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    RecipesManiac.com   >   Holiday Cookbooks   >   Easter

       
     

    Easter Cookbooks and Recipes


    Easter Bunny Easter is the Christian religious festival that marks the crucification and resurrection of Jesus. It is observed by Christians around the world, but for many people is also a secular holiday.

    The date of Easter moves from year to year (and differs between Western and Eastern Christianity) because it is calculated according to a complex formula related to the Jewish Passover, and the Jewish is based on lunar rather than solar cycles.

    There are many recipes, dishes, and traditions associated with Easter. Some Easter recipes include:
      Figolla
    • Figolla - This is a famous Maltese recipe. It is a biscuit, coated with icing, and stuffed with sweet ground almonds. It usually made into shapes such as a fish, a lamb, a heart, etc.

    • Paska - This is a famous Ukrainian recipe for sweet bread. It is made from a containing butter, eggs and sugar as well as flour, and is glazed with egg and water. The inside of the bread is yellow and white, the yellow is said to represent Christ, and the white to represent the Holy Spirit. Amish cuisine contains a similar recipe, also eaten at Easter, and also known as "paska".

    • Sarmale - This is a Romanian recipe for cabbage rolls. The rolls are stuffed with ground meat, rice, and onions. Sarmale are eaten at Easter and on Christmas Eve Serbian cuisine has a similar dish, which is known as Sarma, and is also eaten at Easter and Christmas Eve.

    • Sarmale - This is a Romanian recipe for cabbage rools. The rolls are stuffed with ground meat, rice and onions, and are often eaten at Easter, as well as on Christmas Eve.


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    Easter Cookbooks

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    Cooking in Russia - YouTube Channel Companion

    By Greg Easter

    International Cuisine Press
    Paperback (274 pages)

    Cooking in Russia - YouTube Channel Companion
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    Product Description:
    The author shares over 40 years of his experience with professional tips and trade secrets, as well as a fascinating history of Russian cuisine explained for the first time in English. This is a comprehensive guide to more than 150 instructional cooking videos on YouTube by the author from around the world, as well as additional recipes and methods never before revealed.

    Cooking in Russia - Volume 2

    By Greg Easter

    International Cuisine Press
    Paperback (228 pages)

    Cooking in Russia - Volume 2
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    Product Description:
    In this second volume, the author continues to share his decades of experience with professional tips and trade secrets from restaurants around the world. In addition to dozens of restaurant-tested recipes (each one with highly detailed step-by-step directions), this volume contains a wealth of information on such topics as producing your own dried seasonings from unexpected ingredients, technical aspects of braising, a lot about molecular flavor chemistry, microwave oven physics (and why you should care), mastering the art of cooking perfect steaks (including an original chart that will change how you think about cooking meat), a guide to spices from India and the reasons for toasting spices in different ways, a dozen common food myths debunked, selecting wines for cooking, some interesting food history, and more.

    Cooking in Russia - Volume 3: Focus on Food Chemistry

    By Greg Easter

    International Cuisine Press
    Paperback (292 pages)

    Cooking in Russia - Volume 3: Focus on Food Chemistry
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    Product Description:
    In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of onions, or what bay leaves actually do at the chemical level, or what makes foods a certain color and what that color indicates, or why fresh tomatoes are sometimes combined with puréed tomatoes in sauces, or the science of how flambéing changes the flavor profile of a dish, or why stocks have to be simmered at a specific temperature for optimum results, and many other such questions, here are the scientifically accurate answers presented in clear language. The text is also sprinkled with tidbits of food history and a humorous take on life in restaurant kitchens. Perhaps even more valuable for chefs and serious cooks, the author introduces a never before seen method for producing your own tertiary flavorings, which are those psychologically tantalizing additives that are the trade secrets of commercial food manufacturers. Only instead of using bottles of chemicals, here this is accomplished using only natural foods, ordinary kitchen equipment and a brilliant novel technique. There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book. Understanding food chemistry has never been more important than in this age of molecular gastronomy. This isn't just dry theory. You will be able to make use of these methods in any commercial or home kitchen immediately.

