:
    • Baba ghanoush - Mashed eggplant with various seasonings. In Israel, it is made from mashed grilled eggplant with tahini or mayonnaise.

      Baba ghanoush

    • Blintz - Thin pancakes stuffed with a cheese filling, and then fried in oil. They are eaten on Jewish holidays such as Hanukkah and Shavuot.

      Blintzes

    • Borscht - Vegetable soup made from beetroot.

    • Chicken soup.

    • Falafel - A fried ball made from chickpeas or fava beans.

    • Gefilte fish - Poached fish patties, usually made from carp.

    • Israeli salad - Finely diced tomatoes and cucumbers, dressed with olive oil and lemon juice.


    • Kibbeh - A shell made from bulgar wheat, stuffed with ground lamb and fried.

      Kibbeh

    • Kugel - A baked dish made from egg noodles or potatoes and eggs.

    • Knish - Baked or fried dough stuffed with cheese, ground meat, mashed potato, onions, or sauerkraut.

    • Kreplach - Small stuffed dumplings. They are typically stuffed with ground meat or mashed potato, cooked by boiling, and served with chicken soup.

    • Jachnun - A traditional dish of Yemenite Jews. It is rolled dough baked on a low heat for many hours, which is eaten with hard-boiled eggs, tomato dip, and skhug (a hot sauce made from peppers and spices).

    • Latkes - Potato pancakes.

    • Lox - A cured salmon fillet.

    • Matzah ball - Balls made from ground matzah (a Jewish flatbread), and chicken fat (schmaltz). The balls are often eaten in chicken broth as matzah ball soup.

    • Pastrami - Raw beef, salted, dried and seasoned with various herbs and spices.

    • Shlishkes - Dumplings made from mashed potato, egg, flour and water. The dumplings are cooked by boiling and then rolled in sugar and hot buttered caramelized breadcrumbs.

    • Tzimmes - Diced carrots with dried fruits (prunes or raisins) and chunks of meat. The dish is cooked slowly and flavored with cinnamon and honey.

    • Vareniki - Dumplings stuffed with cabbage, cheese, hard-boiled eggs, mashed potatoes, meat or sauerkraut.

    • Vorschmack - A salty meat dish made from ground meat, anchovies or herring, and onions. It is usually garnished with salty pickles.


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    The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women)

    By Gabrielle Rossmer Gropman

    Brandeis
    Hardcover (272 pages)

    The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women)
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    Product Description:
    This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans—a mother-daughter author pair—have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing.

    Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine.

    Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant émigré community of Washington Heights in New York City in the 1940s and 1950s.

    Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

    An Exotic Holiday: Traditional Cuisine from Jewish Communities Across the World

    By Gordon Rock

    CreateSpace Independent Publishing Platform
    Paperback (84 pages)

    An Exotic Holiday: Traditional Cuisine from Jewish Communities Across the World
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    Product Description:
    Bring the world to your table!

    The holidays are here and once again the family is gathering for a feast; each household bringing their own specialty dishes as a contribution to add to the table—the same tried and true dishes that your most kitchen-savvy relatives have perfected over many years. But perhaps this time something new will catch the attention of the guests? Exotic foods plucked from the culinary traditions of Jewish communities across the world could be the centerpiece of your next holiday feast! Perhaps a soup from Eastern Europe paired with a Levantine meat pie? Or a Georgian staple followed by an exotic dessert of sweetened vegetables in Moroccan fashion?

    This selection of traditional dishes including soups, desserts, and main courses will allow you to impress your friends and family without toiling for hours with over-complicated recipes or forcing you to buy rare and expensive ingredients. Palates will be tickled and your guests will certainly be asking for more of your colorful and exciting foods at the next holiday feast!

    The Jewish Heritage Cookbook: A Fascinating Journey Through The Rich And Diverse History Of The Jewish Cuisine

    By Marlena Spieler

    Lorenz Books
    Hardcover (256 pages)

    The Jewish Heritage Cookbook: A Fascinating Journey Through The Rich And Diverse History Of The Jewish Cuisine
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    Product Description:
    An evocative introduction to Jewish food and culinary history, with 150 recipes and gorgeous photographs.

