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Hanukkah Cookbooks and Recipes
Hanukkah is a Jewish holiday lasting
eight days. It commemorates events of the 2nd century BCE; specifically,
the rededication of the Second Temple in
Jerusalem
following the Maccabean Revolt against the Seleucid Empire, and
the Hanukkah miracle (there was only
enough consecrated olive oil to burn for one day, but the eternal flame miraculously
continued to burn for eight days, giving enough time to prepare and consecrate new oil).
Hanukkah lasts 8 days and has many rituals and traditions
associated with the holiday. Because of the role of olive oil in the Hanukkah miracle, fried foods, fried in olive oil of
course, tend to be associated with this time.
Some Hanukkah recipes and dishes include:
- Latkes - Fried potato pancakes.
- Sufganiyah - Ball-shaped doughnuts, fried, injected with jelly or custard, and then covered
with powdered sugar. Sufganiyah are especially popular in
Israel, and eaten both before
and during the Hanukkah period.
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By Sylvia A. Rouss
Kar-Ben Publishing TM
Released: 2015-08-01
Kindle Edition (32 pages)
 | | Product Description:
This 15th book in Kar-Ben's popular Sammy Spider series finds Sammy and his human friend Josh presenting a delightful cookbook of Hanukkah recipes and crafts. With four chapters of Hanukkah recipes for snacks, meals, treats and crafts, this book is a nice addition to the Sammy Spider series and a fun and useful book for families looking to enhance their Hanukkah celebrations. Includes Katherine Kahn's iconic Sammy art. |
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By Joan Nathan
Schocken
Released: 2004-08-17
Hardcover (532 pages)
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Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan’s decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother’s table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families’ recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.
Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year. |
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By George Greenstein & Julia Greenstein
Ten Speed Press
Released: 2015-08-18
Hardcover (208 pages)
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This follow-up to the author's James Beard award-winning Secrets of a Jewish Baker is a charming collection of European-style bakery classics, such as coffee cake and strudel.
George Greenstein had a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker’s Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein’s expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as basic recipes for fillings, icings, and glazes. With Greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion. |
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By Arthur Schwartz
Ten Speed Press
Released: 2008-04-01
Hardcover (288 pages)
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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
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By Barbara Lori
Released: 2012-10-07
Kindle Edition (215 pages)
 | | Product Description:
In addition to a complete menu of Hanukkah recipes for creating hearty winter meals,including appetizers, soups, main dishes, side dishes, and desserts.
Barbara Lori’s Healthy Hanukkah Cookbook features over two dozen recipes for latkes, the succulent fried potato pancakes that symbolize the miracle of the oil that the holiday celebrates. Bubbe’s basic potato latkes are listed first, and then come all the variations: from Asparagus & Cheese, to Caribbean Yam, to Norwegian Lox & Dill, to Zucchini & Chili. There are also recipes for low-fat and gluten-free latkes and dessert latke recipes.
Lori also offers tips for making perfectly crisp latkes. Here’s one: shred the potatoes into cold water to remove excess starch, then drain and dry on a tea towel. |
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By Fania Lewando
Schocken
Released: 2015-05-26
Hardcover (272 pages)
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Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later.
In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe.
Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them.
With a foreword by Joan Nathan. Full-color illustrations throughout.
Translated from the Yiddish by Eve Jochnowitz. |
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