    Southern Holiday Feast: Thanksgiving, Christmas, New Year's, Easter & More! (Southern Cooking Recipes Book 27)

    By S. L. Watson

    Released: 2015-09-29
    Kindle Edition (433 pages)

    Southern Holiday Feast: Thanksgiving, Christmas, New Year s, Easter & More! (Southern Cooking Recipes Book 27)
     
    Product Description:
    In the South, food plays a major role in holiday gatherings. From Thanksgiving, Christmas, New Year's, Brunch, Easter, Memorial Day, July 4th, Labor Day and parties, you will find a wide variety of southern recipes. Included are over 250 recipes for your holiday table or party.

    Turkey, Ham, Goose, Duck, Appetizers, Breads, Pies, Cakes, Candies, Stuffing Recipes, Cookies, Side Dishes and even leftover recipes are all included. I've included menu ideas to help you plan the perfect feast.

    My mother made every holiday a special occasion. She would have a spread on the table you would not believe. It wasn't fancy food but just great Southern cooking.

    Mother had several traditions for the holidays. On the first Saturday of December, all the women would gather to make candy for the holidays. It was one of my favorite traditions growing up. The house would smell of chocolate, fresh caramel cooking on the stove and all the women sharing their new versions of traditional candy recipes. There would be potato candy, caramels, chocolate covered cherries, pralines, fudge and numerous other candies.

    On the 3rd Saturday in December, it was cookie baking time. The spell of vanilla extract and sugar would just make your mouth water. Of course, I could never wait for the cookies to cool so we could decorate them.

    Easter Cooking (Usborne Activities)

    By Rebecca Gilpin

    Usborne Books
    Paperback (32 pages)

    Easter Cooking (Usborne Activities)
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    Product Description:
    This title has easy to follow step-by-step recipes for Easter that should encourage children to cook safely. They include spring flower sweets, Easter fruit bread and daisy biscuits, as well as useful and creative Easter gift-wrapping ideas.

    40 Years in One Night - Hilarious True Adventures of a Restaurant Chef

    By Greg Easter

    International Cuisine Press
    Paperback (156 pages)

    40 Years in One Night - Hilarious True Adventures of a Restaurant Chef
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    Product Description:
    If you're already a fan of his many professional cooking videos, just wait until you get to know the guy behind the camera! Here's an autobiography like nothing you've ever seen before. After having started out as one of the pioneers of the computer revolution in Silicon Valley, he left to follow his destiny of becoming a chef, eventually working in top restaurants on three continents. Fascinating stories from a lifetime of travels reveal the inner politics in restaurant kitchens, hilarious encounters with Hollywood celebrities and, just as his YouTube viewers have came to expect, some insightful lessons in molecular food chemistry. He also explains some little-known aspects of life in modern Russia, where he has been living for the last few years. There's never a dull moment and laughs galore!

    Vegan Holiday Cooking from Candle Cafe: Celebratory Menus and Recipes from New York's Premier Plant-Based Restaurants

    By Joy Pierson & Jorge Pineda

    Ten Speed Press
    Released: 2014-09-30
    Hardcover (176 pages)

    Vegan Holiday Cooking from Candle Cafe: Celebratory Menus and Recipes from New York s Premier Plant-Based Restaurants
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    • Cookbook
    Product Description:
    This collection of vegan holiday recipes—the first of its kind from award-winning chefs—elevates plant-based fare to a new level. With fresh, inventive menus for Thanksgiving, Christmas, New Year's Eve, Lunar New Year, Super Bowl Sunday, Valentine's Day, Passover, Easter, Cinco de Mayo, and Independence Day, this cookbook blends favorite traditions with a modern sensibility. Tantalizing dishes include Sweet Potato Latkes with Almond Crème Fraîche for Passover; Porcini-Crusted Seitan with Glazed Cipollini Onions and Mushroom Gravy for Thanksgiving; and Red, White, and Blue Margaritas for the Fourth of July. 

    Now home cooks can entertain in the spirit of New York’s premier vegan restaurants, Candle Cafe, Candle 79, and Candle Cafe West. With forewords by Alicia Silverstone and Laura and Woody Harrelson, plus sumptuous photography throughout, this festive cookbook invites vegans and omnivores alike to gather around the holiday table and enjoy.

    America's Restaurant Recipes

     
     


     
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