    The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life

    By Edda Servi Machlin

    Brand: Dodd, Mead n Co.
    Hardcover (254 pages)

    The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life
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    • COOKBOOK
    Product Description:
    This highly praised book has itself already become a classic cookbook, and is also a fine source of information concerning the day-to-day life of the vanished Jewish communities of Italy. The recipes, all of which are kosher, are clearly written, most with a commentary of the history of the dish and how best to serve it. Author draws the cooking from her homeland in Pittigliano, Tuscany and the recipes of her Italian-Jewish culture, including holidays and dietary laws.

    The Art of Jewish Cooking

    By Jennie Grossinger

    Jennie Grossinger
    Released: 1995-03-01
    Mass Market Paperback (224 pages)

    The Art of Jewish Cooking
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    • The Art of Jewish Cooking
    Product Description:
    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.

    King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World

    By Joan Nathan

    Nathan Joan
    Released: 2017-04-04
    Hardcover (416 pages)

    King Solomon s Table: A Culinary Exploration of Jewish Cooking from Around the World
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    • King Solomon s Table A Culinary Exploration of Jewish Cooking from Around the World
    Product Description:
    From the James Beard Award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages.

    Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan—“the queen of American Jewish cooking” (Houston Chronicle)—gathers together more than 170 recipes, from Israel to Italy to India and beyond.

    Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind).

    Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.

    Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited

    By Arthur Schwartz

    Ten Speed Press
    Released: 2008-04-01
    Hardcover (288 pages)

    Arthur Schwartz s Jewish Home Cooking: Yiddish Recipes Revisited
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    Product Description:
    Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture. Stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. Written by one of the country's foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. Schwartz won the 2005 IACP Cookbook of the Year.Reviews & Awards

    James Beard Foundation Cookbook Award Finalist: American Category

    IACP International Association of Culinary Professionals Cookbook Awards, American Category Finalist  "Jewish Home Cooking helps make sense of the beautiful chaos, with a deep and affectionate examination of New York's Jewish food culture, refracted through the Ins of what he calls the Yiddish-American experience."—New York Times Book Review Summer Reading issue, cookbook roundup“Schwartz breathes life into Yiddish cooking traditions now missing from most cities' main streets as well as many Jewish tables. His colorful stories are so distinctive and charming that even someone who has never heard Schwartz's radio show or seen him on TV will feel his warm personaality and love for food radiating from the page . . . Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes.”—Publishers Weekly

    California Kosher: Contemporary and Traditional Jewish Cuisine

    By Women's League of Adat

    Brand: Wimmer Cookbooks, Inc.
    Plastic Comb (320 pages)

    California Kosher: Contemporary and Traditional Jewish Cuisine
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    • Used Book in Good Condition
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    You don't have to be Jewish to enjoy this unique collection of contemporary and traditional recipes. It reflects a merging of cuisines from all over the world. This volume, with its colorful cover, combines the dazzling variety of fresh foods available in California with observation of traditional Jewish dietary laws. There are descriptions of both American and Jewish
    holidays with appropriate menu suggestions. Internationally acclaimed, it contains more than
    400 recipes and is now in its ninth printing in 20 years. It has become a contemporary classic, and continues to be a best seller. Benefits projects of the Women's League of Adat Ari El

    Jewish cuisine

    By Arseny Galkin

    Released: 2017-08-31
    Kindle Edition (1165 pages)

    Jewish cuisine
     
    Product Description:
    It is considered one of the most ancient - the process of its development began about 4 thousand years ago and was inextricably linked with the history of the Jewish people. For centuries, wandering around the world, he gradually took over the culinary experience of other nationalities, and diversified his cuisine.

    Jerusalem: A Cookbook

    By Yotam Ottolenghi

    Random House
    Released: 2012-10-16
    Hardcover (320 pages)

    Jerusalem: A Cookbook
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    • Gourmac Melamine 12.5' Skimmer, White Set of 2
    Product Description:
    A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

    In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

    America's Restaurant Recipes

     
     


     
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