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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 - 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 - 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.

    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.

    Easter Cookie Recipes

    By Laura Sommers

    CreateSpace Independent Publishing Platform
    Paperback (52 pages)

    Easter Cookie Recipes
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    Product Description:
    39 Easter Cookie Recipes in This Cookbook!

    Easter is the holiest day of the year for Christians. It is a time for family gatherings to celebrate their faith as well as the beginning of Spring. When gathering with friends and family in celebration at your house or at a church it is always nice to have a tray of beautiful delicious cookies available.

    This cookbook includes lots of delicious Easter cookie recipes in beautiful Spring colors and designs for you to make so that you never run out of ideas. I hope that you enjoy!

    Recipes Include:

    • Easter Fiber Jelly Bean Nest Cookies
    • Easter Jelly Bean Bark
    • Easter-Egg Shortbread Cookies
    • Italian Easter Cookies
    • Easter Jelly Bean Nests
    • Easter Bunny Sandwich Cookies
    • Fruit Roll-Up Easter Chicks
    • Fruit Roll-Up Easter Bunniee
    • Fruit Roll-Up Easter Lambs
    • Chocolate Easter Eggs with Cream Center
    • Greek Easter Cookies (Koulourakia)
    • Peanut Butter Egg Cookies
    • Easter Meringue Nest Cookies
    • Pope's Cake
    • Easter Lily Cones
    • Chewy M&M Easter Cookies
    • Southern Italian Easter Cookies (Taralli Dolci di Pasqua)
    • Mexican Easter Cookie Rings
    • Easter Cookies (Mexican Pastelitos)
    • Easter M&M Chocolate Chip Cookies
    • Easter Ginger Snaps
    • Chocolate Coconut Easter Bunny Tails
    • Easter Lamb Butt Cookies
    • Easter Pig Butt Cookies
    • Easter Bunny Butt Cookies
    • Easter Bunny Cookies
    • Easter Coconut Nest Cookies
    • Easter Basket Cookie Cups
    • Easter Chick Cookies
    • Easter Chick Lemon Cookies
    • Easter Coconut Cookie Chicks
    • Spring Rainbow Cookies
    • Easter Thumbprint Cookies
    • Easter Oatmeal Cookies
    • Oatmeal Easter Nest Cookies
    • Easter Story Cookies
    • Easter Carrot Cake Oatmeal Cookies
    • Chocolate Easter Egg Cookies
    • Spring Sprinkles Cookies

    Joy of Cooking

    By Irma S. Rombauer & Ethan Becker

    Scribner Book Company
    Released: 2006-10-31
    Hardcover (1152 pages)

    Joy of Cooking
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    • Scribner Book Company
    Product Description:
    The bestselling Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—now in a revised and updated 75th Anniversary edition, which restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. JOY is a timeless kitchen essential for this generation and the next.

    A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

    Today, nine revisions later, the Joy of Cooking—selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century—has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

    Ethan Becker, Marion's son, led the latest version of JOY, still a family affair, into the twenty-first century with the seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.” Recently, Ethan’s son, John Becker, and John’s wife, Megan Scott, joined the JOY team, where they oversee the brand’s website (TheJoyKitchen.com) and all social media for JOY. They spearheaded the creation of the bestselling Joy of Cooking app, available for iPhone and iPad.

    JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

    The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense.

    This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.

    In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.

    This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in thirty minutes or less. Slow cooker recipes have been added for the first time. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles—those simple, satisfying, make-ahead, no-fuss dishes—abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.

    As always, JOY grows with the times: The 75th Anniversary edition of JOY boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion—always considered a stand-alone bible within the JOY.

    This all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a ten-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.

    The span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.

    Happy Anniversary, JOY! Happy Cooking.

    Easter Cooking (Activity Books)

    By Rebecca Gilpin

    Usborne Books
    Paperback (32 pages)

    Easter Cooking (Activity Books)
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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.

    Easter Delights: A Collection of Easter Recipes (Cookbook Delights Holiday)

    By Karen Jean Matsko Hood

    Whispering Pine Press International
    Released: 2005-03-02
    Perfect Paperback (326 pages)

    Easter Delights: A Collection of Easter Recipes (Cookbook Delights Holiday)
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    Product Description:
    During this deeply spiritual time of the year, author and cook Karen Jean Matsko Hood brings her readers a unique cookbook full of inspiration in these tasty and filling recipes. This cookbook is written with the novice cook in mind and will be enjoyed by the accomplished cook as well. It is satisfying to the soul to include all members of the family in helping to prepare for this yearly feast time. Hood’s recipes are wholesome and will please the whole family as well as company for this special time of the year. These recipes contain ingredients that are easily found at your local market year round.

    America's Restaurant Recipes


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